Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Peres de Sá Peixoto Júnior P"'
Autor:
Luis Gustavo Lima Nascimento, Davide Odelli, Antônio Fernandes de Carvalho, Evandro Martins, Guillaume Delaplace, Paulo Peres de sá Peixoto Júnior, Naaman Francisco Nogueira Silva, Federico Casanova
Publikováno v:
Foods, Vol 12, Iss 12, p 2385 (2023)
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the sca
Externí odkaz:
https://doaj.org/article/f9b704f98f094a03b10f7b338e73a7e1
Autor:
Lima Nascimento LG; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil.; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France., Odelli D; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Fernandes de Carvalho A; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Martins E; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Delaplace G; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France., Peres de Sá Peixoto Júnior P; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France., Nogueira Silva NF; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Campus de Lagoa do Sino, Buri 18290-000, SP, Brazil., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Jun 15; Vol. 12 (12). Date of Electronic Publication: 2023 Jun 15.
Autor:
Acurio Arcos, Liliana Patricia1 lp.acurio@uta.edu.ec, Cadena Masabanda, Wilmer Arnulfo2, García Pazmiño, María Eugenia1, Castillo Garzón, John Bagner1, Santiana Espín, Cristian Germán3
Publikováno v:
Emirates Journal of Food & Agriculture (EJFA). 2024, Vol. 36 Issue 1, p1-12. 12p.
Publikováno v:
Food Frontiers; Nov2024, Vol. 5 Issue 6, p2515-2532, 18p
Autor:
Formaggioni, Paolo, Franceschi, Piero
Publikováno v:
Foods; Jul2024, Vol. 13 Issue 13, p1969, 8p
Autor:
Joshi, Kartik, Shabani, Elnaz, Kabir, S. M. Fijul, Zhou, Hualu, McClements, David Julian, Park, Jay Hoon
Publikováno v:
Foods; Sep2023, Vol. 12 Issue 17, p3161, 16p
Autor:
Genet, Blandine M. L., Sedó Molina, Guillermo Eduardo, Wätjen, Anders Peter, Barone, Giovanni, Albersten, Kristian, Ahrné, Lilia M., Hansen, Egon Bech, Bang-Berthelsen, Claus H.
Publikováno v:
Fermentation (Basel); Jul2023, Vol. 9 Issue 7, p667, 17p
Autor:
Nascimento, Luis Gustavo Lima, Odelli, Davide, de Carvalho, Antônio Fernandes, Martins, Evandro, Delaplace, Guillaume, Peres de sá Peixoto Júnior, Paulo, Nogueira Silva, Naaman Francisco, Casanova, Federico
Publikováno v:
Nascimento, L G L, Odelli, D, de Carvalho, A F, Martins, E, Delaplace, G, Peres de sá Peixoto Júnior, P, Nogueira Silva, N F & Casanova, F 2023, ' Combination of Milk and Plant Proteins to Develop Novel Food Systems : What Are the Limits? ', Foods, vol. 12, no. 12, 2385 . https://doi.org/10.3390/foods12122385
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1202::1e69efa2306327a4da4fe4b85bb5ec03
https://orbit.dtu.dk/en/publications/576c0ace-70af-45b4-a81e-920018bb100d
https://orbit.dtu.dk/en/publications/576c0ace-70af-45b4-a81e-920018bb100d
Autor:
De Sa Peixoto, P., Nascimento, Luis Gustavo Lima, Casanova, Federico, Silva, Naaman Francisco Nogueira, Teixeira, Álvaro Viana Novaes de Carvalho, Júnior, Paulo Peres de Sá Peixoto, Vidigal, Márcia Cristina Teixeira Ribeiro, Stringheta, Paulo Cesar, Carvalho, Antônio Fernandes de
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, 106, pp.105872. ⟨10.1016/j.foodhyd.2020.105872⟩
Lima Nascimento, L G, Casanova, F, Nogueira Silva, N F, Novaes de Carvalho Teixeira, Á V, Peres de Sá Peixoto Júnior, P, Teixeira Ribeiro Vidigal, M C, Stringheta, P C & Fernandes de Carvalho, A 2020, ' Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract ', Food Hydrocolloids, vol. 106, 105872 . https://doi.org/10.1016/j.foodhyd.2020.105872
Food Hydrocolloids, Elsevier, 2020, 106, pp.105872. ⟨10.1016/j.foodhyd.2020.105872⟩
Lima Nascimento, L G, Casanova, F, Nogueira Silva, N F, Novaes de Carvalho Teixeira, Á V, Peres de Sá Peixoto Júnior, P, Teixeira Ribeiro Vidigal, M C, Stringheta, P C & Fernandes de Carvalho, A 2020, ' Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract ', Food Hydrocolloids, vol. 106, 105872 . https://doi.org/10.1016/j.foodhyd.2020.105872
Casein micelle hydrogels were developed using transglutaminase (Tgase) as a crosslink agent in order to encapsulate anthocyanins from jaboticaba fruit (Myrciaria cauliflora). Spray dried casein micelles (CMs) powder was rehydrated in ultrapure water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee9b9b71b787cab7f6d24dd8f6f19cef
https://doi.org/10.1016/j.foodhyd.2020.105872
https://doi.org/10.1016/j.foodhyd.2020.105872
Autor:
Valérie Gagnaire, Thomas Croguennec
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few yea