Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum.

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Bibliographic Details
Main Authors:	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.
Other Authors:	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.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2020-06-22
Subjects:	Coacervar, Encapsulamento, Polissacarídeos, Coacervate, Anacardium Occidentale, Gelatina, Caryocar coriaceum, Encapsulation, Gelatin, Polysaccharides,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123396 https://doi.org/10.7455/ijfs/9.SI.2020.a8
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