Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Cristiane Capello"'
Autor:
Betina Luiza Koop, Alcilene R. Monteiro, Thalles Canton Trevisol, Germán Ayala Valencia, Cristiane Capello, Jéssica de Matos Fonseca
Publikováno v:
Nanotechnology‐Enhanced Food Packaging. :19-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2ee9f5a5914e5b559d2d57296e6f05b
https://doi.org/10.1002/9783527827718.ch2
https://doi.org/10.1002/9783527827718.ch2
Publikováno v:
Journal of Polymers and the Environment. 29:3988-3999
Colorimetric films containing anthocyanins can be used as intelligent food packaging materials. The present research aims to develop, characterize, and apply chitosan films containing a biohybrid based on anthocyanins from eggplant (Solanum melongena
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f45d6a0f019ff452ee6233185435a94d
https://doi.org/10.1007/s10924-021-02168-5
https://doi.org/10.1007/s10924-021-02168-5
Autor:
Germán Ayala Valencia, Manoela Bernardes Terrazas, Alcilene Rodrigues Monteiro, Cristiane Capello, Jaine Pelicioli, Thalles Canton Trevisol
Publikováno v:
Journal of Polymers and the Environment. 29:1616-1629
This work aimed to compare the potential application of anthocyanins extracted from jabuticaba fruit (Plinia cauliflora) and purple sweet potato (Ipomoea Batatas L.) peels as potential raw materials to manufacture colorimetric indicator films. The ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b530f18d20859d3c7ed3c7bb39aa921e
https://doi.org/10.1007/s10924-020-01978-3
https://doi.org/10.1007/s10924-020-01978-3
Publikováno v:
Trends in Food Science & Technology. 101:1-16
Background: The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) polymers.Scope and approachKeeping t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::763a37030444ddefaa362053713cb50e
https://doi.org/10.1016/j.tifs.2020.04.015
https://doi.org/10.1016/j.tifs.2020.04.015
Autor:
Germán Ayala Valencia, Cristiane Capello, Alcilene Rodrigues Monteiro, Gabriel Coelho Leandro, Barbara Merz, Denise Esteves Moritz
Publikováno v:
International Journal of Biological Macromolecules. 153:625-632
This study aims to develop and characterize colorimetric indicator films based on chitosan, polyvinyl alcohol and anthocyanins from jambolan fruit (Syzygium cumini) prepared by casting method. The effect of anthocyanin extract on thickness, microstru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84f9f25f48c6c8c112cdf8de777842d1
https://doi.org/10.1016/j.ijbiomac.2020.03.048
https://doi.org/10.1016/j.ijbiomac.2020.03.048
Autor:
Bruno Augusto Mattar Carciofi, Carlos Eduardo Maduro de Campos, Dachamir Hotza, Cristiane Capello, Gabriel Coelho Leandro, Germán Ayala Valencia
Publikováno v:
Journal of Food Engineering. 262:162-169
This work reports for the first-time the adsorption of anthocyanins (ACN) on the surface of laponite ® (Lap), as well the physicochemical characterization of ACN-Lap powders after the adsorption process. ACN were extracted from eggplant peel by usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6738cb545372f79b2e97a382ff8f35a6
https://doi.org/10.1016/j.jfoodeng.2019.06.010
https://doi.org/10.1016/j.jfoodeng.2019.06.010
Autor:
Weber da Silva Robazza, Alessandro Cazonatto Galvão, Pedro F. Arce, Dilian H. Hagemann, Cristiane Capello
Publikováno v:
Journal of Food Engineering. 237:96-102
Citric acid is a weak organic acid widely used in food industries. The study of this solid's behavior in different solutions is required for the development of separation processes and new applications. Studies on the solubility of citric acid in sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62576345566deafd6e0fa5928c0b6658
https://doi.org/10.1016/j.jfoodeng.2018.05.032
https://doi.org/10.1016/j.jfoodeng.2018.05.032
Autor:
Natalia Stefanía Navarro Palencia, Thalles Canton Trevisol, Germán Ayala Valencia, Alcilene Rodrigues Monteiro, Yessica Alexandra Rodriguez Gaviria, Cristiane Capello
Publikováno v:
Starch - Stärke. 73:2000208
This work aims to develop pH‐indicator films based on cassava starch and anthocyanins from jambolan (Syzygium cumini) fruit by thermo‐compression, as well as to study the effect of laponite (Lap) on the physicochemical properties of the thermo‐
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5db69e8e723d251bd87002d8e92001c6
https://doi.org/10.1002/star.202000208
https://doi.org/10.1002/star.202000208
Autor:
Alcilene Rodrigues Monteiro, Betina Luiza Koop, Gabriel Coelho Leandro, Jussara Garcez, Germán Ayala Valencia, Cristiane Capello
Publikováno v:
Food Research International. 140:109903
This study aims to develop and characterize biohybrids (BH) based on anthocyanins (ACNs) from jambolan (Syzygium cumini) and laponite® (Lap). ACNs from jambolan fruit were extracted using an acidified water solution at pH 1. ACNs were recovered from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a93af0f40e8dfdbccacb1c0e166fd4e6
https://doi.org/10.1016/j.foodres.2020.109903
https://doi.org/10.1016/j.foodres.2020.109903