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1
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
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Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

Ivana Morais Geremias de Andrade Nayla Padua Del Bianco Gontijo Souki; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

LWT - Food Science and Technology London v. 86, p. 166-173, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Rhe )(Acessar)

2
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)

3
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
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Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications

Camila Pinheiro Silva Cazado Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 1, p. 9-17, 2016

Campinas 2016

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

4
Addition of microencapsulated propolis to dry fermented sausage
Addition of microencapsulated propolis to dry fermented sausage
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Artigo de Congresso 		Adicionar ao Meu Espaço

Addition of microencapsulated propolis to dry fermented sausage

Carmen Josefina Contreras Castillo S Bernardi; B. B Golineli; Carmen Silvia Fávaro-Trindade; A. D Cavenaghi; M. M Harada; N Beraquet; International Congress of Meat Science and Technology (55. 2009 Copenhagen, Denmark)

Proceedings ICoMST; meat - muscle, manufacturing and meals Frederiksberg: Danish Meat Research Institute/Faculty of Life Sciences-University of Copenhagen, 2009

Frederiksberg Danish Meat Research Institute/Faculty of Life Sciences-University of Copenhagen 2009

Localização: ESALQ - Biblioteca Central    (PI 1788124 ) e outros locais(Acessar)

5
Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés
Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés
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Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés

Cynthia De Carli Marília Moraes-Lovison; Samantha Cristina de Pinho

LWT- Food Science and Technology London v. 98, p. 154-161, 2018

London 2018

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

6
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)

7
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)

8
The use of microencapsulation by spray-drying and its aplication in meat products
The use of microencapsulation by spray-drying and its aplication in meat products
Material Type:
Livro 		Adicionar ao Meu Espaço

The use of microencapsulation by spray-drying and its aplication in meat products

Daniel Franco Teresa Antequera; Samantha Cristina de Pinho; Estefanía Jiménez; Trinidad Pérez-Palacios; Carmen Silvia Fávaro-Trindade; José M Lorenzo

Lorenzo-Rodriguez, José Manuel; Carballo-Garcia, Francisco Javier (Eds.) Strategies for obtaining healthier foods New York : Nova Science Publishers, 2017 383 p

New York Nova Science Publishers 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Use )(Acessar)

9
Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin
Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin

Aline Sayuri Lima Iida Carmen Silvia Fávaro-Trindade; Karina N Luz; Taís T Barros; Odílio Benedito Garrido de Assis; Milena Martelli-Tosi; European Federation of Food Science & Technology International Conference (31. 2017 Sitges, Spain)

Abstracts EFFoST Sitges, 2017

Sitges 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Sta )(Acessar)

10
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
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Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Juliana Gobbi de Lima Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 4, p. 664-671, 2016

Campinas 2016

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