Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
Betina Luiza Koop, Milena Nascimento da Silva, Fabíola Diniz da Silva, Kennya Thayres dos Santos Lima, Lenilton Santos Soares, Cristiano José de Andrade, Germán Ayala Valencia, Alcilene Rodrigues Monteiro
Topics & Concepts
CoacervateChemistryBioavailabilityCurcuminNutraceuticalAdsorptionPolyphenolAnthocyaninNanotechnologyBiochemical engineeringFood scienceChromatographyAntioxidantBiochemistryMaterials scienceOrganic chemistryBiologyBioinformaticsEngineeringBotanical Research and ApplicationsMicroencapsulation and Drying ProcessesBee Products Chemical Analysis