Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers

Journal of Functional Foods

Volumn 12, Issue , 2015, Pages 332-341

  Aceituno Medina, Marysol ^a   Mendoza, Sandra ^a   Rodríguez, Beatriz A ^a,b   Lagaron, José María ^c   López Rubio, Amparo ^c  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b Department de Biotecnología Universidad Autónoma Metrolopitana Iaztapalapa   (Mexico)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amaranth protein isolate; Antioxidants; Controlled release; Electrospinning; Encapsulation; In vitro digestion

Indexed keywords

AMARANTHUS CAUDATUS;

EID: 84920720967     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.11.028     Document Type: Article

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