ReP USP - Resultado da busca

Artigo de periodico
A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose (2024)
Santos, Priscila Dayane de Freitas ; Keshanidokht, Shaghayegh; Kumar, Saket; Clausen, Mathias Porsmose; Via, Matias Alejandro; Favaro-Trindade, Carmen Silvia ; Andersen, Mogens Larsen; Risbo, Jens
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: ÓLEOS VEGETAIS, CAROTENOIDES, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Priscila Dayane de Freitas et al. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose. LWT - Food Science and Technology, v. 193, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.115776. Acesso em: 06 nov. 2024.
APA
Santos, P. D. de F., Keshanidokht, S., Kumar, S., Clausen, M. P., Via, M. A., Favaro-Trindade, C. S., et al. (2024). A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose. LWT - Food Science and Technology, 193, 1-11. doi:10.1016/j.lwt.2024.115776
NLM
Santos PD de F, Keshanidokht S, Kumar S, Clausen MP, Via MA, Favaro-Trindade CS, Andersen ML, Risbo J. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose [Internet]. LWT - Food Science and Technology. 2024 ; 193 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.lwt.2024.115776
Vancouver
Santos PD de F, Keshanidokht S, Kumar S, Clausen MP, Via MA, Favaro-Trindade CS, Andersen ML, Risbo J. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose [Internet]. LWT - Food Science and Technology. 2024 ; 193 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.lwt.2024.115776
Artigo de periodico
Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying (2024)
Silva, Jessica Thaís do Prado; Borges, Millene Henrique; Souza, Carlos Antonio Cardoso de; Favaro-Trindade, Carmen Silvia ; Sobral, Paulo José do Amaral ; Oliveira, Alessandra Lopes de ; Martelli-Tosi, Milena
Source: Foods. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, UVA, COMPOSTOS FENÓLICOS, EXTRAÇÃO DE LÍQUIDOS, SECAGEM, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Jessica Thaís do Prado et al. Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying. Foods, v. 13, n. 2, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020279. Acesso em: 06 nov. 2024.
APA
Silva, J. T. do P., Borges, M. H., Souza, C. A. C. de, Favaro-Trindade, C. S., Sobral, P. J. do A., Oliveira, A. L. de, & Martelli-Tosi, M. (2024). Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying. Foods, 13( 2), 1-15. doi:10.3390/foods13020279
NLM
Silva JT do P, Borges MH, Souza CAC de, Favaro-Trindade CS, Sobral PJ do A, Oliveira AL de, Martelli-Tosi M. Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying [Internet]. Foods. 2024 ; 13( 2): 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13020279
Vancouver
Silva JT do P, Borges MH, Souza CAC de, Favaro-Trindade CS, Sobral PJ do A, Oliveira AL de, Martelli-Tosi M. Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying [Internet]. Foods. 2024 ; 13( 2): 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13020279
Artigo de periodico
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques (2023)
Sá, Samuel Henrique Gomes de ; Mazzocato, Marcella Chalella; Saliba, Ana Sofia Martelli Chaib ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Silvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, MICROENCAPSULAÇÃO, PRÓPOLIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SÁ, Samuel Henrique Gomes de et al. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, v. 164, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112423. Acesso em: 06 nov. 2024.
APA
Sá, S. H. G. de, Mazzocato, M. C., Saliba, A. S. M. C., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, 164, 1-12. doi:10.1016/j.foodres.2022.112423
NLM
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Vancouver
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Artigo de periodico
Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin (2023)
Pinto, Keithy Renata Domingos ; Tulini, Fabrício Luiz ; Lapa-Guimarães, Judite das Graças ; Moraes, Izabel Cristina Freitas ; Ditchfield, Cynthia ; Lima, Cesar Goncalves de ; Silva, Vivian Lara dos Santos ; Favaro-Trindade, Carmen Silvia
