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Artigo de periodico
Biopolymer-based coatings containing active ingredients for cellulosic packaging: a review (2024)
Santos, Kamila de Lima ; Moraes, Gustavo Henrique; Noletto, Ana Paula Reis; Sobral, Paulo José do Amaral
Source: Cellulose. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, PAPEL DE EMBALAGEM, BIOPOLÍMEROS, NANOPARTÍCULAS
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ABNT
SANTOS, Kamila de Lima et al. Biopolymer-based coatings containing active ingredients for cellulosic packaging: a review. Cellulose, p. 1-23, 2024Tradução . . Disponível em: https://doi.org/10.1007/s10570-024-06039-9. Acesso em: 10 nov. 2024.
APA
Santos, K. de L., Moraes, G. H., Noletto, A. P. R., & Sobral, P. J. do A. (2024). Biopolymer-based coatings containing active ingredients for cellulosic packaging: a review. Cellulose, 1-23. doi:10.1007/s10570-024-06039-9
NLM
Santos K de L, Moraes GH, Noletto APR, Sobral PJ do A. Biopolymer-based coatings containing active ingredients for cellulosic packaging: a review [Internet]. Cellulose. 2024 ; 1-23.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1007/s10570-024-06039-9
Vancouver
Santos K de L, Moraes GH, Noletto APR, Sobral PJ do A. Biopolymer-based coatings containing active ingredients for cellulosic packaging: a review [Internet]. Cellulose. 2024 ; 1-23.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1007/s10570-024-06039-9
Artigo de periodico
Dual modification of cassava starch using physical treatments for production of pickering stabilizers (2024)
Ramos, Giselle Vallim Corrêa ; Rabelo, Marya Eduarda Azelico; Pinho, Samantha Cristina de ; Valencia, Germán Ayala; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: MANDIOCA, AMIDO, NANOPARTÍCULAS, ULTRASSOM, ESTABILIZANTES, EMULSIFICANTES
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, v. 13, n. 2, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020327. Acesso em: 10 nov. 2024.
APA
Ramos, G. V. C., Rabelo, M. E. A., Pinho, S. C. de, Valencia, G. A., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, 13( 2), 1-17. doi:10.3390/foods13020327
NLM
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 10 ] Available from: https://doi.org/10.3390/foods13020327
Vancouver
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 10 ] Available from: https://doi.org/10.3390/foods13020327
Artigo de periodico
Oriented Strand Board panels of residual reforestation wood with Al2O3 nanoparticles (2023)
Campos Filho, Luiz Eduardo; Steigenberger, Adrielly Csala; Martins, Romulo Henrique Batista ; Lopes Junior, Wanley Eduardo ; Favarim, Higor Rogerio; Pallone, Eliria Maria de Jesus Agnolon ; Freire, Maria Teresa de Alvarenga ; Tosi, Milena Martelli ; Fiorelli, Juliano
Source: Industrial Crops and Products. Unidade: FZEA
Subjects: PROCESSO SOL-GEL, REFLORESTAMENTO, MADEIRA, NANOPARTÍCULAS
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CAMPOS FILHO, Luiz Eduardo et al. Oriented Strand Board panels of residual reforestation wood with Al2O3 nanoparticles. Industrial Crops and Products, v. 200, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2023.116777. Acesso em: 10 nov. 2024.
