Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles-Reference-Cited by-同舟云学术

Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles

Published:2020-12-11 Issue:12 Volume:39 Page:1927-1940
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Anthero Ana Gabriela da Silva¹^ORCID,Bezerra Eveling Oliveira¹,Comunian Talita Aline¹^ORCID,Procópio Fernanda Ramalho¹^ORCID,Hubinger Miriam Dupas¹^ORCID

Affiliation:

1. Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil

Funder

CNPq

São Paulo Research Foundation

scholarship conceded to Ana Gabriela da S. Anthero

Talita A. Comunian

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1844227

Reference48 articles.

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2. Paprika

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4. Berke, T. G.; Shieh, S. C.; 8-Capsicum. chillies, bird's eye chilli. In Handbook of Herbs and Spices; Peter, K. V., Ed. Woodhead Publishing Limited, 2010; pp 111–122. DOI: 10.1533/9781855736450.111.

5. Encapsulation of carotenoids from sea buckthorn extracted by CO 2 supercritical fluids method within whey proteins isolates matrices

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