Keywords = Curcumin
Number of Articles: 2
1. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Volume 2, Issue 2, Summer and Autumn 2019, Pages 107-112

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

2. Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins

Volume 2, Issue 1, Winter and Spring 2019, Pages 55-60

Arasb Dabbagh Moghaddam; Mehdi Mohammadian; Anousheh Sharifan; Saeid Hadi

Journal of Food and Bioprocess Engineering

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