Related references
Note: Only part of the references are listed.Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
Silvia C. S. R. de Moura et al.
FOOD RESEARCH INTERNATIONAL (2019)
Reformulating foods to meet current scientific knowledge about salt, sugar and fats
Nastasia Belc et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility
Lidija Jakobek et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan
Sittichoke Sinthusamran et al.
JOURNAL OF TEXTURE STUDIES (2018)
Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies
Paola Delgado et al.
CYTA-JOURNAL OF FOOD (2018)
Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce
Merve Tomas et al.
FOOD RESEARCH INTERNATIONAL (2018)
Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
Ibrahim Palabiyik et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Antioxidant properties of candy caramel with plant extracts
Liubov Mazur et al.
UKRAINIAN FOOD JOURNAL (2018)
Mango-bagasse functional-confectionery: vehicle for enhancing bioaccessibility and permeability of phenolic compounds
Luz Abril Herrera-Cazares et al.
FOOD & FUNCTION (2017)
Coating cellulose nanocrystals on polypropylene and its film adhesion and mechanical properties
Jeffrey d'Eon et al.
CELLULOSE (2017)
Stevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties
Angela Periche et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts - A kinetic study
Mihaela Turturica et al.
JOURNAL OF FOOD ENGINEERING (2016)
The role of sugars and sweeteners in food, diet and health: Alternatives for the future
Cathrina H. Edwards et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion
Juana M. Carbonell-Capella et al.
FOOD CHEMISTRY (2015)
Fruit candies enriched with grape skin powders: physicochemical properties
Carola Cappa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles
Agnieszka Rekas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Enhancement of the gas barrier property of polypropylene by introducing plasma-treated silane coating with SiOx-modified top-surface
K. Tsuji et al.
SURFACE & COATINGS TECHNOLOGY (2015)
Collagen and Gelatin
Dasong Liu et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections
Norziah M. Hani et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Optical, mechanical and sensory properties of based-isomaltulose gummy confections
A. Periche et al.
FOOD BIOSCIENCE (2014)
Modulating efficacy of Rebaudioside A, a diterpenoid on antioxidant and circulatory lipids in experimental diabetic rats
Ramalingam Saravanan et al.
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY (2013)
Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels
M. Buchweitz et al.
FOOD RESEARCH INTERNATIONAL (2013)
Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects
Roberto Lemus-Mondaca et al.
FOOD CHEMISTRY (2012)
Relative sweetness and sensory characteristics of bulk and intense sweeteners
Mi-Jin Gwak et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Green tea preparation and its influence on the content of bioactive compounds
Drazenka Komes et al.
FOOD RESEARCH INTERNATIONAL (2010)
Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive
F. Aguilar et al.
EFSA JOURNAL (2010)
Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts
Thorsten Maier et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
The composition of polyphenols and methylxanthines in teas and herbal infusions
Dunja Horzic et al.
FOOD CHEMISTRY (2009)
Oxygen permeability of biaxially oriented polypropylene films
Y. J. Lin et al.
POLYMER ENGINEERING AND SCIENCE (2008)
Interaction among phenols in food fortification:: Negative synergism on antioxidant capacity
M Pinelo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Rheological properties of selected hydrocolloids as a function of concentration and temperature
M Marcotte et al.
FOOD RESEARCH INTERNATIONAL (2001)