APA
Campos Filho, L. E., Steigenberger, A. C., Martins, R. H. B., Lopes Junior, W. E., Favarim, H. R., Pallone, E. M. de J. A., et al. (2023). Oriented Strand Board panels of residual reforestation wood with Al2O3 nanoparticles. Industrial Crops and Products, 200, 1-7. doi:10.1016/j.indcrop.2023.116777
NLM
Campos Filho LE, Steigenberger AC, Martins RHB, Lopes Junior WE, Favarim HR, Pallone EM de JA, Freire MT de A, Tosi MM, Fiorelli J. Oriented Strand Board panels of residual reforestation wood with Al2O3 nanoparticles [Internet]. Industrial Crops and Products. 2023 ; 200 1-7.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.indcrop.2023.116777
Vancouver
Campos Filho LE, Steigenberger AC, Martins RHB, Lopes Junior WE, Favarim HR, Pallone EM de JA, Freire MT de A, Tosi MM, Fiorelli J. Oriented Strand Board panels of residual reforestation wood with Al2O3 nanoparticles [Internet]. Industrial Crops and Products. 2023 ; 200 1-7.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.indcrop.2023.116777
Artigo de periodico
Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product (2022)
Silva, Natalia Cristina da; Assis, Odílio Benedito Garrido de ; Sartori, Alan Giovanini de Oliveira ; Alencar, Severino Matias de ; Martelli-Tosi, Milena
Source: Food Research International. Unidades: ESALQ, FZEA
Subjects: ACEROLA, COMPOSTOS FENÓLICOS, MICROENCAPSULAÇÃO, NANOPARTÍCULAS, QUITOSANA, SUBPRODUTOS COMO ALIMENTO
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ABNT
SILVA, Natalia Cristina da et al. Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product. Food Research International, v. 161, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111855. Acesso em: 10 nov. 2024.
APA
Silva, N. C. da, Assis, O. B. G. de, Sartori, A. G. de O., Alencar, S. M. de, & Martelli-Tosi, M. (2022). Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product. Food Research International, 161, 1-8. doi:10.1016/j.foodres.2022.111855
NLM
Silva NC da, Assis OBG de, Sartori AG de O, Alencar SM de, Martelli-Tosi M. Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product [Internet]. Food Research International. 2022 ; 161 1-8.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2022.111855
Vancouver
Silva NC da, Assis OBG de, Sartori AG de O, Alencar SM de, Martelli-Tosi M. Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product [Internet]. Food Research International. 2022 ; 161 1-8.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2022.111855
Artigo de periodico
Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava (2021)
Silva, Natalia Cristina da; Barros-Alexandrino, Taís Teo de; Assis, Odílio Benedito Garrido de; Martelli-Tosi, Milena
Source: Food Chemistry. Unidade: FZEA
Subjects: NANOPARTÍCULAS, QUITOSANA, COMPOSTOS FENÓLICOS, REVESTIMENTOS, VIDA-DE-PRATELEIRA
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ABNT
SILVA, Natalia Cristina da et al. Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava. Food Chemistry, v. 354, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129553. Acesso em: 10 nov. 2024.
APA
Silva, N. C. da, Barros-Alexandrino, T. T. de, Assis, O. B. G. de, & Martelli-Tosi, M. (2021). Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava. Food Chemistry, 354, 1-9. doi:10.1016/j.foodchem.2021.129553
NLM
Silva NC da, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava [Internet]. Food Chemistry. 2021 ; 354 1-9.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129553
Vancouver
Silva NC da, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava [Internet]. Food Chemistry. 2021 ; 354 1-9.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129553
Artigo de periodico
Encapsulation of active pharmaceutical ingredients in lipid micro/nanoparticles for oral administration by spray-cooling (2021)
Fávaro-Trindade, Carmen Silvia ; Matos Junior, Fernando Eustáquio de ; Okuro, Paula Kiyomi; Dias-Ferreira, João; Cano, Amanda; Severino, Patrícia ; Zielińska, Aleksandra; Souto, Eliana B
Source: Pharmaceutics. Unidade: FZEA
Subjects: NANOPARTÍCULAS, MICROENCAPSULAÇÃO, INSUMOS FARMACÊUTICOS
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ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. Encapsulation of active pharmaceutical ingredients in lipid micro/nanoparticles for oral administration by spray-cooling. Pharmaceutics, v. 13, n. 8, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.3390/pharmaceutics13081186. Acesso em: 10 nov. 2024.
