skip to main content
Idioma:
Mostrar solo
Refinado por: Título de revista: Food Science and Technology eliminar materia: Lipídeos eliminar
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
Material Type:
Artículo 		Añadir a Mi Portal

Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin

Janaina Costa da Silva Thais Ribeiro Borrin; Pamela Ruy; Thais Carvalho Brito; Ana Cristina Pinheiro; António Augusto Vicente; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 34, n. 3, p. 532-538, 2014

Campinas 2014

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Cha )(Obténgalo)

2
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Material Type:
Artículo 		Añadir a Mi Portal

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Juliana Gobbi de Lima Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 4, p. 664-671, 2016

Campinas 2016

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Cha )(Obténgalo)

3
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
Material Type:
Artículo 		Añadir a Mi Portal

Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications

Camila Pinheiro Silva Cazado Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 1, p. 9-17, 2016

Campinas 2016

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Eff )(Obténgalo)

4
Lipid oxidation in meat mechanisms and protective factors – a review
Lipid oxidation in meat mechanisms and protective factors – a review
Material Type:
Artículo 		Añadir a Mi Portal

Lipid oxidation in meat mechanisms and protective factors – a review

Ana Beatriz Amaral Marcondes Viana da Silva; Suzana Caetano da Silva Lannes

Food Science and Technology Campinas v. 38, Suppl. 1, p. 1-15, 2018

Campinas 2018

Comprobar fondos(Obténgalo)

5
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Material Type:
Artículo 		Añadir a Mi Portal

Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles

Matheus Pontes Martins Ivana Morais Geremias de Andrade; Leticia dos Santos Ferreira; Thais Carvalho Brito Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 41, n. 1, p. 74-81, 2021

Campinas 2021

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Tec )(Obténgalo)

6
Comparing chemical and enzymatic synthesis of rich behenic lipids products technological and nutritional potential
Comparing chemical and enzymatic synthesis of rich behenic lipids products technological and nutritional potential
Material Type:
Artículo 		Añadir a Mi Portal

Comparing chemical and enzymatic synthesis of rich behenic lipids products technological and nutritional potential

Julia Cristina Zuin Renata Luana de Pádua Gandra; Ana Paula Badan Ribeiro; Juliana Neves Rodrigues Ract; Juliana Alves Macedo; Gabriela Alves Macedo

Food Science and Technology Campinas v. 42, n. 6, p. 1-9, art. e105821, 2022

Campinas 2022

Comprobar fondos(Obténgalo)

Personalizar los resultados

  1. Editar

Refine Search Results

Mostrar solo

  1. Disponible (4)

Fecha de Publicación 

De Hasta
Refinar

Nuevas sugerencias de búsqueda

Ignorar mi consulta y buscar por todo

por este autor/creador:

  1. Pinho, S
  2. Brito-Oliveira, T
  3. Oliveira, T
  4. Zuin, J
  5. Ribeiro, A

con este tema:

  1. Microencapsulação
  2. Oxidação
  3. Geleias
  4. Engenharia De Alimentos
  5. Síntese Química

  • Realización: ABCD-USP USP   Logos de Redes Sociales: Freepik

Buscando en bases de datos remotas, por favor espere