Vitamin C stability in acerola and camu-camu powder obtained by spray drying (2020)
- Authors:
- USP affiliated authors: VANIN, FERNANDA MARIA - FZEA ; CARVALHO, ROSEMARY APARECIDA DE - FZEA ; BORGES, JOSIANE GONÇALVES - FZEA ; GARCIA, VITOR AUGUSTO DOS SANTOS - FZEA
- Unidade: FZEA
- DOI: 10.1590/1981-6723.23719
- Subjects: VITAMINA C; ANTIOXIDANTES; ACEROLA; CAMU-CAMU
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Food Technology
- ISSN: 1981-6723
- Volume/Número/Paginação/Ano: v. 23, p. 1-13, art. e2019237, 2020
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
GARCIA, Vitor Augusto dos Santos et al. Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology, v. 23, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.23719. Acesso em: 27 dez. 2025. -
APA
Garcia, V. A. dos S., Borges, J. G., Vanin, F. M., & Carvalho, R. A. de. (2020). Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology, 23, 1-13. doi:10.1590/1981-6723.23719 -
NLM
Garcia VA dos S, Borges JG, Vanin FM, Carvalho RA de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-13.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1590/1981-6723.23719 -
Vancouver
Garcia VA dos S, Borges JG, Vanin FM, Carvalho RA de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-13.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1590/1981-6723.23719 - Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste
- Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola
- Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds
- Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties
- Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders
- Orally disintegrating films containing propolis: properties and release profile
- Gelatin and pregelatinized starch orally disintegrating films: properties and stability of vitamin C
- Active compounds from the industrial residue of dry camu-camu
- Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery
- Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
Informações sobre o DOI: 10.1590/1981-6723.23719 (Fonte: oaDOI API)
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