88
Moslemi, M., Hosseini, H., RNeyestan, T., Akramzadeh, N., & Fard, R. M. N. (2018). Effects of
non-digestive polymers used in iron encapsulation on calcium and iron apparent absorption in
rats fed by infant formula. Journal of Trace Elements in Medicine and Biology, 50, 393–398.
Nakamura, S., & Tobolsky, A. V. (1967). Viscoelastic properties of plasticized amylose films.
Journal of Applied Polymer Science, 11, 1371–1386.
Nasrin, T. A. A., Anal, A. K. (2015). Enhanced oxidative stability of fish oil by encapsulating in
culled banana resistant starch-soy protein isolate based microcapsules in functional bakery
products, J. Food Sci. Technol. https://doi.org/10.1007/s13197-014-1606-1.
Nielsen, C. K., Kjems, J., Mygind, T., Snabe, T., Schwarz, K., Serfert, Y., & Meyer, R. L. (2016).
Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation. International
Journal of Food Microbiology, 229, 7–14.
Noor, N., Shah, A., Gani, A., Gani, A., & Masoodi, F. A. (2018). Microencapsulation of caffeine
loaded in polysaccharide based delivery systems. Food Hydrocolloids, 82, 312–321.
Nugent, A. P. (2005). Health properties of resistant starch. Nutrition Bulletin, 30, 27–54.
Oakenfull, D., & Glicksman, M. (1987). Gelling agents. C R C Critical Reviews in Food Science
and Nutrition, 26, 1–25.
Oksman, K., Mathew, A. P., Bondeson, D., & Kvien, I. (2006). Manufacturing process of cellulose
whiskers/polylactic acid nanocomposites. Composites Science and Technology, 66, 2776–2784.
Oms-Oliu, G., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Edible coatings with antibrowning
agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest
Biology and Technology, 50, 87–94.
Onoue, S., Ochi, M., & Yamada, S. (2011). Development of (−)-epigallocatechin-3-gallate
(EGCG)-loaded enteric microparticles with intestinal mucoadhesive property. International
Journal of Pharmaceutics, 410, 111–113.
Ortega, F., Giannuzzi, L., Arce, V. B., & García, M. A. (2017). Active composite starch films containing green synthetized silver nanoparticles. Food Hydrocolloids, 70, 152–162.
Ozdemir, M., Floros, J. D. (2008). Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics, J. Food Eng.
https://doi.org/10.1016/j.jfoodeng.2007.09.028.
Palupi, N. W., & Praptiningsih, Y. (2016). Oxidized tapioca starch as an alginate substitute for
encapsulation of antioxidant from coffee residue. Agriculture and Agricultural Science
Procedia, 9, 304–308.
Park, H. J. (1999). Development of advanced edible coatings for fruits, Trends Food Sci. Technol.
(1999). https://doi.org/10.1016/S0924-2244(00)00003-0.
Pegg, R. B., & Shahidi, F. (2007). Encapsulation, stabilization, and controlled release of food ingredients and bioactives. In M. S. Rahman (Ed.), Handbook of food preservation (pp. 509–568).
Boca Raton, FL: CRC Press.
Pu, H., Chen, L., Li, X., Xie, F., Yu, L., & Li, L. (2011). An oral colon targeting controlled release
system based on resistant starch acetate: Synthetization, characterization, and preparation of
filmcoating pellets. Journal of Agricultural and Food Chemistry, 59, 5738–5745.
Qi Z. H., Xu A. (1999). Starch based ingredients for flavor encapsulation. Cereal Foods World
44:460–465.
Raigond, P., Ezekiel, R., & Raigond, B. (2015). Resistant starch in food: A review. Journal of the
Science of Food and Agriculture, 95(10), 1968–1978.
Rajendran, C. K., Subin, R., Okolie, C. L., Udenigwe, C. C., & Mason, B. (2017). Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in
food and health. Journal of Food Biochemistry, 41(5), e12389.
Rajeswari, L. S., Moorthy, S. N., & Rajasekhran, K. N. (2011). Preparation of cassava starch
nanoparticles and their application as a carrier system for curcumin delivery. International
Journal of Nanotechnology and Applications, 5(3), 193–201.
Ranhotra, G. S., Gelroth, J. A., & Glaser, B. K. (1996). Energy value of resistant starch. Journal
of Food Science, 61, 453–455.
