Co-crystallization of paprika oleoresin and storage stability study
Author:
Affiliation:
1. Universidade Estadual de Campinas, Brasil
2. Instituto de Tecnologia de Alimentos, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst41617.pdf
Reference28 articles.
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2. Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application;Alvim I. D.;Lebensmittel-Wissenschaft + Technologie,2016
3. Encapsulação de sucos de frutas por co-cristalização com sacarose;Astolfi-Filho Z.,2003
4. Water activity in foods: fundamentals and applications;Barbosa-Cánovas G. V.,2007
5. Cocrystallization of honey with sucrose;Bhandari B. R.;Lebensmittel-Wissenschaft + Technologie,1998
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