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Artigo de periodico
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes (2024)
Esposto, Bruno Stefani ; Tessaro, Larissa ; Aguilar, Guilherme José; Sobral, Paulo José do Amaral ; Tapia-Blacido, Delia Rita ; Martelli-Tosi, Milena
Fonte: International Journal of Food Science and Technology. Unidades: FZEA, FFCLRP
Assuntos: FILMES COMESTÍVEIS, QUITOSANA, ANTIOXIDANTES, BIOPOLÍMEROS, MICROENCAPSULAÇÃO, CENOURA
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ABNT
ESPOSTO, Bruno Stefani et al. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, v. 59, n. 3, p. 1384-1393, 2024Tradução . . Disponível em: https://doi.org/10.1111/ijfs.16883. Acesso em: 01 jul. 2024.
APA
Esposto, B. S., Tessaro, L., Aguilar, G. J., Sobral, P. J. do A., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2024). Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, 59( 3), 1384-1393. doi:10.1111/ijfs.16883
NLM
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1111/ijfs.16883
Vancouver
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1111/ijfs.16883
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
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: ÓLEOS VEGETAIS, CAROTENOIDES, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES
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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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] Available from: https://doi.org/10.1016/j.lwt.2024.115776
Artigo de periodico
Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins (2024)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Lourenço, Rodrigo Vinicius ; Bittante, Ana Mônica Quinta Barbosa ; Furtado, Marianna Miranda; Sant'Ana, Anderson de Souza ; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Journal of Food Measurement and Characterization. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, SOJA, MICROENCAPSULAÇÃO, BIOFILMES
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PROCÓPIO, Fernanda Ramalho et al. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. Journal of Food Measurement and Characterization, 2024Tradução . . Disponível em: https://doi.org/10.1007/s11694-024-02562-2. Acesso em: 01 jul. 2024.
APA
Procópio, F. R., Ferraz, M. C., Lourenço, R. V., Bittante, A. M. Q. B., Furtado, M. M., Sant'Ana, A. de S., et al. (2024). Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. Journal of Food Measurement and Characterization. doi:10.1007/s11694-024-02562-2
NLM
Procópio FR, Ferraz MC, Lourenço RV, Bittante AMQB, Furtado MM, Sant'Ana A de S, Sobral PJ do A, Hubinger MD. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins [Internet]. Journal of Food Measurement and Characterization. 2024 ;[citado 2024 jul. 01 ] Available from: https://doi.org/10.1007/s11694-024-02562-2
Vancouver
Procópio FR, Ferraz MC, Lourenço RV, Bittante AMQB, Furtado MM, Sant'Ana A de S, Sobral PJ do A, Hubinger MD. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins [Internet]. Journal of Food Measurement and Characterization. 2024 ;[citado 2024 jul. 01 ] Available from: https://doi.org/10.1007/s11694-024-02562-2
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
Fonte: Processes. Unidade: FZEA
Assuntos: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES, SUBPRODUTOS COMO ALIMENTO, FLAVONOIDES, DESIDRATAÇÃO DE ALIMENTOS
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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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] Available from: https://doi.org/10.3390/pr11020526
Artigo de periodico
Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media (2023)
Procópio, Fernanda Ramalho ; Klettenhammer, Stefan; Ferrentino, Giovanna; Scampicchio, Matteo; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Food and Bioprocess Technology. Unidade: FZEA
Assuntos: CAROTENOIDES, MICROENCAPSULAÇÃO, CANELA, ENGENHARIA DE ALIMENTOS
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ABNT
PROCÓPIO, Fernanda Ramalho et al. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, v. 16, p. 2147-2158, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11947-023-03058-5. Acesso em: 01 jul. 2024.
