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Stability of curcumin microencapsulated by spray and freeze drying in binary and ternary matrices of maltodextrin, gum arabic and modified starch
(Journal of Food Processing and Preservation, 2015) [Artigo]
Curcumin yellow dye is considered as an antioxidant, susceptible to light and oxi-dative degradation. Microencapsulation improves its stability and facilitates itsuse. This work aimed to investigate the effects of different ...