Zobrazeno 1 - 10
of 140
pro vyhledávání: '"Ana Paula Badan-Ribeiro"'
Autor:
Kamila Ferreira Chaves, Giuliano Leão Pereira de Castro, João Paulo Ribeiro Boemer, Vanessa Martins da Silva, Rosiane Lopes da Cunha, Valdecir Luccas, Ana Paula Badan Ribeiro
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels
Externí odkaz:
https://doaj.org/article/2a3d2a8cdac940079e8763ac3cb63f30
Autor:
Carolina Curti, Luciana e Carvalho Fino, Ana Paula Olivares La Madrid, Ana Paula Badan Ribeiro, Diogo Timotheo da Cunha, Gabriel Vinderola, Costa Antunes Adriane Elisabete, Ramón Adriana Noemí
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introduction: Andean lupin seeds are under-exploited sources of nutrients and bioactive compounds. Materials and methods: seeds were debittered to remove toxic alkaloids, partially defatted with 70% ethanol, dried at 60°C and milled. The defatted
Externí odkaz:
https://doaj.org/article/69d84c888c1b42dfa553d7b600f7cace
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 159-172 (2020)
Research background. Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved
Externí odkaz:
https://doaj.org/article/858edaf081fd4e5890a8806ed5f61cd3
Autor:
Lívia Viana de Castro Reis, Karina Magna Leão, Paula Speranza, Ana Paula Badan Ribeiro, Gabriela Alves Macedo, Juliana Alves Macedo
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 284-294 (2020)
Research background. Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and high biological value. The few studies available indicate that this oil could be used in a wide range of applicat
Externí odkaz:
https://doaj.org/article/15a9f85c256647fb87e28228bffe110c
Autor:
Thaís Jordânia Silva, Paula Kiyomi Okuro, Mayanny Gomes da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes da Cunha
Publikováno v:
Fat Mimetics for Food Applications. :57-87
Autor:
Maria Aliciane Fontenele Domingues, Thais Lomonaco Teodoro Da Silva, Ana Paula Badan Ribeiro, Ming Chih Chiu, Lireny Aparecida Guaraldo Gonçalves
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 618-632 (2018)
The formation and stabilization of fat crystals in palm oil (PO) by the templating effects of sorbitan tristearate (STS) and sucrose stearate (S-370) were examined. We observed that the crystallization mechanism occurred via heterogeneous nucleation,
Externí odkaz:
https://doaj.org/article/0800ecf440064746aa07d06294d6d39b
Publikováno v:
Journal of the American Oil Chemists' Society. 99:469-483
Autor:
Fernanda Luisa Lüdtke, Renato Grimaldi, Lisandro Pavie Cardoso, Mirna Lúcia Gigante, António Augusto Vicente, Ana Paula Badan Ribeiro
Publikováno v:
Food Biophysics.
Autor:
Ana Paula Badan Ribeiro, Rodolfo Lázaro Soares Viriato, Mirna Lúcia Gigante, Mayara de Souza Queirós
Publikováno v:
Food Reviews International. :1-19
One of the main trends in the development of lipid micro and nanoparticles is the use of edible oils and fats to replace synthetic matrices, which are not viable for application by the food industr...
Autor:
Mariele Rodrigues MOREIRA, Kelly Aparecida CAETANO, Chiu Chih MING, Ana Paula Badan RIBEIRO, Caroline Dario CAPITANI
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e18222, Published: 08 JUL 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The extraction of baru oil from almonds, generates the partially defatted cake. The use of this coproduct in bakery products reduces wastage of materials and nutrients, thereby improving nutritional aspects, and contributing to a sustainable environm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8335bd02ef12ecd84189d12caa682ef6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101228&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101228&lng=en&tlng=en