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1
Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate
Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Evaluation of blends of gelatin and soy protein isolate as wall materials in microencapsulation of casein hydrolysate

Carmen Silvia Fávaro-Trindade Aline dos Santos Santana; Edneli Soraya Monterrey-Quintero; Flavia Maria Netto; IFT Annual Meeting and Food Expo (2009 Anaheim, CA, United States of America)

Book of Abstracts IFT Anaheim : Institute of Food Technologists, 2009

Anaheim Institute of Food Technologists 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Eva ) e outros locais(Acessar)

2
Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin
Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin

Carmen Silvia Fávaro-Trindade Débora Vidziunas Mendanha; A Santana; Edneli Soraya Monterrey-Quintero; Marcelo Thomazini; S Ortiz; A Mauri; IFT Annual Meeting and Food Expo (2009 Anaheim, CA, United States of America)

Book of Abstracts IFT Anaheim : Institute of Food Technologists, 2009

Anaheim Institute of Food Technologists 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Mic ) e outros locais(Acessar)

3
Microencapsulation of propolis extract by complex coacervation
Microencapsulation of propolis extract by complex coacervation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Microencapsulation of propolis extract by complex coacervation

Carmen Silvia Fávaro-Trindade Mirian Pozippe Nori; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Severino Matias de Alencar; IFT Annual Meeting & Food Expo (2010 Chicago, IL, United States of America)

Book of Abstracts IFT Chicago : Institute of Food Technologists, 2010

Chicago Institute of Food Technologists 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Mic ) e outros locais(Acessar)

4
Physical properties of edible gelatin films colored with chlorophyllide
Physical properties of edible gelatin films colored with chlorophyllide
Material Type:
Livro 		Adicionar ao Meu Espaço

Physical properties of edible gelatin films colored with chlorophyllide

Paulo José do Amaral Sobral Rosemary Aparecida de Carvalho; Carmen Silvia Fávaro-Trindade

Aguilera, José Miguel; Barbosa-Cánovas, Gustavo V.; Simpson, Ricardo; Welti-Chanes, Jorge; Bermúdez-Aguirre, Daniela, eds Food engineering interfaces New York : Springer, 2011

New York Springer 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Phy ) e outros locais(Acessar)

5
Effect of light and temperature on the stability of a microencapsulated paprika oleoresin
Effect of light and temperature on the stability of a microencapsulated paprika oleoresin
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of light and temperature on the stability of a microencapsulated paprika oleoresin

Andréa Barbosa Santos Carmen Silvia Fávaro-Trindade; Carlos Raimundo Ferreira Grosso; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Eff ) e outros locais(Acessar)

6
Spray drying microencapsulation of paprika oleoresin
Spray drying microencapsulation of paprika oleoresin
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Spray drying microencapsulation of paprika oleoresin

Andréa Barbosa Santos Carmen Silvia Fávaro-Trindade; Carlos Raimundo Ferreira Grosso; International Congress on Engineering and Food (9. 2004 Montpellier, France)

iCEF9 Montpellier, France: IAEF, 2004

Montpellier IAEF 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Spr ) e outros locais(Acessar)

7
Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream
Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream

Carmen Silvia Fávaro-Trindade Sabrina Bernardi; Renata Barbosa Bodini; Júlio Cesar de Carvalho Balieiro; Eduardo de Almeida

Journal of Food Science Chicago v. 71, n. 6, p. S492-S495, 2006

Chicago 2006

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2006 Sen )(Acessar)

8
Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum
Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum
Material Type:
Artigo 		Adicionar ao Meu Espaço

Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum

Milla Gabriela dos Santos Débora A Carpinteiro; Marcelo Thomazini; Glaucia Aguiar Rocha-Selmi; Adriano Gomes da Cruz; Christianne Elisabete da Costa Rodrigues; Carmen Silvia Fávaro-Trindade

Food Research International Amsterdam v. 66, p. 454-462, 2014

Amsterdam 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Coe )(Acessar)

9
Encapsulation via spray chilling/cooling/congealing
Encapsulation via spray chilling/cooling/congealing
Material Type:
Livro 		Adicionar ao Meu Espaço

Encapsulation via spray chilling/cooling/congealing

Carmen Silvia Fávaro-Trindade Paula Kiyomi Okuro; Fernando Eustáquio de Matos Junior

Mishra, Munmaya; Ed Handbook of encapsulation and controlled release Abingdon : CRC Press, 2016 1512 p

Abingdon CRC Press 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Enc )(Acessar)

10
Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream
Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream

Carmen Silvia Fávaro-Trindade Sabrina Bernardi; Renata Barbosa Bodini; Júlio Cesar de Carvalho Balieiro; Eduardo de Almeida

Journal of Food Science Chicago v. 71, n. 6, p. S492-S495, 2006

Chicago 2006

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2006 Sen )(Acessar)

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Deste Autor:

  1. Fávaro-Trindade, C
  2. Thomazini, M
  3. Balieiro, J
  4. Comunian, T
  5. Souza, V

Neste Assunto:

  1. Engenharia De Alimentos
  2. Microencapsulação
  3. Tecnologia De Alimentos
  4. Proteínas
  5. Sorvete

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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