Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method (2018)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA
- Unidade: FZEA
- DOI: 10.1111/1471-0307.12451
- Subjects: CORANTES; SORVETE; ANÁLISE SENSORIAL DE ALIMENTOS; REOLOGIA; TECNOLOGIA DE ALIMENTOS
- Keywords: Nanoemulsions; Curcumin; Low-energy emulsification; Emulsion inversion point; Ice cream
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Chichester
- Date published: 2018
- Source:
- Título: International Journal of Dairy Technology
- ISSN: 1364-727X
- Volume/Número/Paginação/Ano: v. 71, n. 2, p. 491-500, 2018
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
BORRIN, Thais Ribeiro et al. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, v. 71, n. 2, p. 491-500, 2018Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12451. Acesso em: 31 mar. 2026. -
APA
Borrin, T. R., Georges, E. L., Brito-Oliveira, T. C., Moraes, I. C. F., & Pinho, S. C. de. (2018). Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, 71( 2), 491-500. doi:10.1111/1471-0307.12451 -
NLM
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/1471-0307.12451 -
Vancouver
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/1471-0307.12451 - Modeling creep/recovery behavior of cold-set gels using different approaches
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