Source: Processes. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES, SUBPRODUTOS COMO ALIMENTO, FLAVONOIDES, DESIDRATAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Keithy Renata Domingos et al. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, v. 11, n. 2, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11020526. Acesso em: 06 nov. 2024.
APA
Pinto, K. R. D., Tulini, F. L., Lapa-Guimarães, J. das G., Moraes, I. C. F., Ditchfield, C., Lima, C. G. de, et al. (2023). Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, 11( 2), 1-11. doi:10.3390/pr11020526
NLM
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/pr11020526
Vancouver
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/pr11020526
Parte de monografia/livro
Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling (2023)
Pinho, Lorena Silva ; Lima, Priscilla Magalhães de; Sá, Samuel Henrique Gomes de; Chen, Da; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia
Source: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, GUARANÁ, ANTIOXIDANTES, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHO, Lorena Silva et al. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Tradução . Basel: MDPI, 2023. . Disponível em: https://doi.org/10.3390/books978-3-0365-6877-5. Acesso em: 06 nov. 2024.
APA
Pinho, L. S., Lima, P. M. de, Sá, S. H. G. de, Chen, D., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2023). Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. In The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Basel: MDPI. doi:10.3390/books978-3-0365-6877-5
NLM
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. In: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Basel: MDPI; 2023. [citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/books978-3-0365-6877-5
Vancouver
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. In: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Basel: MDPI; 2023. [citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/books978-3-0365-6877-5
Artigo de periodico
Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation (2023)
Silva, Marluci Palazzolli da ; Rai, Rewa ; Favaro-Trindade, Carmen Silvia ; Nitin, Nitin
Source: Food Bioscience. Unidade: FZEA
Subjects: JABUTICABA, GUARANÁ, PROBIÓTICOS, COMPOSTOS FENÓLICOS, CIÊNCIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Marluci Palazzolli da et al. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. Food Bioscience, v. 54, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.102732. Acesso em: 06 nov. 2024.
APA
Silva, M. P. da, Rai, R., Favaro-Trindade, C. S., & Nitin, N. (2023). Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. Food Bioscience, 54, 1-10. doi:10.1016/j.fbio.2023.102732
NLM
Silva MP da, Rai R, Favaro-Trindade CS, Nitin N. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation [Internet]. Food Bioscience. 2023 ; 54 1-10.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.fbio.2023.102732
Vancouver
Silva MP da, Rai R, Favaro-Trindade CS, Nitin N. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation [Internet]. Food Bioscience. 2023 ; 54 1-10.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.fbio.2023.102732
Artigo de periodico
Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract (2023)
Gotardo, Luciana Ruggeri Menezes ; Carvalho, Francisco Allan Leandro de; Quirino, Dannaya Julliethy Gomes ; Favaro-Trindade, Carmen Silvia ; Alencar, Severino Mathias de ; Oliveira, Alessandra Lopes de ; Trindade, Marco Antonio
Source: Foods. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, CORDEIROS, MICROBIOLOGIA DE ALIMENTOS, OXIDAÇÃO, PRÓPOLIS, REFRIGERAÇÃO, SALSICHA, SÓDIO, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOTARDO, Luciana Ruggeri Menezes et al. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, v. 12, p. 1-17, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12244419. Acesso em: 06 nov. 2024.
APA
Gotardo, L. R. M., Carvalho, F. A. L. de, Quirino, D. J. G., Favaro-Trindade, C. S., Alencar, S. M. de, Oliveira, A. L. de, & Trindade, M. A. (2023). Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, 12, 1-17. doi:10.3390/foods12244419
NLM
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12244419
Vancouver
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12244419
Artigo de periodico
Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity (2023)
