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1
Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) potential for increasing antioxidant content in functional foods for diabetic population
Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) potential for increasing antioxidant content in functional foods for diabetic population
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) potential for increasing antioxidant content in functional foods for diabetic population

Fabrício Luiz Tulini Volnei Brito de Souza; Mariana Alejandra Echalar Barrientos; Marcelo Thomazini; Eliria Maria de Jesus Agnolon Pallone; Carmen Silvia Fávaro-Trindade

Food Research International Amsterdam v. 85, p. 10-18, July 2016

Amsterdam 2016

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

2
Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying potential for the production of functional foods
Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying potential for the production of functional foods
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying potential for the production of functional foods

Mariana Alejandra Echalar Barrientos Juliana Mayumi Koketsu Maeda; Isabela Elias Chaves; Fabrício Luiz Tulini; Volnei Brito de Souza; Marcelo Thomazini; Christianne Elisabete da Costa Rodrigues; Carmen Silvia Fávaro-Trindade

Journal of Food Processing and Preservation Hoboken art. e15333, p. 1-11, 2021

Hoboken 2021

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

3
Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter
Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter
Material Type:
Artigo 		Adicionar ao Meu Espaço

Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter

Marluci Palazzolli da Silva Eduarda Grecco Farsoni; Cricia Fernanda Gobato; Marcelo Thomazini; Carmen Silvia Fávaro-Trindade

Food Control Oxford v. 138, art. 109050, p. 1-10, Aug. 2022

Oxford 2022

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

4
Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace
Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace
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Artigo 		Adicionar ao Meu Espaço

Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace

Volnei Brito de Souza Alice Fujita; Marcelo Thomazini; Edson Roberto da Silva; João Francisco Lucon Júnior; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

Food Chemistry Oxford [England] v. 164, p. 380-386, 2014

Oxford England 2014

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

5
Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

Talita Aline Comunian Isabela Elias Chaves; Marcelo Thomazini; Izabel Cristina Freitas Moraes; Roselayne Ferro Furtado; Inar Alves de Castro; Carmen Silvia Fávaro-Trindade

Food Chemistry Amsterdam v. 237, p. 948-956, 2017

Amsterdam 2017

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

6
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
Material Type:
Artigo 		Adicionar ao Meu Espaço

Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides

Volnei Brito de Souza Marcelo Thomazini; Mariana Alejandra Echalar Barrientos; Camila Marina Nalin; Roselayne Ferro-Furtado; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

Food Hydrocolloids Oxford v. 77, p. 297-306, 2018

Oxford 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Fun )(Acessar)

7
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties

Mariana Casagrande Silva Volnei Brito de Souza; Marcelo Thomazini; Edson Roberto da Silva; Tahis Smaniotto; Rosemary Aparecida de Carvalho; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 55, n. 1, p. 203-209, Jan. 2014

Amsterdam 2014

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

8
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient improvement of stability, sensory aspects and technological properties
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient improvement of stability, sensory aspects and technological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient improvement of stability, sensory aspects and technological properties

Livia Cristina Ostroschi Volnei Brito de Souza; Mariana Alejandra Echalar Barrientos; Fabrício Luiz Tulini; Talita Aline Comunian; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Gaëlle Roudaut; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

Food Hydrocolloids Oxford v. 79, p. 343-351, 2018

Oxford 2018

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (BAJ - 77 ) e outros locais(Acessar)

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Deste Autor:

  1. Thomazini, M
  2. Fávaro-Trindade, C
  3. Souza, V
  4. Genovese, M
  5. Barrientos, M

Neste Assunto:

  1. Alimentos Funcionais
  2. Microencapsulação
  3. Atomização
  4. Maltodextrina
  5. Proantocianidinas

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

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