Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions

This publication has 66 references indexed in Scilit:

• In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion
  Food Research International, 2012
• Rapid Estimation of Taro (Colocasia esculenta) Quality by Near-Infrared Reflectance Spectroscopy
  Journal of Agricultural and Food Chemistry, 2011
• Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch
  Food Chemistry, 2011
• Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying
  Drying Technology, 2010
• Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder
  Journal of Food Engineering, 2010
• Radiolabelled cyanidin 3-O-glucoside is poorly absorbed in the mouse
  British Journal of Nutrition, 2010
• Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying
  Journal of Food Engineering, 2008
• Response surface methodology (RSM) as a tool for optimization in analytical chemistry
  Talanta, 2008
• Studies on apple and blueberry fruit constituents: Do the polyphenols reach the colon after ingestion?
  Molecular Nutrition & Food Research, 2006
• Encapsulation in the food industry: a review
  International Journal of Food Sciences and Nutrition, 1999