APA
Fávaro-Trindade, C. S., Matos Junior, F. E. de, Okuro, P. K., Dias-Ferreira, J., Cano, A., Severino, P., et al. (2021). Encapsulation of active pharmaceutical ingredients in lipid micro/nanoparticles for oral administration by spray-cooling. Pharmaceutics, 13( 8), 1-14. doi:10.3390/pharmaceutics13081186
NLM
Fávaro-Trindade CS, Matos Junior FE de, Okuro PK, Dias-Ferreira J, Cano A, Severino P, Zielińska A, Souto EB. Encapsulation of active pharmaceutical ingredients in lipid micro/nanoparticles for oral administration by spray-cooling [Internet]. Pharmaceutics. 2021 ; 13( 8): 1-14.[citado 2024 nov. 10 ] Available from: https://doi.org/10.3390/pharmaceutics13081186
Vancouver
Fávaro-Trindade CS, Matos Junior FE de, Okuro PK, Dias-Ferreira J, Cano A, Severino P, Zielińska A, Souto EB. Encapsulation of active pharmaceutical ingredients in lipid micro/nanoparticles for oral administration by spray-cooling [Internet]. Pharmaceutics. 2021 ; 13( 8): 1-14.[citado 2024 nov. 10 ] Available from: https://doi.org/10.3390/pharmaceutics13081186
Parte de monografia/livro
Dynamic light scattering (DLS) of nanoencapsulated food ingredients (2020)
Martelli-Tosi, Milena ; Ramos, Ana Paula ; Esposto, Bruno Stefani; Jafari, Seid Mahdi
Source: Characterization of nanoencapsulated food ingredients. Unidades: FZEA, FFCLRP
Subjects: ESPALHAMENTO, LUZ, NANOPARTÍCULAS, ALIMENTOS
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ABNT
MARTELLI-TOSI, Milena et al. Dynamic light scattering (DLS) of nanoencapsulated food ingredients. Characterization of nanoencapsulated food ingredients. Tradução . London: Academic Press, 2020. v. 4. . Disponível em: https://doi.org/10.1016/B978-0-12-815667-4.00006-7. Acesso em: 10 nov. 2024.
APA
Martelli-Tosi, M., Ramos, A. P., Esposto, B. S., & Jafari, S. M. (2020). Dynamic light scattering (DLS) of nanoencapsulated food ingredients. In Characterization of nanoencapsulated food ingredients (Vol. 4). London: Academic Press. doi:10.1016/B978-0-12-815667-4.00006-7
NLM
Martelli-Tosi M, Ramos AP, Esposto BS, Jafari SM. Dynamic light scattering (DLS) of nanoencapsulated food ingredients [Internet]. In: Characterization of nanoencapsulated food ingredients. London: Academic Press; 2020. [citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/B978-0-12-815667-4.00006-7
Vancouver
Martelli-Tosi M, Ramos AP, Esposto BS, Jafari SM. Dynamic light scattering (DLS) of nanoencapsulated food ingredients [Internet]. In: Characterization of nanoencapsulated food ingredients. London: Academic Press; 2020. [citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/B978-0-12-815667-4.00006-7
Artigo de periodico
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization (2019)
Dammak, Ilyes; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA
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ABNT
DAMMAK, Ilyes e LOURENÇO, Rodrigo Vinicius e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, v. 240, n. Ja 2019, p. 9-20, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.002. Acesso em: 10 nov. 2024.
APA
Dammak, I., Lourenço, R. V., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, 240( Ja 2019), 9-20. doi:10.1016/j.jfoodeng.2018.07.002
NLM
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Vancouver
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Artigo de periodico
Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite® (2019)
Ayala Valencia, Germán; Luciano, Carla Giovana; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Source: Food Packaging and Shelf Life. Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, COLÁGENO, NANOPARTÍCULAS, EMBALAGENS DE ALIMENTOS
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ABNT
AYALA VALENCIA, Germán et al. Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite®. Food Packaging and Shelf Life, v. 19, p. 24-30, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2018.11.013. Acesso em: 10 nov. 2024.
