Výsledky vyhledávání - "Aline Aniele Vencato"

Akademický článek

Electrospun nanofibers incorporating lactobionic acid as novel active packaging materials: biological activities and toxicological evaluation

Autor: Aline Aniele Vencato, Naiara Jacinta Clerici, André Luiz Mendes Juchem, Flavio Fonseca Veras, Helena Campos Rolla, Adriano Brandelli

Publikováno v: Discover Nano, Vol 19, Iss 1, Pp 1-17 (2024)

Abstract In this study, lactobionic acid (LBA) was incorporated into poly(vinyl alcohol) (PVA) and poly(ε-caprolactone) (PCL) by electrospinning. The antimicrobial effects of the nanofibers were tested using the agar diffusion method. Only the PVA f

Externí odkaz: https://doaj.org/article/591e2d60199849628a9fa9beb1a59321

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Akademický článek

Electrospun Poly-ε-Caprolactone Nanofibers Incorporating Keratin Hydrolysates as Innovative Antioxidant Scaffolds

Autor: Naiara Jacinta Clerici, Aline Aniele Vencato, Rafael Helm Júnior, Daniel Joner Daroit, Adriano Brandelli

Publikováno v: Pharmaceuticals, Vol 17, Iss 8, p 1016 (2024)

This manuscript describes the development and characterization of electrospun nanofibers incorporating bioactive hydrolysates obtained from the microbial bioconversion of feathers, a highly available agro-industrial byproduct. The electrospun nanofib

Externí odkaz: https://doaj.org/article/868e81b1e63f41f1a9ab0ef4db7c857c

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SAL E EXTRATOS VEGETAIS BRUTOS COMO CONSERVANTES EM MODELO CÁRNEO (PALETA SUÍNA MOÍDA)

Autor: Cesar Augusto Marchionatti Avancini, Magnólia Aparecida Silva da Silva, Vinicius Sasso Nickel, Guiomar Pedro Bergmann, Liris Kindlein, Aline Aniele Vencato

Publikováno v: Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
REVISTA CAATINGA; Vol. 33 No. 2 (2020); 562-570
Revista Caatinga; v. 33 n. 2 (2020); 562-570
Revista Caatinga
Universidade Federal Rural do Semi-Árido (UFERSA)
instacron:UFERSA

Os riscos à saúde atribuídos aos conservantes convencionais e a tendência de saudabilidade dos alimentos promoveram um crescente interesse por alternativas para a preservação dos alimentos. Entre elas a utilização de conservantes de origem ve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8136ae61cfac26dfe801ad96c90f257c
https://doi.org/10.1590/1983-21252020v33n229rc

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