Título:	Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum.
Autor:	NASCIMENTO, M. A. DO SILVA, L. C. DA MENDES, L. G. FURTADO, R. F. COSTA, J. M. C. DA BISWAS, A. CHENG, H. N. ALVES, C. R.
Afiliación:	MARÍLIA 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.
Año:	2020
Referencia:	International Journal of Food Studies, 9, p. SI97-SI109, 2020.
Thesagro:	Anacardium Occidentale Gelatina
NAL Thesaurus:	Caryocar coriaceum Encapsulation Gelatin Polysaccharides
Palabras clave:	Coacervar Encapsulamento Polissacarídeos Coacervate
DOI:	https://doi.org/10.7455/ijfs/9.SI.2020.a8
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAT)