Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying-Reference-Cited by-同舟云学术

Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Published:2018-10 Issue:10 Volume:42 Page:e13713
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Farias‐Cervantes Vania S.¹,Chávez‐Rodríguez Alejandra¹,García‐Salcedo Pedro A.²,García‐López Pedro M.³,Casas‐Solís Josefina³,Andrade‐González Isaac¹^ORCID

Affiliation:

1. Tecnológico Nacional de México/IT Tlajomulco, Tlajomulco de Zúñiga Jal México

2. Facultad de Agrobiología Universidad de Michoacán de San Nicolás de Hidalgo Uruapan Michoacán Mexico

3. Centro Universitario de Ciencias Biológicas y Agropecuarias Camino Ramón Padilla Sánchez Universidad de Guadalajara Nextipac, Zapopan Jalisco Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13713

Reference32 articles.

1. Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder

2. Strawberries decrease atherosclerotic markers in subjects with metabolic syndrome

3. Antibiotic Susceptibility Testing by a Standardized Single Disk Method

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries

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