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Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend.
Vargas-Muñoz, Diana Patricia; de Oliveira, Luiza Andreza Neves; da Silva, Leticia Cardoso; Godoy, Helena Teixeira; Kurozawa, Louise Emy.
Affiliation
  • Vargas-Muñoz DP; Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil; Centro Agroforestal y Acuícola Arapaima, Putumayo Regional, SENA, Puerto Asís, Putumayo, Colombia. Electronic address: dvargas@misena.edu.co.
  • de Oliveira LAN; Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
  • da Silva LC; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Godoy HT; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Kurozawa LE; Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
Food Res Int ; 137: 109652, 2020 11.
Article in En | MEDLINE | ID: mdl-33233231
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Collagen Language: En Journal: Food Res Int Year: 2020 Document type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Collagen Language: En Journal: Food Res Int Year: 2020 Document type: Article