Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Departament of Food Engineering / School of Food Engineering / University of Campinas

Ana Gabriela da Silva Carvalho

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INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT
Process Engeineering and Emerging Technologies (ET)

Mariana Teixeira Costa Machado ¹ ; Ana Gabriela da Silva Carvalho ² ; Miriam Dupas Hubinger ²

¹ Departament of Food Technology / Technology Institute / Federal Rural University of Rio de Janeiro ;

² Departament of Food Engineering / School of Food Engineering / University of Campinas

ionic gelation

polymerization degree

Stability

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70247

Co-authors (2)

Publications in other proceedings