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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
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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

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

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
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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

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

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
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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

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

4
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
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Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying

Douglas Xavier dos Santos Alessandro Alberto Casazza; Bahar Aliakbarian; Raquel Bedani; Susana Marta Isay Saad; Patrizia Perego

Food Science and Technology Amsterdam v. 99, p. 404-410, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

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
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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

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Tec )(Acessar)

6
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
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Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology

Larissa Tessaro Milena Martelli-Tosi; Paulo José do Amaral Sobral

Food Science and Technology Campinas v. 42, art. e65320, p. 1-8, 2022

Campinas 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Dev )(Acessar)

7
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
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Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation

Leticia dos Santos Ferreira Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 42, art. e17521, p. 1-11, 2022

Campinas 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Bra )(Acessar)

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Deste Autor:

  1. Pinho, S
  2. Brito-Oliveira, T
  3. Ferreira, L
  4. Oliveira, T
  5. Sobral, P

Neste Assunto:

  1. Lipídeos
  2. Engenharia De Alimentos
  3. Probióticos
  4. Emulsificantes
  5. Babaçu

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

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