Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview

Author:

Ephrem Elissa,Najjar Amal,Charcosset Catherine,Greige-Gerges Hélène

Funder

Agence Universitaire de la Francophonie

Research Funding Program at the Lebanese University

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference232 articles.

1. Liposome: Classification, preparation, and applications;Akbarzadeh;Nanoscale Research Letters,2013

2. Stability of nano encapsulated rice bran derived bioactive pentapeptide in apple juice;Alessa;Journal of Food Processing and Technology,2014

3. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;Journal of Food Science and Technology,2015

4. Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice;Alwazeer;International Journal of Food Microbiology,2003

5. Preparation and characterization of nanoparticles formed by chitosan-caseinate interactions;Anal;Colloids and Surfaces B: Biointerfaces,2008

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