Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Larissa Consoli"'
Publikováno v:
Drying Technology. 39:868-881
The aim of this work was to encapsulate PUFA-rich oil by ultrasound emulsification followed by spray drying. mono- and double-layer emulsions stabilized by either whey protein concentrate (WPC) or ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77e3810fab0b00c2d387aa6660d3cd13
https://doi.org/10.1080/07373937.2020.1728305
https://doi.org/10.1080/07373937.2020.1728305
Autor:
Ramonita Aparecida Oliveira Dias, Ana Gabriela da Silva Carvalho, Miriam Dupas Hubinger, Vanessa Silva, Larissa Consoli
Publikováno v:
Powder Technology. 353:247-256
Resveratrol is a phenolic compound associated with many health benefits. Chemical instability and low bioavailability limit its use as a nutraceutical. Microencapsulation represents a potential alternative to overcome these limitations. Maillard-glyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dffadcaf9150152b9d075446e6d6eac0
https://doi.org/10.1016/j.powtec.2019.04.085
https://doi.org/10.1016/j.powtec.2019.04.085
Publikováno v:
Food research international (Ottawa, Ont.). 137
Resveratrol is a stilbene phenolic associated with health-promoting properties such as antioxidant, anti-inflammatory and chemoprevention. Due to its chemical instability and low water solubility, microencapsulation represents a good alternative to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6df1ae44306002f8354308b0c9c40de3
https://pubmed.ncbi.nlm.nih.gov/33233062
https://pubmed.ncbi.nlm.nih.gov/33233062
Autor:
Talita A. Comunian, Miriam Dupas Hubinger, Rafaela Polessi Saturno, Larissa Consoli, Mariana T.C. Machado, Gabriela Vollet Marson
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 136, pp.109365-. ⟨10.1016/j.foodres.2020.109365⟩
Food Research International, Elsevier, 2020, 136, pp.109365-. ⟨10.1016/j.foodres.2020.109365⟩
Yeast-based by-products are greatly available, have a rich nutritional composition and functional properties. The spent brewer’s yeast (SBY) cells after enzymatic hydrolysis may be a sustainable and low-cost alternative as carrier material for enca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d438a3d065f2e63487e205805f8467a6
https://pubmed.ncbi.nlm.nih.gov/32846542
https://pubmed.ncbi.nlm.nih.gov/32846542
Publikováno v:
Food and Bioproducts Processing. 112:108-118
The principle of layer by layer was used to produce mono and double-layer emulsions of encapsulated chia oil, stabilized by whey protein concentrate (WPC) and by WPC and pectin respectively. Sonication time varied from 2 to 15 min, power amplitudes w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b9d022b5b64db210dc3029061c60705
https://doi.org/10.1016/j.fbp.2018.09.007
https://doi.org/10.1016/j.fbp.2018.09.007
Autor:
Miriam Dupas Hubinger, Rosiane Lopes da Cunha, Guilherme de Figueiredo Furtado, Larissa Consoli
Publikováno v:
Ultrasonics Sonochemistry. 38:772-782
The use of emulsifying methods is frequently required before spray drying food ingredients, where using high concentration of solids increases the drying process yield. In this work, we used ultrasound to obtain kinetically stable palm oil-in-water e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6272d2bc45c422bc1b3d4df27e27d638
https://doi.org/10.1016/j.ultsonch.2016.11.038
https://doi.org/10.1016/j.ultsonch.2016.11.038
Autor:
Rosiane Lopes da Cunha, Larissa Consoli, Guilherme de Figueiredo Furtado, Miriam Dupas Hubinger, Raphaela Araujo Mantovani
Publikováno v:
Food Hydrocolloids. 63:178-188
Structural, physical and emulsifying properties of sodium caseinate and lactoferrin were investigated after these proteins were subjected to ultrasound treatment. Aqueous sodium caseinate or lactoferrin solutions were sonicated for 2–6 min using a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::805aa3c5eae847cbd882a3b8cba14119
https://doi.org/10.1016/j.foodhyd.2016.08.038
https://doi.org/10.1016/j.foodhyd.2016.08.038
Autor:
Izabela Dutra Alvim, Larissa Consoli, Miriam Dupas Hubinger, Vivian Boesso Oriani, Glaucia Maria Pastore, Gustavo Molina
Publikováno v:
Food Research International. 80:41-49
Ginger oleoresin (GO) is frequently used as a flavor ingredient in various foods. Besides flavoring, its bioactive compounds are known for antimicrobial and antioxidant properties. In this study, we investigated the formation and characterization of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057b36f695870977c59f601d9d3d0f2a
Autor:
Florencia Cecilia Menegalli, Renato Grimaldi, Miriam Dupas Hubinger, Tanara Sartori, Larissa Consoli
Publikováno v:
LWT - Food Science and Technology. 65:79-87
In this work, we evaluated the implementation of spray chilling technique to produce solid lipid microparticles (SLMs) containing gallic acid as a model phenolic compound, using blends of soybean oil (SO) with fully hydrogenated soybean oil (FHSO) as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2aece18141a131423e4759db4d8eafca