DSpace/Manakin Repository

Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media

Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media

Procopio, Fernanda Ramalho; Klettenhammer, Stefan; Ferrentino, Giovanna; Scampicchio, Matteo; Sobral, Paulo José do Amaral; Hubinger, Miriam Dupas
URI: https://doi.org/10.25824/redu/ATCNJW
https://redu.unicamp.br/dataset.xhtml?persistentId=doi:10.25824/redu/ATCNJW

Descrição:

Experimental data from a thesis chapter aimed at producing microparticles for encapsulating cinnamon and paprika oleoresins via two distinct techniques: spray chilling and gas-saturated solutions, using lipid carriers as the wall material. Data refer to the microparticle characterizations based on size, morphology, encapsulation efficiency, and flowability.

Mostrar registro completo

Arquivos deste item

Arquivos Tamanho Formato Visualização

Não existem arquivos associados a este item.

Este item aparece na(s) seguinte(s) coleção(s)