Rasato, D. (2009). The emerging world of bioplastics: An industry ‘father’ looks forward. Retrieved
from http://www.omnexus.com/resources/print.aspx?id=22050
M. Ahmad et al.
Moslemi, M., Hosseini, H., RNeyestan, T., Akramzadeh, N., & Fard, R. M. N. (2018). Effects of
non-digestive polymers used in iron encapsulation on calcium and iron apparent absorption in
rats fed by infant formula. Journal of Trace Elements in Medicine and Biology, 50, 393–398.
Nakamura, S., & Tobolsky, A. V. (1967). Viscoelastic properties of plasticized amylose films.
Journal of Applied Polymer Science, 11, 1371–1386.
Nasrin, T. A. A., Anal, A. K. (2015). Enhanced oxidative stability of fish oil by encapsulating in
culled banana resistant starch-soy protein isolate based microcapsules in functional bakery
products, J. Food Sci. Technol. https://doi.org/10.1007/s13197-014-1606-1.
Nielsen, C. K., Kjems, J., Mygind, T., Snabe, T., Schwarz, K., Serfert, Y., & Meyer, R. L. (2016).
Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation. International
Journal of Food Microbiology, 229, 7–14.
Noor, N., Shah, A., Gani, A., Gani, A., & Masoodi, F. A. (2018). Microencapsulation of caffeine
loaded in polysaccharide based delivery systems. Food Hydrocolloids, 82, 312–321.
Nugent, A. P. (2005). Health properties of resistant starch. Nutrition Bulletin, 30, 27–54.
Oakenfull, D., & Glicksman, M. (1987). Gelling agents. C R C Critical Reviews in Food Science
and Nutrition, 26, 1–25.
Oksman, K., Mathew, A. P., Bondeson, D., & Kvien, I. (2006). Manufacturing process of cellulose
whiskers/polylactic acid nanocomposites. Composites Science and Technology, 66, 2776–2784.
Oms-Oliu, G., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Edible coatings with antibrowning
agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest
Biology and Technology, 50, 87–94.
Onoue, S., Ochi, M., & Yamada, S. (2011). Development of (−)-epigallocatechin-3-gallate
(EGCG)-loaded enteric microparticles with intestinal mucoadhesive property. International
Journal of Pharmaceutics, 410, 111–113.
Ortega, F., Giannuzzi, L., Arce, V. B., & García, M. A. (2017). Active composite starch films containing green synthetized silver nanoparticles. Food Hydrocolloids, 70, 152–162.
Ozdemir, M., Floros, J. D. (2008). Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics, J. Food Eng.
https://doi.org/10.1016/j.jfoodeng.2007.09.028.
Palupi, N. W., & Praptiningsih, Y. (2016). Oxidized tapioca starch as an alginate substitute for
encapsulation of antioxidant from coffee residue. Agriculture and Agricultural Science
Procedia, 9, 304–308.
Park, H. J. (1999). Development of advanced edible coatings for fruits, Trends Food Sci. Technol.
(1999). https://doi.org/10.1016/S0924-2244(00)00003-0.
Pegg, R. B., & Shahidi, F. (2007). Encapsulation, stabilization, and controlled release of food ingredients and bioactives. In M. S. Rahman (Ed.), Handbook of food preservation (pp. 509–568).
Boca Raton, FL: CRC Press.
Pu, H., Chen, L., Li, X., Xie, F., Yu, L., & Li, L. (2011). An oral colon targeting controlled release
system based on resistant starch acetate: Synthetization, characterization, and preparation of
filmcoating pellets. Journal of Agricultural and Food Chemistry, 59, 5738–5745.
Qi Z. H., Xu A. (1999). Starch based ingredients for flavor encapsulation. Cereal Foods World
44:460–465.
Raigond, P., Ezekiel, R., & Raigond, B. (2015). Resistant starch in food: A review. Journal of the
Science of Food and Agriculture, 95(10), 1968–1978.
Rajendran, C. K., Subin, R., Okolie, C. L., Udenigwe, C. C., & Mason, B. (2017). Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in
food and health. Journal of Food Biochemistry, 41(5), e12389.
Rajeswari, L. S., Moorthy, S. N., & Rajasekhran, K. N. (2011). Preparation of cassava starch
nanoparticles and their application as a carrier system for curcumin delivery. International
Journal of Nanotechnology and Applications, 5(3), 193–201.
Ranhotra, G. S., Gelroth, J. A., & Glaser, B. K. (1996). Energy value of resistant starch. Journal
of Food Science, 61, 453–455.
Rasato, D. (2009). The emerging world of bioplastics: An industry ‘father’ looks forward. Retrieved
from http://www.omnexus.com/resources/print.aspx?id=22050
M. Ahmad et al.