Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Danilo C. Vidotto"'
Autor:
Martin Daniel Aya Rodriguez, Danilo C. Vidotto, Ana Augusta O. Xavier, Raphaela A. Mantovani, Guilherme M. Tavares
Publikováno v:
Food Hydrocolloids. 140:108651
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f1cb7e6848e9b56f9a87fc15a747e4d
https://doi.org/10.1016/j.foodhyd.2023.108651
https://doi.org/10.1016/j.foodhyd.2023.108651
Autor:
Adriana Zerlotti Mercadante, Mariana L. Rasera, Danilo C. Vidotto, Guilherme M. Tavares, Raphaela Araujo Mantovani
Publikováno v:
Trends in Food Science & Technology. 110:280-290
Background Caseins and whey proteins have great potential for interacting with carotenoids due to their binding sites with hydrophobic domains. Even if a neglected amount of carotenoids is naturally bound to milk proteins, the complexation of these m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31506c59c37f8139a8f6bb8adcfcb561
https://doi.org/10.1016/j.tifs.2021.01.088
https://doi.org/10.1016/j.tifs.2021.01.088
Publikováno v:
Food and Bioprocess Technology. 13:1755-1764
Dry heating (DH) in an alkaline environment has been proposed as a treatment that can improve some techno-functional properties of whey proteins, such as their water-holding capacity and gelling properties. Nevertheless, information concerning the im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44e17cabb2a9ac128d9c48ae7326340c
https://doi.org/10.1007/s11947-020-02519-5
https://doi.org/10.1007/s11947-020-02519-5
Autor:
Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez-Erazo, Graziele Grossi Bovi Karatay, Guilherme de Figueiredo Furtado, Danilo C. Vidotto, Guilherme M. Tavares, Míriam Dupas Hubinger
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 653:129993
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3a410754f32e88d0f2197a824d32a31
https://doi.org/10.1016/j.colsurfa.2022.129993
https://doi.org/10.1016/j.colsurfa.2022.129993
Publikováno v:
Food chemistry. 382
Dynamic high-pressure homogenization microfluidization (DHPM) is a versatile emerging technology that may be applied to food processing to achieve several goals. DHPM may, depending on nature of the molecules and the working parameters, induce change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b535516ffe9f0bcace4729df4195200
https://pubmed.ncbi.nlm.nih.gov/35144190
https://pubmed.ncbi.nlm.nih.gov/35144190