Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis

Author:

Andrade Julianna Karla Santana,Denadai MarinaORCID,Andrade George Ricardo Santana,da Cunha Nascimento Cristiane,Barbosa Paula Ferreira,Jesus Monica S.,Narain Narendra

Funder

Instituto Nacional de Ciência e Tecnologia de Frutos Tropicais

CAPES

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Protocolos de análise para polpa de açaí: um guia prático de consulta./Tatiane Regina Albarici, Danieli Melo de Freitas, José Dalton Cruz Pessoa;Albarici,2009

2. Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region;Andrade;Food Research International,2017

3. Neuroprotective effect of caffeic acid phenethyl ester in 3-nitropropionic acid-induced striatal neurotoxicity;Bak;Korean Journal of Physiology & Pharmacology,2016

4. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder;Bhusari;Powder Technology,2014

5. Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil;Botrel;Food Research International,2014

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