Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent

Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promot...

Full description

Bibliographic Details
Main Authors: Michelle Barboza NOGUEIRA, Caroline Furtado PRESTES, Janaina Fernandes de Medeiros BURKERT
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700001&lng=en&tlng=en