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Physicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Malt
Physicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Malt
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Physicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Malt

da Silva Anthero, Ana Gabriela ; Comunian, Talita Aline ; Bezerra, Eveling Oliveira ; de Figueiredo Furtado, Guilherme ; Hubinger, Miriam Dupas

Food and bioprocess technology, 2022-02, Vol.15 (2), p.474-485 [Periódico revisado por pares]

New York: Springer US

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2
Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles
Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles
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Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles

Anthero, Ana Gabriela da Silva ; Bezerra, Eveling Oliveira ; Comunian, Talita Aline ; Procópio, Fernanda Ramalho ; Hubinger, Miriam Dupas

Drying technology, 2021-09, Vol.39 (12), p.1927-1940 [Periódico revisado por pares]

Philadelphia: Taylor & Francis

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3
Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions
Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions
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Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions

da Silva Anthero, Ana Gabriela ; Comunian, Talita Aline ; Bezerra, Eveling Oliveira ; Hubinger, Miriam Dupas

Food and bioprocess technology, 2021-02, Vol.14 (2), p.310-323 [Periódico revisado por pares]

New York: Springer US

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4
Chapter 7 - Application of nano/microencapsulated ingredients in meat products
Chapter 7 - Application of nano/microencapsulated ingredients in meat products
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Chapter 7 - Application of nano/microencapsulated ingredients in meat products

da Silva Anthero, Ana Gabriela ; Comunian, Talita Aline ; Kurozawa, Louise Emy ; Pollonio, Marise Aparecida Rodrigues ; Hubinger, Miriam Dupas

Application of Nano/Microencapsulated Ingredients in Food Products, 2021, p.305-343

Elsevier Inc

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5
Chapter 9 - Application of nano/microencapsulated ingredients in oil/fat-based products
Chapter 9 - Application of nano/microencapsulated ingredients in oil/fat-based products
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Chapter 9 - Application of nano/microencapsulated ingredients in oil/fat-based products

Celli, Giovana B. ; Comunian, Talita Aline

Application of Nano/Microencapsulated Ingredients in Food Products, 2021, p.387-434

Elsevier Inc

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6
Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material
Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material
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Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material

Marson, Gabriela Vollet ; Saturno, Rafaela Polessi ; Comunian, Talita Aline ; Consoli, Larissa ; Machado, Mariana Teixeira da Costa ; Hubinger, Miriam Dupas

Food research international, 2020-10, Vol.136, p.109365-109365, Article 109365 [Periódico revisado por pares]

Canada: Elsevier Ltd

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7
Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice
Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice
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Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice

Oliveira, Williara Queiroz de ; Wurlitzer, Nedio Jair ; Araújo, Antonio Willian de Oliveira ; Comunian, Talita Aline ; Bastos, Maria do Socorro Rocha ; Oliveira, Alessandra Lopes de ; Magalhães, Hilton César Rodrigues ; Ribeiro, Hálisson Lucas ; Figueiredo, Raimundo Wilane de ; Sousa, Paulo Henrique Machado de

Food research international, 2020-05, Vol.131, p.109047-109047, Article 109047 [Periódico revisado por pares]

Canada: Elsevier Ltd

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8
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers
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Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers

Comunian, Talita Aline ; Silva, Marluci P. ; Moraes, Izabel Cristina Freitas ; Favaro-Trindade, Carmen S.

Food research international, 2020-04, Vol.130, p.108901-108901, Article 108901 [Periódico revisado por pares]

Canada: Elsevier Ltd

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9
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability
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Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability

Talita Aline Comunian Gabriela Grassmann Roschel; Ana Gabriela da Silva Anthero; Inar Alves de Castro; Míriam Dupas Hubinger

Food Chemistry Oxford v. 326, p. 1-9 art. 126995, 2020

Oxford 2020

Item não circula. Consulte sua biblioteca.(Acessar)

10
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying use of heated and unheated whey protein isolates as emulsifiers
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying use of heated and unheated whey protein isolates as emulsifiers
Material Type:
Artigo 		Adicionar ao Meu Espaço

Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying use of heated and unheated whey protein isolates as emulsifiers

Talita Aline Comunian Marluci Palazzolli da Silva; Izabel Cristina Freitas Moraes; Carmen Silvia Fávaro-Trindade

Food Research International Oxford v. 130, art. 108901, p. 1-8, Apr. 2020

Oxford 2020

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

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Deste Autor:

  1. Comunian, T
  2. Fávaro-Trindade, C
  3. Thomazini, M
  4. Castro, I
  5. Matos Junior, F

Neste Assunto:

  1. Microencapsulação
  2. Ácidos Graxos Omega 3
  3. Vitamina C
  4. Compostos Fenólicos
  5. Science & Technology

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

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