Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Izabel Cristina Freitas, Moraes"'
Publikováno v:
Gels, Vol 10, Iss 8, p 524 (2024)
The viscoelastic response of carrageenan hydrogels to large amplitude oscillatory shear (LAOS) has not received much attention in the literature in spite of its relevance in industrial application. A set of hybrid carrageenans with differing chemical
Externí odkaz:
https://doaj.org/article/f53caebadc254d269926ade560b22897
Autor:
Giselle Vallim Correa Ramos, Marya Eduarda Azelico Rabelo, Samantha Cristina de Pinho, Germán Ayala Valencia, Paulo José do Amaral Sobral, Izabel Cristina Freitas Moraes
Publikováno v:
Foods, Vol 13, Iss 2, p 327 (2024)
Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat–moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and
Externí odkaz:
https://doaj.org/article/47dfee4aa32342e8ba6b33fea584b8b7
Autor:
Marcela Tiemi Nogueira, Letícia Rustici Chica, Camila Yamashita, Natalie Stephanie Sawada Nunes, Izabel Cristina Freitas Moraes, Ciro Cesar Zanini Branco, Ivanise Guilherme Branco
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100141- (2022)
Industrial applications of sodium alginate (SA) stimulate extraction processes, resulting in greater productivity. We determined the effects of pH, temperature, and extraction time of the alkaline treatment on the yield and viscosity-average molecula
Externí odkaz:
https://doaj.org/article/af187009efb44169953218f8e7be692e
Autor:
Lía Ethel Velásquez-Castillo, Mariani Agostinetto Leite, Victor Jesús Aredo Tisnado, Cynthia Ditchfield, Paulo José do Amaral Sobral, Izabel Cristina Freitas Moraes
Publikováno v:
Foods, Vol 12, Iss 3, p 576 (2023)
Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was inves
Externí odkaz:
https://doaj.org/article/5e142da607cd4581aa0b9094005463b6
Autor:
Fernando Freitas de Lima, Caroline Honaiser Lescano, Elaine Florinda Rodrigues de Oliveira, Farayde Matta Fakhouri, Izabel Cristina Freitas Moraes, Cândida Aparecida Leite Kassuya, Eliana Janet Sanjinez-Argandoña
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 55 (2019)
This study aimed microencapsulating Attalea phalerata Mart. oil, containing high carotenoid and phenolic compounds content, with Arabic gum and gelatin, using the complex coacervation method. The yield, efficiency, morphology of microcapsules and con
Externí odkaz:
https://doaj.org/article/1c0ec7ef52b24ee1b99b661238b31456
Autor:
Keithy Renata Domingos Pinto, Fabricio Luiz Tulini, Judite das Graças Lapa Guimarães, Izabel Cristina Freitas Moraes, Cynthia Ditchfield, Cesar Gonçalves de Lima, Vivian Lara dos Santos Silva, Carmen Sílvia Favaro-Trindade
Publikováno v:
Processes
Volume 11
Issue 2
Pages: 526
Volume 11
Issue 2
Pages: 526
Yogurt is known as a healthy food, but some synthetic additives that are commonly added to it can be one of the factors that restricts yogurt’s consumption. The aims of this study were to prepare and evaluate yogurts with the addition of spray-drie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82d4b2b8b9fefca06d5599f471d4599f
Autor:
Vivian-Lara Silva, Fausto Makishi, Marcus Magossi, Izabel Cristina Freitas Moraes, Carmen Silvia Fávaro Trindade, Paulo José do Amaral Sobral
Publikováno v:
International Journal of Food Studies, Vol 7, Iss 2 (2018)
What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? Driven by these questions, the present study analyzed data regarding 21 academic courses,which represent approximately 22% of t
Externí odkaz:
https://doaj.org/article/82055e35706b470cb95c5b90f7c57f86
Autor:
Fausto Makishi, Cinthia Yuka Kanzawa, Izabel Cristina Freitas Moraes, Cynthia Ditchfield, Rogers Ribeiro
Publikováno v:
Journal of Food Measurement and Characterization. 15:3133-3142
Green coconuts are harvested from six (young coconuts) to ten months (mature coconuts) after flowering. Green coconut pulp (GCP) is a byproduct of coconut water processing that presents foaming and emulsifying capacity and can be employed as a plant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36ea1d8d3ae2797f4593dd01e2df92a5
https://doi.org/10.1007/s11694-021-00891-0
https://doi.org/10.1007/s11694-021-00891-0
Autor:
null Paula Benoso, null Ana Mônica Quinta Barbosa Bittante, null Izabel Cristina Freitas Moraes, null Paulo José do Amaral Sobral
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eb9baba8455d6ec37c64df9e1eda90a
https://doi.org/10.1111/ijfs.15592/v2/response1
https://doi.org/10.1111/ijfs.15592/v2/response1
Autor:
Paula Benoso, Ana Mônica Quinta Barbosa Bittante, Izabel Cristina Freitas Moraes, Paulo José do Amaral Sobral
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a03d8e1392e1f8d24c795cb2efe574e