4.7 Article

Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential

Thamilla Thalline Batista de Oliveira et al.

Summary: The study used spray drying to microencapsulate Spirulina sp. LEB-18 and incorporate it into chocolate milk, resulting in increased protein content and reduced total lipids. Sensory analysis showed that the incorporation of microalgae additives can enhance the acceptability of functional chocolate milk products.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Encapsulation of probiotics and nutraceuticals: Applications in functional food industry

Priscilla Magro Reque et al.

Summary: This study discusses the recent developments in probiotics encapsulation for application in nutraceutical and food industries, covering topics such as encapsulation systems, concepts of nutraceuticals and probiotics, current market situation, microbial microencapsulation, and food applications. Studies on the viability and stability of encapsulated probiotics in food matrices are presented, with emphasis on the importance of in vivo human studies to prove the effectiveness of such formulations.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Development of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive

Ithiara Dalponte Dallabona et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Biochemical Research Methods

Understanding mode of action can drive the translational pipeline towards more reliable health benefits for probiotics

Michiel Kleerebezem et al.

CURRENT OPINION IN BIOTECHNOLOGY (2019)

Article Food Science & Technology

Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying

Michele Dutra Rosolen et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Microbiology

Dark chocolate as a stable carrier of microencapsulated Akkermansia muciniphila and Lactobacillus casei.

Martin Sebastian Marcial-Coba et al.

FEMS MICROBIOLOGY LETTERS (2019)

Article Biotechnology & Applied Microbiology

Phenotypic and virulence traits of Escherichia coli and Salmonella strains isolated from vegetables and fruits from India

P. Verma et al.

JOURNAL OF APPLIED MICROBIOLOGY (2018)

Article Food Science & Technology

Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk

Dimitra Dimitrellou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate

Mariana de Araujo Etchepare et al.

JOURNAL OF FUNCTIONAL FOODS (2016)

Article Food Science & Technology

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

Ana Belscak-Cvitanovic et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Biochemistry & Molecular Biology

Reshaping faecal gut microbiota composition by the intake of trans-resveratrol and quercetin in high-fat sucrose diet-fed rats

U. Eteberria et al.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2015)

Article Food Science & Technology

Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp

J. Prakash Maran et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Article Food Science & Technology

Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716

M. J. Martin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

Osman Sagdic et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Food Science & Technology

Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions

A. Raquel Madureira et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Food Science & Technology

Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying

Paz Robert et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Public, Environmental & Occupational Health

Fruit and vegetable intake by adults in Ribeirao Preto, Southeastern Brazil

Lenise Mondini et al.

REVISTA DE SAUDE PUBLICA (2010)

Review Food Science & Technology

Ice-cream as a probiotic food carrier

Adriano G. Cruz et al.

FOOD RESEARCH INTERNATIONAL (2009)

Article Public, Environmental & Occupational Health

Factors associated with fruit and vegetable consumption in Brazil, 2006

Patricia Constante Jaime et al.

REVISTA DE SAUDE PUBLICA (2009)

Article Horticulture

COMPARATIVE ANALYSIS OF FUNCTIONAL NUTRIENTS IN STRAWBERRIES OF DIFFERENT CULTIVARS IN THE REGION OF LAVRAS-MG

Denise Alvarenga Rocha et al.

REVISTA BRASILEIRA DE FRUTICULTURA (2008)

Article Food Science & Technology

Antioxidant activity of cerrado fruits

Roberta Roesler et al.

CIENCIA E TECNOLOGIA DE ALIMENTOS (2007)

Article Biochemical Research Methods

An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions

V Chandramouli et al.

JOURNAL OF MICROBIOLOGICAL METHODS (2004)

Review Chemistry, Medicinal

Onions - A global benefit to health

G Griffiths et al.

PHYTOTHERAPY RESEARCH (2002)

Article Agriculture, Multidisciplinary

Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe

BX Ou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Biotechnology & Applied Microbiology

Simultaneous detection of Salmonella strains and Escherichia coli O157:H7 with fluorogenic PCR and single-enrichment-broth culture

VK Sharma et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)

Review Biochemistry & Molecular Biology

Advances in flavonoid research since 1992

JB Harborne et al.

PHYTOCHEMISTRY (2000)