APA
Ayala Valencia, G., Luciano, C. G., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2019). Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite®. Food Packaging and Shelf Life, 19, 24-30. doi:10.1016/j.fpsl.2018.11.013
NLM
Ayala Valencia G, Luciano CG, Lourenço RV, Bittante AMQB, Sobral PJ do A. Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite® [Internet]. Food Packaging and Shelf Life. 2019 ; 19 24-30.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.013
Vancouver
Ayala Valencia G, Luciano CG, Lourenço RV, Bittante AMQB, Sobral PJ do A. Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite® [Internet]. Food Packaging and Shelf Life. 2019 ; 19 24-30.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.013
Artigo de periodico
Application of silver nanoparticles in food packages: a review (2019)
Simbine, Emelda Orlando; Rodrigues, Larissa da Cunha; Lapa-Guimarães, Judite das Graças ; Kamimura, Eliana Setsuko; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de
Source: Food Science and Technology. Unidade: FZEA
Subjects: NANOPARTÍCULAS, EMBALAGENS DE ALIMENTOS, POLÍMEROS (MATERIAIS), MICROBIOLOGIA DE ALIMENTOS
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ABNT
SIMBINE, Emelda Orlando et al. Application of silver nanoparticles in food packages: a review. Food Science and Technology, v. 39, n. 4, p. 793-802, 2019Tradução . . Disponível em: https://doi.org/10.1590/fst.36318. Acesso em: 10 nov. 2024.
APA
Simbine, E. O., Rodrigues, L. da C., Lapa-Guimarães, J. das G., Kamimura, E. S., Corassin, C. H., & Oliveira, C. A. F. de. (2019). Application of silver nanoparticles in food packages: a review. Food Science and Technology, 39( 4), 793-802. doi:10.1590/fst.36318
NLM
Simbine EO, Rodrigues L da C, Lapa-Guimarães J das G, Kamimura ES, Corassin CH, Oliveira CAF de. Application of silver nanoparticles in food packages: a review [Internet]. Food Science and Technology. 2019 ; 39( 4): 793-802.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/fst.36318
Vancouver
Simbine EO, Rodrigues L da C, Lapa-Guimarães J das G, Kamimura ES, Corassin CH, Oliveira CAF de. Application of silver nanoparticles in food packages: a review [Internet]. Food Science and Technology. 2019 ; 39( 4): 793-802.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/fst.36318
Artigo de periodico
β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study (2019)
Gomes, Graziela Veiga de Lara; Sola, Mirella Roberta; Rochetti, Arina Lázaro ; Fukumasu, Heidge ; Vicente, A. A; Pinho, Samantha Cristina de
Source: Journal of Microencapsulation. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LIPÍDEOS, CAROTENOIDES, NANOPARTÍCULAS
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ABNT
GOMES, Graziela Veiga de Lara et al. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, v. 36, n. 1, p. 43-52, 2019Tradução . . Disponível em: https://doi.org/10.1080/02652048.2019.1585982. Acesso em: 10 nov. 2024.
APA
Gomes, G. V. de L., Sola, M. R., Rochetti, A. L., Fukumasu, H., Vicente, A. A., & Pinho, S. C. de. (2019). β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, 36( 1), 43-52. doi:10.1080/02652048.2019.1585982
NLM
Gomes GV de L, Sola MR, Rochetti AL, Fukumasu H, Vicente AA, Pinho SC de. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study [Internet]. Journal of Microencapsulation. 2019 ; 36( 1): 43-52.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1080/02652048.2019.1585982
Vancouver
Gomes GV de L, Sola MR, Rochetti AL, Fukumasu H, Vicente AA, Pinho SC de. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study [Internet]. Journal of Microencapsulation. 2019 ; 36( 1): 43-52.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1080/02652048.2019.1585982
Trabalho de evento-resumo
Associação de nano/microcellulose e nanopartículas de quitosana na estabilização de ácido fólico (vitamina B9) (2019)
Pinho, Sabrina Guarda Botelho; Schalch, Nadia Obrownick Okamoto; Barros-Alexandrino, Taís Teo de; Assis, Odílio Benedito Garrido de ; Martelli-Tosi, Milena (Orientador)
Source: 27. SIICUSP : resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo. Unidade: FZEA
Subjects: NANOPARTÍCULAS, QUITOSANA, MICROENCAPSULAÇÃO, ÁCIDO FÓLICO
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ABNT
PINHO, Sabrina Guarda Botelho et al. Associação de nano/microcellulose e nanopartículas de quitosana na estabilização de ácido fólico (vitamina B9). 2019, Anais.. São Paulo: USP, 2019. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 10 nov. 2024.
