Preparation of nut-based milk alternative: evaluation of an Amazonian nut (Bertholletia excelsa) beverage with annatto nanodispersion-Reference-Cited by-同舟云学术

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Preparation of nut-based milk alternative: evaluation of an Amazonian nut (Bertholletia excelsa) beverage with annatto nanodispersion

Published:2023-12 Issue: Volume:3 Page:100506
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Paiva Luana C． de M.^ORCID,Guedes Marcelino C.^ORCID,Ferreira Diego Q.,Rodrigues Ediglei G.,Machado Francisco Paiva^ORCID,Fernandes Caio P.

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference47 articles.

1. Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems;Anarjan;Food Chemistry,2013

2. Preparation of aqueous nanodispersions with annatto (Bixa orellana L.) extract using an organic solvent-free and low energy method;Bitencourt;Food Chemistry,2018

3. Conservação do leite de castanha-do-Pará;Cardarelli;Scientia Agricola,2000

4. Brazil nuts: Nutritional composition, health benefits and safety aspects;Cardoso;Food Research International,2017

5. Adding molecules to food, pros and cons: A review of synthetic and natural food additives;Carocho;Comprehensive Reviews in Food Science and Food Safety,2014

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