Betalains from vegetable peels: Extraction methods, stability, and applications as natural food colorants.

Autor: Martins IR; Graduate Program of Rural Development and Management Agrifood (PPGDRGEA), Instituto de Educação, Ciência e Tecnologia do Pará (IFPA), 68740-970 Castanhal, PA, Brazil. Electronic address: ingrydlmp@hotmail.com., Martins LHDS; Institute of Animal Health and Production (ISPA), Universidade Federal Rural da Amazônia (UFRA), 66077-830 Belém, PA, Brazil. Electronic address: luiza.martins@ufra.edu.br., Chisté RC; Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Universidade Federal do Pará (UFPA), 66075-900 Belém, PA, Brazil; Faculty of Pharmacy (FAFAR), Universidade Federal de Minas Gerais (UFMG), 31270-901 Belo Horizonte, MG, Brazil. Electronic address: rcchiste@ufmg.br., Picone CSF; Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), Universidade Estadual de Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: cpicone@unicamp.br., Joele MRSP; Graduate Program of Rural Development and Management Agrifood (PPGDRGEA), Instituto de Educação, Ciência e Tecnologia do Pará (IFPA), 68740-970 Castanhal, PA, Brazil. Electronic address: regina.joele@ifpa.edu.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114956. Date of Electronic Publication: 2024 Aug 23.

Interactions between pea protein and gellan gum for the development of plant-based structures.

Autor: Silva FG; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil., Passerini ABS; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil. Electronic address: a.passerini@unifesp.br., Ozorio L; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil., Picone CSF; Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: cpicone@unicamp.br., Perrechil FA; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil. Electronic address: fabiana.perrechil@unifesp.br.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jan; Vol. 255, pp. 128113. Date of Electronic Publication: 2023 Nov 15.

Synthesis, characterization and application of antibacterial lactoferrin nanoparticles.

Autor: Duarte LGR; School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil., Alencar WMP; School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil., Iacuzio R; School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil., Silva NCC; School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil., Picone CSF; School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.

Publikováno v: Current research in food science [Curr Res Food Sci] 2022 Mar 26; Vol. 5, pp. 642-652. Date of Electronic Publication: 2022 Mar 26 (Print Publication: 2022).

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.

Autor: Ozaki MM; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Santos MD; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Ribeiro WO; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Azambuja Ferreira NC; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Picone CSF; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Domínguez R; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain., Pollonio MAR; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil. Electronic address: pollonio@unicamp.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Feb; Vol. 140, pp. 109855. Date of Electronic Publication: 2020 Oct 31.

Breaking oil-in-water emulsions stabilized by yeast.

Autor: Furtado GF; Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil., Picone CSF; Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil; School of Technology, University of Campinas, Limeira 13484-332, SP, Brazil., Cuellar MC; Department of Biotechnology, Delft University of Technology, Julianalaan 67 Delft, 2628BC, The Netherlands., Cunha RL; Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil. Electronic address: rosiane@fea.unicamp.br.

Publikováno v: Colloids and surfaces. B, Biointerfaces [Colloids Surf B Biointerfaces] 2015 Apr 01; Vol. 128, pp. 568-576. Date of Electronic Publication: 2015 Mar 09.