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Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions

Olga Kaltsa, Aggeliki Alibade, Georgia Batra, Eleni Bozinou, Dimitris P. Makris, Stavros I. Lalas

OCL, 28 (2021) 38

Publié en ligne : 2021-07-20

DOI: https://doi.org/10.1051/ocl/2021026

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Stability of microemulsions containing red grape pomace extract obtained with a glycerol/sodium benzoate deep eutectic solvent

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OCL 29 28 (2022)
https://doi.org/10.1051/ocl/2022023

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes

Szymon Poliński, Patrycja Topka, Małgorzata Tańska, et al.
Antioxidants 11 (4) 752 (2022)
https://doi.org/10.3390/antiox11040752

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation

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Foods 11 (23) 3787 (2022)
https://doi.org/10.3390/foods11233787