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The Use of Thermal Analysis and Photoacoustic Spectroscopy in the Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara Palm Fruit (Euterpe edulis Mart.) and Their Application in Food.
Paula da Silva Dos Passos, Ana; Madrona, Grasiele Scaramal; Marcolino, Vanessa Aparecida; Baesso, Mauro Luciano; Matioli, Graciette.
Afiliação
  • Paula da Silva Dos Passos A; Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo 5790,CEP 87020-900, Maringá PR, Brazil.
  • Madrona GS; Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo 5790,CEP 87020-900, Maringá PR, Brazil.
  • Marcolino VA; Food Technology Department, Federal Institute for Education, Science and Technology of Paraná (IFPR), R. José Felipe Tequinha 1400, 87703-536, Paranavaí PR, Brazil.
  • Baesso ML; Physics Department, State University of Maringá (UEM), Avenida Colombo 5790,CEP 87020-900, Maringá PR, Brazil.
  • Matioli G; Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo 5790,CEP 87020-900, Maringá PR, Brazil.
Food Technol Biotechnol ; 53(4): 385-396, 2015 Dec.
Article em En | MEDLINE | ID: mdl-27904373
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article