No. 26 (2018), Resumos
No. 26 (2018)

Effect of the degree of polymerization of inulin-type fructans on the kinetic stability of emulsions containing chamomile extract

Resumos
Published 2019-02-14
Paula Rocha Machado
Universidade Estadual de Campinas
Renata Vardanega
Universidade Estadual de Campinas
Eric Keven Silva
Universidade Estadual de Campinas
Carla D. O. Nascimento
Universidade Estadual de Campinas
M. Angela A. Meireles
Universidade Estadual de Campinas
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Keywords

Supercritical extraction
Ultrasound
Prebiotics.

How to Cite

MACHADO, Paula Rocha; VARDANEGA, Renata; SILVA, Eric Keven; NASCIMENTO, Carla D. O.; MEIRELES, M. Angela A. Effect of the degree of polymerization of inulin-type fructans on the kinetic stability of emulsions containing chamomile extract. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 26, 2019. DOI: 10.20396/revpibic2620181119. Disponível em: https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1119. Acesso em: 23 apr. 2026.
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Abstract

The goal of this work was to use different coating materials to produce emulsions containing supercritical chamomile extract by ultrasound technology. The main purpose was to select the best coating material to produce stable emulsions for further application in gelled products for topic use.

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright (c) 2019 Paula Rocha Machado, Renata Vardanega

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