287 related articles for article (PubMed ID: 25607632)
1. Ways and Means for the Infusion of Bioactive Constituents in Solid Foods.
Bellary AN; Rastogi NK
Crit Rev Food Sci Nutr; 2016 May; 56(7):1126-45. PubMed ID: 25607632
[TBL] [Abstract][Full Text] [Related]
2. Microencapsulation for the improved delivery of bioactive compounds into foods.
Champagne CP; Fustier P
Curr Opin Biotechnol; 2007 Apr; 18(2):184-90. PubMed ID: 17368017
[TBL] [Abstract][Full Text] [Related]
3. [Introduction of Functional Foods--Types, Manufacturing Methods and Quality Assurance].
Budai KA; Hankó B; AntalL I; Zelkó R
Acta Pharm Hung; 2015; 85(3):97-110. PubMed ID: 26642648
[TBL] [Abstract][Full Text] [Related]
4. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products.
Pateiro M; Gómez B; Munekata PES; Barba FJ; Putnik P; Kovačević DB; Lorenzo JM
Molecules; 2021 Mar; 26(6):. PubMed ID: 33799855
[TBL] [Abstract][Full Text] [Related]
5. Development and assessment of healthy properties of meat and meat products designed as functional foods.
Olmedilla-Alonso B; Jiménez-Colmenero F; Sánchez-Muniz FJ
Meat Sci; 2013 Dec; 95(4):919-30. PubMed ID: 23623320
[TBL] [Abstract][Full Text] [Related]
6. Minimally Processed Functional Foods: Technological and Operational Pathways.
Rodgers S
J Food Sci; 2016 Oct; 81(10):R2309-R2319. PubMed ID: 27603331
[TBL] [Abstract][Full Text] [Related]
7. Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products--a review.
Radziejewska-Kubzdela E; Biegańska-Marecik R; Kidoń M
Int J Mol Sci; 2014 Sep; 15(9):16577-610. PubMed ID: 25244012
[TBL] [Abstract][Full Text] [Related]
8. Encapsulation of health-promoting ingredients: applications in foodstuffs.
Tolve R; Galgano F; Caruso MC; Tchuenbou-Magaia FL; Condelli N; Favati F; Zhang Z
Int J Food Sci Nutr; 2016 Dec; 67(8):888-918. PubMed ID: 27387656
[TBL] [Abstract][Full Text] [Related]
9. Solid Self-Emulsifying Delivery System (S-SEDS) of Dihydromyricetin: A New Way for Preparing Functional Food.
Wang D; Ma Y; Wang Q; Huang J; Sun R; Xia Q
J Food Sci; 2019 May; 84(5):936-945. PubMed ID: 31034621
[TBL] [Abstract][Full Text] [Related]
10. Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food.
Jacobsen C; García-Moreno PJ; Mendes AC; Mateiu RV; Chronakis IS
Annu Rev Food Sci Technol; 2018 Mar; 9():525-549. PubMed ID: 29400995
[TBL] [Abstract][Full Text] [Related]
11. Innovative applications of food-related emulsions.
Kiokias S; Varzakas T
Crit Rev Food Sci Nutr; 2017 Oct; 57(15):3165-3172. PubMed ID: 26853234
[TBL] [Abstract][Full Text] [Related]
12. Opportunities and challenges in high pressure processing of foods.
Rastogi NK; Raghavarao KS; Balasubramaniam VM; Niranjan K; Knorr D
Crit Rev Food Sci Nutr; 2007; 47(1):69-112. PubMed ID: 17364696
[TBL] [Abstract][Full Text] [Related]
13. Microencapsulation: its application in nutrition.
Schrooyen PM; van der Meer R; De Kruif CG
Proc Nutr Soc; 2001 Nov; 60(4):475-9. PubMed ID: 12069400
[TBL] [Abstract][Full Text] [Related]
14. Design of foods with bioactive lipids for improved health.
Chen B; McClements DJ; Decker EA
Annu Rev Food Sci Technol; 2013; 4():35-56. PubMed ID: 23215630
[TBL] [Abstract][Full Text] [Related]
15. Principles of electrospraying: A new approach in protection of bioactive compounds in foods.
Alehosseini A; Ghorani B; Sarabi-Jamab M; Tucker N
Crit Rev Food Sci Nutr; 2018; 58(14):2346-2363. PubMed ID: 28609112
[TBL] [Abstract][Full Text] [Related]
16. Microencapsulation of bioactives for food applications.
Dias MI; Ferreira IC; Barreiro MF
Food Funct; 2015 Apr; 6(4):1035-52. PubMed ID: 25710906
[TBL] [Abstract][Full Text] [Related]
17. Functional foods in pediatrics.
Van den Driessche M; Veereman-Wauters G
Acta Gastroenterol Belg; 2002; 65(1):45-51. PubMed ID: 12014316
[TBL] [Abstract][Full Text] [Related]
18. Microencapsulation as a tool for incorporating bioactive ingredients into food.
Kuang SS; Oliveira JC; Crean AM
Crit Rev Food Sci Nutr; 2010 Nov; 50(10):951-68. PubMed ID: 21108075
[TBL] [Abstract][Full Text] [Related]
19. Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology.
Moreno J; Echeverria J; Silva A; Escudero A; Petzold G; Mella K; Escudero C
Food Sci Technol Int; 2017 Jul; 23(5):448-456. PubMed ID: 28675966
[TBL] [Abstract][Full Text] [Related]
20. Methods to increase the rate of mass transfer during osmotic dehydration of foods.
Chwastek A
Acta Sci Pol Technol Aliment; 2014; 13(4):341-350. PubMed ID: 28067476
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]