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Artigo de periodico
Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications (2021)
Pinho, Lorena Silva; Silva, Marluci Palazzolli; Thomazini, Marcelo ; Cooperstone, Jessica; Rodrigues, Christianne Elisabete da Costa ; Fávaro-Trindade, Carmen Silvia ; Campanella, Osvaldo H.
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: CASCAS (PLANTA), ANTIOXIDANTES, GUARANÁ
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ABNT
PINHO, Lorena Silva et al. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. Journal of Food Processing and Preservation, v. 45, n. 10, p. 1-9, 2021Tradução . . Disponível em: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854. Acesso em: 10 out. 2024.
APA
Pinho, L. S., Silva, M. P., Thomazini, M., Cooperstone, J., Rodrigues, C. E. da C., Fávaro-Trindade, C. S., & Campanella, O. H. (2021). Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. Journal of Food Processing and Preservation, 45( 10), 1-9. doi:10.1111/jfpp.15854
NLM
Pinho LS, Silva MP, Thomazini M, Cooperstone J, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10): 1-9.[citado 2024 out. 10 ] Available from: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854
Vancouver
Pinho LS, Silva MP, Thomazini M, Cooperstone J, Rodrigues CE da C, Fávaro-Trindade CS, Campanella OH. Guaraná (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 10): 1-9.[citado 2024 out. 10 ] Available from: https://doi-org.ez67.periodicos.capes.gov.br/10.1111/jfpp.15854
Artigo de periodico
Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product (2019)
Lima, Priscilla Magalhães de; Rubio, Fernanda Thaís Vieira; Silva, Marluci Palazzolli; Pinho, Lorena Silva; Kasemodel, Márcia Gabriela Consiglio ; Fávaro-Trindade, Carmen Silvia ; Dacanal, Gustavo César
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: CAROTENOIDES, ABÓBORA, FARINHAS, CASCAS (PLANTA)
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ABNT
LIMA, Priscilla Magalhães de et al. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product. International Journal of Food Engineering, v. 15, n. 5-6, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2018-0381. Acesso em: 10 out. 2024.
APA
Lima, P. M. de, Rubio, F. T. V., Silva, M. P., Pinho, L. S., Kasemodel, M. G. C., Fávaro-Trindade, C. S., & Dacanal, G. C. (2019). Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product. International Journal of Food Engineering, 15( 5-6), 1-15. doi:10.1515/ijfe-2018-0381
NLM
Lima PM de, Rubio FTV, Silva MP, Pinho LS, Kasemodel MGC, Fávaro-Trindade CS, Dacanal GC. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product [Internet]. International Journal of Food Engineering. 2019 ; 15( 5-6): 1-15.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2018-0381
Vancouver
Lima PM de, Rubio FTV, Silva MP, Pinho LS, Kasemodel MGC, Fávaro-Trindade CS, Dacanal GC. Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) peel flour by-product [Internet]. International Journal of Food Engineering. 2019 ; 15( 5-6): 1-15.[citado 2024 out. 10 ] Available from: https://doi.org/10.1515/ijfe-2018-0381
Trabalho de evento-resumo
Production and characterization of solid lipid particles loaded with guarana seeds extract (2018)
Silva, Marluci Palazzolli; Thomazini, Marcelo; Fávaro-Trindade, Carmen Silvia
Source: Resumos CBCTA. Conference titles: Congresso Brasileiro de Ciência e Tecnologia de Alimentos. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, COMPOSTOS FENÓLICOS, SEMENTES, GUARANÁ
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ABNT
SILVA, Marluci Palazzolli e THOMAZINI, Marcelo e FÁVARO-TRINDADE, Carmen Silvia. Production and characterization of solid lipid particles loaded with guarana seeds extract. 2018, Anais.. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos/SBCTA, 2018. Disponível em: http://icongresso.pauta.itarget.com.br/anais/index. Acesso em: 10 out. 2024.
