Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability-Reference-Cited by-同舟云学术

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Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability

Published:2019-09-23 Issue:10 Volume:84 Page:2745-2757
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ahmadian Zahra¹^ORCID,Niazmand Razieh²,Pourfarzad Amir³

Affiliation:

1. Dept. of Food ProcessingResearch Inst. of Food Science and Technology (RIFST) Mashhad 91895‐157.356 Iran

2. Dept. of Food ChemistryResearch Inst. of Food Science and Technology (RIFST) Mashhad 91895‐157.356 Iran

3. Dept. of Food Science and TechnologyFaculty of Agricultural SciencesUniv. of Guilan Rasht 41996‐13776 Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14807

Reference47 articles.

1. Supercritical carbon dioxide extraction of antioxidants from Crocus sativus petals of saffron industry residues: Optimization using response surface methodology

2. Optimization of the subcritical water extraction of phenolic antioxidants from Crocus sativus petals of saffron industry residues: Box-Behnken design and principal component analysis

3. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

4. AOAC. (2000).Official methods of analysis of AOAC International. AOAC International.

5. Black currant polyphenols: Their storage stability and microencapsulation

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4. Spray-Drying Microencapsulation of Bauhinia ungulata L. var. obtusifolia Aqueous Extract Containing Phenolic Compounds: A Comparative Study Using Different Wall Materials;Pharmaceutics;2024-04-02

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