Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Eduarda L. Georges"'
Autor:
Izabel Cristina Freitas Moraes, Thais C. Brito-Oliveira, Eduarda L. Georges, Thais Ribeiro Borrin, Samantha Cristina de Pinho
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This study evaluated the feasibility of incorporating curcumin-loaded nanoemulsions (CLNE) produced by the emulsion inversion point method in pineapple ice creams to replace artificial yellow dyes. For this purpose, ice creams with formulations: A (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f7d31af8c770fb4493121d41d0bfe4b
https://doi.org/10.1111/1471-0307.12451
https://doi.org/10.1111/1471-0307.12451
Autor:
Izabel Cristina Freitas Moraes, Samantha Cristina de Pinho, Eduarda L. Georges, Thais Ribeiro Borrin
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Curcumin is a natural antioxidant dye that has a wide spectrum of biological activities (e.g., anti-cancer, anti-hypertensive, anti-inflammatory and neuroprotective activities), and there is a high interest within the food industry to increase its us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6355a7b14cc13b9a935908c2ceffdae
https://doi.org/10.1016/j.jfoodeng.2015.08.012
https://doi.org/10.1016/j.jfoodeng.2015.08.012
Autor:
Borrin, Thais R.1, Georges, Eduarda L.1, Brito‐Oliveira, Thais C.1, Moraes, Izabel C. F.1, Pinho, Samantha C.1
Publikováno v:
International Journal of Dairy Technology. May2018, Vol. 71 Issue 2, p491-500. 10p.
Autor:
V Ravishankar Rai, Jamuna A Bai
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quali
