Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods-Reference-Cited by-同舟云学术

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Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods

Published:2022-12 Issue: Volume:5 Page:100140
ISSN:2666-5662
Container-title:Food Chemistry: Molecular Sciences
language:en
Short-container-title:Food Chemistry: Molecular Sciences

Author:

Aguirre-Calvo Tatiana Rocio,Sosa Natalia,López Tamara Anahí,Quintanilla-Carvajal María Ximena,Perullini Mercedes,Santagapita Patricio Román

Publisher

Elsevier BV

Subject

Molecular Biology,Food Science

Reference43 articles.

1. Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production;Aguirre-Calvo;Food Chemistry,2020

2. Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)–alginate beads;Aguirre-Calvo;Food & Function,2020

3. Encapsulation of betacyanins and polyphenols extracted from leaves and stems of beetroot in Ca (II)- alginate beads: A structural study;Aguirre-Calvo;Journal of Food Engineering,2018

4. Functional and structural effects of hydrocolloids on Ca(II)-alginate beads containing bioactive compounds extracted from beetroot;Aguirre-Calvo;LWT-Food Science & Technology,2019

5. Effect of alginate beads on olfactory sensory perception of paraffin coated cheese;Ariceaga;Czech Journal of Food Sciences,2018

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