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1
Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments
Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments
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Artigo 		Adicionar ao Meu Espaço

Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments

Fernanda Thaís Vieira Rubio Charles Windson Isidoro Haminiuk; Milena Martelli-Tosi; Marluci Palazzolli da Silva; Gustavo Yasuo Figueiredo Makimori; Carmen Silvia Fávaro-Trindade

Food Research International Oxford v. 136, art. 109470, p. 1-11, oct. 2020

Oxford 2020

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

2
Ultrasound pre-treatment enhances the carrot drying and rehydration
Ultrasound pre-treatment enhances the carrot drying and rehydration
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Ultrasound pre-treatment enhances the carrot drying and rehydration

Cinthia Ricce Meliza Lindsay Rojas; Alberto Claudio Miano; Raul Siche; Pedro Esteves Duarte Augusto

Food Research International Amsterdam v. 89, p. 701-708, 2016

Amsterdam 2016

Item não circula. Consulte sua biblioteca.(Acessar)

3
Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material characterization and evaluation of drying processes
Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material characterization and evaluation of drying processes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material characterization and evaluation of drying processes

Marluci Palazzolli da Silva Fabrício Luiz Tulini; Marcela Mattus Ribas; Manfred Penning; Carmen Silvia Fávaro-Trindade; Denis Poncelet

Food Research International Oxford v. 89, Part 1, p. 582-590, Nov. 2016

Oxford 2016

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

4
Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying
Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying

Priscilla Magalhães de Lima Gustavo César Dacanal; Lorena Silva Pinho; Luis Jaime Pérez Córdoba; Marcelo Thomazini; Izabel Cristina Freitas Moraes; Carmen Silvia Fávaro-Trindade

Food Research International Oxford v. 148, art. 110627, p. 1-9, 2021

Oxford 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Pro )(Acessar)

5
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT) a prospective study on the effects of DHT and gelatinization conditions
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT) a prospective study on the effects of DHT and gelatinization conditions
Material Type:
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Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT) a prospective study on the effects of DHT and gelatinization conditions

Bianca Chieregato Maniglia Dâmaris Carvalho Lima; Manoel Divino Matta Junior; Patricia Le-Bail; Alain Le-Bail; Pedro Esteves Duarte Augusto

Food Research International Amsterdam v. 128, p. 1-11, 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Fávaro-Trindade, C
  2. Silva, M
  3. Augusto, P
  4. Haminiuk, C
  5. Poncelet, D

Neste Assunto:

  1. Secagem De Alimentos
  2. Secagem
  3. Microencapsulação
  4. Mandioca
  5. Carotenoides

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

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