Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques (2023)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; SÁ, SAMUEL HENRIQUE GOMES DE - FZEA ; SALIBA, ANA SOFIA MARTELLI CHAIB - CENA
- Unidades: ESALQ; FZEA; CENA
- DOI: 10.1016/j.foodres.2022.112423
- Subjects: ANTIOXIDANTES; COMPOSTOS FENÓLICOS; FLAVONOIDES; MICROENCAPSULAÇÃO; PRÓPOLIS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 164, art. 112423, p. 1-12, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SÁ, Samuel Henrique Gomes de et al. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, v. 164, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112423. Acesso em: 27 dez. 2025. -
APA
Sá, S. H. G. de, Mazzocato, M. C., Saliba, A. S. M. C., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, 164, 1-12. doi:10.1016/j.foodres.2022.112423 -
NLM
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423 -
Vancouver
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423 - Microencapsulação de extrato de própolis vermelha por spray dying, spray chilling e a combinação das técnicas: caracterização, atividade antioxidante e cinética de liberação in vitro
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- Brazilian propolis microencapsulation: effects on biological activities and gut modulation
- Brazilian organic honeydew reduces in vitro and in vivo periodontal disease-related subgingival biofilm
- Estudo da combinação das técnicas de spray drying e spray chilling para encapsulação de extrato de própolis vermelha
- Fruits native to South America: a narrative review of their biological properties and chemical profiles
- Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo
Informações sobre o DOI: 10.1016/j.foodres.2022.112423 (Fonte: oaDOI API)
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