APA
Pinho, S. G. B., Schalch, N. O. O., Barros-Alexandrino, T. T. de, & Assis, O. B. G. de. (2019). Associação de nano/microcellulose e nanopartículas de quitosana na estabilização de ácido fólico (vitamina B9). In 27. SIICUSP : resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Pinho SGB, Schalch NOO, Barros-Alexandrino TT de, Assis OBG de. Associação de nano/microcellulose e nanopartículas de quitosana na estabilização de ácido fólico (vitamina B9) [Internet]. 27. SIICUSP : resumos. 2019 ;[citado 2024 nov. 10 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Pinho SGB, Schalch NOO, Barros-Alexandrino TT de, Assis OBG de. Associação de nano/microcellulose e nanopartículas de quitosana na estabilização de ácido fólico (vitamina B9) [Internet]. 27. SIICUSP : resumos. 2019 ;[citado 2024 nov. 10 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, QUITOSANA, SUPERFÍCIES DE RESPOSTA, NANOPARTÍCULAS, LECTINAS, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, v. 229, p. 2-11, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.11.001. Acesso em: 10 nov. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, 229, 2-11. doi:10.1016/j.jfoodeng.2017.11.001
NLM
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Vancouver
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Parte de monografia/livro
Recent trends on nano-biocomposite polymers for food packaging (2018)
Ayala Valencia, Germán; Sobral, Paulo José do Amaral
Source: Polymers for Food Applications. Unidade: FZEA
Subjects: BIOMASSA, NANOPARTÍCULAS, POLÍMEROS (MATERIAIS), NANOTECNOLOGIA, EMBALAGENS DE ALIMENTOS
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ABNT
AYALA VALENCIA, Germán e SOBRAL, Paulo José do Amaral. Recent trends on nano-biocomposite polymers for food packaging. Polymers for Food Applications. Tradução . Cham: Springer, 2018. . Disponível em: https://doi.org/10.1007/978-3-319-94625-2_5. Acesso em: 10 nov. 2024.
APA
Ayala Valencia, G., & Sobral, P. J. do A. (2018). Recent trends on nano-biocomposite polymers for food packaging. In Polymers for Food Applications. Cham: Springer. doi:10.1007/978-3-319-94625-2_5
NLM
Ayala Valencia G, Sobral PJ do A. Recent trends on nano-biocomposite polymers for food packaging [Internet]. In: Polymers for Food Applications. Cham: Springer; 2018. [citado 2024 nov. 10 ] Available from: https://doi.org/10.1007/978-3-319-94625-2_5
Vancouver
Ayala Valencia G, Sobral PJ do A. Recent trends on nano-biocomposite polymers for food packaging [Internet]. In: Polymers for Food Applications. Cham: Springer; 2018. [citado 2024 nov. 10 ] Available from: https://doi.org/10.1007/978-3-319-94625-2_5
Artigo de periodico
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method (2017)
Gomes, Graziela Veiga de Lara; Sola, Mirella Roberta; Marostegan, Luís Fernando Paulatti; Jange, Camila Garcia; Cazado, Camila Pinheiro Silva; Pinheiro, Ana C.; Vicente, António A.; Pinho, Samantha Cristina de
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: NANOPARTÍCULAS, LIPÍDEOS, CAROTENOIDES, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Graziela Veiga de Lara et al. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, v. 192, n. Ja 2017, p. 93-102, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2016.08.001. Acesso em: 10 nov. 2024.
APA
Gomes, G. V. de L., Sola, M. R., Marostegan, L. F. P., Jange, C. G., Cazado, C. P. S., Pinheiro, A. C., et al. (2017). Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, 192( Ja 2017), 93-102. doi:10.1016/j.jfoodeng.2016.08.001
NLM
Gomes GV de L, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC de. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method [Internet]. Journal of Food Engineering. 2017 ; 192( Ja 2017): 93-102.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001
Vancouver
Gomes GV de L, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC de. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method [Internet]. Journal of Food Engineering. 2017 ; 192( Ja 2017): 93-102.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2016.08.001
Trabalho de evento
Síntese e caracterização de nanopartículas de quitosana-TPP como inibidoras do crescimento fúngico (2017)
Barros-Alexandrino, Taís Teo de; Martelli-Tosi, Milena ; Assis, Odílio Benedito Garrido de
Source: Anais. Conference titles: Workshop de Nanotecnologia Aplicada ao Agronegócio. Unidade: FZEA
Subjects: ANTIFÚNGICOS, CONSERVAÇÃO DE ALIMENTOS, QUITOSANA, NANOPARTÍCULAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARROS-ALEXANDRINO, Taís Teo de e MARTELLI-TOSI, Milena e ASSIS, Odílio Benedito Garrido de. Síntese e caracterização de nanopartículas de quitosana-TPP como inibidoras do crescimento fúngico. 2017, Anais.. São Carlos: Embrapa Instrumentação, 2017. Disponível em: http://www.cnpdia.embrapa.br/workshopnano/wp-content/uploads/2017/11/Anais_IX_1Workshop_de_Nanotecnologia.pdf. Acesso em: 10 nov. 2024.
