Microencapsulated Brazil nut (Bertholletia excelsa) cake extract powder as an added-value functional food ingredient

LWT

Volumn 116, Issue , 2019, Pages

  Gomes, Suellen ^a   Finotelli, Priscilla V ^a   Sardela, Vinicius F ^a   Pereira, Henrique M G ^a   Santelli, Ricardo E ^a   Freire, Aline S ^a   Torres, Alexandre G ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Bioactive food powder; Brazil nut (Bertholletia excelsa); High resolution mass spectrometry; Microencapsulation; Spray drying

Indexed keywords

ANTIOXIDANTS; CHEMICAL STABILITY; FLAVONOIDS; FOOD ADDITIVES; MASS SPECTROMETRY; MICROENCAPSULATION; OILS AND FATS; PETROLEUM INDUSTRY; PHENOLS; SPRAY DRYING; STARCH; THERMAL PROCESSING (FOODS);

ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; BRAZIL NUT; FOOD POWDERS; HIGH RESOLUTION MASS SPECTROMETRY; OCTENYL SUCCINIC ANHYDRIDE; PARTICLES MORPHOLOGY; TOTAL PHENOLIC COMPOUNDS;

FUNCTIONAL FOOD;

EID: 85070860519     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108495     Document Type: Article

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