Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Mayara de Souza Queirós"'
Autor:
Ana Paula Badan Ribeiro, Rodolfo Lázaro Soares Viriato, Mirna Lúcia Gigante, Mayara de Souza Queirós
Publikováno v:
Food Reviews International. :1-19
One of the main trends in the development of lipid micro and nanoparticles is the use of edible oils and fats to replace synthetic matrices, which are not viable for application by the food industr...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b391130c4cb9653087cac644b73913a8
https://doi.org/10.1080/87559129.2021.1952424
https://doi.org/10.1080/87559129.2021.1952424
Autor:
Mayara de Souza Queirós, Ana Paula Badan Ribeiro, Rodolfo Lázaro Soares Viriato, Gabriela Alves Macedo, Mirna Lúcia Gigante
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:145-159
The lipid phase of infant formulas is generally composed of plant-based lipids structured with a high concentration of palmitic acid (C16:0) esterified at the sn-2 position of triacylglycerol since this structure favors the absorption and metabolism
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd0e4a221489c898756971024dab368b
https://doi.org/10.1080/10408398.2020.1813073
https://doi.org/10.1080/10408398.2020.1813073
Autor:
Ana Paula Badan Ribeiro, Mirna Lúcia Gigante, Mayara de Souza Queirós, Rodolfo Lázaro Soares Viriato, Daniela Almeida Vega
Publikováno v:
J Food Sci Technol
Droplet size, polydispersity, physical and polymorphic stability of milk fat nanoemulsions produced by hot high-pressure homogenization and stabilized by whey protein isolate (WPI pH 4.0 or 7.0) or sodium caseinate (NaCas pH 7.0) were evaluated for 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9b569c39d5fbc55ece281494a24fba8
https://doi.org/10.1007/s13197-020-04362-0
https://doi.org/10.1007/s13197-020-04362-0
Autor:
Ana Paula Badan Ribeiro, Maria Isabel Landim Neves, Mirna Lúcia Gigante, Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós
Publikováno v:
Food Research International. 120:432-440
Although butter is valued for its characteristic flavor and aroma, it has the disadvantage of unsatisfactory spreadability at low temperatures. To increase the butter functionality, modifications have been proposed by associating the physical and nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a35b8dd546a75f9cefbf3f0a377d50b
https://doi.org/10.1016/j.foodres.2018.10.082
https://doi.org/10.1016/j.foodres.2018.10.082
Autor:
Ana Paula Badan Ribeiro, Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Mirna Lúcia Gigante
Publikováno v:
International Dairy Journal. 130:105186
Lipid nanoparticles (LN) using dairy ingredients were developed to evaluate the effect of the unsaturation degree of lipid matrix and the type of emulsifier on the physical properties, and on the kinetic stability of nanosystems over 90 days of stora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e261b28aea2b42e4d305158891d349df
https://doi.org/10.1016/j.idairyj.2021.105186
https://doi.org/10.1016/j.idairyj.2021.105186
Autor:
Mirna Lúcia Gigante, Mayara de Souza Queirós, Ana Paula Badan Ribeiro, Kívea Kássia de Paiva e Silva
Publikováno v:
International Dairy Journal. 125:105237
The potential of modified anhydrous milk fat as an encapsulating material for Lactobacillus acidophilus LA3 was evaluated. An emulsion containing L. acidophilus and lecithin was prepared and atomised in a spray cooling chamber. Viable cells were enum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::397ebac1a031975063542dfa942b1118
https://doi.org/10.1016/j.idairyj.2021.105237
https://doi.org/10.1016/j.idairyj.2021.105237
Autor:
Ana Paula Badan Ribeiro, Mirna Lúcia Gigante, Rodolfo Lázaro Soares Viriato, Marco Antônio Sundfeld da Gama, Mayara de Souza Queirós
Publikováno v:
Food Research International. 111:120-129
The global legislation regarding the elimination of trans fat in foods has led to the need for technological solutions to produce plastic fats. Currently, the industrial method used to obtain lipid bases with different physical properties is the chem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd35e9b0b78e913987524e41e145bda1
https://doi.org/10.1016/j.foodres.2018.05.015
https://doi.org/10.1016/j.foodres.2018.05.015
Autor:
Ana Paula Badan Ribeiro, Mayara de Souza Queirós, Maria Isabel Landim Neves, Rodolfo Lázaro Soares Viriato, Mirna Lúcia Gigante
Publikováno v:
LWT. 152:112276
Lipid microparticles (LMP) made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) may provide crystallization and control the polymorphic stability of lipid matrices. The present study investigated the production of LMP and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0869b3799f83d02d41a3b9084ee76c67
https://doi.org/10.1016/j.lwt.2021.112276
https://doi.org/10.1016/j.lwt.2021.112276
Autor:
Yoon Kil Chang, Silvia Satie Tuyama, Camila de Souza Paglarini, Mayara de Souza Queirós, Ana Claúdia Varanda Moreira, Caroline Joy Steel
Publikováno v:
Journal of Food Science and Technology. 55:164-172
Baru is a native specie from the Brazilian “cerrado” with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee2ac5c1caf7cfdabd768251b15b4680
https://doi.org/10.1007/s13197-017-2876-1
https://doi.org/10.1007/s13197-017-2876-1
Autor:
Ana Paula Badan Ribeiro, Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Mirna Lúcia Gigante
Publikováno v:
Food research international (Ottawa, Ont.). 131
The objective of this work was to produce solid lipid microparticles using fully hydrogenated anhydrous milk fat (FHAMF) and to evaluate their physical stability during 90 days of storage at different temperatures. To obtain the lipid microparticles,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a2436adcc2f0105008360a6df05e9ba
https://pubmed.ncbi.nlm.nih.gov/32247456
https://pubmed.ncbi.nlm.nih.gov/32247456