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
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 27 dez. 2025. -
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 2025 dez. 27 ] 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 2025 dez. 27 ] Available from: https://doi.org/10.1111/1471-0307.12451 - Caracterização reológica de micropartículas lipídicas sólidas de triestearina produzidas para encapsulação de beta-caroteno
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Informações sobre o DOI: 10.1111/1471-0307.12451 (Fonte: oaDOI API)
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