Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions

Autor: Galvão, Andrêssa Maria Medeiros Theóphilo, Freitas, João Cury, Karatay, Graziele Grossi Bovi, Furtado, Guilherme de Figueiredo, Rasera, Mariana Lamy, Tavares, Guilherme M., Hubinger, Míriam Dupas

Publikováno v: In International Journal of Biological Macromolecules 31 December 2023 253 Part 6

High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

Autor: Galvão, Andrêssa Maria Medeiros Theóphilo, Vélez-Erazo, Eliana Marcela, Karatay, Graziele Grossi Bovi, Furtado, Guilherme de Figueiredo, Vidotto, Danilo C., Tavares, Guilherme M., Hubinger, Míriam Dupas

Publikováno v: In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 November 2022 653

Residuos agroindustriales de lactosuero como solvente ecológicamente correcto en la elaboración de películas hidrocoloidales biopoliméricas: estudio de las propiedades ópticas

Autor: Rodrigues, Jefferson Renan Pinheiro, Miranda, Kelvi Wilson Evaristo, Oliveira Neto, Sebastião Izidório de, Galvão, Andrêssa Maria Medeiros Theóphilo, Araújo, Antonio Willian de Oliveira, Souza, Tiago Marcolino de, Chinelate, Gerla Castello Branco

Publikováno v: Research, Society and Development; Vol. 11 No. 17; e254111739189
Research, Society and Development; Vol. 11 Núm. 17; e254111739189
Research, Society and Development; v. 11 n. 17; e254111739189
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The development of ecofriendly packaging, using renewable sources with a short life cycle, such as starch and chitosan, are highlighted in research as technological innovation. In the same sense, liquid whey (residue from the dairy industry) as a sol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::00d6becd950170853d7515377706c1e0
https://rsdjournal.org/index.php/rsd/article/view/39189

Secagem em leito fluidizado de snacks de maçã incorporados com probiótico

Autor: Galvão, Andrêssa Maria Medeiros Theóphilo

Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC

Apple snacks incorporated with probiotic are an alternative for people who can not consume dairy food, whereas they are not derived from milk, as well as dismiss refrigeration in their storage and being a convenient food. The drying technology used f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1e9e5212e47ba8f6f944a4c667a0e937
http://www.repositorio.ufc.br/handle/riufc/50655