Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems (2011)
- Authors:
- USP affiliated authors: QUINTERO, EDNELI SORAYA MONTERREY - FZEA ; THOMAZINI, MARCELO - FZEA ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- DOI: 10.1111/j.1365-2621.2011.02617.x
- Subjects: PIGMENTOS VEGETAIS; CLOROPLASTOS VEGETAIS
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Food Science and Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v. 46, n. 6, p. 1259-1265, June 2011
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
COMUNIAN, Talita Aline et al. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, v. 46, n. 6, p. 1259-1265, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2011.02617.x. Acesso em: 31 dez. 2025. -
APA
Comunian, T. A., Quintero, E. S. M., Thomazini, M., Balieiro, J. C. de C., Piccone, P., Pittia, P., & Fávaro-Trindade, C. S. (2011). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, 46( 6), 1259-1265. doi:10.1111/j.1365-2621.2011.02617.x -
NLM
Comunian TA, Quintero ESM, Thomazini M, Balieiro JC de C, Piccone P, Pittia P, Fávaro-Trindade CS. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 6): 1259-1265.[citado 2025 dez. 31 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02617.x -
Vancouver
Comunian TA, Quintero ESM, Thomazini M, Balieiro JC de C, Piccone P, Pittia P, Fávaro-Trindade CS. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 6): 1259-1265.[citado 2025 dez. 31 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02617.x - Stability and solubility of chlorophyllin microencapsulated
- Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin
- Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
- 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)
- Buffalo milk Minas fresh cheese with probiotics properties
- Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release
- Avaliação de rendimento de processo e eficiência de encapsulação em micropartículas lipídicas sólidas carregadas com vitamina D3 obtidas por spray-chilling
Informações sobre o DOI: 10.1111/j.1365-2621.2011.02617.x (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
