Výsledky vyhledávání - "Elisa Franco Ribeiro"

Akademický článek

Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time

Autor: Elisa Franco Ribeiro, Débora Maria Moreno Luzia, Neuza Jorge

Publikováno v: Acta Scientiarum: Technology, Vol 41, Iss 1, Pp e36451-e36451 (2019)

Coffee husk can be removed from the grain mainly by two different ways: the wet method and the dry method. Aiming to add value to the by-products of the coffee agroindustry, we analyzed the antioxidant properties of hydroalcoholic extracts of coffee

Externí odkaz: https://doaj.org/article/56d4a328e86845ce892a12d6cd7b7e26

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Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

Autor: Vania Regina Nicoletti, Elisa Franco Ribeiro, Izabela Dutra Alvim, Isabel Hernando, Amparo Quiles, Tiago Carregari Polachini

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

[EN] Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering emulsions of roasted coffee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a995550cdb5f0985ef262e5618972b0
https://doi.org/10.1111/ijfs.15378

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Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds

Autor: Elisa Franco Ribeiro, Tiago Carregari Polachini, Adilson Roberto Locali-Pereira, Natália Soares Janzantti, Amparo Quiles, Isabel Hernando, Vânia Regina Nicoletti

Publikováno v: Processes; Volume 11; Issue 4; Pages: 1048

Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting alternative to preserve the quali

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54c882881f6d33eef23120a067be8fc2
https://doi.org/10.3390/pr11041048

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Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Autor: Vânia Regina Nicoletti, Amparo Quiles, P. Morell, Isabel Hernando, Elisa Franco Ribeiro

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in particlestabilised emulsions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a472be1cda5edabb22425a61a61e6287
https://hdl.handle.net/10251/183947

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Author response for 'Microencapsulation of roasted coffee oil Pickering emulsions using spray and freeze‐drying. Physical, structural, and in vitro bioaccessibility studies'

Autor: null Elisa Franco Ribeiro, null Tiago Carregari Polachini, null Izabela Dutra Alvim, null Amparo Quiles, null Isabel Hernando, null Vania Regina Nicoletti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1a249efd2d50d5e70b1fe33aba9d0930
https://doi.org/10.1111/ijfs.15378/v2/response1

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Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles

Autor: Isabel Hernando, Amparo Quiles, Vânia Regina Nicoletti, Gemma Moraga, Jennifer Borreani, Elisa Franco Ribeiro

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2020-12-12T01:08:47Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-06-01 Due to the valuable lipid fraction composition present in roasted coffee oil, it has become important to develop methods that modify its stru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ad4ab49f684ff2c08009623ad284be4
https://doi.org/10.1007/s11483-019-09614-x

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Microencapsulation of roasted coffee oil from chitosan nanoparticles-stabilized Pickering emulsions

Autor: Elisa Franco Ribeiro

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[ES] El proceso de emulsificación de aceites ricos en compuestos bioactivos permite su mejor aplicación y conservación durante el tiempo de almacenamiento. Entre los diversos mecanismos de emulsificación, se destaca el método de Pickering ya que

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e8bc7d5c864df932976b07ff54ef1b8
https://doi.org/10.4995/thesis/10251/163234

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Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers

Autor: Américo Cruz Júnior, Vânia Regina Nicoletti, Elisa Franco Ribeiro, Odilio B. G. Assis, Isabel Hernando, Amparo Quiles, Taís Teo de Barros-Alexandrino

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2020-12-12T01:35:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-12-15 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Chitosan has been modified in order to produce nanoparticles with promising

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54b07d7d2997e7603c491f6f46a6f9d3
https://pubmed.ncbi.nlm.nih.gov/33049877

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AVALIAÇÃO FÍSICO-QUÍMICA E MICROBIOLÓGICA DE EFLUENTES E REJEITO DE MINA DE EXTRAÇÃO DE URÂNIO

Autor: Armando Luis Bruschi, Elisa Franco Ribeiro, Heliana de Azevedo, Cláudio Vitor Roque

Publikováno v: Anais do XXXVII Congresso Brasileiro de Sistemas Particulados.

RESUMO Atividades de mineracao em areas que contem minerais sulfetados como a pirita (FeS2), podem expor a atmosfera os sulfetos confinados a matriz rochosa, que ao entrarem em contato com a agua e ar, sofrem processo de oxidacao catalisado por bacte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9e09dae5ae16a4afa6f684d3fd17bb0f
https://doi.org/10.5151/enemp2015-tc-684

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