Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Karen Cristina Guedes Silva"'
Autor:
Eliza Cristina Cezarino, Karen Cristina Guedes Silva, Flávia Souza Almeida, Ana Carla Kawazoe Sato
Publikováno v:
Journal of Food Science. 87:1796-1809
The viability of Lactobacillus acidophilus when co-encapsulated with fructooligosaccharides in alginate-gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro-simulated digestion was studied. Liquid y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d9f050308075d023099de2c8bc2a77b
https://doi.org/10.1111/1750-3841.16107
https://doi.org/10.1111/1750-3841.16107
Publikováno v:
Food Biophysics. 16:440-450
Coating layers and the use of fillers can alter the microgel's functional performance such as texture modifiers or delivery systems. The present research evaluates how the rheological properties of gellan-collagen peptides microgels suspensions and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84e68d7251eb07b6608dfae96c795dc9
https://doi.org/10.1007/s11483-021-09683-x
https://doi.org/10.1007/s11483-021-09683-x
Autor:
Ana Carla Kawazoe Sato, Flávia Souza Almeida, Karen Cristina Guedes Silva, Antônio Matias Navarrete de Toledo
Publikováno v:
J Food Sci Technol
The use of blends to produce hydrogels allows modulating their characteristics as mechanical properties and microstructure. This work aimed to study the properties of pectin and starch hydrogel blends. Pectin gel was homogeneous and porous, while pec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b4219383f70e893976144654632e29a
https://doi.org/10.1007/s13197-020-04543-x
https://doi.org/10.1007/s13197-020-04543-x
Autor:
Maria Emília de Sousa Gomes, Karen Cristina Guedes Silva, Ana Luiza de Souza Miranda, Diana Carla Fernandes Oliveira, Anderson Henrique Venâncio, Marcelo Stefanini Tanaka, Francielly Corrêa Albergaria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95d4b2631837cb3a11ad484197fc388c
https://doi.org/10.37885/978-65-5360-083-6
https://doi.org/10.37885/978-65-5360-083-6
Publikováno v:
Food & Function. 11:8331-8341
Encapsulation structures for oral administration have been widely employed by the food, personal care, and pharmaceutical industries. Emulsion-filled microgels can be used to encapsulate bioactive compounds, allowing the entrapment of lipid droplets
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15929b2dacbf6b8c6ffdbda3ec587659
https://doi.org/10.1039/d0fo01198c
https://doi.org/10.1039/d0fo01198c
Publikováno v:
Food research international (Ottawa, Ont.). 141
Bioactive carrier systems produced from natural and biodegradable compounds offer diverse applications in the food and drug sector, whether for protection, controlled delivery, texture modification or insertion of lipid compounds into aqueous systems
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dab7604e7804743d921cabdd6a750fe
https://pubmed.ncbi.nlm.nih.gov/33641959
https://pubmed.ncbi.nlm.nih.gov/33641959
Autor:
Guilherme de Figueiredo Furtado, Cristiane Conte Paim de Andrade, Karen Cristina Guedes Silva, Rosiane Lopes da Cunha
Publikováno v:
Journal of Food Engineering. 229:86-92
Aggregation of droplets coated with oppositely charged proteins could be affected during emulsion digestion. Thus, emulsions stabilized by sodium caseinate, lactoferrin or heteroaggregated droplets formed from the mixture of both emulsions were evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bbe07f282d0caa133d75e5c61701d5d
https://doi.org/10.1016/j.jfoodeng.2017.07.025
https://doi.org/10.1016/j.jfoodeng.2017.07.025
Autor:
Mariano Michelon, Ana Carla Kawazoe Sato, Karen Cristina Guedes Silva, Eliza Cristina Cezarino
Publikováno v:
LWT. 89:503-509
Lactobacillus acidophilus was microencapsulated in alginate-gelatin (AG) and alginate-gelatin-fructooligosaccharides (AGF) microbeads by external gelation, with the purpose of increasing the viability of the probiotic culture when exposed to gastroin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af56d95293e2bd1116a7ad6a67b8fde7
https://doi.org/10.1016/j.lwt.2017.11.026
https://doi.org/10.1016/j.lwt.2017.11.026
Autor:
Jaime Vilela de Resende, Natália de Oliveira Leite, Tatiana Nunes Amaral, Luciana Affonso Junqueira, Karen Cristina Guedes Silva
Publikováno v:
South African Journal of Chemical Engineering. 23:42-49
Mucilage is derived from Pereskia aculeata Miller via precursors obtained by an extraction process. However, this process produces dark liquor whose coloring is not desirable in the final food additives. Therefore, a fixed-bed filtration system with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77c1ab1fb102c1ea237808b46eaaf459
https://doi.org/10.1016/j.sajce.2017.01.003
https://doi.org/10.1016/j.sajce.2017.01.003