The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing (2021)
- Authors:
- USP affiliated authors: RODRIGUES, CHRISTIANNE ELISABETE DA COSTA - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; PINHO, LORENA SILVA - FZEA
- Unidade: FZEA
- DOI: 10.1007/s12393-021-09285-w
- Subjects: EXTRUSÃO; CAROTENOIDES; RETENÇÃO; ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Heidelberg
- Date published: 2021
- Source:
- Título: Food Engineering Reviews
- ISSN: 1866-7929
- Volume/Número/Paginação/Ano: v. 13, p. 902-915, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PINHO, Lorena Silva et al. The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing. Food Engineering Reviews, v. 13, p. 902-915, 2021Tradução . . Disponível em: https://doi.org/10.1007/s12393-021-09285-w. Acesso em: 06 out. 2024. -
APA
Pinho, L. S., Rodrigues, C. E. da C., Fávaro-Trindade, C. S., & Campanella, O. H. (2021). The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing. Food Engineering Reviews, 13, 902-915. doi:10.1007/s12393-021-09285-w -
NLM
Pinho LS, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing [Internet]. Food Engineering Reviews. 2021 ; 13 902-915.[citado 2024 out. 06 ] Available from: https://doi.org/10.1007/s12393-021-09285-w -
Vancouver
Pinho LS, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing [Internet]. Food Engineering Reviews. 2021 ; 13 902-915.[citado 2024 out. 06 ] Available from: https://doi.org/10.1007/s12393-021-09285-w - Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste
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Informações sobre o DOI: 10.1007/s12393-021-09285-w (Fonte: oaDOI API)
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