APA
Barros-Alexandrino, T. T. de, Martelli-Tosi, M., & Assis, O. B. G. de. (2017). Síntese e caracterização de nanopartículas de quitosana-TPP como inibidoras do crescimento fúngico. In Anais. São Carlos: Embrapa Instrumentação. Recuperado de http://www.cnpdia.embrapa.br/workshopnano/wp-content/uploads/2017/11/Anais_IX_1Workshop_de_Nanotecnologia.pdf
NLM
Barros-Alexandrino TT de, Martelli-Tosi M, Assis OBG de. Síntese e caracterização de nanopartículas de quitosana-TPP como inibidoras do crescimento fúngico [Internet]. Anais. 2017 ;[citado 2024 nov. 10 ] Available from: http://www.cnpdia.embrapa.br/workshopnano/wp-content/uploads/2017/11/Anais_IX_1Workshop_de_Nanotecnologia.pdf
Vancouver
Barros-Alexandrino TT de, Martelli-Tosi M, Assis OBG de. Síntese e caracterização de nanopartículas de quitosana-TPP como inibidoras do crescimento fúngico [Internet]. Anais. 2017 ;[citado 2024 nov. 10 ] Available from: http://www.cnpdia.embrapa.br/workshopnano/wp-content/uploads/2017/11/Anais_IX_1Workshop_de_Nanotecnologia.pdf
Trabalho de evento-resumo
Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin (2017)
Iida, Aline Sayuri Lima; Fávaro-Trindade, Carmen Silvia; Luz, Karina N.; Barros, Taís T; Assis, Odílio Benedito Garrido de; Martelli-Tosi, Milena
Source: Abstracts EFFoST. Conference titles: European Federation of Food Science & Technology International Conference. Unidade: FZEA
Subjects: BIOPOLÍMEROS, VITAMINA D, MICROENCAPSULAÇÃO, NANOPARTÍCULAS, QUITOSANA, LECITINAS
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ABNT
IIDA, Aline Sayuri Lima et al. Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin. 2017, Anais.. Sitges: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2017. . Acesso em: 10 nov. 2024.
APA
Iida, A. S. L., Fávaro-Trindade, C. S., Luz, K. N., Barros, T. T., Assis, O. B. G. de, & Martelli-Tosi, M. (2017). Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin. In Abstracts EFFoST. Sitges: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.
NLM
Iida ASL, Fávaro-Trindade CS, Luz KN, Barros TT, Assis OBG de, Martelli-Tosi M. Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin. Abstracts EFFoST. 2017 ;[citado 2024 nov. 10 ]
Vancouver
Iida ASL, Fávaro-Trindade CS, Luz KN, Barros TT, Assis OBG de, Martelli-Tosi M. Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin. Abstracts EFFoST. 2017 ;[citado 2024 nov. 10 ]
Trabalho de evento-resumo
Microbiological stability of sugarcane juice in plastic bottles incorporated with silver and zinc oxide (Ag/ZnO) nanoparticles (2017)
Ribeiro, Abgail Suelen da Costa; Matsushima, Rafael Tercino; Montani, Caroline Pessute dos Santos; Petrus, Rodrigo Rodrigues
Source: Abstracts. Conference titles: Innovations in Food Packaging, Shelf Life and Food Safety Conference. Unidade: FZEA
Subjects: BEBIDAS NÃO ALCOÓLICAS, CALDO DE CANA, GARRAFAS PLÁSTICAS, NANOPARTÍCULAS, PRATA
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ABNT
RIBEIRO, Abgail Suelen da Costa et al. Microbiological stability of sugarcane juice in plastic bottles incorporated with silver and zinc oxide (Ag/ZnO) nanoparticles. 2017, Anais.. Munich: Elsevier, 2017. . Acesso em: 10 nov. 2024.
