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) (2015)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FMVZ ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidades: FZEA; FMVZ
- DOI: 10.1016/j.fbp.2013.11.001
- Subjects: UVA; BAGAÇOS; ATOMIZAÇÃO; PIGMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food and Bioproducts Processing
- ISSN: 0960-3085
- Volume/Número/Paginação/Ano: v. 93, p. 39-50, 2015
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SOUZA, Volnei Brito de et al. 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). Food and Bioproducts Processing, v. 93, p. 39-50, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2013.11.001. Acesso em: 12 fev. 2026. -
APA
Souza, V. B. de, Thomazini, M., Balieiro, J. C. de C., & Fávaro-Trindade, C. S. (2015). 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). Food and Bioproducts Processing, 93, 39-50. doi:10.1016/j.fbp.2013.11.001 -
NLM
Souza VB de, Thomazini M, Balieiro JC de C, Fávaro-Trindade CS. 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) [Internet]. Food and Bioproducts Processing. 2015 ; 93 39-50.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.fbp.2013.11.001 -
Vancouver
Souza VB de, Thomazini M, Balieiro JC de C, Fávaro-Trindade CS. 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) [Internet]. Food and Bioproducts Processing. 2015 ; 93 39-50.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.fbp.2013.11.001 - Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
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Informações sobre o DOI: 10.1016/j.fbp.2013.11.001 (Fonte: oaDOI API)
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