Microencapsulation of fat-removing Lactobacillales and polyphenols from Theobroma cacao L. as a combined strategy for intestinal removal of free fatty acids evaluated by simulated in vitro digestion-Reference-Cited by-同舟云学术

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Microencapsulation of fat-removing Lactobacillales and polyphenols from Theobroma cacao L. as a combined strategy for intestinal removal of free fatty acids evaluated by simulated in vitro digestion

Published:2024-07 Issue: Volume:118 Page:106258
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Quiroz-Eraso Samuel^ORCID,Paola Rodriguez-Castaño Gina,Quintanilla-Carvajal Maria Ximena,Acosta-González Alejandro

Publisher

Elsevier BV

Reference77 articles.

1. Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study;Agarry;Innovative Food Science & Emerging Technologies,2022

2. Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes;Aizpurua-Olaizola;Food Chemistry,2016

3. Effect of fermentation and drying on cocoa polyphenols;Albertini;Journal of Agricultural and Food Chemistry,2015

4. Minitab;Alin;Wiley Interdisciplinary Reviews: Computational Statistics,2010

5. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia;Barrientos;Food Research International,2019

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