Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt [pdf]-Reference-Cited by-同舟云学术

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Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt [pdf]

Published:2019-03-30 Issue:1 Volume:18 Page:25-34
ISSN:1644-0730
Container-title:Acta Scientiarum Polonorum Technologia Alimentaria
language:
Short-container-title:Acta Sci Pol Technol Aliment

Author:

El-Messery Tamer Mohammed, ,El-Said Marwa M.,Demircan Evren,Ozçelik Beraat,

Publisher

Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

Subject

Food Science

Cited by 4 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. Physicochemical Characterization of Yogurt Fortified with Microencapsulated Cinnamon (Cinnamomum zeylanicum) and Its Effects on Metabolic Syndrome Induced in Rabbits (Oryctolagus cuniculus);Journal of Medicinal Food;2024-08-01

2. Physicochemical Characteristics, Total Phenolic Content and Free Radical Scavenging Activity of Apple (Malus Domestica) Peel Powder;Pakistan BioMedical Journal;2023-02-28

3. USE OF ENCAPSULATED PROPOLIS EXTRACT IN THE PRODUCTION OF BANANA FLAVORED PUDDING;Mühendislik Bilimleri ve Tasarım Dergisi;2022-06-30

4. Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt;Agrociencia Uruguay;2022-01-05

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