Mesquita, Mércia da Silva ; Santos, Priscila Dayane de Freitas ; Holkem, Augusto Tasch ; Thomazini, Marcelo ; Rodrigues, Christianne Elisabete da Costa ; Fernandes, Andrezza Maria ; Favaro-Trindade, Carmen Silvia
Source: Food Science and Technology. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, SEMENTES, MAMÃO, ÓLEOS VEGETAIS, SUBPRODUTOS AGRÍCOLAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MESQUITA, Mércia da Silva et al. Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity. Food Science and Technology, v. 43, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1590/fst.105422. Acesso em: 06 nov. 2024.
APA
Mesquita, M. da S., Santos, P. D. de F., Holkem, A. T., Thomazini, M., Rodrigues, C. E. da C., Fernandes, A. M., & Favaro-Trindade, C. S. (2023). Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity. Food Science and Technology, 43, 1-9. doi:10.1590/fst.105422
NLM
Mesquita M da S, Santos PD de F, Holkem AT, Thomazini M, Rodrigues CE da C, Fernandes AM, Favaro-Trindade CS. Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity [Internet]. Food Science and Technology. 2023 ; 43 1-9.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/fst.105422
Vancouver
Mesquita M da S, Santos PD de F, Holkem AT, Thomazini M, Rodrigues CE da C, Fernandes AM, Favaro-Trindade CS. Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity [Internet]. Food Science and Technology. 2023 ; 43 1-9.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/fst.105422
Artigo de periodico
Encapsulation of formosa papaya (Carica papaya L.) seed extract: physicochemical characteristics of particles, and study of stability and release of encapsulated phenolic compounds (2023)
Mesquita, Mércia da Silva ; Santos, Priscila Dayane de Freitas ; Holkem, Augusto Tasch ; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia
Source: Processes. Unidade: FZEA
Subjects: ANTIOXIDANTES, DIGESTIBILIDADE, MICROENCAPSULAÇÃO, COMPOSTOS FENÓLICOS, MAMÃO, MALTODEXTRINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MESQUITA, Mércia da Silva et al. Encapsulation of formosa papaya (Carica papaya L.) seed extract: physicochemical characteristics of particles, and study of stability and release of encapsulated phenolic compounds. Processes, v. 11, n. 1, p. 1-18, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11010027. Acesso em: 06 nov. 2024.
APA
Mesquita, M. da S., Santos, P. D. de F., Holkem, A. T., Thomazini, M., & Favaro-Trindade, C. S. (2023). Encapsulation of formosa papaya (Carica papaya L.) seed extract: physicochemical characteristics of particles, and study of stability and release of encapsulated phenolic compounds. Processes, 11( 1), 1-18. doi:10.3390/pr11010027
NLM
Mesquita M da S, Santos PD de F, Holkem AT, Thomazini M, Favaro-Trindade CS. Encapsulation of formosa papaya (Carica papaya L.) seed extract: physicochemical characteristics of particles, and study of stability and release of encapsulated phenolic compounds [Internet]. Processes. 2023 ; 11( 1): 1-18.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/pr11010027
Vancouver
Mesquita M da S, Santos PD de F, Holkem AT, Thomazini M, Favaro-Trindade CS. Encapsulation of formosa papaya (Carica papaya L.) seed extract: physicochemical characteristics of particles, and study of stability and release of encapsulated phenolic compounds [Internet]. Processes. 2023 ; 11( 1): 1-18.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/pr11010027
Artigo de periodico
Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste (2023)
Pinho, Lorena Silva ; Patel, Bhavesh K.; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia
Source: Foods. Unidade: FZEA
Subjects: CAROTENOIDES, GUARANÁ, MICROENCAPSULAÇÃO, ALIMENTOS FUNCIONAIS, AVEIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHO, Lorena Silva et al. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, v. 12, n. 6, p. 1-16, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12061170. Acesso em: 06 nov. 2024.
APA
Pinho, L. S., Patel, B. K., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2023). Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, 12( 6), 1-16. doi:10.3390/foods12061170
NLM
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12061170
Vancouver
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12061170
Artigo de periodico
Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility (2023)
Santos, Priscila Dayane de Freitas ; Batista, Pollyanna Souza ; Torres, Larissa Catelli Rocha ; Thomazini, Marcelo ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Sílvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, PALMEIRAS, PLANTAS OLEAGINOSAS, ÓLEOS VEGETAIS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Priscila Dayane de Freitas et al. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, v. 172, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113174. Acesso em: 06 nov. 2024.
APA
Santos, P. D. de F., Batista, P. S., Torres, L. C. R., Thomazini, M., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, 172, 1-12. doi:10.1016/j.foodres.2023.113174
NLM
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Vancouver
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Trabalho de evento
Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption (2023)
José, Julia Cristina ; Soares, Beatriz Caliman; Costa, Tatielly de Jesus ; Brexó, Ramon Peres; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia
Source: Anais COBEQ. Conference titles: Congresso Brasileiro de Engenharia Química. Unidade: FZEA
Subjects: VITAMINA C, SACCHAROMYCES, ADSORÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOSÉ, Julia Cristina et al. Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption. 2023, Anais.. São Paulo: Associação Brasileira de Engenharia Química, 2023. Disponível em: https://proceedings.science/cobeq-2023/trabalhos/use-of-brewer-s-spent-yeast-in-natura-and-chemically-modified-as-biomass-for-asc?lang=pt-br. Acesso em: 06 nov. 2024.
APA
José, J. C., Soares, B. C., Costa, T. de J., Brexó, R. P., Thomazini, M., & Favaro-Trindade, C. S. (2023). Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption. In Anais COBEQ. São Paulo: Associação Brasileira de Engenharia Química. Recuperado de https://proceedings.science/cobeq-2023/trabalhos/use-of-brewer-s-spent-yeast-in-natura-and-chemically-modified-as-biomass-for-asc?lang=pt-br
NLM
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Favaro-Trindade CS. Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption [Internet]. Anais COBEQ. 2023 ;[citado 2024 nov. 06 ] Available from: https://proceedings.science/cobeq-2023/trabalhos/use-of-brewer-s-spent-yeast-in-natura-and-chemically-modified-as-biomass-for-asc?lang=pt-br
Vancouver
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Favaro-Trindade CS. Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption [Internet]. Anais COBEQ. 2023 ;[citado 2024 nov. 06 ] Available from: https://proceedings.science/cobeq-2023/trabalhos/use-of-brewer-s-spent-yeast-in-natura-and-chemically-modified-as-biomass-for-asc?lang=pt-br
Trabalho de evento-resumo
Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property (2023)
Soares, Beatriz Caliman ; José, Julia Cristina ; Costa, Tatielly de Jesus ; Favaro-Trindade, Carmen Silvia
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: LEVEDURAS, CERVEJA, ANTI-INFLAMATÓRIOS, VITAMINA D, VITAMINA C, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Beatriz Caliman et al. Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property. 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2023. Disponível em: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view. Acesso em: 06 nov. 2024.
APA
Soares, B. C., José, J. C., Costa, T. de J., & Favaro-Trindade, C. S. (2023). Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
NLM
Soares BC, José JC, Costa T de J, Favaro-Trindade CS. Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property [Internet]. Caderno de Resumos. 2023 ;[citado 2024 nov. 06 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Vancouver
Soares BC, José JC, Costa T de J, Favaro-Trindade CS. Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property [Internet]. Caderno de Resumos. 2023 ;[citado 2024 nov. 06 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Artigo de periodico
Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception (2023)
Ferreira, Iara; Melo, Dirceu de Sousa; Santos, Marly Silveira; Dias, Disney Ribeiro; Souza, Carolina Oliveira de; Favaro-Trindade, Carmen Silvia ; Pinho, Lorena Silva ; Almeida, Rogeria Comastri de Castro; Magalhães-Guedes, Karina Teixeira; Schwan, Rosane Freitas
