Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Michelle Maria Barreto de SOUZA"'
Autor:
Renata Araújo Milanez de Sena Andrade, Dayanne Consuelo da Silva, Michelle Maria Barreto de Souza, Rodrigo Lira de Oliveira, Maria Inês Sucupira Maciel, Ana Lúcia Figueiredo Porto, Enayde de Almeida Melo, Luciana Leite de Andrade Lima Arruda, Tatiana Souza Porto
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100364- (2023)
In the present study was evaluated the microencapsulation of cashew apple waste hydroalcoholic extracts rich in bioactive compounds by spray drying using maltodextrin and inulin as encapsulating agents. The maximum total phenolic content (TPC = 668.2
Externí odkaz:
https://doaj.org/article/f747664308ff4253a29f11c989621b12
Autor:
Maria Inês Sucupira Maciel, Carlos Raimundo Ferreira Grosso, Caio Monteiro Veríssimo, Amanda Rafaela Carneiro de Mesquita, Michelle Maria Barreto de Souza, Attilio Converti
Microencapsulation of probiotic bacteria with fruit juice can be a good alternative for new probiotic foodstuff production mainly for people with galactosemia and lactose intolerance. The aim of th...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a270b4cbffeeb5e76942d2be0f70460c
https://hdl.handle.net/11567/1083002
https://hdl.handle.net/11567/1083002
Autor:
Naíra Paes de MOURA, Jackelinne de Andrade SILVA, Michelle Maria Barreto de SOUZA, Marcony Edson da SILVA JÚNIOR, Patrícia Moreira AZOUBEL, Attilio CONVERTI, Maria Inês Sucupira MACIEL
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e75621, Published: 14 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e75621, Published: 14 MAR 2022
Yellow mombin juice was microencapsulated by spray drying. Optimum operating conditions were selected from the outcomes of tests carried out according to a central composite rotatable design, using air inlet temperature (90 to 190 °C), feed flow rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba4a3cad618a29f3827721176f403c1b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100966
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100966
Autor:
Graciele da Silva Campelo Borges, Amanda Rafaela Carneiro de Mesquita, Túlio Silva, Michelle Maria Barreto de Souza, Maria Inês Sucupira Maciel, Paulo Roberto Eleutério de Souza, Attilio Converti
This study shows the development of a powdered non-dairy probiotic 40:60% (w/w) acerola:siriguela mixed juice. The mixed juice enriched with the probiotic Lactobacillus rhamnosus LPAA 01, Lactobacillus casei LPAA 02 and Lactobacillus plantarum LPAA 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::314439284545ca19febde413b5c9c7f6
https://hdl.handle.net/11567/1053579
https://hdl.handle.net/11567/1053579