Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion

Published:2016-10 Issue: Volume:100 Page:238-245
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Rashidinejad Ali,Birch E. John,Sun-Waterhouse Dongxiao,Everett David W.

Funder

University of Otago Doctoral Scholarship

Riddet Institute, Palmerston North, New Zealand

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference40 articles.

1. Green tea catechins during food processing and storage: a review on stability and detection;Ananingsih;Food Res. Int.,2013

2. Official Methods of Analysis;AOAC,1984

3. Green tea: its potential health implications and other benefits;Balsaraf;Int. J. Nutr. Pharmacol. Neurol. Dis.,2015

4. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay;Benzie;Analyt. Biochem.,1996

5. Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract;Carrizoa;Innov. Food Sci. Emerg. Technol.,2015

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. New Trends to Treat Muscular Atrophy: A Systematic Review of Epicatechin;Nutrients;2024-01-22

2. Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax;Molecules;2023-10-30

3. A comprehensive review of nano-delivery system for tea polyphenols: Construction, applications, and challenges;Food Chemistry: X;2023-03

4. Flavanols;Handbook of Food Bioactive Ingredients;2023

5. Advances in the application of liposomes in dairy industries;Liposomal Encapsulation in Food Science and Technology;2023