Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review

Author:

Aguiar J.,Estevinho B.N.ORCID,Santos L.

Funder

Laboratory for Process Engineering, Environment, Biotechnology and Energy

FEDER

Programa Operacional Competitividade e Internacionalização

Programa Operacional Regional do Norte

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference141 articles.

1. Testing the effectiveness of nutrient delivery systems. in delivery and controlled release of bioactive in foods and nutraceuticals;Acosta,2008

2. Microencapsulation – a novel approach in drug Delivery: A review;Agnihotri;Journal of Pharmaceutical Sciences,2012

3. Complexation of apple Antioxidants: Chlorogenic acid, quercetin and rutin by β-cyclodextrin (β-CD)*;Alvarez-Parrilla;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2005

4. Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals;Augustin,2012

5. Challenges and solutions to incorporation of nutraceuticals in foods;Augustin;Annual Review of Food Science and Technology,2014

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