The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09285-w.pdf
Reference109 articles.
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2. Buono S, Langellotti AL, Martello A, Rinna F, Fogliano V (2014) Functional ingredients from microalgae. Food Funct 5(8):1669–1685. https://doi.org/10.1039/c4fo00125g
3. Christaki E, Bonos E, Giannenasa I, Florou-Paneria P (2013) Functional properties of carotenoids originating from algae. J Sci Food Agric 93(1):5–11. https://doi.org/10.1002/jsfa.5902
4. Ndiaye C, Martinez MM, Hamaker BR, Campanella OH, Ferruzzi MG (2020) Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends. LWT 123(July 2019):109109. https://doi.org/10.1016/j.lwt.2020.109109
5. Guedes AC, Amaro HM, Malcata FX (2011) Microalgae as sources of carotenoids. Mar Drugs 9(4):625–644. https://doi.org/10.3390/md9040625
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