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dc.contributor.authorFADINI, A. L.
dc.contributor.authorALVIM, I. D.
dc.contributor.authorRIBEIRO, I. P.
dc.contributor.authorRUZENE, L. G.
dc.contributor.authorSILVA, L. B. da
dc.contributor.authorQUEIROZ, M. B.
dc.contributor.authorMIGUEL, A. M. R. de O.
dc.contributor.authorCHAVES, F. C. M.
dc.contributor.authorRODRIGUES, R. A. F.
dc.date.accessioned2022-05-18T20:12:26Z-
dc.date.available2022-05-18T20:12:26Z-
dc.date.created2018-11-07
dc.date.issued2018
dc.identifier.citationLWT - Food Science and Technology, v. 91, p. 345-352, May 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1098911-
dc.descriptionIt is widely reported in the literature that polyunsaturated fatty acids (PUFAs) have positive effects on human health, therefore it is important to have alternatives to their direct addition into food products. This study investigated the use of combined microencapsulation technologies for fish oil and sacha inchi oil protection and food application. The microparticles were first obtained by spray drying.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFish oil
dc.subjectSacha inchi
dc.titleInnovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition.
dc.typeArtigo de periódico
dc.subject.thesagroÓleo Essencial
dc.subject.nalthesaurusMicroencapsulation
riaa.ainfo.id1098911
riaa.ainfo.lastupdate2022-05-18
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2018.01.071
dc.contributor.institutionAna Lúcia Fadini, ITAL; Izabela Dutra Alvim, ITAL; Isabela Porto Ribeiro, UNICAMP; Lucas Geraldini Ruzene, UNICAMP; Lidiane Bataglia da Silva, ITAL; Marise Bonifácio Queiroz, ITAL; Ana Maria Rauen de Oliveira Miguel, ITAL; FRANCISCO CELIO MAIA CHAVES, CPAA; Rodney Alexandre Ferreira Rodrigues, UNICAMP.
Aparece en las colecciones:Artigo em periódico indexado (CPAA)

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