Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

Journal of Food Engineering - Tập 102 - Trang 130-135 - 2011
Hélder D. Silva1, Miguel A. Cerqueira1, Bartolomeu W.S. Souza2, Clara Ribeiro1,3, Maria C. Avides2, Mafalda A.C. Quintas1,4, Jane S.R. Coimbra5, Maria G. Carneiro-da-Cunha6, António A. Vicente2
1IBB—Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal
2IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
3Research and Development Department, Frulact, S.A., Rua do Outeiro, 589, Gemunde, 4475-150 Maia, Portugal
4CBQF/Escola Superior de Biotecnologia, Rua Dr Antonio Bernardino de Almeida, 4200-072 Porto, Portugal
5Department of Food Technology, Federal University of Viçosa (UFV), P. H. Rolfs Av., sn, Zip Code 36570-000 Viçosa, MG, Brazil
6Departamento de Bioquímica/Laboratório de Imunopatologia Keizo Asami, Universidade Federal de Pernambuco, Campus Universitário, s/n, Cidade Universitária, CEP 50670-901, Recife, PE, Brazil

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