Effect of extrusion process conditions on extrudates enriched with carotenoids encapsulated by different methods using gum arabic and vegetable fat as carriers

Author:

Pinho Lorena Silva,Lima Priscilla M.,Fang Fang,Cooperstone Jessica L.,Favaro-Trindade Carmen Sílvia,Campanella Osvaldo H.

Funder

U.S. Department of Agriculture

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Ohio State University

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Reference60 articles.

1. Remodeling agro-industrial and food wastes into value-added bioactives and biopolymers;Arun;Ind. Crop. Prod.,2020

2. Changes in carotenoids during processing and storage of pumpkin puree;Provesi;Food Chem.,2011

3. The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents;Norshazila;Sains Malaysiana,2017

4. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita moschata) peel flour by-product;Lima;Int. J. Food Eng.,2019

5. Recent insights into health benefits of carotenoids;Cooperstone,2016

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