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Artigo de periodico
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles (2021)
Martins, Matheus Pontes; Andrade, Ivana Morais Geremias de; Ferreira, Leticia dos Santos; Oliveira, Thais Carvalho Brito; Pinho, Samantha Cristina de
Source: Food Science and Technology. Unidade: FZEA
Subjects: MANGA, GELEIAS, EMULSIFICANTES, MICROENCAPSULAÇÃO, LIPÍDEOS
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ABNT
MARTINS, Matheus Pontes et al. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles. Food Science and Technology, v. 41, n. 1, p. 74-81, 2021Tradução . . Disponível em: https://doi.org/10.1590/fst.33519. Acesso em: 29 set. 2024.
APA
Martins, M. P., Andrade, I. M. G. de, Ferreira, L. dos S., Oliveira, T. C. B., & Pinho, S. C. de. (2021). Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles. Food Science and Technology, 41( 1), 74-81. doi:10.1590/fst.33519
NLM
Martins MP, Andrade IMG de, Ferreira L dos S, Oliveira TCB, Pinho SC de. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles [Internet]. Food Science and Technology. 2021 ; 41( 1): 74-81.[citado 2024 set. 29 ] Available from: https://doi.org/10.1590/fst.33519
Vancouver
Martins MP, Andrade IMG de, Ferreira L dos S, Oliveira TCB, Pinho SC de. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles [Internet]. Food Science and Technology. 2021 ; 41( 1): 74-81.[citado 2024 set. 29 ] Available from: https://doi.org/10.1590/fst.33519
Artigo de periodico
Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique (2014)
Comunian, Talita Aline; Abbaspourrad, Alireza; Fávaro-Trindade, Carmen Silvia; Weitz, David A.
Source: Food Chemistry. Unidade: FZEA
Subjects: ÁCIDOS ASCÓRBICOS, VITAMINA C, MICROENCAPSULAÇÃO
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ABNT
COMUNIAN, Talita Aline et al. Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique. Food Chemistry, v. 152, p. 271-275, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.11.149. Acesso em: 29 set. 2024.
APA
Comunian, T. A., Abbaspourrad, A., Fávaro-Trindade, C. S., & Weitz, D. A. (2014). Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique. Food Chemistry, 152, 271-275. doi:10.1016/j.foodchem.2013.11.149
NLM
Comunian TA, Abbaspourrad A, Fávaro-Trindade CS, Weitz DA. Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique [Internet]. Food Chemistry. 2014 ; 152 271-275.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodchem.2013.11.149
Vancouver
Comunian TA, Abbaspourrad A, Fávaro-Trindade CS, Weitz DA. Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique [Internet]. Food Chemistry. 2014 ; 152 271-275.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodchem.2013.11.149
Artigo de periodico
Technological challenges for spray chilling encapsulation of functional food ingredients (2013)
Okuto, Paula Kiyomi; Matos Junior, Fernando Eustáquio de; Fávaro-Trindade, Carmen Sílvia
Source: Food Technology and Biotechnology. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
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ABNT
OKUTO, Paula Kiyomi e MATOS JUNIOR, Fernando Eustáquio de e FÁVARO-TRINDADE, Carmen Sílvia. Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, v. 51, n. 2, p. 171-182, 2013Tradução . . Disponível em: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf. Acesso em: 29 set. 2024.
APA
Okuto, P. K., Matos Junior, F. E. de, & Fávaro-Trindade, C. S. (2013). Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, 51( 2), 171-182. Recuperado de http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
NLM
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 set. 29 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
Vancouver
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 set. 29 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
Artigo de periodico
Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release (2013)
Comunian, Talita Aline; Thomazini, Marcelo; Alves, Ana Julia Gouvêa; Matos Junior, Fernando Eustáquio de; Balieiro, Júlio César de Carvalho; Favaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: VITAMINA C, MICROENCAPSULAÇÃO, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
COMUNIAN, Talita Aline et al. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release. Food Research International, v. 52, n. 1, p. 373-379, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.03.028. Acesso em: 29 set. 2024.
APA
Comunian, T. A., Thomazini, M., Alves, A. J. G., Matos Junior, F. E. de, Balieiro, J. C. de C., & Favaro-Trindade, C. S. (2013). Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release. Food Research International, 52( 1), 373-379. doi:10.1016/j.foodres.2013.03.028
NLM
Comunian TA, Thomazini M, Alves AJG, Matos Junior FE de, Balieiro JC de C, Favaro-Trindade CS. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release [Internet]. Food Research International. 2013 ; 52( 1): 373-379.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.028
Vancouver
Comunian TA, Thomazini M, Alves AJG, Matos Junior FE de, Balieiro JC de C, Favaro-Trindade CS. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release [Internet]. Food Research International. 2013 ; 52( 1): 373-379.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.028
Artigo de periodico
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness (2013)
Rocha-Selmi, Glaucia Aguiar; Bozza, Fernanda Tonche; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia
Source: Food Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
ROCHA-SELMI, Glaucia Aguiar et al. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, v. 139, n. 1-4, p. 72-78, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.114. Acesso em: 29 set. 2024.