Source: Fermentation. Unidade: FZEA
Subjects: PROBIÓTICOS, LEVEDURAS, PRÓPOLIS, MICROENCAPSULAÇÃO, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Iara et al. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, v. 9, n. 3, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9030234. Acesso em: 06 nov. 2024.
APA
Ferreira, I., Melo, D. de S., Santos, M. S., Dias, D. R., Souza, C. O. de, Favaro-Trindade, C. S., et al. (2023). Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, 9( 3), 1-14. doi:10.3390/fermentation9030234
NLM
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/fermentation9030234
Vancouver
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/fermentation9030234
Artigo de periodico
Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles (2023)
Santos, Priscila Dayane de Freitas ; Siqueira, Larissa do Val ; Tadini, Carmen Cecília ; Favaro-Trindade, Carmen Silvia
Source: Processes. Unidades: EP, FZEA
Subjects: EXTRUSÃO, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS, CAROTENOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Priscila Dayane de Freitas et al. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, v. 11, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11030876. Acesso em: 06 nov. 2024.
APA
Santos, P. D. de F., Siqueira, L. do V., Tadini, C. C., & Favaro-Trindade, C. S. (2023). Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, 11, 1-15. doi:10.3390/pr11030876
NLM
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/pr11030876
Vancouver
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/pr11030876
Artigo de jornal-dep/entr
Técnicas podem viabilizar novos usos do óleo de tucumã na indústria alimentícia [Depoimento a Ivanir Ferreira] (2023)
Santos, Priscila Dayane de Freitas ; Favaro-Trindade, Carmen Silvia
Source: Jornal da USP. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ÓLEOS VEGETAIS, ADITIVOS ALIMENTARES, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Priscila Dayane de Freitas e FAVARO-TRINDADE, Carmen Silvia. Técnicas podem viabilizar novos usos do óleo de tucumã na indústria alimentícia [Depoimento a Ivanir Ferreira]. Jornal da USP. São Paulo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. Disponível em: https://jornal.usp.br/ciencias/tecnicas-podem-viabilizar-novos-usos-do-oleo-de-tucuma-na-industria-alimenticia/. Acesso em: 06 nov. 2024. , 2023
APA
Santos, P. D. de F., & Favaro-Trindade, C. S. (2023). Técnicas podem viabilizar novos usos do óleo de tucumã na indústria alimentícia [Depoimento a Ivanir Ferreira]. Jornal da USP. São Paulo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. Recuperado de https://jornal.usp.br/ciencias/tecnicas-podem-viabilizar-novos-usos-do-oleo-de-tucuma-na-industria-alimenticia/
NLM
Santos PD de F, Favaro-Trindade CS. Técnicas podem viabilizar novos usos do óleo de tucumã na indústria alimentícia [Depoimento a Ivanir Ferreira] [Internet]. Jornal da USP. 2023 ;[citado 2024 nov. 06 ] Available from: https://jornal.usp.br/ciencias/tecnicas-podem-viabilizar-novos-usos-do-oleo-de-tucuma-na-industria-alimenticia/
Vancouver
Santos PD de F, Favaro-Trindade CS. Técnicas podem viabilizar novos usos do óleo de tucumã na indústria alimentícia [Depoimento a Ivanir Ferreira] [Internet]. Jornal da USP. 2023 ;[citado 2024 nov. 06 ] Available from: https://jornal.usp.br/ciencias/tecnicas-podem-viabilizar-novos-usos-do-oleo-de-tucuma-na-industria-alimenticia/
Artigo de periodico
Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis (2023)
Saliba, Ana Sofia Martelli Chaib ; Quirino, Dannaya Julliethy Gomes ; Favaro-Trindade, Carmen Sílvia ; Sartori, Alan Giovanini de Oliveira ; Massarioli, Adna Prado ; Lazarini, Josy Goldoni ; Silva, Anna Paula de Souza ; Alencar, Severino Matias de
Source: Food Research International. Unidades: ESALQ, FZEA, IQSC, CENA
Subjects: ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, DIGESTÃO, ISOFLAVONAS, MICROENCAPSULAÇÃO, PRÓPOLIS, SACCHAROMYCES, TRANSPORTE EPITELIAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALIBA, Ana Sofia Martelli Chaib et al. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, v. 173, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113345. Acesso em: 06 nov. 2024.
APA
