Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media (2023)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1007/s11947-023-03058-5
- Subjects: CAROTENOIDES; MICROENCAPSULAÇÃO; CANELA; ENGENHARIA DE ALIMENTOS
- Keywords: spray chilling; particles from gas saturated solutions; oleoresins; lipid carriers; physical properties; controlled release
- Language: Inglês
- Imprenta:
- Source:
- Título: Food and Bioprocess Technology
- ISSN: 1935-5130
- Volume/Número/Paginação/Ano: v. 16, p. 2147-2158, 2023
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: cc-by
-
ABNT
PROCÓPIO, Fernanda Ramalho et al. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, v. 16, p. 2147-2158, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11947-023-03058-5. Acesso em: 10 jan. 2026. -
APA
Procópio, F. R., Klettenhammer, S., Ferrentino, G., Scampicchio, M., Sobral, P. J. do A., & Hubinger, M. D. (2023). Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, 16, 2147-2158. doi:10.1007/s11947-023-03058-5 -
NLM
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1007/s11947-023-03058-5 -
Vancouver
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1007/s11947-023-03058-5 - Análise sensorial de carne bovina moída in natura acrescida de extratos aquosos de pitanga (eugenia uniflora L) e alecrim (Rosmarinusofficinalis)
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Informações sobre o DOI: 10.1007/s11947-023-03058-5 (Fonte: oaDOI API)
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