Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ana Gabriela da Silva Anthero"'
Autor:
Ana Gabriela da Silva Anthero, Amanda Maria Tomazini Munhoz Moya, Adriana Souza Torsoni, Cinthia Baú Betim Cazarin, Miriam Dupas Hubinger
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100179- (2022)
Gum arabic, modified corn starch (EMCAP), modified malt (MALT), either blended or isolated, were assessed as encapsulating agents for Capsicum oleoresin. Capsicum oleoresin microparticles were obtained by spray drying and analysed for physicochemical
Externí odkaz:
https://doaj.org/article/26efb984e12d4efe81c3fe959ca09b0a
Autor:
Ana Carolina De Aguiar, Juliane Viganó, Ana Gabriela da Silva Anthero, Arthur Luiz Baião Dias, Miriam Dupas Hubinger, Julian Martínez
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100228- (2022)
Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonp
Externí odkaz:
https://doaj.org/article/ef5845f3f19a4e34b60ea517c5a340d3
Autor:
Ana Gabriela da Silva Anthero, Talita Aline Comunian, Eveling Oliveira Bezerra, Guilherme de Figueiredo Furtado, Miriam Dupas Hubinger
Publikováno v:
Food and Bioprocess Technology. 15:474-485
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62910e34e4d2ec47b46491557b8c2aa9
https://doi.org/10.1007/s11947-021-02728-6
https://doi.org/10.1007/s11947-021-02728-6
Autor:
Ana Gabriela da Silva Anthero, Miriam Dupas Hubinger, Eveling Oliveira Bezerra, Talita A. Comunian
Publikováno v:
Food and Bioprocess Technology. 14:310-323
This work aimed to obtain novel materials from malt modification for using in oil/water emulsions. Malt was modified using stearic acid (2% w/w) in combination with different energy densities (33.8 × 106, 60 × 106, 72.5 × 106, and 107.5 × 106 J/m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d384209856ac5ad40c9070e10145f7d8
https://doi.org/10.1007/s11947-020-02569-9
https://doi.org/10.1007/s11947-020-02569-9
Autor:
Talita A. Comunian, Eveling Oliveira Bezerra, Miriam Dupas Hubinger, Ana Gabriela da Silva Anthero, Fernanda Ramalho Procopio
Publikováno v:
Drying Technology. 39:1927-1940
The influence of gum arabic, modified starches (EMCAP® and SNOW-FLAKE® [SN]) and their combination (1:1) as wall materials in microencapsulation of paprika oleoresin (PO) by emulsification followed...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f285f9f5ffcb9b7d1f977ceeca2537d
https://doi.org/10.1080/07373937.2020.1844227
https://doi.org/10.1080/07373937.2020.1844227
Autor:
Ana Carolina, De Aguiar, Juliane, Viganó, Ana Gabriela, da Silva Anthero, Arthur Luiz Baião, Dias, Miriam Dupas, Hubinger, Julian, Martínez
Publikováno v:
Food Chemistry: X
Highlights • Capsicum peppers are excellent sources of bioactive compounds. • Pepper bioactive are applied in the food, cosmetic and pharmaceutical industries. • Supercritical fluid technologies (SFT) is an alternative for developing green proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4a2d6c9b3ec5fe01325bfd4bbe99d421
https://pubmed.ncbi.nlm.nih.gov/35128385
https://pubmed.ncbi.nlm.nih.gov/35128385
Autor:
Izabel Cristina Freitas Moraes, Talita A. Comunian, Ana Gabriela da Silva Anthero, Eveling Oliveira Bezerra, Miriam Dupas Hubinger
Publikováno v:
Food and Bioprocess Technology. 13:53-66
Pomegranate seed oil (PSO) is rich in bioactive compounds and is susceptible to oxidation. This research sought to encapsulate PSO in conventional and Pickering emulsions using whey protein isolate (WPI) microgels, WPI in its natural form, gum Arabic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::942d9053213d002e25c09c07e765ebfc
https://doi.org/10.1007/s11947-019-02380-1
https://doi.org/10.1007/s11947-019-02380-1
Autor:
Marise Aparecida Rodrigues Pollonio, Talita A. Comunian, Louise Emy Kurozawa, Ana Gabriela da Silva Anthero, Miriam Dupas Hubinger
Meat products are defined as products made from animal tissues used as food, which are submitted to a process such as cooking, salting, smoking, or addition of condiments and seasonings. The main purpose of processing is the reduction of their perish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::267487d6e79e53777d13edc185f392c0
https://doi.org/10.1016/b978-0-12-815726-8.00007-6
https://doi.org/10.1016/b978-0-12-815726-8.00007-6
Autor:
Gabriela Grassmann Roschel, Talita A. Comunian, Inar Alves de Castro, Ana Gabriela da Silva Anthero, Miriam Dupas Hubinger
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This study aimed at encapsulating pomegranate seed oil (PSO) by emulsification followed by spray drying using whey protein isolate (WPI) in its natural form, heated (Pickering), and combined with modified starch (WPI:Capsul®) as emulsifiers/wall mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::591a7baddbaa691e1c6e44ac0397dbf3
Autor:
Talita A. Comunian, Ana Gabriela da Silva Anthero, Eveling Oliveira Bezerra, Miriam Dupas Hubinger, Fernanda Ramalho Procopio
Publikováno v:
Resumos do....
A oleoresina de paprica (OP) obtida do pimentao vermelho e extraida por solvente orgânico, e apresenta em sua composicao acidos graxos, triglicerideos, e carotenoides como a capsaxantina, capsorubina, zeaxantina, ?- criptoxantina e ?-caroteno. Devid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8efaaf07a6df817c0af7fbc73b2dd224
https://doi.org/10.20396/revpibic2720192385
https://doi.org/10.20396/revpibic2720192385