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Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.).

Autor: Camelo-Silva C; Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil. Electronic address: callebecamelosilva@gmail.com., Mota E Souza B; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil., Vicente R; Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil., Arend GD; Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil., Sanches MAR; Department of Food Engineering and Technology, State University of São Paulo, 15054-000 São José do Rio Preto, SP, Brazil., Barreto PLM; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil., Ambrosi A; Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil. Electronic address: alan.ambrosi@ufsc.br., Verruck S; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil. Electronic address: silvani.verruck@ufsc.br., Di Luccio M; Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil. Electronic address: di.luccio@ufsc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 179, pp. 114016. Date of Electronic Publication: 2024 Jan 13.

Microcalorimetric growth behavior of E. coli ATCC 25922 in an MCDSC.

Autor: Machado MH; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil. Electronic address: heckmichelle3@gmail.com., Ribeiro DHB; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil., Longhi DA; School of Food Engineering, Federal University of Paraná (UFPR), 86900-000 Jandaia do Sul, PR, Brazil., Carciofi BAM; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil., Barreto PLM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil.

Publikováno v: Journal of microbiological methods [J Microbiol Methods] 2023 Feb; Vol. 205, pp. 106674. Date of Electronic Publication: 2023 Jan 11.

Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella.

Autor: Biasi V; Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil; Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil. Electronic address: vanessa.biasi@ifc.edu.br., Huber E; Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil., de Melo APZ; Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil., Hoff RB; Ministry of Agriculture, Livestock and Food Supply, Federal Laboratory of Animal and Plant Health and Inspection (LFDA) - RS, Advanced Laboratorial Section (SLAV) - SC, João Grumiche, St. 117, Kobrasol, São José, SC 88102-600, Brazil., Verruck S; Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil., Barreto PLM; Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Jan; Vol. 163, pp. 112210. Date of Electronic Publication: 2022 Nov 19.

Chitosan packaging functionalized with Cinnamodendron dinisii essential oil loaded zein: A proposal for meat conservation.

Autor: Xavier LO; Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Lages, SC, Brazil., Sganzerla WG; Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Lages, SC, Brazil; University of Campinas (UNICAMP), School of Food Engineering (FEA), Graduate Program in Food Engineering, Campinas, SP, Brazil., Rosa GB; Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Lages, SC, Brazil., da Rosa CG; Graduate Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), Lages, Brazil., Agostinetto L; Graduate Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), Lages, Brazil., Veeck APL; Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Lages, SC, Brazil., Bretanha LC; Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil., Micke GA; Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil., Dalla Costa M; Agricultural Research and Rural Extension of Santa Catarina (EPAGRI), Brazil., Bertoldi FC; Agricultural Research and Rural Extension of Santa Catarina (EPAGRI), Brazil., Barreto PLM; Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil., Nunes MR; Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Lages, SC, Brazil. Electronic address: michael.nunes@ifsc.edu.br.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2021 Feb 01; Vol. 169, pp. 183-193. Date of Electronic Publication: 2020 Dec 16.