2024Academic literature29 citations7 claims extractedDOI

Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of maltodextrin and trehalose matrix on selected physicochemical properties and antioxidant activities of spray-dried powder

Bertha Ladesta Millinia, Dewi Mashithah, Roisah Nawatila +1

Future Foods

Microencapsulation and Drying Processes

This research was conducted to improve the stability of roselle anthocyanins by spray-drying using a single matrix (maltodextrin) and a binary matrix (maltodextrin-trehalose = 1:1). Each matrix was...

DOI →

2024Academic literature29 citationsDOI

Rapid and sensitive quantitation of amitraz in orange, tomato, and eggplant samples using immunochromatographic assay

Qianqian Lü, Liqiang Liu, Jinyan Li +4

Food Chemistry

Research Library

Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of maltodextrin and trehalose matrix on selected physicochemical properties and antioxidant activities of spray-dried powder

Rapid and sensitive quantitation of amitraz in orange, tomato, and eggplant samples using immunochromatographic assay

Co-encapsulation of quercetin and resveratrol: Comparison in different layers of zein-carboxymethyl cellulose nanoparticles

Removal of lead in water by coagulation flocculation process using Cactus-based natural coagulant: optimization and modeling by response surface methodology (RSM)

Carboxymethyl cellulose/Tween 80/Litsea cubeba essential oil nanoemulsion inhibits the growth of Penicillium digitatum and extends the shelf-life of ‘Shatangju’ mandarin

Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu

Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities

Metagenomic analysis reveals the correlations between microbial communities and flavor compounds during the brewing of traditional Fangxian huangjiu

Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue

Phytochemical characterization, antimicrobial and antioxidant activities of Terminalia catappa methanol and aqueous extracts

High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal

An update review on biopolymer Xanthan gum: Properties, modifications, nanoagrochemicals, and its versatile applications in sustainable agriculture

Natural Volatiles and Essential Oils

Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages

A comprehensive review of probiotic claims regulations: Updates from Asia-Pacific, United States, and Europe

Dairy factory milk product processing and sustainable of the shelf-life extension with artificial intelligence: a model study

Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein

Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi

Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2

Effect of salt concentration on the quality and microbial community during pickled peppers fermentation

Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly

How chefs develop the practice to manage food waste in professional kitchens

Selenium compounds as promising antiviral agents

Effects of Cooking with Liquefied Petroleum Gas or Biomass on Stunting in Infants

Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure

Infant and Young Child Feeding Practices and Health

Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan

Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties

Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value

School Lunch Programs and Nutritional Education Improve Knowledge, Attitudes, and Practices and Reduce the Prevalence of Anemia: A Pre-Post Intervention Study in an Indonesian Islamic Boarding School

Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice

A Prepandemic Nutrition-Sensitive Social Protection Program Has Sustained Benefits for Food Security and Diet Diversity in Myanmar during a Severe Economic Crisis

Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure

Essential Oils: Recent Advances on Their Dual Role as Food Preservatives and Nutraceuticals against the Metabolic Syndrome

Food processing: Legacy, significance and challenges

Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing

The Effects of Omega-3 Polyunsaturated Fatty Acids on Breast Cancer as a Preventive Measure or as an Adjunct to Conventional Treatments

Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility

Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method

Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk

Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality

Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation

Evaluation of Sodium Benzoate and Potassium Sorbate Preservative Concentrations in Different Sauce Samples in Urmia, Iran

Common beans as a source of food ingredients: Techno‐functional and biological potential

Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters

Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

Unleashing the Potential of Digitalization in the Agri-Food Chain for Integrated Food Systems

Development of gelatin–sodium caseinate high-oxygen-barrier film containing elderberry (Sambucus nigra L.) extract and its antioxidant capacity on pork