Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex-Reference-Cited by-同舟云学术

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Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex

Published:2016-12 Issue: Volume:61 Page:155-162
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gomez-Estaca J.^ORCID,Comunian T.A.,Montero P.,Ferro-Furtado R.,Favaro-Trindade C.S.

Funder

Spanish Ministry of Economy and Competitiveness

Spanish Ministry of Education, Culture and Sport

São Paulo Research Foundation (FAPESP)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Official methods of analysis of AOAC international;AOAC.,2000

2. Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review;Aranceta;British Journal of Nutrition,2012

3. Antimicrobial and antioxidant chitosan solutions enriched with active shrimp (Litopenaeus vannamei) waste materials;Arancibia;Food Hydrocolloids,2014

4. Microencapsulation of krill oil using complex coacervation;Aziz;Journal of Microencapsulation,2014

5. Enzymatic isolation of carotenoid-protein complex from shrimp head waste and its use as a source of carotenoids;Babu;LWT – Food Science and Technology,2008

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