Protection and controlled release of vitamin C by different micro/nanocarriers.

Autor: Comunian, T., Babazadeh, A., Rehman, A., Shaddel, R., Akbari-Alavijeh, S., Boostani, S., Jafari, S.M.

Publikováno v: Critical Reviews in Food Science & Nutrition; 2022, Vol. 62 Issue 12, p3301-3322, 22p

Optimization study of FDM 3d printing for the presentation of the architectural models

Autor: Comunian, T. G., Fazzina, V., Martinelli, A., Porro, S.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3686::0f2509789844c39ecbb60c08f6df14ff
https://hdl.handle.net/11573/1669727

Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying.

Autor: Vélez-Erazo EM; Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil., Silva IL; Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil., Comunian T; Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil., Kurozawa LE; Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil., Hubinger MD; Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Oct; Vol. 58 (10), pp. 3765-3779. Date of Electronic Publication: 2020 Oct 10.

Extending the use for food applications of a functional lipid extract from shrimp through complex coacervation encapsulation

Autor: Gómez Estaca, Joaquín, Comunian, T. A., Montero García, Pilar, Gómez Guillén, M. C., Favaro-Trindade, Carmen S.

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Póster presentado a la 31st EFFoST International Conference titulada: Food Science and Technology Challenges for the 21st Century - Research to Progress Society, celebrada en Sitges (España) del 13 al 16 de noviembre de 2017.
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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::71d4473c9b0ebd6dc9bbbbda7d583c2a
http://hdl.handle.net/10261/171954

Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics.

Autor: Koç Alibaşoğlu, Elif¹ (AUTHOR), Acoğlu Çelik, Büşra^1,2 (AUTHOR), Ceylan, Fatma Duygu³ (AUTHOR), Özoğlu, Özüm¹ (AUTHOR), Bekar, Ertürk^1,2 (AUTHOR), Çapanoğlu, Esra³ (AUTHOR), Tamer, Canan Ece^1,2 (AUTHOR), Korukluoğlu, Mihriban¹ (AUTHOR), Çopur, Ömer Utku^1,2 (AUTHOR), Yolci Ömeroğlu, Perihan^1,2 (AUTHOR) pyomeroglu@uludag.edu.tr

Publikováno v: Food Science & Nutrition. Nov2024, Vol. 12 Issue 11, p9353-9370. 18p.