Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

Author:

Oliveira Fernanda MoreiraORCID,Oliveira Raquel MoreiraORCID,Gehrmann Buchweitz Lucia TamiresORCID,Pereira Juliana Rodrigues,Cristina dos Santos Hackbart Helen,Nalério Élen Silveira,Borges Caroline DellinghausenORCID,Zambiazi Rui Carlos

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

1. Food lipids: Chemistry, nutrition and biotechnology;Akoh,2008

2. Olive leaf extract as natural antioxidant additive of fresh hamburger stored at 4°C;Al-Rimawi;American Journal of Food Science and Technology,2017

3. Shelf life and delivery enhacement os vitamin C using chitosan nanopartocles;Alishahi;Food Chemistry,2011

4. Official methods of the association of official agricultural chemist's international;AOAC,2000

5. Rapid quantitative determination of oleuropein in olive leaves (Olea europaea) using mid-infrared spectroscopy combined with chemometric analyses;Aouidi;Industrial Crops and Products,2012

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