Microencapsulation of roasted mate tea extractives with lasiodiplodan (a (1 → 6)-β-D-glucan) and maltodextrin as combined coating materials: A strategic tool to stabilize and protect the bioactive components-Reference-Cited by-同舟云学术

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Microencapsulation of roasted mate tea extractives with lasiodiplodan (a (1 → 6)-β-D-glucan) and maltodextrin as combined coating materials: A strategic tool to stabilize and protect the bioactive components

Published:2024-08 Issue: Volume:275 Page:133615
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zanoelo Maiara,Barbosa-Dekker Aneli M.,Dekker Robert F.H.,Pereira Edimir Andrade,da Cunha Mário Antônio Alves

Publisher

Elsevier BV

Reference49 articles.

1. Phenolic compounds from yerba mate based beverages – a multivariate optimisation;da Silveira;Food Chem.,2016

2. Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.);Riachi;Food Chem.,2018

3. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity;Mateos;Food Chem.,2018

4. UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions, treatments and ageing;Dartora;Food Chem.,2011

5. An overview of encapsulation technologies for food applications;Nedovic;Procedia Food Sci.,2011

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