Effect of incorporation of blackberry particles on the physicochemical properties of edible films of arrowroot starch

Microencapsulation of an anthocyanin-rich blackberry ( Rubus spp.) by-product extract by freeze-drying

(2017) Camila Yamashita et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of pectin films with pomegranate juice and citric acid

(2016) Henriette M.C. Azeredo et al.   FOOD CHEMISTRY

Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches

(2016) Flávia Villas-Boas et al.   FOOD HYDROCOLLOIDS

Functional properties of arrowroot starch in cassava and sweet potato composite starches

(2016) Albert Linton Charles et al.   FOOD HYDROCOLLOIDS

Development and characterization of unripe banana starch films incorporated with solid lipid microparticles containing ascorbic acid

(2016) Tanara Sartori et al.   FOOD HYDROCOLLOIDS

Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods

(2015) Ana Paula Da Fonseca Machado et al.   FOOD RESEARCH INTERNATIONAL

Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)

(2015) E. Genskowsky et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

(2015) Swaminathan Santhalakshmy et al.   POWDER TECHNOLOGY

Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

(2014) Caio G. Otoni et al.   FOOD HYDROCOLLOIDS

Optimal antimicrobial formulation and physical–mechanical properties of edible films based on açaí and pectin for food preservation

(2014) Paula J. Pérez Espitia et al.   Food Packaging and Shelf Life

Caracterização físico-química de filmes comestíveis de amido adicionado de acerola (Malphigia emarginata D.C.)

(2012) Mônica Guimarães Farias et al.   QUIMICA NOVA

Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films

(2011) M.J. Fabra et al.   FOOD HYDROCOLLOIDS

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

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY