Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

Author:

de Campo Camila,Queiroz Assis Renato,Marques da Silva Médelin,Haas Costa Tania Maria,Paese Karina,Stanisçuaski Guterres Silvia,de Oliveira Rios Alessandro,Hickmann Flôres Simone

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E;Andino,2011

4. Official methods of analysis;AOAC,2005

5. Lutein is stable in strawberry yogurt and does not affect its characteristics;Aryana;Journal of Food Science,2006

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