APA
Silva, M. P., Thomazini, M., & Fávaro-Trindade, C. S. (2018). Production and characterization of solid lipid particles loaded with guarana seeds extract. In Resumos CBCTA. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos/SBCTA. Recuperado de http://icongresso.pauta.itarget.com.br/anais/index
NLM
Silva MP, Thomazini M, Fávaro-Trindade CS. Production and characterization of solid lipid particles loaded with guarana seeds extract [Internet]. Resumos CBCTA. 2018 ;[citado 2024 out. 10 ] Available from: http://icongresso.pauta.itarget.com.br/anais/index
Vancouver
Silva MP, Thomazini M, Fávaro-Trindade CS. Production and characterization of solid lipid particles loaded with guarana seeds extract [Internet]. Resumos CBCTA. 2018 ;[citado 2024 out. 10 ] Available from: http://icongresso.pauta.itarget.com.br/anais/index
Trabalho de evento-resumo
Protection of carotenoids by oil-in-water emulsion: evaluation of whey protein isolate emulsifier property (2018)
Comunian, Talita Aline; Silva, Marluci Palazzolli; Moraes, Izabel Cristina Freitas; Fávaro-Trindade, Carmen Silvia
Source: Abstracts ICBC. Conference titles: International Congress on Bioactive Compounds. Unidade: FZEA
Subjects: CAROTENOIDES, EMULSÕES (FORMAS FARMACÊUTICAS), PEQUI, BURITI
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ABNT
COMUNIAN, Talita Aline et al. Protection of carotenoids by oil-in-water emulsion: evaluation of whey protein isolate emulsifier property. 2018, Anais.. Campinas: Unicamp, 2018. Disponível em: https://proceedings.science/icbc-2018/papers/protection-of-carotenoids-by-oil-in-water-emulsion---evaluation-of-whey-protein-isolate-emulsifier-property. Acesso em: 10 out. 2024.
APA
Comunian, T. A., Silva, M. P., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2018). Protection of carotenoids by oil-in-water emulsion: evaluation of whey protein isolate emulsifier property. In Abstracts ICBC. Campinas: Unicamp. Recuperado de https://proceedings.science/icbc-2018/papers/protection-of-carotenoids-by-oil-in-water-emulsion---evaluation-of-whey-protein-isolate-emulsifier-property
NLM
Comunian TA, Silva MP, Moraes ICF, Fávaro-Trindade CS. Protection of carotenoids by oil-in-water emulsion: evaluation of whey protein isolate emulsifier property [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 10 ] Available from: https://proceedings.science/icbc-2018/papers/protection-of-carotenoids-by-oil-in-water-emulsion---evaluation-of-whey-protein-isolate-emulsifier-property
Vancouver
Comunian TA, Silva MP, Moraes ICF, Fávaro-Trindade CS. Protection of carotenoids by oil-in-water emulsion: evaluation of whey protein isolate emulsifier property [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 10 ] Available from: https://proceedings.science/icbc-2018/papers/protection-of-carotenoids-by-oil-in-water-emulsion---evaluation-of-whey-protein-isolate-emulsifier-property
Trabalho de evento-resumo
Utilization of residual yeast as a carrier material for encapsulation of bioactive compounds (2018)
Rubio, Fernanda Thaís Vieira; Haminiuk, Charles Windson Isidoro; Maciel, Gisele; Silva, Marluci Palazzolli; Fávaro-Trindade, Carmen Silvia
Source: Abstracts ICBC. Conference titles: International Congress on Bioactive Compounds. Unidade: FZEA
Subjects: LEVEDURAS, SACCHAROMYCES, MICROENCAPSULAÇÃO, UVA
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ABNT
RUBIO, Fernanda Thaís Vieira et al. Utilization of residual yeast as a carrier material for encapsulation of bioactive compounds. 2018, Anais.. Campinas: Unicamp, 2018. Disponível em: https://proceedings.science/icbc-2018/papers/utilization-of-residual-yeast-as-a-carrier-material-for-encapsulation-of-bioactive-compounds. Acesso em: 10 out. 2024.
