Use of encapsulated natural extracts to extend food shelf life
Author:
Publisher
Elsevier
Reference263 articles.
1. Anthocyanin microcapsule from Clitoria ternatea: Potential bio-preservative and blue colorant for baked food products;Ab Rashid;Arabian Journal for Science and Engineering,2021
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3. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients;Adinepour;Food Research International,2022
4. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion;Aditya;Food Chemistry,2015
5. Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized-bed method;Afshari;Food Science & Nutrition,2022
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