文献
J-GLOBAL ID:201702282236001910
整理番号:17A0364890
転相温度(PIT)法で作製したcupuacuバター(Theobroma grandiflorum)のベータカロチンを負荷した脂質ナノ粒子の物理化学的安定性およびin vitro消化性【Powered by NICT】
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method
著者 (8件):
Gomes Graziela V.L.
(Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil)
,
Sola Mirella R.
(Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil)
,
Marostegan Luis F.P.
(Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil)
,
Jange Camila G.
(Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil)
,
Cazado Camila P.S.
(Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil)
,
Pinheiro Ana C.
(CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal)
,
Vicente Antonio A.
(CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal)
,
Pinho Samantha C.
(Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
192
ページ:
93-102
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)