Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Ana C. Pinheiro"'
Autor:
Graça Pinto, Sudarshan A. Shetty, Erwin G. Zoetendal, Raquel F. S. Gonçalves, Ana C. Pinheiro, Carina Almeida, Joana Azeredo, Hauke Smidt
Publikováno v:
npj Biofilms and Microbiomes, Vol 8, Iss 1, Pp 1-10 (2022)
Abstract Lytic bacteriophages are considered safe for human consumption as biocontrol agents against foodborne pathogens, in particular in ready-to-eat foodstuffs. Phages could, however, evolve to infect different hosts when passing through the gastr
Externí odkaz:
https://doaj.org/article/6292ff67892d4b759bf519df16295fcd
Publikováno v:
Nanomaterials, Vol 13, Iss 15, p 2237 (2023)
Nanosized delivery systems have been the subject of research and discussion in the scientific community due to their unique properties and functionality. However, studies reporting the behaviour of nanodelivery systems under dynamic in vitro digestio
Externí odkaz:
https://doaj.org/article/02ffe1b1ee654326a29d517a90ba73fa
Publikováno v:
Nanomaterials, Vol 13, Iss 1, p 93 (2022)
The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to b
Externí odkaz:
https://doaj.org/article/2900a084473542c1a29d294fd9426cd0
Autor:
Adriana R. Machado, Pedro M. P. Silva, António A. Vicente, Leonor A. Souza-Soares, Ana C. Pinheiro, Miguel A. Cerqueira
Publikováno v:
Polymers, Vol 14, Iss 21, p 4759 (2022)
Encapsulation can be used as a strategy to protect and control the release of bioactive extracts. In this work, an extract from Spirulina sp. LEB-18, rich in phenolic compounds, was encapsulated in biopolymeric particles (i.e., composed of alginate)
Externí odkaz:
https://doaj.org/article/e7b67eb3d0d042d8b4d0fbb81d435c6d
Autor:
Laylla Marques Coelho, Carla Faria, Daniel Madalena, Zlatina Genisheva, Joana T. Martins, António A. Vicente, Ana C. Pinheiro
Publikováno v:
Molecules, Vol 27, Iss 18, p 5798 (2022)
This research work investigates the development of alginate-based films incorporating phenolic compounds extracted from Amaranthus cruentus grain using different solvents. Alginate, glycerol, and amaranth grain phenolic compounds at various concentra
Externí odkaz:
https://doaj.org/article/aa1c07809c5d43da849cfdd28eabf634
Autor:
Hélder D. Silva, Joana Poejo, Ana C. Pinheiro, Francesco Donsì, Ana Teresa Serra, Catarina M.M. Duarte, Giovanna Ferrari, Miguel A. Cerqueira, António A. Vicente
Publikováno v:
Journal of Functional Foods, Vol 48, Iss , Pp 605-613 (2018)
Nanoemulsions can be used to improve the bioaccessibility of lipophilic bioactive compounds, such as curcumin, being their behaviour highly influenced by their interfacial properties. The effect of chitosan and alginate layers’ deposition on curcum
Externí odkaz:
https://doaj.org/article/0d5a68d0f89b452e8723ac4d1c080d76
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 3 (2019)
The present work aims at developing and characterizing a modified galactomannan for the production of nano-sized micelles through the solvent diffusion method and its evaluation as a new carrier for hydrophobic compounds. Guar gum galactomannan was a
Externí odkaz:
https://doaj.org/article/6117a1a7e2264abb9cdae2a796b24ea6
Autor:
Raquel F. S. Gonçalves, Joana T. Martins, Luís Abrunhosa, António A. Vicente, Ana C. Pinheiro
Publikováno v:
Nanomaterials, Vol 11, Iss 3, p 815 (2021)
This work aimed at evaluating the effects of different emulsifiers on curcumin-loaded nanoemulsions’ behavior during digestion, its safety and absorption, to develop nanoemulsions that provide safety and improved curcumin functionality. Nanoemulsio
Externí odkaz:
https://doaj.org/article/d2ed144906774b25b1a47023babe1c43
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 2 (2018)
Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. P
Externí odkaz:
https://doaj.org/article/f7ab6813b67c4c95949872538196a0fe
Autor:
Raquel F.S. Gonçalves, Daniel A. Madalena, Jean M. Fernandes, Márcia Marques, António A. Vicente, Ana C. Pinheiro
Publikováno v:
Trends in Food Science & Technology. 129:111-125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a9388fd0214be25d14929b6da61152a
https://doi.org/10.1016/j.tifs.2022.09.016
https://doi.org/10.1016/j.tifs.2022.09.016