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Resultados de 1 a 10 de 32  para Produção Intelectual da USP

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Refinado por: assunto: Microencapsulação remover
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1
Spice oleoresins as value-added ingredient for food industry recent advances and perspectives
Spice oleoresins as value-added ingredient for food industry recent advances and perspectives
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Artigo 		Adicionar ao Meu Espaço

Spice oleoresins as value-added ingredient for food industry recent advances and perspectives

Fernanda Ramalho Procópio Mariana Costa Ferraz; Bruno Nicolau Paulino; Paulo José do Amaral Sobral; Míriam Dupas Hubinger

Trends in Food Science & Technology Oxford v. 122, p. 123-139, Apr. 2022

Oxford 2022

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

2
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
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Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes

Guilherme de Sousa Silva Camila Garcia Jange; Juliana Silveira de Souza Rocha; Matheus Andrade Chaves; Samantha Cristina de Pinho

International Journal of Food Science & Technology Chichester v. 52, n. 3, p. 772-780, Mar. 2017

Chichester 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Cha )(Acessar)

3
Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin
Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin
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Stability of vitamin D3 encapsulated in chitosan-TPP micro/nanoparticles and lecithin

Aline Sayuri Lima Iida Carmen Silvia Fávaro-Trindade; Karina N Luz; Taís T Barros; Odílio Benedito Garrido de Assis; Milena Martelli-Tosi; European Federation of Food Science & Technology International Conference (31. 2017 Sitges, Spain)

Abstracts EFFoST Sitges, 2017

Sitges 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Sta )(Acessar)

4
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)

5
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)

6
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)

7
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)

8
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)

9
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)

10
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. Fávaro-Trindade, C
  2. Pinho, S
  3. Thomazini, M
  4. Martelli-Tosi, M
  5. Trindade, M

Neste Assunto:

  1. Antioxidantes
  2. Engenharia De Alimentos
  3. Probióticos
  4. Lipídeos
  5. Secagem

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

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