Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Vanessa Mendonça Esquerdo"'
Autor:
Marcos Aurélio Dahlem Júnior, Wendell Dall Agnol, Natália Neitzke, Adriani Cristina Felipe dos-Santos, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Luiz Antonio de Almeida Pinto, Claucia Fernanda Volken de Souza
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 449-457 (2022)
Research background. Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to t
Externí odkaz:
https://doaj.org/article/2fe090b01b4b44f5807c77cea413d42c
Autor:
Claucia Fernanda Volken de Souza, Wendell Dall Agnol, Gabriela Rabaioli Rama, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Daniela Dullius
Publikováno v:
Food Science and Technology, Vol 41, Iss 3, Pp 576-586 (2020)
Food Science and Technology, Issue: ahead, Published: 30 OCT 2020
Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 30 OCT 2020
Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e460b2ddcf3366f92306646c21dd988b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300576&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300576&tlng=en
Autor:
Marina Regina Peiter, D. N. Lehn, Odorico Konrad, Francielle Bücker, Luiz Antonio de Almeida Pinto, Vanessa Mendonça Esquerdo, Munique Marder
Publikováno v:
Renewable Energy. 147:798-805
The use of industrial fish processing waste as the only substrate to produce biogas may be an efficient procedure due to its characteristic lipid content. The relationship between the microbial community and the biogas/methane production was evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c4d7a75460410861783c458c783197a
https://doi.org/10.1016/j.renene.2019.08.140
https://doi.org/10.1016/j.renene.2019.08.140
Publikováno v:
Journal of Food Engineering. 248:28-35
Unsaturated fatty acid concentrates (UFAC) were nanoencapsulated by emulsification/lyophilization using chitosan:gelatin matrices as wall material. Nanoemulsions presented droplets size between 40 and 280 nm. There was a decrease in droplets size due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9cd6a13265d2b28081a62556cdb67c8
https://doi.org/10.1016/j.jfoodeng.2018.12.015
https://doi.org/10.1016/j.jfoodeng.2018.12.015
Autor:
Marcos Aurélio Dahlem Júnior, Claucia Fernanda Volken de Souza, Adriani Cristina Felipe dos Santos, D. N. Lehn, Wendell Dall’Agnol, Vanessa Mendonça Esquerdo, Luiz Antonio de Almeida Pinto
Publikováno v:
Journal of Cleaner Production. 196:665-673
Combining the integral use of food industry waste with the development of production techniques and the preservation of inputs is a challenge. Cheesemaking generates a large volume of the by–product whey. In turn, whey may be processed to prepare w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13394ff77d20a171a518720bacc58ab5
https://doi.org/10.1016/j.jclepro.2018.06.127
https://doi.org/10.1016/j.jclepro.2018.06.127
Autor:
Luiz Antonio de Almeida Pinto, Vanessa Mendonça Esquerdo, J. P. Santos, Catarina Motta de Moura
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 539:184-191
The extracted gelatins from carp and tilapia skins were chemically crosslinked by electrolytes (NaCl and MgSO 4 ) and nonelectrolytes (gallic acid and citric acid) agents and, the fish gelatins films were produced by casting. Rheological, chemical an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2f17570694054394b4f888c47930a4d
https://doi.org/10.1016/j.colsurfa.2017.12.018
https://doi.org/10.1016/j.colsurfa.2017.12.018
Autor:
Luiz Antonio de Almeida Pinto, Vanessa Mendonça Esquerdo, Tito Roberto Sant’Anna CadavalJr, Janaína Oliveira Gonçalves
Publikováno v:
Sustainable Agriculture Reviews 36 ISBN: 9783030165802
Chitosan is a deacetylated derivative of chitin. This polysaccharide has received a great attention due to its biocompatibility, low toxicity, biodegradable, furthermore can be used into different shapes, such as beads, hydrogels, powders, films and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e1e87382f85b014053766b7d322236a
https://doi.org/10.1007/978-3-030-16581-9_5
https://doi.org/10.1007/978-3-030-16581-9_5
Autor:
Vanessa Mendonça Esquerdo, Thais Machado Quintana, Guilherme Luiz Dotto, Luiz Antonio de Almeida Pinto
Publikováno v:
Reaction Kinetics, Mechanisms and Catalysis. 116:105-117
Kinetic and mass transfer aspects about the adsorption of tartrazine on a porous chitosan sponge (PCS) were elucidated. PCS was prepared and characterized. The kinetic curves were obtained in batch mode at different stirring rates and initial dye con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5a5626590a4c63165695bc3faa884f4
https://doi.org/10.1007/s11144-015-0893-5
https://doi.org/10.1007/s11144-015-0893-5
Publikováno v:
Journal of Colloid and Interface Science. 445:137-142
Hypothesis Fish oil is rich in unsaturated fatty acids (ω-3), which are highly susceptible to oxidative degradation. The use of encapsulation process to retard the fatty acid oxidation is an interesting alternative. In this work, nanoemulsions conta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13c302062059e823f5968b129f77dae6
https://doi.org/10.1016/j.jcis.2014.12.094
https://doi.org/10.1016/j.jcis.2014.12.094
Autor:
Patrick Amaral Rodrigues, Luiz Antonio de Almeida Pinto, Juliana Batista Silva, Vanessa Mendonça Esquerdo, Guilherme Luiz Dotto
Publikováno v:
Macromolecular Symposia. 343:39-44
Summary In this work, the effect of solvent type on the characteristics of unsaturated fatty acids/chitosan microcapsules was evaluated. The unsaturated fatty acids were obtained from carp oil and chitosan was obtained from shrimp wastes. The emulsio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6eff8fc93ef9e09f805b2fa8bf3424cc
https://doi.org/10.1002/masy.201300186
https://doi.org/10.1002/masy.201300186