Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Marcela Sarmento Valencia"'
Autor:
Marcela Sarmento Valencia, Maurício Franco da Silva Júnior, Francisco Humberto Xavier-Júnior, Bruno de Oliveira Veras, Priscilla Barbosa Sales de Albuquerque, Elizabeth Fernanda de Oliveira Borba, Teresinha Gonçalves da Silva, Viviane Lansky Xavier, Marthyna Pessoa de Souza, Maria das Graças Carneiro-da-Cunha
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100119- (2021)
The encapsulation of curcumin into lecithin/chitosan nanoparticles (NPC) using the electrostatic self-assembly technique was evaluated. NPC were characterized through average size, zeta potential, polydispersity index (PDI), morphology (TEM), encapsu
Externí odkaz:
https://doaj.org/article/f3b9edb78d2e4d2184263f3e077e7c12
Autor:
Leonardo Pereira de Siqueira, Leonie Asfora Sarubbo, Neide Kazue Sakugawa Shinohara, Marcela Sarmento Valencia, Neila Mello Santos Cortez, Samara Alvachian Cardoso Andrade
Publikováno v:
Ciência Rural, Vol 49, Iss 10
ABSTRACT: The present research aimed to optimize the process of osmotic dehydration (OD) of ginger with hypertonic sucrose solution employing response surface methodology. A 23 experimental planning was carried out and 17 experimental assays were per
Externí odkaz:
https://doaj.org/article/6fa5190806e345f5b1f81e3a4fda0b34
Autor:
Maurício da Silva Júnior, Marcela Sarmento Valencia, Viviane Lansky Xavier, Marthyna P. Souza, Teresinha Gonçalves da Silva, Elizabeth Fernanda de Oliveira Borba, Bruno de Oliveira Veras, Francisco Humberto Xavier-Júnior, Priscilla B.S. Albuquerque, Maria G. Carneiro-da-Cunha
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss, Pp 100119-(2021)
The encapsulation of curcumin into lecithin/chitosan nanoparticles (NPC) using the electrostatic self-assembly technique was evaluated. NPC were characterized through average size, zeta potential, polydispersity index (PDI), morphology (TEM), encapsu
Autor:
Elizabeth Fernanda de Oliveira Borba, Maurício Franco da Silva Júniora, Maria das Graças Carneiro-Da-Cunhaa, Viviane Lansky Xavier, Marcela Sarmento Valencia, Marthyna P. Souza, Francisco Humberto Xavier Júnior, Teresinha Gonçalves da Silva, Bruno de Oliveira Veras
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 36:101916
Autor:
Neide Kazue Sakugawa Shinohara, Leonardo Pereira de Siqueira, Marcela Sarmento Valencia, Samara Alvachian Cardoso Andrade, Neila Mello dos Santos Cortez, Leonie Asfora Sarubbo
Publikováno v:
Ciência Rural, Volume: 49, Issue: 10, Article number: e20170430, Published: 03 OCT 2019
Ciência Rural, Vol 49, Iss 10
Ciência Rural v.49 n.10 2019
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 49, Iss 10
Ciência Rural v.49 n.10 2019
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
The present research aimed to optimize the process of osmotic dehydration (OD) of ginger with hypertonic sucrose solution employing response surface methodology. A 23 experimental planning was carried out and 17 experimental assays were performed bas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a21d8820d524d3a3def391f2017cfae8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000754&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000754&lng=en&tlng=en
Autor:
Maurício da Silva Júnior, Viviane Lansky Xavier, Teresinha Gonçalves da Silva, Elizabeth Fernanda de Oliveira Borba, Marthyna Pessoa de Souza, Marcela Sarmento Valencia, Francisco Humberto Xavier Júnior, Maria G. Carneiro-da-Cunha, Bruno de Oliveira Veras
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 31:101879
Quercetin is a bioactive compound with potential application as an antioxidant in food matrices. However, the use of this flavonoid becomes a challenge due to its relative degree of hydrophobicity and low bioavailability. In order to improve its disp
Autor:
Samara Alvachian Cardoso Andrade, Tânia Lúcia Montenegro Stamford, Silvana Magalhães Salgado, Vivianne Montarroyos Padilha, Marcela Sarmento Valencia
Publikováno v:
Food Science and Technology, Vol 37, Iss 2, Pp 166-175
Food Science and Technology v.37 n.2 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 2, Pages: 166-175, Published: 29 MAY 2017
Food Science and Technology v.37 n.2 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 2, Pages: 166-175, Published: 29 MAY 2017
The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Met