APA
Rubio, F. T. V., Haminiuk, C. W. I., Maciel, G., Silva, M. P., & Fávaro-Trindade, C. S. (2018). Utilization of residual yeast as a carrier material for encapsulation of bioactive compounds. In Abstracts ICBC. Campinas: Unicamp. Recuperado de https://proceedings.science/icbc-2018/papers/utilization-of-residual-yeast-as-a-carrier-material-for-encapsulation-of-bioactive-compounds
NLM
Rubio FTV, Haminiuk CWI, Maciel G, Silva MP, Fávaro-Trindade CS. Utilization of residual yeast as a carrier material for encapsulation of bioactive compounds [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 10 ] Available from: https://proceedings.science/icbc-2018/papers/utilization-of-residual-yeast-as-a-carrier-material-for-encapsulation-of-bioactive-compounds
Vancouver
Rubio FTV, Haminiuk CWI, Maciel G, Silva MP, Fávaro-Trindade CS. Utilization of residual yeast as a carrier material for encapsulation of bioactive compounds [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 10 ] Available from: https://proceedings.science/icbc-2018/papers/utilization-of-residual-yeast-as-a-carrier-material-for-encapsulation-of-bioactive-compounds
Trabalho de evento-resumo
Release profile of bioactive compounds from solid lipid particles containing guaraná seed extract under simulated gastrointestinal conditions (2018)
Silva, Marluci Palazzolli; Holkem, Augusto Tasch; Thomazini, Marcelo; Fávaro-Trindade, Carmen Silvia
Source: Abstracts ICBC. Conference titles: International Congress on Bioactive Compounds. Unidade: FZEA
Subjects: GUARANÁ, COMPOSTOS FENÓLICOS, MICROENCAPSULAÇÃO
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ABNT
SILVA, Marluci Palazzolli et al. Release profile of bioactive compounds from solid lipid particles containing guaraná seed extract under simulated gastrointestinal conditions. 2018, Anais.. Campinas: Unicamp, 2018. Disponível em: https://proceedings.science/icbc-2018/papers/release-profile-of-bioactive-compounds-from-solid-lipid-particles-containing-guarana-seed-extract-under-simulated-gastro. Acesso em: 10 out. 2024.
APA
Silva, M. P., Holkem, A. T., Thomazini, M., & Fávaro-Trindade, C. S. (2018). Release profile of bioactive compounds from solid lipid particles containing guaraná seed extract under simulated gastrointestinal conditions. In Abstracts ICBC. Campinas: Unicamp. Recuperado de https://proceedings.science/icbc-2018/papers/release-profile-of-bioactive-compounds-from-solid-lipid-particles-containing-guarana-seed-extract-under-simulated-gastro
NLM
Silva MP, Holkem AT, Thomazini M, Fávaro-Trindade CS. Release profile of bioactive compounds from solid lipid particles containing guaraná seed extract under simulated gastrointestinal conditions [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 10 ] Available from: https://proceedings.science/icbc-2018/papers/release-profile-of-bioactive-compounds-from-solid-lipid-particles-containing-guarana-seed-extract-under-simulated-gastro
Vancouver
Silva MP, Holkem AT, Thomazini M, Fávaro-Trindade CS. Release profile of bioactive compounds from solid lipid particles containing guaraná seed extract under simulated gastrointestinal conditions [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 10 ] Available from: https://proceedings.science/icbc-2018/papers/release-profile-of-bioactive-compounds-from-solid-lipid-particles-containing-guarana-seed-extract-under-simulated-gastro
Trabalho de evento-resumo
Characterization of the peel of guarana and obtaining the extract rich in carotenoids with different solvents (2017)
Pinho, Lorena Silva; Silva, Marluci Palazzolli; Thomazini, Marcelo; Rodrigues, Christianne Elisabete da Costa; Fávaro-Trindade, Carmen Silvia
Source: Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. Conference titles: Simpósio Latino Americano de Ciência de Alimentos. Unidade: FZEA
Subjects: PROCESSOS DE SEPARAÇÃO, EXTRAÇÃO DE LÍQUIDOS, CASCAS (PLANTA), GUARANÁ, CAROTENOIDES, SOLVENTE
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ABNT
PINHO, Lorena Silva et al. Characterization of the peel of guarana and obtaining the extract rich in carotenoids with different solvents. 2017, Anais.. Campinas: Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas, 2017. Disponível em: https://proceedings.galoa.com.br/slaca/slaca/trabalhos/characterization-of-the-peel-of-guarana-and-obtaining-the-extract-rich-in-carotenoids-with-different. Acesso em: 10 out. 2024.
