Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles-Reference-Cited by-同舟云学术

Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles

Published:2018-12 Issue: Volume:238 Page:195-201
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cabral Bruna Reis Pimenta,de Oliveira Paula Martins,Gelfuso Guilherme Martins,Quintão Tatyane de Souza Cardoso,Chaker Juliano Alexandre,Karnikowski Margô Gomes de Oliveira,Gris Eliana Fortes

Funder

Research Support Foundation of the Federal District, Brazil

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Microencapsulation of refined kenaf (Hibiscus cannabinus L.) seed oil by spray drying using β-cyclodextrin/gum Arabic/sodium caseinate;Chew;J. Food Eng.,2018

5. Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients;de Beer;J. Sci. Food Agric.,2018

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