Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

Author:

Kamali Rousta Leila,Bodbodak Samad,Nejatian Mohammad,Ghandehari Yazdi Amir Pouya,Rafiee Zahra,Xiao JianboORCID,Jafari Seid MahdiORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference149 articles.

1. Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties;Ahmad;Food Chemistry,2021

2. Microencapsulation of bakery ingredients and the impact on bread characteristics: Effect of tartaric acid encapsulated with carnauba wax;Al-Widyan,2005

3. Effect of flour fortification with haem liposome on bread and bread doughs;Albaldawi;International Journal of Food Science and Technology,2005

4. Chemical contamination of cereals;Alldrick,2017

5. Textural, color, hygroscopic, lipid oxidation, and sensory properties of cookies containing free and microencapsulated chia oil;de Almeida;Food and Bioprocess Technology,2018

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