Artigo de periodico

Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels (2022)

• Authors:
  • Rubio, Fernanda Thaís Vieira
  • Haminiuk, Charles Windson Isidoro
  • Santos, Priscila Dayane de Freitas
  • Martelli-Tosi, Milena
  • Thomazini, Marcelo
  • Balieiro, Júlio Cesar de Carvalho
  • Makimori, Gustavo Yasuo Figueiredo
  • Favaro-Trindade, Carmen Silvia
• 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:
  • Financiamento CNPq
  • Financiamento CAPES
  • Financiamento FAPESP
• Language: Inglês
• Imprenta:
  • Publisher place: Cambridge
  • Date published: 2022
• Source:
  • Título: Food & Function
  • ISSN: 2042-650X
  • Volume/Número/Paginação/Ano: v. 13, n. 19, p. 10096-10109, 2022


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• 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: 30 mar. 2026.

• 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 2026 mar. 30 ] 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 2026 mar. 30 ] Available from: https://doi.org/10.1039/D2FO00759B

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