Cinnamon and paprika oleoresin emulsions: a study of physicochemical stability and antioxidant synergism

Ferraz, Mariana Costa; Procopio, Fernanda Ramalho; Furtado, Guilherme de Figueiredo; Moya, Amanda Maria Tomazini Munhoz; Cazarin, Cinthia Baú Betim; Hubinger, Míriam Dupas

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Cinnamon and paprika oleoresin emulsions: a study of physicochemical stability and antioxidant synergism

Ferraz, Mariana Costa; Procopio, Fernanda Ramalho; Furtado, Guilherme de Figueiredo; Moya, Amanda Maria Tomazini Munhoz; Cazarin, Cinthia Baú Betim; Hubinger, Míriam Dupas

URI: https://doi.org/10.25824/redu/P1HJCV
https://redu.unicamp.br/dataset.xhtml?persistentId=doi:10.25824/redu/P1HJCV

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Experimental data from a thesis chapter aimed at identifying the synergistic effect of these oleoresin mixtures, incorporating them into emulsions and characterizing the obtained systems.

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Cinnamon and paprika oleoresin emulsions: a study of physicochemical stability and antioxidant synergism

Cinnamon and paprika oleoresin emulsions: a study of physicochemical stability and antioxidant synergism

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