Utility of Blended Polymeric Formulations Containing Cellulose Nanofibrils for Encapsulation and Controlled Release of Sweet Orange Essential Oil-Reference-Cited by-同舟云学术

Utility of Blended Polymeric Formulations Containing Cellulose Nanofibrils for Encapsulation and Controlled Release of Sweet Orange Essential Oil

Published:2018-03-14 Issue:6 Volume:11 Page:1188-1198
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

de Souza Hugo Junior Barboza,Fernandes Regiane Victória de Barros,Borges Soraia Vilela,Felix Pedro Henrique Campelo,Viana Lívia Cássia,Lago Amanda Maria Teixeira,Botrel Diego Alvarenga

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2082-9/fulltext.html

Reference49 articles.

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3. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS—AOAC. (2007). Official methods of analysis. (485, Ed.) (17th ed.). Maryland: AOAC.

4. Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils—a review. Food and Chemical Toxicology, 46(2), 446–475.

5. Baranauskiené, R., Venskutonis, P. R., Dewettinck, K., & Verhe, R. (2006). Properties oforegano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices. Food Research International, 39(4), 413–425.

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