Selenized lactic acid bacteria microencapsulated by spray drying: A promising strategy for beef cattle feed supplementation.

Autor: Schwingel Henn G; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil.; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil., Cima LZ; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil., Bettanin BF; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil., Schlabitz C; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil.; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil., Neutzling Lehn D; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil.; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil., de Souza CFV; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil.; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil., Hoehne L; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, Rio Grande do Sul, Brazil.

Publikováno v: Biotechnology and applied biochemistry [Biotechnol Appl Biochem] 2024 Aug; Vol. 71 (4), pp. 753-765. Date of Electronic Publication: 2024 Mar 04.

A systematic review and meta-analysis of validated analytical techniques for the determination of total selenium in foods and beverages.

Autor: Schmitz C; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil., Grambusch IM; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil., Neutzling Lehn D; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil., Hoehne L; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil., Volken de Souza CF; Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil. Electronic address: claucia@univates.br.

Publikováno v: Food chemistry [Food Chem] 2023 Dec 15; Vol. 429, pp. 136974. Date of Electronic Publication: 2023 Jul 22.

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Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.

Autor: Dahlem Júnior MA; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Dall Agnol W; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Neitzke N; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Dos-Santos ACF; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil., Esquerdo VM; Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Italia Avenue, km 08, Postal code 96203-900, Rio Grande, RS, Brazil., Neutzling Lehn D; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil.; Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Italia Avenue, km 08, Postal code 96203-900, Rio Grande, RS, Brazil., de Almeida Pinto LA; Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Italia Avenue, km 08, Postal code 96203-900, Rio Grande, RS, Brazil., de Souza CFV; Laboratory of Food Biotechnology, Graduate Program in Biotechnology, University of Vale do Taquari (Univates), Avelino Tallini Avenue, 171, Postal code 95914-014, Lajeado, RS, Brazil.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2022 Dec; Vol. 60 (4), pp. 449-457.

Microencapsulation of Yeast Cells and Its Potential Usage as a Post-Harvest Biocontrol Agent for Citrus Storage.

Autor: Berber Orcen, Buse^1,2 (AUTHOR) buseberbernanomik@gmail.com, Karakas, Canan Yagmur² (AUTHOR), Orcen, Arda² (AUTHOR), Tulimat, Mohamad Amjad² (AUTHOR), Cakir, Rabia^1,3 (AUTHOR)

Publikováno v: Agronomy. Jul2024, Vol. 14 Issue 7, p1431. 16p.