Valorization of the baru (Dipteryx alata Vog.) processing chain technological properties of defatted nut flour and oil solubility in ethanol and isopropanol
Keila Kazue Aracava Maria Carolina Capellini; Daniel Gonçalves; Ingrid Denardi Soares; Cristiane Maria Margoto; Christianne Elisabete da Costa Rodrigues
Food Chemistry Amsterdam v. 383, art. 132587, p. 1-11, 2022
Amsterdam 2022
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2022 Val )(Acessar)
TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product a comparison with liposomes and chitosomes
Bruno Stefani Esposto Sabrina Guarda Botelho Pinho; Marcelo Thomazini; Ana Paula Ramos; Delia Rita Tapia-Blacido; Milena Martelli-Tosi
Food Chemistry Amsterdam v. 397, art. 133857, p. 1-8, 2022
Amsterdam 2022
Localização:
FFCLRP - Fac. Fil. Ciên. Let. de R. Preto
(pcd 3106462 Acervo Digital ) e outros locais(Acessar)
Obtaining a freeze-dried biomaterial for skin regeneration reinforcement of the microstructure through the use of crosslinkers and in vivo application
Raphaela Mello Zamudio Vitória Mattos Pereira; Daniel Enrique López Angulo; Carlos Eduardo Ambrósio; Rodrigo Vinicius Lourenço; Daniele dos Santos Martins; Larissa Akashi; Ana Mônica Quinta Barbosa Bittante; Paulo José do Amaral Sobral
Materials Chemistry and Physics Amsterdam v. 290, art. 126544, p. 1-12, 2022