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Artigo de periodico
Evaluation of probiotic and synbiotic jussara sorbets (2020)
Marinho, Julia Fernanda Urbano; Mazzocato, Marcella Chalella; Tulini, Fabrício Luiz; Silva, Marluci Palazzolli; Martinis, Elaine Cristina Pereira de ; Fávaro-Trindade, Carmen Silvia
Fonte: Nutrition & Food Science. Unidades: FCFRP, FZEA
Assuntos: ALIMENTOS FUNCIONAIS, SORVETE, PALMEIRAS, LACTOBACILLUS, PROBIÓTICOS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
MARINHO, Julia Fernanda Urbano et al. Evaluation of probiotic and synbiotic jussara sorbets. Nutrition & Food Science, v. 50, n. 2, p. 373-383, 2020Tradução . . Disponível em: https://doi.org/10.1108/NFS-03-2019-0102. Acesso em: 05 out. 2024.
APA
Marinho, J. F. U., Mazzocato, M. C., Tulini, F. L., Silva, M. P., Martinis, E. C. P. de, & Fávaro-Trindade, C. S. (2020). Evaluation of probiotic and synbiotic jussara sorbets. Nutrition & Food Science, 50( 2), 373-383. doi:10.1108/NFS-03-2019-0102
NLM
Marinho JFU, Mazzocato MC, Tulini FL, Silva MP, Martinis ECP de, Fávaro-Trindade CS. Evaluation of probiotic and synbiotic jussara sorbets [Internet]. Nutrition & Food Science. 2020 ; 50( 2): 373-383.[citado 2024 out. 05 ] Available from: https://doi.org/10.1108/NFS-03-2019-0102
Vancouver
Marinho JFU, Mazzocato MC, Tulini FL, Silva MP, Martinis ECP de, Fávaro-Trindade CS. Evaluation of probiotic and synbiotic jussara sorbets [Internet]. Nutrition & Food Science. 2020 ; 50( 2): 373-383.[citado 2024 out. 05 ] Available from: https://doi.org/10.1108/NFS-03-2019-0102
Artigo de periodico
Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique (2019)
Mazzocato, Marcella Chalella; Thomazini, Marcelo; Fávaro-Trindade, Carmen Silvia
Fonte: Food Research International. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, VITAMINA B12, ENGENHARIA DE ALIMENTOS
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MAZZOCATO, Marcella Chalella e THOMAZINI, Marcelo e FÁVARO-TRINDADE, Carmen Silvia. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique. Food Research International, v. 126, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108663. Acesso em: 05 out. 2024.
APA
Mazzocato, M. C., Thomazini, M., & Fávaro-Trindade, C. S. (2019). Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique. Food Research International, 126, 1-11. doi:10.1016/j.foodres.2019.108663
NLM
Mazzocato MC, Thomazini M, Fávaro-Trindade CS. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique [Internet]. Food Research International. 2019 ; 126 1-11.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2019.108663
Vancouver
Mazzocato MC, Thomazini M, Fávaro-Trindade CS. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique [Internet]. Food Research International. 2019 ; 126 1-11.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2019.108663
Artigo de periodico
Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage (2018)
Baldin, Juliana Cristina; Munekata, Paulo Eduardo Sichetti; Michelin, Euder Cesar; Polizer, Yana Jorge; Silva, Poliana Magno da; Canan, Thais Mantovani; Pires, Manoela Alves; Godoy, Silvia Helena Seraphin de; Fávaro-Trindade, Carmen Silvia; Lima, César Gonçalves de; Fernandes, Andrezza Maria; Trindade, Marco Antonio
Fonte: Food Research International. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, EMBUTIDOS, PRODUTOS NATURAIS, JABUTICABA, MICROENCAPSULAÇÃO
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BALDIN, Juliana Cristina et al. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, v. 108, p. 551-557, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.03.076. Acesso em: 05 out. 2024.
APA
Baldin, J. C., Munekata, P. E. S., Michelin, E. C., Polizer, Y. J., Silva, P. M. da, Canan, T. M., et al. (2018). Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, 108, 551-557. doi:10.1016/j.foodres.2018.03.076
NLM
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
Vancouver
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
Artigo de periodico
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk (2016)
Martinez, Rafael Chacon Ruiz; Alvarenga, Verônica Ortiz; Thomazini, Marcelo; Fávaro-Trindade, Carmen Silvia; Sant'Ana, Anderson de Souza
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, PROBIÓTICOS, LEITE, SEGURANÇA ALIMENTAR
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ABNT
MARTINEZ, Rafael Chacon Ruiz et al. Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk. LWT - Food Science and Technology, v. 68, p. 67-75, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.12.027. Acesso em: 05 out. 2024.
