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Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media

Crossref DOI link: https://doi.org/10.1007/s11947-023-03058-5

Published Online: 2023-03-13

Published Print: 2023-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Procopio, Fernanda Ramalho

Klettenhammer, Stefan

Ferrentino, Giovanna

Scampicchio, Matteo

do Amaral Sobral, Paulo José

Hubinger, Miriam Dupas
Funding

Funding for this research was provided by:

Libera Università di Bolzano
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Text and Data Mining valid from 2023-03-13

Version of Record valid from 2023-03-13
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Article History

Received: 12 September 2022

Accepted: 3 March 2023

First Online: 13 March 2023

Declarations

:

: The authors declare no competing interests.

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