Current Advantages in the Application of Microencapsulation in Functional Bread Development
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Current Advantages in the Application of Microencapsulation in Functional Bread Development
Authors
Keywords
-
Journal
Foods
Volume 12, Issue 1, Pages 96
Publisher
MDPI AG
Online
2022-12-27
DOI
10.3390/foods12010096
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage
- (2022) Yu‐Hsuan How et al. JOURNAL OF FOOD PROCESS ENGINEERING
- The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread
- (2022) Leila Ghasemi et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles
- (2022) Fideline Laure Tchuenbou-Magaia et al. Journal of Food Measurement and Characterization
- Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread
- (2022) Gazalla Akhtar et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Recent trends in encapsulation of probiotics in dairy and beverage: A review
- (2022) Muhammad Safeer Abbas et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Vitamin D3 microcapsules formed by heteroprotein complexes obtained from amaranth protein isolates and lactoferrin: Formation, characterization, and bread fortification
- (2022) Augusto Bene Tomé Constantino et al. FOOD HYDROCOLLOIDS
- A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: Characterization, food application and in vitro gastrointestinal digestion
- (2022) Saeid Jafari et al. FOOD HYDROCOLLOIDS
- Microencapsulation May Preserve the Viability of Probiotic Bacteria During a Baking Process and Digestion: A Case Study with Bifidobacterium animalis Subsp. lactis in Bread
- (2021) Adel Penhasi et al. CURRENT MICROBIOLOGY
- Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
- (2021) Roberta Tolve et al. Foods
- Fish and garlic oils hybridized microcapsules: Fortification in functional bread
- (2021) Kandi Sridhar et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food
- (2021) Haiyan Zhu et al. FOOD CHEMISTRY
- Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
- (2021) Federico Bianchi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Encapsulation of probiotics and nutraceuticals: Applications in functional food industry
- (2021) Priscilla Magro Reque et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking
- (2021) S. S. Mirzamani et al. Journal of Food Measurement and Characterization
- Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage
- (2021) Milad Hadidi et al. Foods
- Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts
- (2021) Anna Czubaszek et al. MOLECULES
- Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products
- (2021) Leila Kamali Rousta et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten‐free bread
- (2020) Sepideh Haghighat‐Kharazi et al. JOURNAL OF TEXTURE STUDIES
- A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods
- (2020) Georgia Frakolaki et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Encapsulation of bioactive compounds by “extrusion” technologies: a review
- (2020) Oluwaseun P. Bamidele et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt
- (2020) Sabina Lachowicz et al. Antioxidants
- Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes
- (2020) Olufunke Oluseyi Ezekiel et al. CURRENT MICROBIOLOGY
- Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt
- (2020) Masoume Ranjbar et al. Journal of Food Measurement and Characterization
- Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread
- (2020) Sepideh Haghighat‐Kharazi et al. Food Science & Nutrition
- Development of functional bread with flaxseed oil and garlic oil hybrid microcapsules
- (2020) Narsaiah Kairam et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry
- (2020) Sabina Lachowicz et al. FOOD CHEMISTRY
- Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread
- (2019) Cristian Mauricio Barreto Pinilla et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products
- (2019) Luiz Corrêa-Filho et al. Applied Sciences-Basel
- Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads
- (2019) Sepideh Haghighat-Kharazi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A heat-stable microparticle platform for oral micronutrient delivery
- (2019) Aaron C. Anselmo et al. Science Translational Medicine
- Thermal and in vitro digestion stability of folic acid in bread
- (2019) Daniela Andrade Neves et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality
- (2018) Tianliang Zhang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects on bread and oil quality after functionalization with microencapsulated chia oil
- (2018) Agustín González et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread
- (2018) Lu Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent
- (2018) Sepideh Haghighat-Kharazi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread
- (2018) Seyed Mahdi Ojagh et al. Journal of Food Measurement and Characterization
- In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron
- (2018) Malgorzata Anita Bryszewska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour
- (2018) Lauren Tebben et al. CEREAL CHEMISTRY
- Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production
- (2018) Roberta Tolve et al. FOOD RESEARCH INTERNATIONAL
- Microencapsulation of palm oil by complex coacervation for application in food systems
- (2017) Josiane K. Rutz et al. FOOD CHEMISTRY
- The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
- (2017) Seyed Mohammad Taghi Gharibzahedi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model
- (2017) Malgorzata Bryszewska et al. Nutrients
- Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food
- (2016) Josiane K. Rutz et al. FOOD CHEMISTRY
- Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread
- (2016) Eric Keven Silva et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Encapsulation of health-promoting ingredients: applications in foodstuffs
- (2016) Roberta Tolve et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Microencapsulation of green tea polyphenols and its effect on incorporated bread quality
- (2015) D. Pasrija et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality
- (2013) P.N. Ezhilarasi et al. JOURNAL OF FOOD ENGINEERING
- Microencapsulation ofGarciniafruit extract by spray drying and its effect on bread quality
- (2013) Perumal Natarajan Ezhilarasi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Studies on the retention of microencapsulated l-5-methyltetrahydrofolic acid in baked bread using skim milk powder
- (2012) Stephen Tomiuk et al. FOOD CHEMISTRY
- Viability of some probiotic coatings in bread and its effect on the crust mechanical properties
- (2012) R. Altamirano-Fortoul et al. FOOD HYDROCOLLOIDS
- Microencapsulation of L-5-Methyltetrahydrofolic Acid with Ascorbate Improves Stability in Baked Bread Products
- (2012) Yazheng Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Functional effects of xanthan gum on composite cassava-wheat dough and bread
- (2009) Taofik A. Shittu et al. FOOD HYDROCOLLOIDS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More