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Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: extraction, encapsulation and therapeutic applications
Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Ádina L. Santana, Gabriela A. MacedoAbstractBackgroundNatural neuronutraceuticals and functional foods are provided by antioxidant molecules that inhibits excessive reactive oxygen species in neurons and simultaneous occurrence of brain-related injuries like depression, dementia, and ischemic stroke. The need for efficient, cheap and sustainable techniques to increase the shelf life and bioaccessibility of natural antioxidants for therapeutic application as replacers to synthetic antioxidants is growing.Scope and approachH...
Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research