APA
Ribeiro, A. S. da C., Matsushima, R. T., Montani, C. P. dos S., & Petrus, R. R. (2017). Microbiological stability of sugarcane juice in plastic bottles incorporated with silver and zinc oxide (Ag/ZnO) nanoparticles. In Abstracts. Munich: Elsevier.
NLM
Ribeiro AS da C, Matsushima RT, Montani CP dos S, Petrus RR. Microbiological stability of sugarcane juice in plastic bottles incorporated with silver and zinc oxide (Ag/ZnO) nanoparticles. Abstracts. 2017 ;[citado 2024 nov. 10 ]
Vancouver
Ribeiro AS da C, Matsushima RT, Montani CP dos S, Petrus RR. Microbiological stability of sugarcane juice in plastic bottles incorporated with silver and zinc oxide (Ag/ZnO) nanoparticles. Abstracts. 2017 ;[citado 2024 nov. 10 ]
Artigo de periodico
Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization (2015)
Valencia, Germán Ayala; Moraes, Izabel Cristina Freitas; Hilliou, Loic Hugues Gilles; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: NANOPARTÍCULAS, MANDIOCA, REOLOGIA (CARACTERÍSTICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VALENCIA, Germán Ayala et al. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization. Journal of Food Engineering, v. 166, p. 174-181, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.06.006. Acesso em: 10 nov. 2024.
APA
Valencia, G. A., Moraes, I. C. F., Hilliou, L. H. G., Lourenço, R. V., & Sobral, P. J. do A. (2015). Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization. Journal of Food Engineering, 166, 174-181. doi:10.1016/j.jfoodeng.2015.06.006
NLM
Valencia GA, Moraes ICF, Hilliou LHG, Lourenço RV, Sobral PJ do A. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization [Internet]. Journal of Food Engineering. 2015 ; 166 174-181.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.06.006
Vancouver
Valencia GA, Moraes ICF, Hilliou LHG, Lourenço RV, Sobral PJ do A. Nanocomposite-forming solutions based on cassava starch and laponite: viscoelastic and rheological characterization [Internet]. Journal of Food Engineering. 2015 ; 166 174-181.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.06.006
Trabalho de evento-resumo
Using image analysis to study morphological modification in gelatin matrix by a synthetic nanoclay (2015)
Ayala Valencia, Germán; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Abstracts DOF; physically-inspired approaches from the nanoscale to the microscale. Conference titles: International Symposium on Delivery of Functionality in Complex Food Systems. Unidade: FZEA
Subjects: GELATINA, BIOPOLÍMEROS, NANOPARTÍCULAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AYALA VALENCIA, Germán e LOURENÇO, Rodrigo Vinicius e SOBRAL, Paulo José do Amaral. Using image analysis to study morphological modification in gelatin matrix by a synthetic nanoclay. 2015, Anais.. Paris: AgroParisTech, 2015. . Acesso em: 10 nov. 2024.
APA
Ayala Valencia, G., Lourenço, R. V., & Sobral, P. J. do A. (2015). Using image analysis to study morphological modification in gelatin matrix by a synthetic nanoclay. In Abstracts DOF; physically-inspired approaches from the nanoscale to the microscale. Paris: AgroParisTech.
NLM
Ayala Valencia G, Lourenço RV, Sobral PJ do A. Using image analysis to study morphological modification in gelatin matrix by a synthetic nanoclay. Abstracts DOF; physically-inspired approaches from the nanoscale to the microscale. 2015 ;[citado 2024 nov. 10 ]
Vancouver
Ayala Valencia G, Lourenço RV, Sobral PJ do A. Using image analysis to study morphological modification in gelatin matrix by a synthetic nanoclay. Abstracts DOF; physically-inspired approaches from the nanoscale to the microscale. 2015 ;[citado 2024 nov. 10 ]

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