Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Bruna Barbon Paulo"'
Autor:
Cristhian Rafael Lopes Francisco, Bruna Barbon Paulo, Fernando Divino De Oliveira Júnior, Ana Paula Aparecida Pereira, Glaucia Maria Pastore, Ana Silvia Prata, Izabela Dutra Alvim, Miriam Dupas Hubinger
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 878-885 (2022)
In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich
Externí odkaz:
https://doaj.org/article/2b6885911f704b6cb3f474654686efa8
Autor:
Bruna Barbon Paulo, Fernanda de Melo Ramos, Marcelo D’ELIA Feliciano, Danny Patiño Prado, Mariana Pereira Silveira, Izabela Dutra Alvim, Ana Silvia Prata
Publikováno v:
Journal of Culinary Science & Technology. :1-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cefb1839be5d3e6361e2b32bdb4275e
https://doi.org/10.1080/15428052.2022.2077877
https://doi.org/10.1080/15428052.2022.2077877
Autor:
Bianca Cristina Nogueira Fernandes, Bruna Barbon Paulo, Maria Clara Guimarães, Claire Isabel Grigoli de Luca Sarantopoulos, Nathália Ramos Melo, Ana Silvia Prata
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(3)
Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41d920fce8ee97c394ef69d11bb0fbdb
https://pubmed.ncbi.nlm.nih.gov/35430777
https://pubmed.ncbi.nlm.nih.gov/35430777
Publikováno v:
Journal of the American Oil Chemists' Society. 96:847-859
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f64bc0a5952719a1bf7b2eded8f04fab
https://doi.org/10.1002/aocs.12224
https://doi.org/10.1002/aocs.12224
Publikováno v:
Particuology. 42:163-175
Spout–fluid-bed coating of solid–lipid materials, including some Phase Change Materials (PCMs), is a rarely used approach because of the probability of a phase change during the process. However, if mastered, this process could enable the commerc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa9d8f064df080c0d0e49fa3585dd192
https://doi.org/10.1016/j.partic.2018.05.001
https://doi.org/10.1016/j.partic.2018.05.001
Autor:
Kaciane Andreola, Bruna Barbon Paulo, Almerindo D. Ferreira, Ana Silvia Prata, Osvaldir Pereira Taranto
Publikováno v:
Powder Technology. 341:147-156
PCMs (Phase Change Materials) go through volumetric variation during the solid-liquid phase transitions. Encapsulation enables the preservation of their thermal efficiency and prevents adherence on the surface where they are applied. For PCM applicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8651563bca3e989113fbd59081d4f6d9
https://doi.org/10.1016/j.powtec.2018.03.003
https://doi.org/10.1016/j.powtec.2018.03.003
Publikováno v:
Colloids and surfaces. B, Biointerfaces. 190
The emulsion stability depends on the physicochemical properties of the dispersed phase and their interaction with the continuous phase. Surface-active compounds (SAC) are added in emulsions to reduce the interfacial tension (IT) between these phases
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f29b67b4e6319aad626b03223a41d4ca
https://pubmed.ncbi.nlm.nih.gov/32155457
https://pubmed.ncbi.nlm.nih.gov/32155457
Publikováno v:
LWT. 142:111040
Oxygen diffusion through spray dried particles is the crucial factor in primary determination of product shelf-life. This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spray-dried emulsions with di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15e6a61e1950810bdd5e673329a1093f
https://doi.org/10.1016/j.lwt.2021.111040
https://doi.org/10.1016/j.lwt.2021.111040
Autor:
Ana Silvia Prata, Bruna Barbon Paulo, Fernando Divino de Oliveira Júnior, Izabela Dutra Alvim
Publikováno v:
Food Structure. 25:100143
Lipid oxidation is usually responsible for oil downgrading of spray-dried powders and it is strongly dependent on the storage conditions. Direct measurements of the oxygen uptake using cost-effective methods combined with the study of water adsorptio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbc6926f462457f82feae684a12a9185
https://doi.org/10.1016/j.foostr.2020.100143
https://doi.org/10.1016/j.foostr.2020.100143