Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Odílio Benedito Garrido ASSIS"'
Autor:
Marcela Miranda, Xiuxiu Sun, Christopher Ference, Anne Plotto, Jinhe Bai, David Wood, Odílio Benedito Garrido Assis, Marcos David Ferreira, Elizabeth Baldwin
Publikováno v:
Journal of the American Society for Horticultural Science, Vol 146, Iss 1, Pp 40-49 (2020)
Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) microemulsions or an experimental carnauba nanoemu
Externí odkaz:
https://doaj.org/article/3a4ab0b3fab949a7bbe78f56287d1ab7
Autor:
Marcela Miranda, Xiuxiu Sun, Anna Marín, Luana Cristina dos Santos, Anne Plotto, Jinhe Bai, Odílio Benedito Garrido Assis, Marcos David Ferreira, Elizabeth Baldwin
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100249- (2022)
Carnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage paramete
Externí odkaz:
https://doaj.org/article/58c39ef51ccd4ae982ea732eb5810693
Autor:
Aline Sayuri Lima Iida, Karina Novais Luz, Taís Téo Barros-Alexandrino, Carmen Sílvia Fávaro-Trindade, Samantha Cristina de Pinho, Odílio Benedito Garrido Assis, Milena Martelli-Tosi
Publikováno v:
Polímeros, Vol 29, Iss 4 (2020)
Abstract Tripolyphosphate (TPP)-chitosomes were produced aiming at the encapsulation and conservation of vitamin D3. This hybrid system is made of liposomes, vesicles consisting of phospholipid bilayers, surrounded by chitosan wall ionic-crosslinked
Externí odkaz:
https://doaj.org/article/89c4b0ed2b484f0e93d33c3e98d004f8
Publikováno v:
Alimentos e Nutrição, Vol 23, Iss 1, Pp 15-21 (2012)
In this study we analyzed the protective properties of different types of chitosan on minimally processed apples, concerning water loss, surface color changes and antifungal activity. Seven different chitosanbased formulations with variable molec
Externí odkaz:
https://doaj.org/article/f88d0fbcdd334e7ea596bf36e5d23399
Publikováno v:
Acta Amazonica, Vol 39, Iss 4, Pp 981-986 (2009)
The Cutia-nut (Couepia edulis Prance), a species originally from the Amazon region, has a kernel with reasonable nutritional value and a hard and thick woody shell that constitute most of the fruit. After the kernel removal, the shells are regarded a
Externí odkaz:
https://doaj.org/article/fcd71bee27ae4f068ac3f86bbb6bd06d
Autor:
Natalia Cristina da, Silva, Odílio Benedito Garrido, Assis, Alan Giovanini de Oliveira, Sartori, Severino Matias de, Alencar, Milena, Martelli-Tosi
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The polymeric suspension of chitosan (Ch) has been an effective media for the extraction of total phenolic compounds (TPC) from the acerola by-product. It facilitates the subsequent production of nanoparticles loaded with the phenolics (Np-TPC) by io
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a513f244ab4da97c60dc0e4d2b28159
Publikováno v:
Engenharia Sanitaria e Ambiental, Vol 9, Iss 3, Pp 193-196 (2004)
Neste trabalho são apresentados os resultados preliminares da avaliação de técnica eletroquímica na remoção de compostos orgânicos em água, em escala laboratorial. Cela eletroquímica simples foi construída para os testes e uma metodologia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::4ddf14073f1afe33ca12ad241c9fef42
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-41522004000300004
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-41522004000300004
Autor:
Jéssica Thaís do Prado Silva, João Vitor Munari Benetti, Taís Téo de Barros Alexandrino, Odilio Benedito Garrido Assis, Jolet de Ruiter, Karin Schroën, Vânia Regina Nicoletti
Publikováno v:
Foods, Vol 10, Iss 6, p 1296 (2021)
Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their fun
Externí odkaz:
https://doaj.org/article/cab05637643a4dca8a93292c054f4f4f
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 2, Pp 87-97 (2014)
O emprego de coberturas comestíveis na conservação de frutas na condição pós-colheita, sejam intactas ou minimamente processadas, tem sido preconizado como uma tecnologia emergente e de grande potencial, principalmente para aplicações sobre f
Externí odkaz:
https://doaj.org/article/6e76b9068dda4b4cab09d003c90d0c94
Publikováno v:
Polímeros, Vol 24, Iss 1, Pp 137-142 (2014)
Polpa de bananas sobremaduras e impróprias ao consumo foram utilizadas como matéria-prima para a elaboração de formulações para o processamento de filmes biodegradáveis. Os filmes foram obtidos fazendo uso de uma máquina semi-industrial de la
Externí odkaz:
https://doaj.org/article/4e5eda3b1ba34151a66feac0da547e88