Phenolic extracts of Rubus ulmifolius Schott flowers: Characterization, microencapsulation and incorporation into yogurts as nutraceutical sources

Food and Function

Volumn 5, Issue 6, 2014, Pages 1091-1100

  Martins, Ana ^a   Barros, Lillian ^a,b   Carvalho, Ana Maria ^a   Santos Buelga, Celestino ^b   Fernandes, Isabel P ^a   Barreiro, Filomena ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; MICROENCAPSULATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; FOOD APPLICATIONS; NUTRACEUTICALS; PERENNIAL SHRUBS; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLIC EXTRACTS;

PLANTS (BOTANY);

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; YOGHURT;

CHEMISTRY; DIET SUPPLEMENTATION; DRUG FORMULATION; FLOWER; FREEZE DRYING; INFRARED SPECTROSCOPY; RUBUS;

ANTIOXIDANTS; DIETARY SUPPLEMENTS; DRUG COMPOUNDING; FLOWERS; FREEZE DRYING; PHENOLS; PLANT EXTRACTS; RUBUS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; YOGURT;

EID: 84901654777     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60721f     Document Type: Article

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