Microencapsulation of carotenoid-rich materials: a review (2021)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; SANTOS, PRISCILA DAYANE DE FREITAS - FZEA ; RUBIO, FERNANDA THAÍS VIEIRA - FZEA ; SILVA, MARLUCI PALAZZOLLI DA - FZEA ; PINHO, LORENA SILVA - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2021.110571
- Subjects: ENGENHARIA DE ALIMENTOS; MICROENCAPSULAÇÃO; CAROTENOIDES
- Keywords: Pigment; Stability; Colorant; Carotenes; Xanthophylls; Bioaccessibility
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 147, art. 110571, p. 1-25, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SANTOS, Priscila Dayane de Freitas et al. Microencapsulation of carotenoid-rich materials: a review. Food Research International, v. 147, p. 1-25, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110571. Acesso em: 11 maio 2025. -
APA
Santos, P. D. de F., Rubio, F. T. V., Silva, M. P. da, Pinho, L. S., & Fávaro-Trindade, C. S. (2021). Microencapsulation of carotenoid-rich materials: a review. Food Research International, 147, 1-25. doi:10.1016/j.foodres.2021.110571 -
NLM
Santos PD de F, Rubio FTV, Silva MP da, Pinho LS, Fávaro-Trindade CS. Microencapsulation of carotenoid-rich materials: a review [Internet]. Food Research International. 2021 ; 147 1-25.[citado 2025 maio 11 ] Available from: https://doi.org/10.1016/j.foodres.2021.110571 -
Vancouver
Santos PD de F, Rubio FTV, Silva MP da, Pinho LS, Fávaro-Trindade CS. Microencapsulation of carotenoid-rich materials: a review [Internet]. Food Research International. 2021 ; 147 1-25.[citado 2025 maio 11 ] Available from: https://doi.org/10.1016/j.foodres.2021.110571 - Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments
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- A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose
- Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception
- Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation
- Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract
- Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)
- Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications
- Microencapsulation as a tool to producing an extruded functional food
Informações sobre o DOI: 10.1016/j.foodres.2021.110571 (Fonte: oaDOI API)
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