Optimization of the encapsulation process of Cupuassu (Theobroma grandiflorum) pulp by spray drying as an alternative for the valorization of Amazonian fruits-Reference-Cited by-同舟云学术

Optimization of the encapsulation process of Cupuassu (Theobroma grandiflorum) pulp by spray drying as an alternative for the valorization of Amazonian fruits

Published:2023-07 Issue: Volume:184 Page:114994
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Acosta-Vega Luis,Martínez-Suárez Jaime F.,Sánchez-Garzón Francis S.,Hernández-Carrión María,Nerio Luz Stella^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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3. Canopy replacement used in the evaluation of cupuassu tree genotypes in the state of pará;Alves;Revista Brasileira de Fruticultura,2020

4. Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules;Amaya Cano;Journal of Food Engineering,2021

5. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Starch ‐ Stärke,1970

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1. Microencapsulation of blends of Trapiá pulp with Brazilian tropical fruits subjected to ultrasound-assisted pretreatment;Powder Technology;2024-12

2. Cupuaçu (Theobroma grandiflorum): A Multifunctional Amazonian Fruit with Extensive Benefits;Food Research International;2024-09

3. Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food;Trends in Food Science & Technology;2024-09

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