APA
Martinez, R. C. R., Alvarenga, V. O., Thomazini, M., Fávaro-Trindade, C. S., & Sant'Ana, A. de S. (2016). Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk. LWT - Food Science and Technology, 68, 67-75. doi:10.1016/j.lwt.2015.12.027
NLM
Martinez RCR, Alvarenga VO, Thomazini M, Fávaro-Trindade CS, Sant'Ana A de S. Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk [Internet]. LWT - Food Science and Technology. 2016 ; 68 67-75.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2015.12.027
Vancouver
Martinez RCR, Alvarenga VO, Thomazini M, Fávaro-Trindade CS, Sant'Ana A de S. Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk [Internet]. LWT - Food Science and Technology. 2016 ; 68 67-75.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2015.12.027
Artigo de periodico
Protection of echium oil by microencapsulation with phenolic compounds (2016)
Comunian, Talita Aline; Boillon, Mickaël Raymond Gilbert; Thomazini, Marcelo; Nogueira, Marina Sayuri; Castro, Inar Alves de ; Fávaro-Trindade, Carmen Silvia
Fonte: Food Research International. Unidades: FZEA, FCF
Assuntos: MICROENCAPSULAÇÃO, ÁCIDOS GRAXOS OMEGA 3, COMPOSTOS FENÓLICOS, ENGENHARIA DE ALIMENTOS
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COMUNIAN, Talita Aline et al. Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, v. 88, p. 114-121, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.03.008. Acesso em: 05 out. 2024.
APA
Comunian, T. A., Boillon, M. R. G., Thomazini, M., Nogueira, M. S., Castro, I. A. de, & Fávaro-Trindade, C. S. (2016). Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, 88, 114-121. doi:10.1016/j.foodres.2016.03.008
NLM
Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008
Vancouver
Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008
Artigo de periodico
Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts (2016)
Ramirez, Luis Daniel Daza; Fujita, Alice; Fávaro-Trindade, Carmen Silvia; Ract, Juliana Neves Rodrigues ; Granato, Daniel; Genovese, Maria Inês
Fonte: Food and Bioproducts Processing. Unidades: FZEA, FCF
Assuntos: SECAGEM, PRODUTOS NATURAIS, FRUTAS TROPICAIS, ENGENHARIA DE ALIMENTOS
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ABNT
RAMIREZ, Luis Daniel Daza et al. Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food and Bioproducts Processing, v. 97, n. Ja 2016, p. 20-29, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2015.10.001. Acesso em: 05 out. 2024.
APA
Ramirez, L. D. D., Fujita, A., Fávaro-Trindade, C. S., Ract, J. N. R., Granato, D., & Genovese, M. I. (2016). Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food and Bioproducts Processing, 97( Ja 2016), 20-29. doi:10.1016/j.fbp.2015.10.001
NLM
Ramirez LDD, Fujita A, Fávaro-Trindade CS, Ract JNR, Granato D, Genovese MI. Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts [Internet]. Food and Bioproducts Processing. 2016 ; 97( Ja 2016): 20-29.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.fbp.2015.10.001
Vancouver
Ramirez LDD, Fujita A, Fávaro-Trindade CS, Ract JNR, Granato D, Genovese MI. Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts [Internet]. Food and Bioproducts Processing. 2016 ; 97( Ja 2016): 20-29.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.fbp.2015.10.001
Artigo de periodico
Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population (2016)
Tulini, Fabrício Luiz; Souza, Volnei Brito de; Barrientos, Mariana Alejandra Echalar; Thomazini, Marcelo; Pallone, Eliria Maria de Jesus Agnolon; Fávaro-Trindade, Carmen Silvia
Fonte: Food Research International. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, DIFRAÇÃO POR RAIOS X, PROANTOCIANIDINAS, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
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ABNT
TULINI, Fabrício Luiz et al. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population. Food Research International, v. 85, p. 10-18, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.04.006. Acesso em: 05 out. 2024.
APA
Tulini, F. L., Souza, V. B. de, Barrientos, M. A. E., Thomazini, M., Pallone, E. M. de J. A., & Fávaro-Trindade, C. S. (2016). Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population. Food Research International, 85, 10-18. doi:10.1016/j.foodres.2016.04.006
NLM
Tulini FL, Souza VB de, Barrientos MAE, Thomazini M, Pallone EM de JA, Fávaro-Trindade CS. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population [Internet]. Food Research International. 2016 ; 85 10-18.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2016.04.006
Vancouver
Tulini FL, Souza VB de, Barrientos MAE, Thomazini M, Pallone EM de JA, Fávaro-Trindade CS. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population [Internet]. Food Research International. 2016 ; 85 10-18.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2016.04.006
Artigo de periodico
Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability (2016)
Pelissari, Julio Rafael; Souza, Volnei Brito de; Pigoso, Acácio Antonio; Tulini, Fabrício Luiz; Thomazini, Marcelo; Rodrigues, Christianne Elisabete da Costa; Urbano, Alexandre; Fávaro-Trindade, Carmen Silvia
Fonte: Food and Bioproducts Processing. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, ANTIOXIDANTES, ENGENHARIA DE ALIMENTOS
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ABNT
PELISSARI, Julio Rafael et al. Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability. Food and Bioproducts Processing, v. 98, p. 86-94, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2015.12.006. Acesso em: 05 out. 2024.