Saliba, A. S. M. C., Quirino, D. J. G., Favaro-Trindade, C. S., Sartori, A. G. de O., Massarioli, A. P., Lazarini, J. G., et al. (2023). Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, 173, 1-11. doi:10.1016/j.foodres.2023.113345
NLM
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Vancouver
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Artigo de periodico
Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling (2022)
Pinho, Lorena Silva ; Lima, Priscilla Magalhães de; Sá, Samuel Henrique Gomes de; Chen, Da; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia
Source: Foods. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, GUARANÁ, ANTIOXIDANTES, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHO, Lorena Silva et al. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. Foods, v. 11, p. 1-21, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11172557. Acesso em: 06 nov. 2024.
APA
Pinho, L. S., Lima, P. M. de, Sá, S. H. G. de, Chen, D., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2022). Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. Foods, 11, 1-21. doi:10.3390/foods11172557
NLM
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. Foods. 2022 ; 11 1-21.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11172557
Vancouver
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. Foods. 2022 ; 11 1-21.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11172557
Artigo de periodico
Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels (2022)
Rubio, Fernanda Thaís Vieira ; Haminiuk, Charles Windson Isidoro; Santos, Priscila Dayane de Freitas; Martelli-Tosi, Milena ; Thomazini, Marcelo ; Balieiro, Júlio Cesar de Carvalho ; Makimori, Gustavo Yasuo Figueiredo; Favaro-Trindade, Carmen Silvia
Source: Food & Function. Unidades: FZEA, FMVZ
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, CASCAS (PLANTA), ABÓBORA, LEVEDURAS, SACCHAROMYCES, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RUBIO, Fernanda Thaís Vieira et al. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food & Function, v. 13, n. 19, p. 10096-10109, 2022Tradução . . Disponível em: https://doi.org/10.1039/D2FO00759B. Acesso em: 06 nov. 2024.
APA
Rubio, F. T. V., Haminiuk, C. W. I., Santos, P. D. de F., Martelli-Tosi, M., Thomazini, M., Balieiro, J. C. de C., et al. (2022). Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food & Function, 13( 19), 10096-10109. doi:10.1039/D2FO00759B
NLM
Rubio FTV, Haminiuk CWI, Santos PD de F, Martelli-Tosi M, Thomazini M, Balieiro JC de C, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels [Internet]. Food & Function. 2022 ; 13( 19): 10096-10109.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1039/D2FO00759B
Vancouver
Rubio FTV, Haminiuk CWI, Santos PD de F, Martelli-Tosi M, Thomazini M, Balieiro JC de C, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels [Internet]. Food & Function. 2022 ; 13( 19): 10096-10109.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1039/D2FO00759B
Trabalho de evento-resumo
Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente (2022)
José, Julia Cristina ; Costa, Tatielly de Jesus ; Brexó, Ramon Peres; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: SACCHAROMYCES, VITAMINA C, BIOMASSA, LEVEDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOSÉ, Julia Cristina et al. Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 06 nov. 2024.
APA
José, J. C., Costa, T. de J., Brexó, R. P., Thomazini, M., & Favaro-Trindade, C. S. (2022). Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
José JC, Costa T de J, Brexó RP, Thomazini M, Favaro-Trindade CS. Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente [Internet]. Caderno de Resumos. 2022 ;[citado 2024 nov. 06 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
José JC, Costa T de J, Brexó RP, Thomazini M, Favaro-Trindade CS. Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente [Internet]. Caderno de Resumos. 2022 ;[citado 2024 nov. 06 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf

USP Schools

ReP

Filtros

Document Types

USP Schools

Departament

Authors

USP affiliated authors

Date published

Subjects

Source title

Publisher

Conference titles

Countries/Territories

Funding Agencies

Indexado em

Normalized affiliation

Non normalized affiliation

Countries of institutions of collaboration