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Campo DCValorIdioma
dc.contributor.authorNASCIMENTO, M. A. DO
dc.contributor.authorSILVA, L. C. DA
dc.contributor.authorMENDES, L. G.
dc.contributor.authorFURTADO, R. F.
dc.contributor.authorCOSTA, J. M. C. DA
dc.contributor.authorBISWAS, A.
dc.contributor.authorCHENG, H. N.
dc.contributor.authorALVES, C. R.
dc.date.accessioned2020-06-22T19:16:07Z-
dc.date.available2020-06-22T19:16:07Z-
dc.date.created2020-06-22
dc.date.issued2020
dc.identifier.citationInternational Journal of Food Studies, 9, p. SI97-SI109, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1123396-
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectCoacervar
dc.subjectEncapsulamento
dc.subjectPolissacarídeos
dc.subjectCoacervate
dc.titlePequi oil microencapsulation by complex coacervation using gelatin-cashew gum.
dc.typeArtigo de periódico
dc.subject.thesagroAnacardium Occidentale
dc.subject.thesagroGelatina
dc.subject.nalthesaurusCaryocar coriaceum
dc.subject.nalthesaurusEncapsulation
dc.subject.nalthesaurusGelatin
dc.subject.nalthesaurusPolysaccharides
riaa.ainfo.id1123396
riaa.ainfo.lastupdate2020-06-29 -03:00:00
dc.identifier.doihttps://doi.org/10.7455/ijfs/9.SI.2020.a8
dc.contributor.institutionMARÍLIA ALVES DO NASCIMENTO, State University of Cear´a, Science and Technology Center; LUANA CARVALHO DA SILVA, State University of Cear´a, Science and Technology Center; LUANA GUABIRABA MENDES, State University of Cear´a, Science and Technology Center; ROSELAYNE FERRO FURTADO, CNPAT; JOSÉ MARIA CORREIA DA COSTA, Department of Food Technology - Federal University of Ceará, Agrarian Sciences Center; ATANU BISWAS, USDA Agricultural Research Service, National Center for Agricultural Utilization Research; HUAI N. CHENG, USDA Agricultural Research Service, Southern Regional Research; CARLUCIO ROBERTO ALVES, State University of Cear´a, Science and Technology Center.
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