Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina-Reference-Cited by-同舟云学术

Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina

Published:2014-07-29 Issue:1 Volume:13 Page:151-158
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Domínguez-Cañedo I.L.,Beristain-Guevara C.I.,Díaz-Sobac R.,Vázquez-Luna A.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2014.926459

Reference40 articles.

1. Antioxidants in Hot Pepper: Variation Among Accessions

2. A review on the use of cyclodextrins in foods

3. Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin

4. Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

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