1
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Material Type: Artigo
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Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
Leticia dos Santos Ferreira Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho
Food Science and Technology Campinas v. 42, art. e17521, p. 1-11, 2022
Campinas 2022
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2022 Bra )(Acessar)
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2
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Material Type: Artigo
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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)
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3
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Material Type: Artigo
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Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
Suedemborg Franco Subtil Glaucia Aguiar Rocha-Selmi; Marcelo Thomazini; Marco Antonio Trindade; Flavia Maria Netto; Carmen Silvia Fávaro-Trindade
Journal of Food Science and Technology New Delhi, India v. 51, n. 9, p. 2014-2021, Sept. 2014
New Delhi, India 2014
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2014 Eff )(Acessar)
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