Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Eduarda L. Georges"'
Autor:
Izabel Cristina Freitas Moraes, Thais C. Brito-Oliveira, Eduarda L. Georges, Thais Ribeiro Borrin, Samantha Cristina de Pinho
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This study evaluated the feasibility of incorporating curcumin-loaded nanoemulsions (CLNE) produced by the emulsion inversion point method in pineapple ice creams to replace artificial yellow dyes. For this purpose, ice creams with formulations: A (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f7d31af8c770fb4493121d41d0bfe4b
https://doi.org/10.1111/1471-0307.12451
https://doi.org/10.1111/1471-0307.12451
Autor:
Izabel Cristina Freitas Moraes, Samantha Cristina de Pinho, Eduarda L. Georges, Thais Ribeiro Borrin
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Curcumin is a natural antioxidant dye that has a wide spectrum of biological activities (e.g., anti-cancer, anti-hypertensive, anti-inflammatory and neuroprotective activities), and there is a high interest within the food industry to increase its us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6355a7b14cc13b9a935908c2ceffdae
https://doi.org/10.1016/j.jfoodeng.2015.08.012
https://doi.org/10.1016/j.jfoodeng.2015.08.012