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1
Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate
Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate

Maria Jeannine Bonilla Lagos Talita Poloni; Paulo José do Amaral Sobral

International Journal of Food Science & Technology Chichester v. 53, n. 3, p. 700-708, Mar. 2018

Chichester 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Act )(Acessar)

2
Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties
Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties
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Artigo 		Adicionar ao Meu Espaço

Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties

Ilyes Dammak Paulo José do Amaral Sobral

International Journal of Food Science & Technology Chichester v. 54, n. 9, p. 2725-2735, 2019

Chichester 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Act )(Acessar)

3
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
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Artigo 		Adicionar ao Meu Espaço

Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella

Luis Jaime Pérez-Córdoba Ana Caroline Pinheiro Xerez; Margarita Núñez de Villavicencio; Marco Antonio Trindade; Paulo José do Amaral Sobral

International Journal of Food Science and Technology Oxford v. 57, p. 6378-6388, 2022

Oxford 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 App )(Acessar)

4
Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability monitoring lipid oxidation parameters
Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability monitoring lipid oxidation parameters
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Artigo 		Adicionar ao Meu Espaço

Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability monitoring lipid oxidation parameters

Flávia Carolina Vargas Belen Gómez; Amin Mousavi Khaneghah; Isabella Strozzi; Mohsen Gavahian; Francisco J Barba; Paulo José do Amaral Sobral; José M Lorenzo

European Journal of Lipid Science and Technology Weinheim v. 121, art. 1800447, p. 1-8, 2019

Weinheim 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Ass )(Acessar)

5
Canonical correlation analysis among instrumental and sensory traits in carbon monoxide in modified atmosphere packaging for pig Longissimus muscle
Canonical correlation analysis among instrumental and sensory traits in carbon monoxide in modified atmosphere packaging for pig Longissimus muscle
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Canonical correlation analysis among instrumental and sensory traits in carbon monoxide in modified atmosphere packaging for pig Longissimus muscle

Júlio Cesar de Carvalho Balieiro A. F Rosa; Mirele Daiana Poleti; Marco Antonio Trindade; Paulo José do Amaral Sobral; International Congress of Meat Science & Technology (54. 2008 Cape Town, South Africa)

Book of Abstracts Cape Town : ICOMST, 2008

Cape Town ICOMST 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Can ) e outros locais(Acessar)

6
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes

Bruno Stefani Esposto Larissa Tessaro; Guilherme José Aguilar; Paulo José do Amaral Sobral; Delia Rita Tapia-Blacido; Milena Martelli-Tosi

International Journal of Food Science and Technology Oxford v. 59, n. 3, p. 1384-1393, 2024

Oxford 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Chi )(Acessar)

7
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology

Larissa Tessaro Milena Martelli-Tosi; Paulo José do Amaral Sobral

Food Science and Technology Campinas v. 42, art. e65320, p. 1-8, 2022

Campinas 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Dev )(Acessar)

8
Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes
Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

Talita Aline Comunian Luisa F Favaro; Marcelo Thomazini; Eliria Maria de Jesus Agnolon Pallone; Paulo José do Amaral Sobral; Inar Alves de Castro; Carmen Silvia Fávaro-Trindade

Journal of Food Science and Technology New Delhi v. 56, n. 3, p. 1155-1164, 2019

New Delhi 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Ech )(Acessar)

9
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films

Rosemary Aparecida de Carvalho Carlos Raimundo Ferreira Grosso; Paulo José do Amaral Sobral

Packaging Technology and Science Chichester v. 21, n. 3, p. 165-169, Apr./May 2008

Chichester 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Eff )(Acessar)

10
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films

Rosemary Aparecida de Carvalho Carlos Raimundo Ferreira Grosso; Paulo José do Amaral Sobral

Packaging Technology and Science Chichester v. 21, n. 3, p. 165-169, Apr./May 2008

Chichester 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Eff )(Acessar)

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Deste Autor:

  1. Sobral, P
  2. Carvalho, R
  3. Menegalli, F
  4. Tessaro, L
  5. Bittante, A

Neste Assunto:

  1. Biopolímeros
  2. Filmes Comestíveis
  3. Tecnologia De Alimentos
  4. Engenharia De Alimentos
  5. Embalagens De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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