Technological and sensory evaluation of pineapple ice creams incorporating curcumin-loaded nanoemulsions obtained by the emulsion inversion point method

International Journal of Dairy Technology

Volumn 71, Issue 2, 2018, Pages 491-500

  Borrin, Thais R ^a   Georges, Eduarda L ^a   Brito Oliveira, Thais C ^a   Moraes, Izabel C F ^a   Pinho, Samantha C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Curcumin; Emulsion inversion point; Ice cream; Low energy emulsification; Nanoemulsions

Indexed keywords

EID: 85028295741     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12451     Document Type: Article

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