Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
The roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles, responsible by coffee aroma. The main objetive of the present work is the encapsulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The...
| Principais autores: | Veiga, Camila Carolina, Simoni, Rayssa Cristine, de Almeida, Melina Maynara Carvalho, Gonçalves, Odinei Hess, Shirai, Marianne Ayumi, Leimann, Fernanda Vitória |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3704 |
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