Stability of Curcumin Microencapsulated by Spray and Freeze Drying in Binary and Ternary Matrices of Maltodextrin, Gum Arabic and Modified Starch
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- D.M. Cano-Higuita
- Department of Food Engineering and Technology; State University Paulista (UNESP); Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto São Paulo Brazil
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- C.R. Malacrida
- Department of Food Engineering and Technology; State University Paulista (UNESP); Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto São Paulo Brazil
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- V.R.N. Telis
- Department of Food Engineering and Technology; State University Paulista (UNESP); Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto São Paulo Brazil
書誌事項
- タイトル別名
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- Stability of Microencapsulated Curcumin
- 公開日
- 2015-02-06
- 権利情報
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- http://doi.wiley.com/10.1002/tdm_license_1.1
- http://onlinelibrary.wiley.com/termsAndConditions#vor
- DOI
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- 10.1111/jfpp.12448
- 公開者
- Wiley
この論文をさがす
収録刊行物
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- Journal of Food Processing and Preservation
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Journal of Food Processing and Preservation 39 (6), 2049-2060, 2015-02-06
Wiley