Výsledky vyhledávání - "Taline Amorim Santos"

Akademický článek

Lactic bacteria as probiotics, food bio-preservatives and producers of bacteriocins: a review

Autor: Marissa Justi Cancella, Taline Amorim Santos, Elisângela Michele Miguel, Gisela de Magalhães Machado Moreira, Denise Sobral, Felipe Alves de Almeida

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 79, Iss 1, Pp 37-47 (2024)

Lactic acid fermentation is an important technique used in food preservation, resulting from natural fermentation by indigenous lactic acid bacteria (LAB) that are part of the natural microbiota of the food. LAB can also be intentionally added to foo

Externí odkaz: https://doaj.org/article/dd2271639a934b2d885c0a996fbd42b5

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Effect of Surfactant on the Formation of Chitosan/ε-Polycaprolactone Blend Films for Food Packaging Applications

Autor: Ana Catarina Damasceno Gomes, Adriana Coatrini Thomazi, Anderson Junior Freitas, Soraia Vilela Borges, Marali Vilela Dias, Karoline Ferreira Silva, Taline Amorim Santos, Kelvi Wilson Evaristo Miranda

The objective of this study was to develop and characterize chitosan-ε-polycaprolactone (CHI/PCL) polymer blends with Tween 80 as a compatibilizer for application in packaging. The blends were produced by casting, with up to 10% (w/w) PCL in the CHI

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2ff25aeb790e08a4ddc13eb20f03487f
https://doi.org/10.21203/rs.3.rs-804708/v1

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WPI and Cellulose Nanofibres Bio-nanocomposites: Effect of Thyme Essential Oil on the Morphological, Mechanical, Barrier and Optical Properties

Autor: Ana Carolina Salgado de Oliveira, Maria Irene Yoshida, Taline Amorim Santos, Soraia Vilela Borges, Raissa Alvarenga Carvalho, Marali Vilela Dias

Publikováno v: Journal of Polymers and the Environment. 28:231-241

The uncertainty of consumers about the toxicological effects of synthetic antioxidants incorporated into the packaging has led to a demand for natural substituents that exhibit antioxidant activity without adding risk to the consumers. In this contex

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::63bd258b439a5d33480bb7b8ef5feb93
https://doi.org/10.1007/s10924-019-01598-6

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Chitosan/Polyaniline Conductive Blends for Developing Packaging: Electrical, Morphological, Structural and Thermal Properties

Autor: Taline Amorim Santos, Soraia Vilela Borges, Ana Carolina Salgado de Oliveira, Julio Cesar Ugucioni, Roney Alves da Rocha

Publikováno v: Journal of Polymers and the Environment. 27:2250-2258

The present study aim to evaluate the development of electrical conducting blends made from the biodegradable polymer, chitosan (Cs), and polyaniline (PANI) doped with dodecylbenzene sulfonic acid dissolved in acid solution chitosan, to enable develo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8e207e4208841ed3dcde87291c74543
https://doi.org/10.1007/s10924-019-01519-7

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Microencapsulation of bioactive compounds from espresso spent coffee by spray drying

Autor: Rosemary Gualberto Fonseca Alvarenga Pereira, Soraia Vilela Borges, Diego Alvarenga Botrel, Lívio Antônio Silva Pereira, Taline Amorim Santos, Fernanda Rezende Abrahão, Eloá Lourenço do Carmo, Lenizy Cristina Reis Rocha

Publikováno v: LWT. 103:116-124

This present work aimed to evaluate the encapsulation of bioactive compounds extracted from espresso spent coffee, applying the spray drying technique. The use of whey protein isolated (WPI) as wall material, and the combination with maltodextrin (MD

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82b2495c9a6cfdcaee653652d3c84b89
https://doi.org/10.1016/j.lwt.2018.12.061

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Morphological, mechanical and physical properties of new whey protein isolate/ polyvinyl alcohol blends for food flexible packaging

Autor: Marali Vilela Dias, Ana Cristina Moreira Andrade Araújo, Bruna Rage Baldone Lara, Soraia Vilela Borges, Taline Amorim Santos, Mário Guimarães Junior, Laura Fonseca Ferreira

Publikováno v: Food Packaging and Shelf Life. 19:16-23

Attempting to make whey protein isolate (WPI)-based films more suitable for application as food packaging, it is necessary to improve its brittleness, water barrier and solubility in water, for example, by adding another polymer to its matrix. This w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::965483a0dd7ba0ce3bd655852a778bec
https://doi.org/10.1016/j.fpsl.2018.11.010

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