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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)

2
Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

Talita Aline Comunian Isabela Elias Chaves; Marcelo Thomazini; Izabel Cristina Freitas Moraes; Roselayne Ferro Furtado; Inar Alves de Castro; Carmen Silvia Fávaro-Trindade

Food Chemistry Amsterdam v. 237, p. 948-956, 2017

Amsterdam 2017

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

3
Effect of different polysaccharides and crosslinkers on echium oil microcapsules
Effect of different polysaccharides and crosslinkers on echium oil microcapsules
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of different polysaccharides and crosslinkers on echium oil microcapsules

Talita Aline Comunian Joaquim Gomez Estaca; Roselayne Ferro Furtado; Gelson Jose Andrade da Conceicao; Izabel Cristina Freitas Moraes; Inar Alves de Castro; Carmen Silvia Fávaro-Trindade

Carbohydrate Polymers Oxford v. 150, p. 319-329, 2016

Oxford 2016

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

4
Protection of carotenoids by oil-in-water emulsion evaluation of whey protein isolate emulsifier property
Protection of carotenoids by oil-in-water emulsion evaluation of whey protein isolate emulsifier property
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Protection of carotenoids by oil-in-water emulsion evaluation of whey protein isolate emulsifier property

Talita Aline Comunian Marluci Palazzolli Silva; Izabel Cristina Freitas Moraes; Carmen Silvia Fávaro-Trindade; International Congress on Bioactive Compounds (1. 2018 Campinas, SP); International Workshop on Bioactive Compounds: Food Design and Health Nutrition (2. 2018 Campinas, SP)

Abstracts ICBC Campinas : Unicamp, 2018

Campinas Unicamp 2018

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Deste Autor:

  1. Comunian, T
  2. Fávaro-Trindade, C
  3. Moraes, I
  4. Castro, I
  5. Silva, M

Neste Assunto:

  1. Ácidos Graxos Omega 3
  2. Reologia
  3. Buriti
  4. Oxidação
  5. Agregados

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

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