Stability of Curcumin Microencapsulated by Spray and Freeze Drying in Binary and Ternary Matrices of Maltodextrin, Gum Arabic and Modified Starch-Reference-Cited by-同舟云学术

Stability of Curcumin Microencapsulated by Spray and Freeze Drying in Binary and Ternary Matrices of Maltodextrin, Gum Arabic and Modified Starch

Published:2015-02-06 Issue:6 Volume:39 Page:2049-2060
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Cano-Higuita D.M.¹,Malacrida C.R.¹,Telis V.R.N.¹

Affiliation:

1. Department of Food Engineering and Technology; State University Paulista (UNESP); Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto São Paulo Brazil

Funder

FAPESP

CNPq

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12448/fullpdf

Reference43 articles.

1. Spray-freeze-drying of whey proteins at sub-atmospheric pressures;Anandharamakrishnan;Dairy Sci. Technol.,2010

2. The preparation of ternary solid dispersions of an herbal drug via spray drying of liquid feed;Araújo;Dry. Technol.,2010

3. Microencapsulation of rosemary essential oil: Characterization of particles;Barros;Dry. Technol.,2013

4. Stability of monoterpenes encapsulated in gum arabic by spray drying;Bertolini;J. Agric. Food Chem.,2001

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