Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food

Food Chemistry

Volumn 202, Issue , 2016, Pages 324-333

  Rutz, Josiane K ^a   Borges, Caroline D ^a   Zambiazi, Rui C ^a   Da Rosa, Cleonice G ^b   Da Silva, Médelin M ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Carboxymethylcellulose; Chitosan; Microencapsulation; Release profile; Sodium tripolyphosphate

Indexed keywords

CHITIN; CHITOSAN; ENCAPSULATION; FOOD STORAGE; MICROENCAPSULATION; OILS AND FATS; PALM OIL;

ANTI-OXIDANT ACTIVITIES; CARBOXY METHYLCELLULOSE; ENCAPSULATION EFFICIENCY; RELEASE BEHAVIORS; RELEASE PROFILES; SODIUM TRIPOLYPHOSPHATE; SYNTHETIC SOURCES; TRIPOLYPHOSPHATES;

PIGMENTS;

BETA CAROTENE; CARBOXYMETHYLCELLULOSE; CAROTENOID; CHITOSAN; PALM OIL; TRIPOLYPHOSPHATE; WATER; YOGHURT; POLYPHOSPHATE; TRIPHOSPHORIC ACID; VEGETABLE OIL;

ARTICLE; BREAD; FOOD; FOOD STORAGE; INTESTINE FLUID; MICROENCAPSULATION; STOMACH JUICE; DRUG FORMULATION; FOOD INDUSTRY; PROCEDURES;

BETA CAROTENE; CARBOXYMETHYLCELLULOSE SODIUM; CHITOSAN; DRUG COMPOUNDING; FOOD; FOOD INDUSTRY; PLANT OILS; POLYPHOSPHATES;

EID: 84956915504     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.140     Document Type: Article

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