Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes (2019)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; PALLONE, ELIRIA MARIA DE JESUS AGNOLON - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; ERGER, INAR CASTRO - FCF ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidades: FZEA; FCF
- DOI: 10.1007/s13197-019-03576-1
- Subjects: ÁCIDOS GRAXOS OMEGA 3; COMPOSTOS FENÓLICOS; GOMAS E RESINAS; OXIDAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science and Technology
- ISSN: 0022-1155
- Volume/Número/Paginação/Ano: v. 56, n. 3, p. 1155-1164, 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
-
ABNT
COMUNIAN, Talita Aline et al. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, v. 56, n. 3, p. 1155-1164, 2019Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-03576-1. Acesso em: 23 abr. 2024. -
APA
Comunian, T. A., Favaro, L. F., Thomazini, M., Pallone, E. M. de J. A., Sobral, P. J. do A., Castro, I. A. de, & Fávaro-Trindade, C. S. (2019). Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, 56( 3), 1155-1164. doi:10.1007/s13197-019-03576-1 -
NLM
Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s13197-019-03576-1 -
Vancouver
Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s13197-019-03576-1 - Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population
- Morphological study of microcapsules prepared with echium (Echium plantagineum L.) oil and phenolic compounds
- Instrumental color, moisture and stability of sinapic acid and rutin in echium oil microcapsules
- Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers
- Protection of echium oil by microencapsulation with phenolic compounds
- Estudo da estabilidade dos ácidos graxos ômega-3 alfa-linolênico e estearidônico, beta-sitosterol e ácido sinápico encapsulados
- Obtenção de micropartículas de óleo de echium e ácido sinápico: estudo morfológico e oxidativo
- Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D3
- Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
- Avaliação de rendimento de processo e eficiência de encapsulação em micropartículas lipídicas sólidas carregadas com vitamina D3 obtidas por spray-chilling
Informações sobre o DOI: 10.1007/s13197-019-03576-1 (Fonte: oaDOI API)
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