Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum
New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to prod...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2020-01-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/729 |