Microencapsulation of propolis extract by complex coacervation (2010)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; THOMAZINI, MARCELO - FZEA ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FZEA ; ALENCAR, SEVERINO MATIAS DE - ESALQ
- Unidades: FZEA; ESALQ
- Subjects: MICROENCAPSULAÇÃO; PRÓPOLIS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Chicago
- Date published: 2010
- Source:
- Título: Book of Abstracts IFT
- Conference titles: IFT Annual Meeting & Food Expo
-
ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. Microencapsulation of propolis extract by complex coacervation. 2010, Anais.. Chicago: Institute of Food Technologists, 2010. . Acesso em: 29 dez. 2025. -
APA
Fávaro-Trindade, C. S., Nori, M. P., Thomazini, M., Balieiro, J. C. de C., & Alencar, S. M. de. (2010). Microencapsulation of propolis extract by complex coacervation. In Book of Abstracts IFT. Chicago: Institute of Food Technologists. -
NLM
Fávaro-Trindade CS, Nori MP, Thomazini M, Balieiro JC de C, Alencar SM de. Microencapsulation of propolis extract by complex coacervation. Book of Abstracts IFT. 2010 ;[citado 2025 dez. 29 ] -
Vancouver
Fávaro-Trindade CS, Nori MP, Thomazini M, Balieiro JC de C, Alencar SM de. Microencapsulation of propolis extract by complex coacervation. Book of Abstracts IFT. 2010 ;[citado 2025 dez. 29 ] - Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt
- Physicochemical properties, antioxidant activity and stability of spray-dried propolis
- Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems
- Properties of propolis microencapsulated
- Microencapsulação de própolis por coacervação complexa
- Caracterização de clorofilida microencapsulada
- Avaliação de microcápsulas de clorofilida
- Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
- Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)
- Avaliação da atividade antioxidante de própolis microencapsulada por atomização
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