Effect of microencapsulation of menthol on the perceived cooling sensation in the mouth (2015)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; ARACAVA, KEILA KAZUE - FZEA ; RODRIGUES, CHRISTIANNE ELISABETE DA COSTA - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- Subjects: MICROENCAPSULAÇÃO; MENTA; PALADAR
- Language: Inglês
- Imprenta:
- Publisher: AgroParisTech
- Publisher place: Paris
- Date published: 2015
- Source:
- Conference titles: International Symposium on Delivery of Functionality in Complex Food Systems
-
ABNT
SANTOS, Milla Gabriela dos et al. Effect of microencapsulation of menthol on the perceived cooling sensation in the mouth. 2015, Anais.. Paris: AgroParisTech, 2015. . Acesso em: 23 jan. 2026. -
APA
Santos, M. G. dos, Thomazini, M., Aracava, K. K., Rodrigues, C. E. da C., & Fávaro-Trindade, C. S. (2015). Effect of microencapsulation of menthol on the perceived cooling sensation in the mouth. In Abstracts DOF; physically-inspired approaches from the nanoscale to the microscale. Paris: AgroParisTech. -
NLM
Santos MG dos, Thomazini M, Aracava KK, Rodrigues CE da C, Fávaro-Trindade CS. Effect of microencapsulation of menthol on the perceived cooling sensation in the mouth. Abstracts DOF; physically-inspired approaches from the nanoscale to the microscale. 2015 ;[citado 2026 jan. 23 ] -
Vancouver
Santos MG dos, Thomazini M, Aracava KK, Rodrigues CE da C, Fávaro-Trindade CS. Effect of microencapsulation of menthol on the perceived cooling sensation in the mouth. Abstracts DOF; physically-inspired approaches from the nanoscale to the microscale. 2015 ;[citado 2026 jan. 23 ] - Estudo sobre a extração de compostos fenólicos dos frutos de Vitex (Vitex agnus castus L.)
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- Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum
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- Ethanolic extraction of soybean oil: oil solubility equilibria and kinetic studies
- Effects of the extraction conditions on the yield and composition of rice bran oil extracted with ethanol: a response surface approach
- Equilíbrio de fases para o sistema modelo limoneno, citronelal, etanol e água a 25 ºC
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