Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste (2023)
- Authors:
- USP affiliated authors: RODRIGUES, CHRISTIANNE ELISABETE DA COSTA - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; PINHO, LORENA SILVA - FZEA
- Unidade: FZEA
- DOI: 10.3390/foods12061170
- Subjects: CAROTENOIDES; GUARANÁ; MICROENCAPSULAÇÃO; ALIMENTOS FUNCIONAIS; AVEIA
- Keywords: mechanical stress; thermal stress; β-carotene; lutein; stability; Paullinia cupana
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
PINHO, Lorena Silva et al. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, v. 12, n. 6, p. 1-16, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12061170. Acesso em: 31 mar. 2026. -
APA
Pinho, L. S., Patel, B. K., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2023). Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, 12( 6), 1-16. doi:10.3390/foods12061170 -
NLM
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2026 mar. 31 ] Available from: https://doi.org/10.3390/foods12061170 -
Vancouver
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2026 mar. 31 ] Available from: https://doi.org/10.3390/foods12061170 - The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing
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