Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

(2015) Basharat Yousuf et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

(2015) Volnei Brito de Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

(2015) Priscilla Siqueira Melo et al.   FOOD CHEMISTRY

Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time

(2015) Chen Li et al.   FOOD HYDROCOLLOIDS

Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

(2014) Sahar Akhavan Mahdavi et al.   DRYING TECHNOLOGY

Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef

(2014) Alvaro Vargas Júnior et al.   Food and Bioprocess Technology

Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying

(2014) V.M. Silva et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and physicochemical properties of chitosan films incorporated withLycium barbarumfruit extract for active food packaging

(2014) Qian Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC–DAD–MS and exploratory analysis by principal component analysis

(2013) Karina Fraige et al.   FOOD CHEMISTRY

Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics

(2013) Ariel R. Fontana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in antioxidant active food packaging

(2013) Joaquín Gómez-Estaca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Optimization of a Wall Material Formulation to Microencapsulate a Grape Seed Extract Using a Mixture Design of Experiments

(2012) Gabriel Davidov-Pardo et al.   Food and Bioprocess Technology

Edible and Biodegradable Starch Films: A Review

(2012) Alberto Jiménez et al.   Food and Bioprocess Technology

Microcapsules containing antioxidant molecules as scavengers of reactive oxygen and nitrogen species

(2012) Eliseu Rodrigues et al.   FOOD CHEMISTRY

Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation

(2012) In-Hah Kim et al.   FOOD CHEMISTRY

Preparation and characterization of active films based on chitosan incorporated tea polyphenols

(2012) Liyan Wang et al.   FOOD HYDROCOLLOIDS

Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses

(2012) Pollyanna Ibrahim Silva et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of the photocatalytic antimicrobial effects of a TiO2 nanocomposite food packaging film by in vitro and in vivo tests

(2012) Hojatollah Bodaghi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

(2011) D.M. Jiménez-Aguilar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate

(2011) Sonja Berg et al.   JOURNAL OF FOOD ENGINEERING

Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

(2011) J. Bonilla et al.   JOURNAL OF FOOD ENGINEERING

DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY-DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.

(2011) ZUHAILI IDHAM et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature

(2011) A.C. Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

(2010) D.A. Pereira de Abreu et al.   FOOD RESEARCH INTERNATIONAL

Canna indica flower: New source of anthocyanins

(2010) Jyoti Srivastava et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)

(2008) C SAENZ et al.   FOOD CHEMISTRY

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of the effects of glycerol and sorbitol concentration and water activity on the water barrier properties of cassava starch films through a solubility approach

(2007) Carmen M.O. Müller et al.   CARBOHYDRATE POLYMERS

Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films

(2007) Riku A. Talja et al.   CARBOHYDRATE POLYMERS