APA
Pelissari, J. R., Souza, V. B. de, Pigoso, A. A., Tulini, F. L., Thomazini, M., Rodrigues, C. E. da C., et al. (2016). Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability. Food and Bioproducts Processing, 98, 86-94. doi:10.1016/j.fbp.2015.12.006
NLM
Pelissari JR, Souza VB de, Pigoso AA, Tulini FL, Thomazini M, Rodrigues CE da C, Urbano A, Fávaro-Trindade CS. Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability [Internet]. Food and Bioproducts Processing. 2016 ; 98 86-94.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.fbp.2015.12.006
Vancouver
Pelissari JR, Souza VB de, Pigoso AA, Tulini FL, Thomazini M, Rodrigues CE da C, Urbano A, Fávaro-Trindade CS. Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability [Internet]. Food and Bioproducts Processing. 2016 ; 98 86-94.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.fbp.2015.12.006
Artigo de periodico
Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review (2016)
Comunian, Talita Aline; Fávaro-Trindade, Carmen Silvia
Fonte: Food Hydrocolloids. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, PROCESSOS DE SEPARAÇÃO, BIOPOLÍMEROS, ÁCIDOS GRAXOS OMEGA 3
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ABNT
COMUNIAN, Talita Aline e FÁVARO-TRINDADE, Carmen Silvia. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review. Food Hydrocolloids, v. 61, p. 442-457, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2016.06.003. Acesso em: 05 out. 2024.
APA
Comunian, T. A., & Fávaro-Trindade, C. S. (2016). Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review. Food Hydrocolloids, 61, 442-457. doi:10.1016/j.foodhyd.2016.06.003
NLM
Comunian TA, Fávaro-Trindade CS. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review [Internet]. Food Hydrocolloids. 2016 ; 61 442-457.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.06.003
Vancouver
Comunian TA, Fávaro-Trindade CS. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review [Internet]. Food Hydrocolloids. 2016 ; 61 442-457.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.06.003
Artigo de periodico
Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate (2015)
Oliveira, Mariana Salvim de; Thomazini, Marcelo; Pelaquim, Fernanda Paludetto; Urbano, Alexandre; Moraes, Izabel Cristina Freitas; Fávaro-Trindade, Carmen Silvia
Fonte: Food Research International. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, LIPÍDEOS, PROTEÍNAS, CONGELAMENTO, REOLOGIA
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ABNT
OLIVEIRA, Mariana Salvim de et al. Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate. Food Research International, v. 76, n. 3, p. 689-696, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.08.003. Acesso em: 05 out. 2024.
APA
Oliveira, M. S. de, Thomazini, M., Pelaquim, F. P., Urbano, A., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2015). Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate. Food Research International, 76( 3), 689-696. doi:10.1016/j.foodres.2015.08.003
NLM
Oliveira MS de, Thomazini M, Pelaquim FP, Urbano A, Moraes ICF, Fávaro-Trindade CS. Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate [Internet]. Food Research International. 2015 ; 76( 3): 689-696.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2015.08.003
Vancouver
Oliveira MS de, Thomazini M, Pelaquim FP, Urbano A, Moraes ICF, Fávaro-Trindade CS. Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate [Internet]. Food Research International. 2015 ; 76( 3): 689-696.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2015.08.003
Artigo de periodico
β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt (2014)
Toniazzo, Taíse; Berbel, Isis Ferreira; Fávaro-Trindade, Carmen Silvia; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: LIPOSSOMOS, IOGURTE, ANTIOXIDANTES, MICROENCAPSULAÇÃO
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ABNT
TONIAZZO, Taíse et al. β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt. LWT - Food Science and Technology, v. 59, n. 2, p. 1265-1273, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.021. Acesso em: 05 out. 2024.
APA
Toniazzo, T., Berbel, I. F., Fávaro-Trindade, C. S., Moraes, I. C. F., & Pinho, S. C. de. (2014). β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt. LWT - Food Science and Technology, 59( 2), 1265-1273. doi:10.1016/j.lwt.2014.05.021
NLM
Toniazzo T, Berbel IF, Fávaro-Trindade CS, Moraes ICF, Pinho SC de. β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1265-1273.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.021
Vancouver
Toniazzo T, Berbel IF, Fávaro-Trindade CS, Moraes ICF, Pinho SC de. β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1265-1273.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.021

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