Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material.

Autor: Marson GV; Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil. Electronic address: gabrielavollet@gmail.com., Saturno RP; Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil., Comunian TA; Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil., Consoli L; Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil., Machado MTDC; Department of Food Technology, Federal Rural University of Rio de Janeiro, Rodovia BR 465, km 7, Seropédica, RJ, Brazil., Hubinger MD; Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Oct; Vol. 136, pp. 109365. Date of Electronic Publication: 2020 Jun 29.