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1
A novel low-temperature procedure for oleogelation of heat-sensitive oils oleogels based on tucumã oil and ethyl cellulose
A novel low-temperature procedure for oleogelation of heat-sensitive oils oleogels based on tucumã oil and ethyl cellulose
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A novel low-temperature procedure for oleogelation of heat-sensitive oils oleogels based on tucumã oil and ethyl cellulose

Priscila Dayane de Freitas Santos Shaghayegh Keshanidokht; Saket Kumar; Mathias Porsmose Clausen; Matias Alejandro Via; Carmen Silvia Favaro-Trindade; Mogens Larsen Andersen; Jens Risbo

LWT - Food Science and Technology Amsterdam v. 193, art. 115776, p. 1-11, 2024

Amsterdam 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Nov )(Acessar)

2
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
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Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes

Bruno Stefani Esposto Larissa Tessaro; Guilherme José Aguilar; Paulo José do Amaral Sobral; Delia Rita Tapia-Blacido; Milena Martelli-Tosi

International Journal of Food Science and Technology Oxford v. 59, n. 3, p. 1384-1393, 2024

Oxford 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Chi )(Acessar)

3
Spice oleoresins as value-added ingredient for food industry recent advances and perspectives
Spice oleoresins as value-added ingredient for food industry recent advances and perspectives
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Spice oleoresins as value-added ingredient for food industry recent advances and perspectives

Fernanda Ramalho Procópio Mariana Costa Ferraz; Bruno Nicolau Paulino; Paulo José do Amaral Sobral; Míriam Dupas Hubinger

Trends in Food Science & Technology Oxford v. 122, p. 123-139, Apr. 2022

Oxford 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Spi )(Acessar)

4
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
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Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology

Larissa Tessaro Milena Martelli-Tosi; Paulo José do Amaral Sobral

Food Science and Technology Campinas v. 42, art. e65320, p. 1-8, 2022

Campinas 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Dev )(Acessar)

5
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
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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)

6
Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids
Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids
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Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids

Marluci Palazzolli Silva Milena Martelli-Tosi; Adna Prado Massarioli; Priscilla Siqueira Melo; Severino Matias Alencar; Carmen Silvia Favaro-Trindade

LWT - Food Science and Technology Amsterdam v. 161, art. 113351, p. 1-11, March 2022

Amsterdam 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Coe )(Acessar)

7
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum how the ageing process affect their microstructure and the stability of incorporated beta-carotene
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum how the ageing process affect their microstructure and the stability of incorporated beta-carotene
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Cold-set NaCl-induced gels of soy protein isolate and locust bean gum how the ageing process affect their microstructure and the stability of incorporated beta-carotene

Thais Carvalho Brito-Oliveira Camila Pinheiro Silva Cazado; Ana Clara Moreno Cavini; Lorena Maria Ferreira Santos; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

LTW - Food Science and Technology Amsterdam v. 154, art. 112677, p. 1-8, 2022

Amsterdam 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Col )(Acessar)

8
Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract
Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract
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Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract

Larissa Tessaro Carla Giovana Luciano; Maria Fernanda Liborio Martins; Ana Paula Ramos; Milena Martelli-Tosi; Paulo José do Amaral Sobral

Journal of Dispersion Science and Technology New York v. 43, n. 12, p. 1890-1900, 2022

New York 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Sta )(Acessar)

9
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
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Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles

Matheus Pontes Martins Ivana Morais Geremias de Andrade; Leticia dos Santos Ferreira; Thais Carvalho Brito Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 41, n. 1, p. 74-81, 2021

Campinas 2021

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

10
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
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Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying

Douglas Xavier dos Santos Alessandro Alberto Casazza; Bahar Aliakbarian; Raquel Bedani; Susana Marta Isay Saad; Patrizia Perego

Food Science and Technology Amsterdam v. 99, p. 404-410, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Fávaro-Trindade, C
  2. Pinho, S
  3. Thomazini, M
  4. Martelli-Tosi, M
  5. Trindade, M

Neste Assunto:

  1. Antioxidantes
  2. Engenharia De Alimentos
  3. Probióticos
  4. Lipídeos
  5. Secagem

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

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