APA
Rocha-Selmi, G. A., Bozza, F. T., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, 139( 1-4), 72-78. doi:10.1016/j.foodchem.2013.01.114
NLM
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
Vancouver
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
Artigo de periodico
Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability (2013)
Okuro, Paula Kiyomi; Thomazini, Marcelo; Balieiro, Júlio César de Carvalho; Liberal, Roberta Danielle Correa de Oliveira; Carmen Silvia Favaro-Trindade
Source: Food Research International. Unidade: FZEA
Subjects: PROBIÓTICOS, MICROENCAPSULAÇÃO, MICROSCOPIA ELETRÔNICA DE VARREDURA
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ABNT
OKURO, Paula Kiyomi et al. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, v. 53, n. 1, p. 96-103, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.03.042. Acesso em: 29 set. 2024.
APA
Okuro, P. K., Thomazini, M., Balieiro, J. C. de C., Liberal, R. D. C. de O., & Carmen Silvia Favaro-Trindade,. (2013). Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, 53( 1), 96-103. doi:10.1016/j.foodres.2013.03.042
NLM
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042
Vancouver
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042
Artigo de periodico
Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles (2013)
Moraes, Marília; Carvalho, José Mário Pereira de; Silva, Cíntia Ribeiro da; Cho, Stefany; Sola, Mirella Roberta; Pinho, Samantha Cristina de
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LIPOSSOMOS, ENGENHARIA DE ALIMENTOS
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ABNT
MORAES, Marília et al. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. International Journal of Food Science and Technology, v. 48, n. 2, p. 274-282, 2013Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03184.x. Acesso em: 29 set. 2024.
APA
Moraes, M., Carvalho, J. M. P. de, Silva, C. R. da, Cho, S., Sola, M. R., & Pinho, S. C. de. (2013). Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. International Journal of Food Science and Technology, 48( 2), 274-282. doi:10.1111/j.1365-2621.2012.03184.x
NLM
Moraes M, Carvalho JMP de, Silva CR da, Cho S, Sola MR, Pinho SC de. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 2): 274-282.[citado 2024 set. 29 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03184.x
Vancouver
Moraes M, Carvalho JMP de, Silva CR da, Cho S, Sola MR, Pinho SC de. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 2): 274-282.[citado 2024 set. 29 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03184.x
Artigo de periodico
Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose (2013)
Rocha-Selmi, Glaucia Aguiar; Theodoro, Aline Cristina; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
ROCHA-SELMI, Glaucia Aguiar et al. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, v. 119, n. 1, p. 28-32, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.05.002. Acesso em: 29 set. 2024.
APA
Rocha-Selmi, G. A., Theodoro, A. C., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, 119( 1), 28-32. doi:10.1016/j.jfoodeng.2013.05.002
NLM
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
Vancouver
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
Artigo de periodico
Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology (2013)
Pedroso, D. L.; Dogenski, Mirelle; Thomazini, Marcelo; Heinemann, Riana Jordão Barrozo; Fávaro-Trindade, Carmen Silvia
Source: Brazilian Journal of Microbiology. Unidade: FZEA
Subjects: PROBIÓTICOS, MICROENCAPSULAÇÃO, LACTOBACILLUS
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ABNT
PEDROSO, D. L. et al. Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology. Brazilian Journal of Microbiology, v. 44, n. 3, p. 777-783, 2013Tradução . . Disponível em: https://doi.org/10.1590/s1517-83822013000300017. Acesso em: 29 set. 2024.
APA
Pedroso, D. L., Dogenski, M., Thomazini, M., Heinemann, R. J. B., & Fávaro-Trindade, C. S. (2013). Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology. Brazilian Journal of Microbiology, 44( 3), 777-783. doi:10.1590/s1517-83822013000300017
NLM
Pedroso DL, Dogenski M, Thomazini M, Heinemann RJB, Fávaro-Trindade CS. Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology [Internet]. Brazilian Journal of Microbiology. 2013 ; 44( 3): 777-783.[citado 2024 set. 29 ] Available from: https://doi.org/10.1590/s1517-83822013000300017
Vancouver
Pedroso DL, Dogenski M, Thomazini M, Heinemann RJB, Fávaro-Trindade CS. Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology [Internet]. Brazilian Journal of Microbiology. 2013 ; 44( 3): 777-783.[citado 2024 set. 29 ] Available from: https://doi.org/10.1590/s1517-83822013000300017

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