Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation-Reference-Cited by-同舟云学术

Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation

Published:2024-06 Issue: Volume:9 Page:100356
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Akbarbaglu Zahra,Mazloomi Narges,Sarabandi Khashayar^ORCID,Ramezani Atena,Khaleghi Fatemeh,Hamzehkollaei Adele Rafati,Jafari Seid Mahdi,Hesarinejad Mohammad Ali

Publisher

Elsevier BV

Reference62 articles.

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3. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread–a review;Amoah;Int. J. Food Sci. Technol.,2019

4. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials;Ballesteros;Food Chem,2017

5. Fabrication of dragee containing spirulina platensis microalgae to enrich corn snack and evaluate its sensorial;Bayat Tork;Physicochem. Nutrit. Propert. Foods,2022

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