APA
Procópio, F. R., Klettenhammer, S., Ferrentino, G., Scampicchio, M., Sobral, P. J. do A., & Hubinger, M. D. (2023). Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, 16, 2147-2158. doi:10.1007/s11947-023-03058-5
NLM
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Vancouver
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
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
Fonte: The potential of food by-products: bioprocessing, bioactive compounds extraction and functional ingredients utilization. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, CAROTENOIDES, GUARANÁ, ANTIOXIDANTES, TECNOLOGIA DE ALIMENTOS
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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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] Available from: https://doi.org/10.3390/books978-3-0365-6877-5
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
Fonte: Processes. Unidade: FZEA
Assuntos: ANTIOXIDANTES, DIGESTIBILIDADE, MICROENCAPSULAÇÃO, COMPOSTOS FENÓLICOS, MAMÃO, MALTODEXTRINA
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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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] 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
Fonte: Foods. Unidade: FZEA
Assuntos: CAROTENOIDES, GUARANÁ, MICROENCAPSULAÇÃO, ALIMENTOS FUNCIONAIS, AVEIA
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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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] 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
Fonte: Food Research International. Unidades: ESALQ, FZEA, CENA
Assuntos: MICROENCAPSULAÇÃO, CAROTENOIDES, PALMEIRAS, PLANTAS OLEAGINOSAS, ÓLEOS VEGETAIS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
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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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
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
Fonte: Fermentation. Unidade: FZEA
Assuntos: PROBIÓTICOS, LEVEDURAS, PRÓPOLIS, MICROENCAPSULAÇÃO, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
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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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] Available from: https://doi.org/10.3390/fermentation9030234
Artigo de periodico
Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review (2023)
Reis, Camily Aparecida ; Gomes, Andresa ; Sobral, Paulo José do Amaral
Fonte: Foods. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, POLISSACARÍDEOS, PROTEÍNAS, BIOPOLÍMEROS, MICROENCAPSULAÇÃO
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ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, v. 12, p. 1-23, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12193602. Acesso em: 01 jul. 2024.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, 12, 1-23. doi:10.3390/foods12193602
NLM
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 jul. 01 ] Available from: https://doi.org/10.3390/foods12193602
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 jul. 01 ] Available from: https://doi.org/10.3390/foods12193602
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
Fonte: Jornal da USP. Unidade: FZEA
Assuntos: 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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] 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
Fonte: Food Research International. Unidades: ESALQ, FZEA, IQSC, CENA
Assuntos: 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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Artigo de periodico
TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes (2022)
Esposto, Bruno Stefani; Pinho, Sabrina Guarda Botelho; Thomazini, Marcelo ; Ramos, Ana Paula ; Tapia-Blacido, Delia Rita ; Martelli-Tosi, Milena
Fonte: Food Chemistry. Unidades: FZEA, FFCLRP
Assuntos: MICROENCAPSULAÇÃO, CENOURA, QUITOSANA, CAROTENOIDES, LIPOSSOMOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESPOSTO, Bruno Stefani et al. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes. Food Chemistry, v. 397, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133857. Acesso em: 01 jul. 2024.
APA
Esposto, B. S., Pinho, S. G. B., Thomazini, M., Ramos, A. P., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2022). TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes. Food Chemistry, 397, 1-8. doi:10.1016/j.foodchem.2022.133857
NLM
Esposto BS, Pinho SGB, Thomazini M, Ramos AP, Tapia-Blacido DR, Martelli-Tosi M. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes [Internet]. Food Chemistry. 2022 ; 397 1-8.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133857
Vancouver
Esposto BS, Pinho SGB, Thomazini M, Ramos AP, Tapia-Blacido DR, Martelli-Tosi M. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes [Internet]. Food Chemistry. 2022 ; 397 1-8.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133857
Artigo de periodico
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene (2022)
Brito-Oliveira, Thais Carvalho; Cazado, Camila Pinheiro Silva; Cavini, Ana Clara Moreno; Santos, Lorena Maria Ferreira; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de
Fonte: LTW - Food Science and Technology. Unidade: FZEA
Assuntos: EMULSIFICANTES, MICROENCAPSULAÇÃO, SOJA, GOMAS E RESINAS, CAROTENOIDES, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, v. 154, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112677. Acesso em: 01 jul. 2024.
APA
Brito-Oliveira, T. C., Cazado, C. P. S., Cavini, A. C. M., Santos, L. M. F., Moraes, I. C. F., & Pinho, S. C. de. (2022). Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, 154, 1-8. doi:10.1016/j.lwt.2021.112677
NLM
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Vancouver
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Artigo de periodico
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation (2022)
Ferreira, Leticia dos Santos; Brito-Oliveira, Thais Carvalho; Pinho, Samantha Cristina de
Fonte: Food Science and Technology. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, VITAMINA D, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Leticia dos Santos e BRITO-OLIVEIRA, Thais Carvalho e PINHO, Samantha Cristina de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. Food Science and Technology, v. 42, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.17521. Acesso em: 01 jul. 2024.
