Encapsulation of tomato peel extract into nanofibers and its application in model food

Nanoencapsulation by electrospinning to improve stability and water solubility of carotenoids extracted from tomato peels

(2018) Tuğba İnanç Horuz et al.   FOOD CHEMISTRY

Nanoencapsulation of Carotenoids Extracted from Tomato Peels into Zein fibers by Electrospinning

(2018) Tuğba İnanç Horuz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Encapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin Nanofibers

(2017) Elham Tavassoli-Kafrani et al.   Food and Bioprocess Technology

Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt

(2017) Kanta Yadav et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Essential Oil Bioactive Fibrous Membranes Prepared via Coaxial Electrospinning

(2017) Zhi-Cheng Yao et al.   JOURNAL OF FOOD SCIENCE

Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties

(2017) Jelena Miocinovic et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Electrospinning: A novel nano-encapsulation approach for bioactive compounds

(2017) Peng Wen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of electrospun gelatin nanofibers: an optimization study by using Taguchi’s methodology

(2017) Tuğba İnanç Horuz et al.   Materials Research Express

Stability of β-carotene in polyethylene oxide electrospun nanofibers

(2016) I. Peinado et al.   APPLIED SURFACE SCIENCE

Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food

(2016) Josiane K. Rutz et al.   FOOD CHEMISTRY

Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning

(2016) Zhi-Cheng Yao et al.   JOURNAL OF FOOD ENGINEERING

Hybrid encapsulation structures based on β-carotene-loaded nanoliposomes within electrospun fibers

(2015) Rafael Henrique de Freitas Zômpero et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Tomato peel drying and carotenoids stability of the extracts

(2014) Donatella Albanese et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt

(2014) Taíse Toniazzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrospinning and electrospraying techniques: Potential food based applications

(2014) J. Anu Bhushani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioactive phytochemicals in industrial tomatoes and their processing byproducts

(2012) Nick Kalogeropoulos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Process optimisation for recovery of carotenoids from tomato waste

(2011) Irini F. Strati et al.   FOOD CHEMISTRY

Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

(2011) H. Şanlıdere Aloğlu et al.   JOURNAL OF DAIRY SCIENCE

Tomato Lycopene and Lung Cancer Prevention: From Experimental to Human Studies

(2011) Paola Palozza et al.   Cancers

Electrospinning: A fascinating fiber fabrication technique

(2010) Nandana Bhardwaj et al.   BIOTECHNOLOGY ADVANCES

Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties

(2010) C. Ramirez-Santiago et al.   JOURNAL OF FOOD ENGINEERING

Content of carotenoids at different ripening stages in processing tomato in relation to soil water availability

(2008) Ezio Riggi et al.  

Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine

(2008) Avelina Fernandez et al.   FOOD HYDROCOLLOIDS