Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
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Title
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
Authors
Keywords
Polyphenols, Phytochemicals, Natural additives, Functional food, Natural dyes, Food by-products, Nutraceuticals, Nanovehicle-based delivery systems
Journal
FOOD RESEARCH INTERNATIONAL
Volume 153, Issue -, Pages 110929
Publisher
Elsevier BV
Online
2022-01-08
DOI
10.1016/j.foodres.2021.110929
References
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