Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.

Autor: Dahlem Júnior MA; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Dall Agnol W; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Neitzke N; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Dos-Santos ACF; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Esquerdo VM; Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Italia Avenue, km 08, Postal code 96203-900, Rio Grande, RS, Brazil., Neutzling Lehn D; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil.; Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Italia Avenue, km 08, Postal code 96203-900, Rio Grande, RS, Brazil., de Almeida Pinto LA; Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Italia Avenue, km 08, Postal code 96203-900, Rio Grande, RS, Brazil., de Souza CFV; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2022 Dec; Vol. 60 (4), pp. 449-457.

The Structural Integrity of Recycled Aggregate Concrete Produced With Fillers and Pozzolans

Autor: Paul O. Awoyera, Carlos Thomas, Mehmet Serkan Kirgiz

The Structural Integrity of Recycled Aggregate Concrete Produced with Fillers and Pozzolans presents a review on the use of by-products, fillers and pozzolanic materials in the development of concrete, with an emphasis on structural integrity. The vo