Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin
Author:
Affiliation:
1. Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13648/fullpdf
Reference34 articles.
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3. Phenolic compounds in plants and agri-industrial by-products : Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006
4. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices;Baranauskiene;Food Research International,2006
5. Characterization of industrial onion wastes (allium cepa l.): Dietary fibre and bioactive compounds;Benítez;Plant Foods for Human Nutrition,2011
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