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11
Caracterização de microcápsulas de ácido ascórbico obtidas por dispositivos microfluídicos
Caracterização de microcápsulas de ácido ascórbico obtidas por dispositivos microfluídicos
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Caracterização de microcápsulas de ácido ascórbico obtidas por dispositivos microfluídicos

Talita Aline Comunian Alireza Abbaspourrad; Carmen Silvia Fávaro-Trindade; David A Weitz; Workshop em Microfluídica (3. 2013 Campinas, SP, Brasil)

Livro de Resumos Campinas : CNPEM, 2013

Campinas Centro Nacional de Pesquisa em Energia e Materiais 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Car )(Acessar)

12
Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability
Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability

Talita Aline Comunian Marcelo Thomazini; Vitória Fávaro Gambagorte; Marco Antonio Trindade; Carmen Silvia Fávaro-Trindade

Journal of Food Science and Engineering Libertyville, IL v. 4, n. 4, p. 167-175, 2014

Libertyville, IL 2014

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

13
Improving oxidative stability of echium oil emulsions fabricated by Microfluidics effect of ionic gelation and phenolic compounds
Improving oxidative stability of echium oil emulsions fabricated by Microfluidics effect of ionic gelation and phenolic compounds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Improving oxidative stability of echium oil emulsions fabricated by Microfluidics effect of ionic gelation and phenolic compounds

Talita Aline Comunian Raheleh Ravanfar; Inar Alves de Castro; Robin Dando; Carmen Silvia Fávaro-Trindade; Alireza Abbaspourrad

Food Chemistry Amsterdam v. 233, p. 125-134, 2017

Amsterdam 2017

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

14
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

15
Production and morphological analysis of microcapsules of omega-3 and phenolic compounds
Production and morphological analysis of microcapsules of omega-3 and phenolic compounds
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Production and morphological analysis of microcapsules of omega-3 and phenolic compounds

Talita Aline Comunian Inar Alves de Castro; Carmen Silvia Fávaro-Trindade; World Congress of Food Science and Technology & Expo (17. 2014 Montreal)

Book of Abstracts Montreal : Canadian Institute of Food Science and Technology (CIFST), 2014

Montreal Canadian Institute of Food Science and Technology CIFST 2014

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

16
Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex
Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex
Material Type:
Artigo 		Adicionar ao Meu Espaço

Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex

J. Gomes-Estaca Talita Aline Comunian; P Montero; R Ferro-Furtado; Carmen Silvia Fávaro-Trindade

Food Hydrocolloids Amsterdam v. 61, p. 155-162, Dec. 2016

Amsterdam 2016

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

17
Encapsulation of active/bioactive/probiotic agents
Encapsulation of active/bioactive/probiotic agents
Material Type:
Livro 		Adicionar ao Meu Espaço

Encapsulation of active/bioactive/probiotic agents

Carmen Silvia Fávaro-Trindade Talita Aline Comunian; Volnei Brito de Souza; Milla Gabriela dos Santos; Mariana Salvim de Oliveira

Garcia, Maria Pilar Montero; Gómez-Guillén, M. Carmen; López-Caballero, M. Elvira; Barbosa-Cánovas, Gustavo V. (Eds.) Edible films and coatings : fundamentals and applications Boca Raton : CRC Press, 2016 616 p

Boca Raton CRC Press 2016

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

18
Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release
Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release

Clitor Junior Fernandes de Souza Talita Aline Comunian; Márcia Gabriela Consiglio Kasemodel; Carmen Silvia Fávaro-Trindade

Food Research International Oxford v. 121, p. 754-764, July 2019

Oxford 2019

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

19
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying use of heated and unheated whey protein isolates as emulsifiers
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying use of heated and unheated whey protein isolates as emulsifiers
Material Type:
Artigo 		Adicionar ao Meu Espaço

Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying use of heated and unheated whey protein isolates as emulsifiers

Talita Aline Comunian Marluci Palazzolli da Silva; Izabel Cristina Freitas Moraes; Carmen Silvia Fávaro-Trindade

Food Research International Oxford v. 130, art. 108901, p. 1-8, Apr. 2020

Oxford 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Red )(Acessar)

20
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability

Talita Aline Comunian Gabriela Grassmann Roschel; Ana Gabriela da Silva Anthero; Inar Alves de Castro; Míriam Dupas Hubinger

Food Chemistry Oxford v. 326, p. 1-9 art. 126995, 2020

Oxford 2020

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Comunian, T
  2. Fávaro-Trindade, C
  3. Thomazini, M
  4. Castro, I
  5. Matos Junior, F

Neste Assunto:

  1. Microencapsulação
  2. Ácidos Graxos Omega 3
  3. Vitamina C
  4. Compostos Fenólicos
  5. Science & Technology

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

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