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Refinado por: Nome da Publicação: Food Hydrocolloids remover
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1
Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts
Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts

Volnei Brito de Souza Marcelo Thomazini; Isabela Elias Chaves; Roselayne Ferro-Furtado; Carmen Silvia Fávaro-Trindade

Food Hydrocolloids Amsterdam v. 98, art. 105244, Jan. 2020

Amsterdam 2020

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

2
Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin
Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin

Rosemary Aparecida de Carvalho Paulo José do Amaral Sobral; Marcelo Thomazini; Ana Mônica Quinta Barbosa Bittante; B Giménez; M. C Gómez-Guillén; P Montero

Food Hydrocolloids Oxford v. 22, n. 6, p. 1117-1123, Aug. 2008

Oxford 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Dev )(Acessar)

3
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
Material Type:
Artigo 		Adicionar ao Meu Espaço

Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides

Volnei Brito de Souza Marcelo Thomazini; Mariana Alejandra Echalar Barrientos; Camila Marina Nalin; Roselayne Ferro-Furtado; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

Food Hydrocolloids Oxford v. 77, p. 297-306, 2018

Oxford 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Fun )(Acessar)

4
Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions
Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions

Marluci Palazzolli Silva Fabrício Luiz Tulini; Fernando Eustáquio de Matos Junior; Mariana G Oliveira; Marcelo Thomazini; Carmen Silvia Fávaro-Trindade

Food Hydrocolloids Oxford v. 83, p. 109-117, 2018

Oxford 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 App )(Acessar)

5
Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin
Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin

Rosemary Aparecida de Carvalho Paulo José do Amaral Sobral; Marcelo Thomazini; Ana Mônica Quinta Barbosa Bittante; B Giménez; M. C Gómez-Guillén; P Montero

Food Hydrocolloids Oxford v. 22, n. 6, p. 1117-1123, Aug. 2008

Oxford 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Dev )(Acessar)

6
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient improvement of stability, sensory aspects and technological properties
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient improvement of stability, sensory aspects and technological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient improvement of stability, sensory aspects and technological properties

Livia Cristina Ostroschi Volnei Brito de Souza; Mariana Alejandra Echalar Barrientos; Fabrício Luiz Tulini; Talita Aline Comunian; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Gaëlle Roudaut; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

Food Hydrocolloids Oxford v. 79, p. 343-351, 2018

Oxford 2018

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (BAJ - 77 ) e outros locais(Acessar)

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Deste Autor:

  1. Thomazini, M
  2. Fávaro-Trindade, C
  3. Souza, V
  4. Sobral, P
  5. Montero, P

Neste Assunto:

  1. Canela
  2. Secagem De Alimentos
  3. Compostos Fenólicos
  4. Tecnologia De Alimentos
  5. Polissacarídeos

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

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