Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules
Authors
Keywords
-
Journal
Food Science and Technology
Volume -, Issue -, Pages -
Publisher
FapUNIFESP (SciELO)
Online
2020-05-20
DOI
10.1590/fst.22819
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Microencapsulation of grape seed oil by spray drying
- (2018) Bruna Raquel BÖGER et al. Food Science and Technology
- Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
- (2018) Jéssica Silva do CARMO et al. Food Science and Technology
- Microencapsulation of grape seed oil by spray drying
- (2018) Bruna Raquel BÖGER et al. Food Science and Technology
- Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
- (2018) Jéssica Silva do CARMO et al. Food Science and Technology
- Optimization of the spray drying process conditions for acerola and seriguela juice mix
- (2018) Christine Maria Carneiro Maranhão RIBEIRO et al. Food Science and Technology
- Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
- (2017) Long Bai et al. FOOD HYDROCOLLOIDS
- Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes
- (2017) Zeynep Nale et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions
- (2017) Eve M Mulcahy et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Development of arabic and xanthan gum microparticles loaded with an extract of Eschweilera nana Miers leaves with antioxidant capacity
- (2016) Priscila Miyuki Outuki et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization
- (2016) Aysu Tolun et al. JOURNAL OF BIOTECHNOLOGY
- Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system
- (2015) Charikleia Chranioti et al. CARBOHYDRATE POLYMERS
- Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods
- (2015) Laura G. Gómez-Mascaraque et al. FOOD HYDROCOLLOIDS
- Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing
- (2015) Fernando Eustáquio Matos-Jr et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical and antimicrobial properties of nanoencapsulated Eucalyptus staigeriana essential oil
- (2015) Emanuele D. Herculano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color
- (2014) K. Mahdavee Khazaei et al. CARBOHYDRATE POLYMERS
- Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil
- (2013) Regiane Victória de Barros Fernandes et al. CARBOHYDRATE POLYMERS
- Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil
- (2013) Larissa Morais Ribeiro da Silva et al. FOOD CHEMISTRY
- Acerola nectar with added microencapsulated probiotic
- (2013) A.E.C. Antunes et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Agro-industrial potential of exotic fruit byproducts as a source of food additives
- (2011) J.F. Ayala-Zavala et al. FOOD RESEARCH INTERNATIONAL
- Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles
- (2010) A. Alishahi et al. FOOD CHEMISTRY
- Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic
- (2010) Xiao Jun-xia et al. FOOD CHEMISTRY
- Preparation and characterization of chitosan/cashew gum beads loaded with Lippia sidoides essential oil
- (2010) Haroldo C.B. Paula et al. Materials Science & Engineering C-Materials for Biological Applications
- Esferas (beads) de alginato como agente encapsulante de óleo de croton zehntneri Pax et Hoffm
- (2010) Haroldo C. B. de Paula et al. Polimeros-Ciencia e Tecnologia
- Total phenolic compounds and antioxidant capacities of major fruits from Ecuador
- (2008) Catalina Vasco et al. FOOD CHEMISTRY
- Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
- (2008) E. K. Bae et al. JOURNAL OF MICROENCAPSULATION
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search