Showing results (51-60 of 64) with videos related to

Sort By:
Pageof 7
Food Chemistry|January 19, 2016
Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated formsCristina Caleja, Andreia Ribeiro, Lillian Barros, et al.
Molecules (Basel, Switzerland)|January 21, 2022
Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring SystemsLiandra G Teixeira, Stephany Rezende, Ângela Fernandes, et al.
Food Chemistry|July 14, 2020
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery productsEmanueli Backes, Maria G Leichtweis, Carla Pereira, et al.
Frontiers in Chemistry|December 2, 2024
Synthesis of chitosan nanoparticles (CSNP): effect of CH-CH-TPP ratio on size and stability of NPsRosvin E Des Bouillons-Gamboa, Gabriela Montes de Oca, Jose Roberto Vega Baudrit, et al.
Food Chemistry|June 6, 2020
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agentsCustódio Lobo Roriz, Sandrina A Heleno, Márcio Carocho, et al.
Food Chemistry|December 31, 2017
Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acidCristhian R L Francisco, Sandrina A Heleno, Isabel P M Fernandes, et al.
Food Chemistry|May 10, 2018
Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)Heloísa H S Almeida, Lillian Barros, João C M Barreira, et al.
Food & Function|July 6, 2018
Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic propertiesFelipe Rocha, Letícia Yumi Sugahara, Fernanda Vitória Leimann, et al.
Food Chemistry|May 10, 2018
Systematic study on the extraction of antioxidants from pinhão (araucaria angustifolia (bertol.) Kuntze) coatCarlos Henrique Koslinski Santos, Michel Rocha Baqueta, Aline Coqueiro, et al.
Food & Function|November 14, 2019
Araucaria angustifolia (Bertol.) Kuntze extract as a source of phenolic compounds in TPS/PBAT active filmsTamires Barlati Vieira da Silva, Thaysa Fernandes Moya Moreira, Anielle de Oliveira, et al.
Pageof 7