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Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend

  • Published:2020-11 Issue: Volume:137 Page:109652
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Vargas-Muñoz Diana Patricia,de Oliveira Luiza Andreza Neves,da Silva Leticia Cardoso,Godoy Helena Teixeira,Kurozawa Louise Emy

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

São Paulo Research Foundation

Conselho Nacional de Desenvolvimento Científico e Technológico

Fapesp

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum Sessiliflorum Dunal) chips;Agudelo;Food and Bioprocess Technology,2016

2. Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network;Aliakbarian;LWT - Food Science and Technology,2018

3. Nutrients of cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) as a function of tissues and ripening stages;Andrade;Journal of Food and Nutrition Research,2017

4. AOAC, 2006. Official methods of analysis. In Association of official analytical chemists (18th ed.). Gaithersburg, Md.

5. Models for sorption isotherms for foods: A review;Basu;Drying Technology,2006
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