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1
Microencapsulation of lycopene by spray drying characterization, stability and application of microcapsules
Microencapsulation of lycopene by spray drying characterization, stability and application of microcapsules
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Microencapsulation of lycopene by spray drying characterization, stability and application of microcapsules

Glaucia Aguiar Rocha Carmen Silvia Fávaro-Trindade; Carlos Raimundo Ferreira Grosso

Food and Bioproducts Processing Rugby, England v. 90, n. 1, p. 37-42, 2012

Rugby, England 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Mic )(Acessar)

2
Gelatin-based films additivated with curcuma ethanol extract antioxidant activity and physical properties of films
Gelatin-based films additivated with curcuma ethanol extract antioxidant activity and physical properties of films
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Artigo 		Adicionar ao Meu Espaço

Gelatin-based films additivated with curcuma ethanol extract antioxidant activity and physical properties of films

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

Food Hydrocolloids Oxford [England] v. 40, p. 145-152, Oct. 2014

Oxford England 2014

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

3
The use of spray drying technology to reduce bitter taste of casein hydrolysate
The use of spray drying technology to reduce bitter taste of casein hydrolysate
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The use of spray drying technology to reduce bitter taste of casein hydrolysate

Carmen Silvia Fávaro-Trindade Aline dos Santos Santana; Edneli Soraya Monterrey-Quintero; Marco Antonio Trindade; Flavia Maria Netto

Food Hydrocolloids Oxford [England] v. 24, n. 4, p. 336-340, June 2010

Oxford England 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Use )(Acessar)

4
The use of spray drying technology to reduce bitter taste of casein hydrolysate
The use of spray drying technology to reduce bitter taste of casein hydrolysate
Material Type:
Artigo 		Adicionar ao Meu Espaço

The use of spray drying technology to reduce bitter taste of casein hydrolysate

Carmen Silvia Fávaro-Trindade Aline dos Santos Santana; Edneli Soraya Monterrey-Quintero; Marco Antonio Trindade; Flavia Maria Netto

Food Hydrocolloids Oxford [England] v. 24, n. 4, p. 336-340, June 2010

Oxford England 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Use )(Acessar)

5
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems

Felipe Correa da Silva Carolina Rodrigues da Fonseca; Severino Matias de Alencar; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Paola Pittia; Carmen Silvia Fávaro-Trindade

Food and Bioproducts Processing Rugby, England v. 91, n. 1, p. 28-36, 2013

Rugby, England 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Ass )(Acessar)

6
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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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)

7
Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07)
Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07)
Material Type:
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Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07)

Adja Cristina Lira de Medeiros Marcelo Thomazini; Alexandre Urbano; Roberta Targino Pinto Correia; Carmen Silvia Fávaro-Trindade

International Dairy Journal Oxford [England] v. 39, n. 1, p. 71-77, Nov. 2014

Oxford England 2014

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

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Deste Autor:

  1. Fávaro-Trindade, C
  2. Thomazini, M
  3. Netto, F
  4. Monterrey-Quintero, E
  5. Trindade, M

Neste Assunto:

  1. Microencapsulação
  2. Solubilidade
  3. Análise Sensorial De Alimentos
  4. Peptídeos
  5. Probióticos

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

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