Accepted Manuscript Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid Talita A. Comunian, Isabela Elias Chaves, Marcelo Thomazini, Izabel Cristina Freitas Moraes, Roselayne Ferro-Furtado, Inar Alves de Castro, Carmen S. Favaro-Trindade PII: S0308-8146(17)31051-8 DOI: http://dx.doi.org/10.1016/j.foodchem.2017.06.071 Reference: FOCH 21293 To appear in: Food Chemistry Received Date: 30 March 2017 Revised Date: 7 June 2017 Accepted Date: 9 June 2017 Please cite this article as: Comunian, T.A., Chaves, I.E., Thomazini, M., Moraes, I.C.F., Ferro-Furtado, R., de Castro, I.A., Favaro-Trindade, C.S., Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem.2017.06.071 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.