Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Guilherme M. Tavares"'
Autor:
Igor L. de Paula, Carolina N. Cunha, Caroline B. A. Pinto, Júlia M. P. M. Vitral, Paola F. Lazzarini, Juliana de C. da Costa, Guilherme M. Tavares, Ítalo T. Perrone, Luiz Fernando C. de Oliveira, Rodrigo Stephani
Publikováno v:
Química Nova, Vol 48, Iss 3 (2024)
Microparticulated whey protein can be used as a fat substitute in foods to enhance their nutritional value and improve their sensory and rheological characteristics. Microparticulation denatures whey proteins through heat treatment, followed by shear
Externí odkaz:
https://doaj.org/article/85a61623a95d4ee9814a75637199c7d0
Publikováno v:
Food Research International. 169:112855
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7601dcafe78d8428b93e282595fc3492
https://doi.org/10.1016/j.foodres.2023.112855
https://doi.org/10.1016/j.foodres.2023.112855
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
Publikováno v:
Food Science and Technology International. 28:545-553
The partial replacement of proteins from animal sources by plant proteins in formulated food products has been proposed as useful to improve sustainability aspects of the products without dramatically changing their techno-functional properties. Alth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2568b0ebaca70ea5b88354bd4ee99718
https://doi.org/10.1177/10820132211031756
https://doi.org/10.1177/10820132211031756
Publikováno v:
Jimenez Munoz, L M, Tavares, G M & Corredig, M 2021, ' Design future foods using plant protein blends for best nutritional and technological functionality ', Trends in Food Science & Technology, vol. 113, pp. 139-150 . https://doi.org/10.1016/j.tifs.2021.04.049
We are experiencing an increase in the availability of protein ingredients from more sustainable production sources, and we need to learn how to utilize them to create highly nutritional and climate friendly foods. Much work is needed to assist in in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9251fd20ad8ae325a4e2fa07e2b1813b
https://doi.org/10.1016/j.tifs.2021.04.049
https://doi.org/10.1016/j.tifs.2021.04.049
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 research international (Ottawa, Ont.). 160
The complexation of proteins with phenolic compounds has been considered a promising route to improve the oxidative stability of oil-in-water (O/W) emulsions. In this context, physicochemical and techno-functional properties of sodium caseinate (SC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62a66a1f8cc58faa5387cb5ec6246c94
https://pubmed.ncbi.nlm.nih.gov/36076466
https://pubmed.ncbi.nlm.nih.gov/36076466
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:
Federico Casanova, Paulo César Stringheta, Antônio Fernandes de Carvalho, Carolina Rj Silva, Rodrigo Stephani, Marcio H. Nogueira, Guilherme M. Tavares, Juliana Cg Rocha, Ítalo Tuler Perrone
Publikováno v:
International Journal of Dairy Technology. 73:765-770
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bcb3b500a364bbef080965a9260af76
https://doi.org/10.1111/1471-0307.12704
https://doi.org/10.1111/1471-0307.12704
Publikováno v:
International Dairy Journal. 137:105505
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5fb192114950ee94f881bf2be9c5b64
https://doi.org/10.1016/j.idairyj.2022.105505
https://doi.org/10.1016/j.idairyj.2022.105505