Microencapsulation as a tool to producing an extruded functional food (2020)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; SILVA, MARLUCI PALAZZOLLI DA - FZEA ; COMUNIAN, TALITA ALINE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.lwt.2020.109433
- Subjects: EXTRUSÃO; PROANTOCIANIDINAS; ENCAPSULAMENTO ELETRÔNICO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 128, art. 109433, p. 1-8, June 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. Microencapsulation as a tool to producing an extruded functional food. LWT - Food Science and Technology, v. 128, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109433. Acesso em: 03 jun. 2024. -
APA
Fávaro-Trindade, C. S., Patel, B., Silva, M. P. da, Comunian, T. A., Federici, E., Jones, O. G., & Campanella, O. H. (2020). Microencapsulation as a tool to producing an extruded functional food. LWT - Food Science and Technology, 128, 1-8. doi:10.1016/j.lwt.2020.109433 -
NLM
Fávaro-Trindade CS, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG, Campanella OH. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.109433 -
Vancouver
Fávaro-Trindade CS, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG, Campanella OH. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.109433 - Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers
- Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation
- Microencapsulação de ácido ascórbico por coacervação complexa e dispositivos microfluídicos: estudo estrutural, estabilidade e aplicação das microcápsulas
- Simultaneous encapsulation of echium (Echium Plantagineum L.) seed oil, phytosterols and phenolic compounds: characterization and application of microcapsules
- Gastrointestinal simulation resistance of probiotic and proanthocyanidin immobilized in solid lipid microparticles covered by polymers complex
- Probiotics and plant extracts: a promising synergy and delivery systems
- Chayotextle flour as raw material for prebiotic gluten-free cookies added with Agave angustifolia Haw fructans
- Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments
- Delivery systems for simultaneous intake of probiotics and plant extracts
- Desenvolvimento e caracterização de chocolate meio amargo contendo micro-organismos probióticos na forma livre e encapsulada
Informações sobre o DOI: 10.1016/j.lwt.2020.109433 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