APA
Pinho, L. S., Silva, M. P., Thomazini, M., Rodrigues, C. E. da C., & Fávaro-Trindade, C. S. (2017). Characterization of the peel of guarana and obtaining the extract rich in carotenoids with different solvents. In Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. Campinas: Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas. Recuperado de https://proceedings.galoa.com.br/slaca/slaca/trabalhos/characterization-of-the-peel-of-guarana-and-obtaining-the-extract-rich-in-carotenoids-with-different
NLM
Pinho LS, Silva MP, Thomazini M, Rodrigues CE da C, Fávaro-Trindade CS. Characterization of the peel of guarana and obtaining the extract rich in carotenoids with different solvents [Internet]. Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. 2017 ;[citado 2024 out. 10 ] Available from: https://proceedings.galoa.com.br/slaca/slaca/trabalhos/characterization-of-the-peel-of-guarana-and-obtaining-the-extract-rich-in-carotenoids-with-different
Vancouver
Pinho LS, Silva MP, Thomazini M, Rodrigues CE da C, Fávaro-Trindade CS. Characterization of the peel of guarana and obtaining the extract rich in carotenoids with different solvents [Internet]. Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. 2017 ;[citado 2024 out. 10 ] Available from: https://proceedings.galoa.com.br/slaca/slaca/trabalhos/characterization-of-the-peel-of-guarana-and-obtaining-the-extract-rich-in-carotenoids-with-different
Trabalho de evento-resumo
Immobilization of β-galactosidase by formation of coacervated complexes (2017)
Souza, Clitor Junior Fernandes de; Silva, Marluci Palazzolli; Souza, Clyselen; Garcia Rojas, Edwin Elard; Fávaro-Trindade, Carmen Silvia
Source: Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. Conference titles: Simpósio Latino Americano de Ciência de Alimentos. Unidade: FZEA
Subjects: ALGINATOS, ENZIMAS, ENGENHARIA DE ALIMENTOS
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ABNT
SOUZA, Clitor Junior Fernandes de et al. Immobilization of β-galactosidase by formation of coacervated complexes. 2017, Anais.. Campinas: Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas, 2017. Disponível em: https://proceedings.galoa.com.br/slaca/slaca/trabalhos/immobilization-of-v-galactosidase-by-formation-of-coacervated-complexes. Acesso em: 10 out. 2024.
APA
Souza, C. J. F. de, Silva, M. P., Souza, C., Garcia Rojas, E. E., & Fávaro-Trindade, C. S. (2017). Immobilization of β-galactosidase by formation of coacervated complexes. In Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. Campinas: Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas. Recuperado de https://proceedings.galoa.com.br/slaca/slaca/trabalhos/immobilization-of-v-galactosidase-by-formation-of-coacervated-complexes
NLM
Souza CJF de, Silva MP, Souza C, Garcia Rojas EE, Fávaro-Trindade CS. Immobilization of β-galactosidase by formation of coacervated complexes [Internet]. Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. 2017 ;[citado 2024 out. 10 ] Available from: https://proceedings.galoa.com.br/slaca/slaca/trabalhos/immobilization-of-v-galactosidase-by-formation-of-coacervated-complexes
Vancouver
Souza CJF de, Silva MP, Souza C, Garcia Rojas EE, Fávaro-Trindade CS. Immobilization of β-galactosidase by formation of coacervated complexes [Internet]. Resumos SLACA; A ciência de alimentos e seu impacto no mundo em transformação. 2017 ;[citado 2024 out. 10 ] Available from: https://proceedings.galoa.com.br/slaca/slaca/trabalhos/immobilization-of-v-galactosidase-by-formation-of-coacervated-complexes
Artigo de periodico
Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling (2017)
Tulini, Fabrício Luiz; Souza, Volnei Brito de; Thomazini, Marcelo; Silva, Marluci Palazzolli; Massarioli, Adna Prado; Alencar, Severino Matias de; Pallone, Eliria Maria de Jesus Agnolon; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidades: FZEA, ESALQ, FCF
Subjects: ANTIOXIDANTES, CANELA, PROANTOCIANIDINAS, MICROENCAPSULAÇÃO
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ABNT
TULINI, Fabrício Luiz et al. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Research International, v. 95, p. 117-124, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.03.010. Acesso em: 10 out. 2024.
APA
Tulini, F. L., Souza, V. B. de, Thomazini, M., Silva, M. P., Massarioli, A. P., Alencar, S. M. de, et al. (2017). Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Research International, 95, 117-124. doi:10.1016/j.foodres.2017.03.010
NLM
Tulini FL, Souza VB de, Thomazini M, Silva MP, Massarioli AP, Alencar SM de, Pallone EM de JA, Genovese MI, Fávaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling [Internet]. Food Research International. 2017 ; 95 117-124.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.03.010
Vancouver
Tulini FL, Souza VB de, Thomazini M, Silva MP, Massarioli AP, Alencar SM de, Pallone EM de JA, Genovese MI, Fávaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling [Internet]. Food Research International. 2017 ; 95 117-124.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.03.010

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