Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels (2022)
- Authors:
- USP affiliated authors: TOSI, MILENA MARTELLI - FZEA ; THOMAZINI, MARCELO - FZEA ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FMVZ ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; RUBIO, FERNANDA THAÍS VIEIRA - FZEA ; SANTOS, PRISCILA DAYANE DE FREITAS - FZEA
- Unidades: FZEA; FMVZ
- DOI: 10.1039/D2FO00759B
- Subjects: MICROENCAPSULAÇÃO; CAROTENOIDES; CASCAS (PLANTA); ABÓBORA; LEVEDURAS; SACCHAROMYCES; ENGENHARIA DE ALIMENTOS
- Keywords: Ultrasound; byproducts; spray-drying; carotenoids; Saccharomyces cerevisiae
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food & Function
- ISSN: 2042-650X
- Volume/Número/Paginação/Ano: v. 13, n. 19, p. 10096-10109, 2022
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
RUBIO, Fernanda Thaís Vieira et al. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food & Function, v. 13, n. 19, p. 10096-10109, 2022Tradução . . Disponível em: https://doi.org/10.1039/D2FO00759B. Acesso em: 06 nov. 2024. -
APA
Rubio, F. T. V., Haminiuk, C. W. I., Santos, P. D. de F., Martelli-Tosi, M., Thomazini, M., Balieiro, J. C. de C., et al. (2022). Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food & Function, 13( 19), 10096-10109. doi:10.1039/D2FO00759B -
NLM
Rubio FTV, Haminiuk CWI, Santos PD de F, Martelli-Tosi M, Thomazini M, Balieiro JC de C, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels [Internet]. Food & Function. 2022 ; 13( 19): 10096-10109.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1039/D2FO00759B -
Vancouver
Rubio FTV, Haminiuk CWI, Santos PD de F, Martelli-Tosi M, Thomazini M, Balieiro JC de C, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels [Internet]. Food & Function. 2022 ; 13( 19): 10096-10109.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1039/D2FO00759B - Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)
- Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments
- Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
- Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)
- Avaliação de microcápsulas de clorofilida
- Caracterização de clorofilida microencapsulada
- Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt
- Técnicas podem viabilizar novos usos do óleo de tucumã na indústria alimentícia [Depoimento a Ivanir Ferreira]
- Buffalo milk Minas fresh cheese with probiotics properties
- Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release
Informações sobre o DOI: 10.1039/D2FO00759B (Fonte: oaDOI API)
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