APA
Ferreira, L. dos S., Brito-Oliveira, T. C., & Pinho, S. C. de. (2022). Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. Food Science and Technology, 42, 1-11. doi:10.1590/fst.17521
NLM
Ferreira L dos S, Brito-Oliveira TC, Pinho SC de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation [Internet]. Food Science and Technology. 2022 ; 42 1-11.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1590/fst.17521
Vancouver
Ferreira L dos S, Brito-Oliveira TC, Pinho SC de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation [Internet]. Food Science and Technology. 2022 ; 42 1-11.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1590/fst.17521
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
Fonte: Foods. Unidade: FZEA
Assuntos: 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: 01 jul. 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 jul. 01 ] 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 jul. 01 ] Available from: https://doi.org/10.3390/foods11172557
Artigo de periodico
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology (2022)
Tessaro, Larissa ; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Fonte: Food Science and Technology. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, PITANGA, SOLVENTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TESSARO, Larissa e MARTELLI-TOSI, Milena e SOBRAL, Paulo José do Amaral. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.65320. Acesso em: 01 jul. 2024.
APA
Tessaro, L., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, 42, 1-8. doi:10.1590/fst.65320
NLM
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1590/fst.65320
Vancouver
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1590/fst.65320
Artigo de periodico
Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder (2022)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Prado-Silva, Leonardo; Paulino, Bruno Nicolau ; Sant'Ana, Anderson S; Pastore, Glaúcia Maria; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Food and Bioprocess Technology. Unidade: FZEA
Assuntos: CAROTENOIDES, MICROENCAPSULAÇÃO, ANTIFÚNGICOS, CANELA, CORANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PROCÓPIO, Fernanda Ramalho et al. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder. Food and Bioprocess Technology, v. 15, p. 2826-2838, 2022Tradução . . Disponível em: https://doi.org/10.1007/s11947-022-02918-w. Acesso em: 01 jul. 2024.
APA
Procópio, F. R., Ferraz, M. C., Prado-Silva, L., Paulino, B. N., Sant'Ana, A. S., Pastore, G. M., et al. (2022). Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder. Food and Bioprocess Technology, 15, 2826-2838. doi:10.1007/s11947-022-02918-w
NLM
Procópio FR, Ferraz MC, Prado-Silva L, Paulino BN, Sant'Ana AS, Pastore GM, Sobral PJ do A, Hubinger MD. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder [Internet]. Food and Bioprocess Technology. 2022 ; 15 2826-2838.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1007/s11947-022-02918-w
Vancouver
Procópio FR, Ferraz MC, Prado-Silva L, Paulino BN, Sant'Ana AS, Pastore GM, Sobral PJ do A, Hubinger MD. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder [Internet]. Food and Bioprocess Technology. 2022 ; 15 2826-2838.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1007/s11947-022-02918-w
Artigo de periodico
Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives (2022)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Paulino, Bruno Nicolau ; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Trends in Food Science & Technology. Unidade: FZEA
Assuntos: ADITIVOS ALIMENTARES, MICROENCAPSULAÇÃO, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, RESINAS VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PROCÓPIO, Fernanda Ramalho et al. Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives. Trends in Food Science & Technology, v. 122, p. 123-139, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2022.02.010. Acesso em: 01 jul. 2024.
APA
Procópio, F. R., Ferraz, M. C., Paulino, B. N., Sobral, P. J. do A., & Hubinger, M. D. (2022). Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives. Trends in Food Science & Technology, 122, 123-139. doi:10.1016/j.tifs.2022.02.010
NLM
Procópio FR, Ferraz MC, Paulino BN, Sobral PJ do A, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives [Internet]. Trends in Food Science & Technology. 2022 ; 122 123-139.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.tifs.2022.02.010
Vancouver
Procópio FR, Ferraz MC, Paulino BN, Sobral PJ do A, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: recent advances and perspectives [Internet]. Trends in Food Science & Technology. 2022 ; 122 123-139.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.tifs.2022.02.010

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