Microencapsulation of green tea (Camellia sinensis) phenolic extract: Physical-chemical characterization, antimicrobial and toxicological properties-Reference-Cited by-同舟云学术

Microencapsulation of green tea (Camellia sinensis) phenolic extract: Physical-chemical characterization, antimicrobial and toxicological properties

Published:2023-12 Issue: Volume:3 Page:100360
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Silva Francisca Mayla Rodrigues,Magalhaes Francisco Ernani Alves,Batista Francisco Lucas Alves,da Silva Larissa Morais Ribeiro,Ricardo Nagila Maria Pontes Silva,Sabino Luiz Bruno de Sousa,de Figueiredo Raimundo Wilane

Funder

Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

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1. Optimization of ultrasound pre-treatment and the effect of different drying techniques on antioxidant capacity, bioaccessibility, structural and thermal properties of purple cabbage;Chemical Engineering and Processing - Process Intensification;2024-07

2. The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature;Food Chemistry: X;2024-06

3. Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea;LWT;2024-05