Výsledky vyhledávání - "Marcolino VA"

Akademický článek

Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage.

Autor: Luciano WA; Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil., Pimentel TC; Federal Institute of Education, Science and Technology Paraná (IFPR), Paranavaí, Paraná, Brazil., Bezerril FF; Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil., Barão CE; Federal Institute of Education, Science and Technology Paraná (IFPR), Paranavaí, Paraná, Brazil., Marcolino VA; Federal Institute of Education, Science and Technology Paraná (IFPR), Paranavaí, Paraná, Brazil., de Siqueira Ferraz Carvalho R; Laboratory of Immunopathology Keizo-Asami (LIKA), Department of Pharmacy, Federal University of Pernambuco, Recife, Pernambuco, Brazil., Dos Santos Lima M; Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil., Martín-Belloso O; Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Lleida, Spain., Magnani M; Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil. Electronic address: magnani2@gmail.com.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2023 Jan 02; Vol. 384, pp. 109959. Date of Electronic Publication: 2022 Oct 04.

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Akademický článek

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance.

Autor: Dias SS; Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil., de Souza Vergílio D; Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil., Pereira AM; Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil., Klososki SJ; Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil., Marcolino VA; Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil., da Cruz RMS; Universidade Estadual de Maringá (UEM), Campus Sede, 87020-900, Maringá/PR, Brazil., Costa GN; Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil., Barão CE; Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil., Pimentel TC; Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil.; Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil.

Publikováno v: The Journal of dairy research [J Dairy Res] 2021 Feb; Vol. 88 (1), pp. 98-104. Date of Electronic Publication: 2021 Feb 17.

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Akademický článek

What to expect from different drugs used in the treatment of COVID-19: A study on applications and in vivo and in vitro results.

Autor: Marcolino VA; Instituto Federal do Paraná (IFPR), Campus Paranavaí, 87703-536, Paranavaí, Paraná, Brazil., Pimentel TC; Instituto Federal do Paraná (IFPR), Campus Paranavaí, 87703-536, Paranavaí, Paraná, Brazil., Barão CE; Instituto Federal do Paraná (IFPR), Campus Paranavaí, 87703-536, Paranavaí, Paraná, Brazil. Electronic address: carlos.barao@ifpr.edu.br.

Publikováno v: European journal of pharmacology [Eur J Pharmacol] 2020 Nov 15; Vol. 887, pp. 173467. Date of Electronic Publication: 2020 Aug 08.

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Akademický článek

The Use of Thermal Analysis and Photoacoustic Spectroscopy in the Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara Palm Fruit ( Euterpe edulis Mart.) and Their Application in Food.

Autor: Paula da Silva Dos Passos A; Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo 5790, CEP 87020-900, Maringá PR, Brazil., Madrona GS; Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo 5790, CEP 87020-900, Maringá PR, Brazil., Marcolino VA; Food Technology Department, Federal Institute for Education, Science and Technology of Paraná (IFPR), R. José Felipe Tequinha 1400, 87703-536, Paranavaí PR, Brazil., Baesso ML; Physics Department, State University of Maringá (UEM), Avenida Colombo 5790, CEP 87020-900, Maringá PR, Brazil., Matioli G; Postgraduate Program in Food Science, State University of Maringá (UEM), Avenida Colombo 5790, CEP 87020-900, Maringá PR, Brazil.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2015 Dec; Vol. 53 (4), pp. 385-396.

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Akademický článek

Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin: stability, solubility, and food application.

Autor: Sousdaleff M; Postgraduate Program in Food Science, State University of Maringá, Maringá, PR, Brazil., Baesso ML, Medina Neto A, Nogueira AC, Marcolino VA, Matioli G

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2013 Jan 30; Vol. 61 (4), pp. 955-65. Date of Electronic Publication: 2013 Jan 17.

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Akademický článek

Interaction of curcumin and bixin with β-cyclodextrin: complexation methods, stability, and applications in food.

Autor: Marcolino VA; Food Technology Department, Federal Institute for Education, Science and Technology of Paraná, 87703-536 Paranavaí, PR, Brazil., Zanin GM, Durrant LR, Benassi Mde T, Matioli G

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2011 Apr 13; Vol. 59 (7), pp. 3348-57. Date of Electronic Publication: 2011 Mar 07.

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