Microencapsulation by Freeze-Drying of Potassium Norbixinate and Curcumin with Maltodextrin: Stability, Solubility, and Food Application-Reference-Cited by-同舟云学术

Microencapsulation by Freeze-Drying of Potassium Norbixinate and Curcumin with Maltodextrin: Stability, Solubility, and Food Application

Published:2013-01-17 Issue:4 Volume:61 Page:955-965
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sousdaleff Mirian¹,Baesso Mauro Luciano²,Neto Antonio Medina²,Nogueira Ana Cláudia²,Marcolino Vanessa Aparecida³,Matioli Graciette⁴

Affiliation:

1. Postgraduate Program in Food Science, State University of Maringá, Av. Colombo, 5790-87020-900, Maringá, PR, Brazil

2. Physics Department, State University of Maringá, Av. Colombo, 5790-87020-900, Maringá, PR, Brazil

3. Food Technology Department, Federal Institute for Education, Science and Technology of Paraná (IFPR), R. José Felipe Tequinha, 1400-87703-536, Paranavaı́, PR, Brazil

4. Pharmacy Department, State University of Maringá, Av. Colombo, 5790-87020-900, Maringá, PR, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304047g

Reference43 articles.

1. The chemistry and analysis of annatto food colouring: a review

2. Kinetics study of norbixin’s first stage thermal decomposition, using dynamic method

3. Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food

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