Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter

Microencapsulation of carotenoid-rich materials: A review

(2021) Priscila Dayane de Freitas Santos et al.   FOOD RESEARCH INTERNATIONAL

Guaraná ( Paullinia cupana ) by‐product as a source of bioactive compounds and as a natural antioxidant for food applications

(2021) Lorena Silva Pinho et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability

(2021) Sevinc Akca et al.   Food Bioscience

Effect of microwave pre-treatment on physical quality, bioactive compounds, safety risk factor, and storage stability of peanut butter

(2021) Jefferson G. Degon et al.   Oil Crop Science

Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract

(2021) Marluci P. Silva et al.   INTERNATIONAL DAIRY JOURNAL

Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics

(2020) Hyuk-Jin Chung et al.   Biomolecules

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

(2020) Yue Xu et al.   Foods

Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese

(2020) Sohrab Sharifi et al.   FOOD HYDROCOLLOIDS

Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract

(2019) Augusto Tasch Holkem et al.   Probiotics and Antimicrobial Proteins

Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions

(2018) Marluci P. Silva et al.   FOOD HYDROCOLLOIDS

Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

(2018) Delia B. Rodriguez-Amaya   FOOD RESEARCH INTERNATIONAL

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

(2018) A-na GONG et al.   Journal of Integrative Agriculture

Encapsulation of carotenoid-rich oil from Gac peel: Optimisation of the encapsulating process using a spray drier and the storage stability of encapsulated powder

(2018) Hoang V. Chuyen et al.   POWDER TECHNOLOGY

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

(2017) Talita A. Comunian et al.   FOOD CHEMISTRY

Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon ( Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling

(2017) Fabrício L. Tulini et al.   FOOD RESEARCH INTERNATIONAL

Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions

(2017) Marluci P. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates

(2016) M.E. Alañón et al.   FOOD CHEMISTRY

Oil stabilization of natural peanut butter using food grade polymers

(2016) Rachel Tanti et al.   FOOD HYDROCOLLOIDS

Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex

(2016) J. Gomez-Estaca et al.   FOOD HYDROCOLLOIDS

Functional Properties of Peanut Fractions on the Growth of Probiotics and Foodborne Bacterial Pathogens

(2015) Mengfei Peng et al.   JOURNAL OF FOOD SCIENCE

Survival of four commercial probiotic mixtures in full fat and reduced fat peanut butter

(2014) Yaa Asantewaa Kafui Klu et al.   FOOD MICROBIOLOGY

Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

(2013) Yuanyuan Ma et al.   FOOD CHEMISTRY

Effect of electron beam irradiation on quality indicators of peanut butter over a storage period

(2012) Amanda El-Rawas et al.   FOOD CHEMISTRY

Tocopherol and Ascorbate Have Contrasting Effects on the Viability of MicroencapsulatedLactobacillus rhamnosusGG

(2011) DanYang Ying et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY