Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles (2023)
- Authors:
- USP affiliated authors: TADINI, CARMEN CECILIA - EP ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; SANTOS, PRISCILA DAYANE DE FREITAS - FZEA ; SIQUEIRA, LARISSA DO VAL - EP
- Unidades: EP; FZEA
- DOI: 10.3390/pr11030876
- Subjects: EXTRUSÃO; BIOPOLÍMEROS; EMBALAGENS DE ALIMENTOS; CAROTENOIDES
- Keywords: extrusion; biopolymer; spray drying; spray chilling; carotenoids; active packaging
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
SANTOS, Priscila Dayane de Freitas et al. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, v. 11, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11030876. Acesso em: 03 jun. 2024. -
APA
Santos, P. D. de F., Siqueira, L. do V., Tadini, C. C., & Favaro-Trindade, C. S. (2023). Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, 11, 1-15. doi:10.3390/pr11030876 -
NLM
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3390/pr11030876 -
Vancouver
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3390/pr11030876 - Técnicas podem viabilizar novos usos do óleo de tucumã na indústria alimentícia [Depoimento a Ivanir Ferreira]
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- Encapsulation of formosa papaya (Carica papaya L.) seed extract: physicochemical characteristics of particles, and study of stability and release of encapsulated phenolic compounds
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- Processo da poli prolonga o tempo de consumo do leite tipo b
Informações sobre o DOI: 10.3390/pr11030876 (Fonte: oaDOI API)
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