Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers-Reference-Cited by-同舟云学术

Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers

Published:2020-04 Issue: Volume:130 Page:108901
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Comunian Talita Aline,Silva Marluci P.,Moraes Izabel Cristina Freitas,Favaro-Trindade Carmen S.

Publisher

Elsevier BV

Subject

Food Science

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4. Physical characteristics, chemical-nutritional composition and essential oils of Caryocar Brasiliense native from the State of Mato Grosso;Cordeiro;Revista Brasileira de Fruticultura,2013

5. Microencapsulation using biopolymers as an alternativr to produce food enhanced with phytosterols and omega-3 fatty acids: A review;Comunian;Food Hydrocolloids,2016

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