Encapsulation and in vitro evaluation of phenolic compounds of propolis by spray and freeze drying-Reference-Cited by-同舟云学术

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Encapsulation and in vitro evaluation of phenolic compounds of propolis by spray and freeze drying

Published:2022-08-25 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Konuk Takma Dilara¹,Ülkeryıldız Balçık Eda¹,Baysan Ulaş¹,Zungur Bastıoğlu Aslı¹,Coşkun Necmiye Öznur¹,Şahin Nadeem Hilal¹,Koç Mehmet¹

Affiliation:

1. Department of Food Engineering, Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17047

Reference41 articles.

1. Natural polyphenols: An overview

2. Honey and a Mixture of Honey, Beeswax, and Olive Oil–Propolis Extract in Treatment of Chemotherapy-Induced Oral Mucositis: A Randomized Controlled Pilot Study

3. Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis

4. Composition and functional properties of propolis (bee glue): A review

5. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. New drying technologies for animal/plant origin polysaccharide-based future food processing: Research progress, application prospects and challenges;Food Bioscience;2023-12

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