Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method

Journal of Food Engineering

Volumn 192, Issue , 2017, Pages 93-102

  Gomes, Graziela V L ^a   Sola, Mirella R ^a   Marostegan, Luís F P ^a   Jange, Camila G ^a   Cazado, Camila P S ^a   Pinheiro, Ana C ^b   Vicente, António A ^b   Pinho, Samantha C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Beta carotene; In vitro digestion; Lipid nanoparticles; Nanoencapsulation

Indexed keywords

BIOCHEMISTRY; CHEMICAL STABILITY; DIGITAL STORAGE; DYNAMICAL SYSTEMS; PARTICLE SIZE; PIGMENTS;

AVERAGE PARTICLE SIZE; BETA CAROTENE; INVERSION TEMPERATURE; LIPID NANOPARTICLES; NANO-ENCAPSULATION; PHASE INVERSION TEMPERATURE METHODS; PHYSICO-CHEMICAL STABILITY; VITRO DIGESTION;

NANOPARTICLES;

EID: 84983405002     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.08.001     Document Type: Article

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