Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)
- Authors:
- USP affiliated authors: TADINI, CARMEN CECILIA - EP ; PURGATTO, EDUARDO - FCF ; HASSIMOTTO, NEUZA MARIKO AYMOTO - FCF ; FABI, JOÃO PAULO - FCF ; PEDROSA, LUCAS DE FREITAS - FCF ; NASCIMENTO, KAREN REBOUÇAS - FCF ; FIOROTO, ALEXANDRE MINAMI - FCF ; TONIAZZO, TAÍSE - EP
- Unidades: EP; FCF
- DOI: 10.1016/j.foodhyd.2023.108516
- Subjects: NANOPARTÍCULAS; PIGMENTOS VEGETAIS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Hydrocolloids
- Volume/Número/Paginação/Ano: v. 139, p. 1-18 art. 10851, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 28 abr. 2024. -
APA
Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516 -
NLM
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516 -
Vancouver
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516 - Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp
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Informações sobre o DOI: 10.1016/j.foodhyd.2023.108516 (Fonte: oaDOI API)
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