Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars (2009)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- Subjects: MICROENCAPSULAÇÃO; PEPTÍDEOS; MALTODEXTRINA; SECAGEM
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology International
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: v. 15, n. 4, p. 407-413, 2009
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ABNT
ROCHA, Glaucia Aguiar et al. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars. Food Science and Technology International, v. 15, n. 4, p. 407-413, 2009Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/15/4/407. Acesso em: 26 abr. 2024. -
APA
Rocha, G. A., Trindade, M. A., Netto, F. M., & Fávaro-Trindade, C. S. (2009). Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars. Food Science and Technology International, 15( 4), 407-413. Recuperado de http://fst.sagepub.com/cgi/reprint/15/4/407 -
NLM
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars [Internet]. Food Science and Technology International. 2009 ; 15( 4): 407-413.[citado 2024 abr. 26 ] Available from: http://fst.sagepub.com/cgi/reprint/15/4/407 -
Vancouver
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars [Internet]. Food Science and Technology International. 2009 ; 15( 4): 407-413.[citado 2024 abr. 26 ] Available from: http://fst.sagepub.com/cgi/reprint/15/4/407 - Efeito da microencapsulação nas características sensoriais e físico-químicas do hidrolisado protéico Hyprol
- Microencapsulation as alternative to reduce bitterness of protein hydrolysate
- Caracterização de salsicha de frango adicionada de microcápsulas de ácido ascórbico
- Stability of Frankfurter-type sausage elaborated with minced waste processing Nile tilapia during refrigerated storage
- Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja, armazenada a 0 °C durante 60 dias
- Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability
- The use of spray drying technology to reduce bitter taste of casein hydrolysate
- Desenvolvimento e avaliação microbiológica e sensorial de salsicha à base de carne mecanicamente separada de tilápia do Nilo (Oreochromis niloticus)
- Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
- Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
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