Microencapsulation of palm oil by complex coacervation for application in food systems

Food Chemistry

Volumn 220, Issue , 2017, Pages 59-66

  Rutz, Josiane K ^a   Borges, Caroline D ^a   Zambiazi, Rui C ^a   Crizel Cardozo, Michele M ^a   Kuck, Luiza S ^b   Noreña, Caciano P Z ^b  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Atomization; Carotenoids; Chitosan; Lyophilization; Pectin; Release profile; Xanthan

Indexed keywords

ATOMIZATION; CHITIN; CHITOSAN; ENCAPSULATION; MICROENCAPSULATION; OIL SHALE; OILS AND FATS; PIGMENTS;

CAROTENOIDS; LYOPHILIZATION; PECTIN; RELEASE PROFILES; XANTHAN;

PALM OIL;

CAROTENOID; CHITOSAN; PALM OIL; PECTIN; XANTHAN; YOGHURT; BACTERIAL POLYSACCHARIDE; VEGETABLE OIL;

ARTICLE; COACERVATION; COMPLEX FORMATION; FOOD ANALYSIS; FOOD PROCESSING; FORTIFIED FOOD; FREEZE DRYING; MICROENCAPSULATION; CHEMISTRY; FOOD HANDLING; PARTICLE SIZE; PROCEDURES;

CHITOSAN; FOOD HANDLING; PARTICLE SIZE; PECTINS; PLANT OILS; POLYSACCHARIDES, BACTERIAL;

EID: 84989811728     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.194     Document Type: Article

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