Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products-Reference-Cited by-同舟云学术

Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products

Published:2018-02 Issue: Volume:219 Page:16-24
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ursache Florentina Mihaela,Andronoiu Doina Georgeta,Ghinea Ioana Otilia,Barbu Vasilica,Ioniţă Elena,Cotârleţ Mihaela,Dumitraşcu Loredana,Botez Elisabeta,Râpeanu Gabriela,Stănciuc Nicoleta

Funder

Romanian National Authority

CNCS-UEFISCDI

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy;Baltacioglu;Food Chem.,2017

4. Effect of low moisture on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR);Beck;J. Food Eng.,2017

5. UV/Vis spectroscopy;Britton,1995

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