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Resultados de 1 a 10 de 12  para Produção Intelectual da USP

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Refinado por: Nome da Publicação: LWT - Food Science and Technology remover assunto: Microencapsulação remover
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1
Microencapsulation of propolis extract by complex coacervation
Microencapsulation of propolis extract by complex coacervation
Material Type:
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Microencapsulation of propolis extract by complex coacervation

Mirian Pozippe Nori Carmen Silvia Fávaro-Trindade; Severino Matias de Alencar; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Carmen Josefina Contreras Castillo

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 429-435, Mar. 2011

Amsterdam 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Mic )(Acessar)

2
Microencapsulation of propolis extract by complex coacervation
Microencapsulation of propolis extract by complex coacervation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microencapsulation of propolis extract by complex coacervation

Mirian Pozippe Nori Carmen Silvia Fávaro-Trindade; Severino Matias de Alencar; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Carmen Josefina Contreras Castillo

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 429-435, Mar. 2011

Amsterdam 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Mic )(Acessar)

3
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Material Type:
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Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

S. E. Molina Ortiz Adriana Mauri; Edneli Soraya Monterrey-Quintero; Marco Antonio Trindade; Aline dos Santos Santana; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 42, n. 5, p. 919-923, June 2009

Amsterdam 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Pro )(Acessar)

4
β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums physico-chemical stability and feasibility of application in yogurt
β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums physico-chemical stability and feasibility of application in yogurt
Material Type:
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β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums physico-chemical stability and feasibility of application in yogurt

Taíse Toniazzo Isis Ferreira Berbel; Carmen Silvia Fávaro-Trindade; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

LWT - Food Science and Technology Amsterdam v. 59, n. 2, Part 2, p. 1265-1273, 2014

Amsterdam 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Bet )(Acessar)

5
Nanoemulsions encapsulating oregano essential oil production, stability, antibacterial activity and incorporation in chicken pâté
Nanoemulsions encapsulating oregano essential oil production, stability, antibacterial activity and incorporation in chicken pâté
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Nanoemulsions encapsulating oregano essential oil production, stability, antibacterial activity and incorporation in chicken pâté

Marília Moraes-Lovison Luís Fernando Paulatti Marostegan; Marina da Silva Peres; Isabela Fukuda de Menezes; Marluci Ghiraldi; Rodney Alexandre Ferreira Rodrigues; Andrezza Maria Fernandes; Samantha Cristina de Pinho

LWT - Food Science and Technology London v. 77, p. 233-240, Apr. 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Nan )(Acessar)

6
Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling
Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling
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Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling

Fernando Eustáquio de Matos Junior Talita Aline Comunian; Marcelo Thomazini; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology London v. 75, p. 251-260, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Eff )(Acessar)

7
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
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Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk

Rafael Chacon Ruiz Martinez Verônica Ortiz Alvarenga; Marcelo Thomazini; Carmen Silvia Fávaro-Trindade; Anderson de Souza Sant'Ana

LWT - Food Science and Technology Amsterdam v. 68, p. 67-75, May 2016

Amsterdam 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Ass )(Acessar)

8
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
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Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

Ivana Morais Geremias de Andrade Nayla Padua Del Bianco Gontijo Souki; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

LWT - Food Science and Technology London v. 86, p. 166-173, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Rhe )(Acessar)

9
Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids
Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids
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Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids

Marluci Palazzolli Silva Fabrício Luiz Tulini; Evandro Martins; Manfred Penning; Carmen Silvia Fávaro-Trindade; Denis Poncelet

LWT - Food Science and Technology London v. 89, p. 392-399, 2018

London 2018

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

10
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

S. E. Molina Ortiz Adriana Mauri; Edneli Soraya Monterrey-Quintero; Marco Antonio Trindade; Aline dos Santos Santana; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 42, n. 5, p. 919-923, June 2009

Amsterdam 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Pro )(Acessar)

Resultados de 1 a 10 de 12  para Produção Intelectual da USP

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Deste Autor:

  1. Fávaro-Trindade, C
  2. Thomazini, M
  3. Pinho, S
  4. Alencar, S
  5. Favaro-Trindade, C

Neste Assunto:

  1. Probióticos
  2. Própolis
  3. Carotenoides
  4. Secagem De Alimentos
  5. Soja

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

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