Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt-Reference-Cited by-同舟云学术

Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt

Published:2021-09-08 Issue:10 Volume:86 Page:4303-4315
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

El‐Messery Tamer M.¹^ORCID,Aly Esmat²^ORCID,López‐Nicolas Ruben³^ORCID,Sánchez‐Moya Teresa³^ORCID,Ros Gaspar³^ORCID

Affiliation:

1. Dairy Department National Research Centre, Dokki Giza Egypt

2. Dairy Research Department Food Technology Research Institute, Agricultural Research Center Giza Egypt

3. Department of Food Science and Nutrition, Faculty of Veterinary Science, Regional Campus of International Excellence Campus Mare Nostrum University of Murcia Murcia Spain

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15893

Reference50 articles.

1. Anandamide-loaded nanoparticles: Preparation and characterization

2. Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

3. Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage

4. Bioactive components and health effects of pecan nuts and their byproducts: a review

5. Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: Chemical characterization, microencapsulation and incorporation into a moisturizer

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