Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers (2020)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; COMUNIAN, TALITA ALINE - FZEA ; SILVA, MARLUCI PALAZZOLLI DA - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2019.108901
- Subjects: ESTABILIDADE; AGREGADOS; REOLOGIA; OXIDAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 130, art. 108901, p. 1-8, Apr. 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
COMUNIAN, Talita Aline et al. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, v. 130, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108901. Acesso em: 27 dez. 2025. -
APA
Comunian, T. A., Silva, M. P. da, Moraes, I. C. F., & Fávaro-Trindade, C. S. (2020). Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, 130, 1-8. doi:10.1016/j.foodres.2019.108901 -
NLM
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901 -
Vancouver
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901 - Microencapsulation as a tool to producing an extruded functional food
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Informações sobre o DOI: 10.1016/j.foodres.2019.108901 (Fonte: oaDOI API)
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