Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Vivian Boesso, Oriani"'
Autor:
Glazieli Marangoni de Oliveira, Vivian Boesso Oriani, Miriam Dupas Hubinger, Juliana Domingues dos Santos Carvalho
Publikováno v:
LWT. 101:306-314
The aim of this work was produce and characterize solid lipid microparticles (SLMs) with different proportions of fully hydrogenated palm oil (FHPO) and palm oil (PO) as wall material (WM) to encapsulate ascorbic acid (AA), using the spray chilling t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6a78aee81a3cfb5aef50ef515dfbf9c
https://doi.org/10.1016/j.lwt.2018.11.043
https://doi.org/10.1016/j.lwt.2018.11.043
Autor:
Juliana Domingues dos Santos Carvalho, Glazieli Marangoni de Oliveira, Vivian Boesso Oriani, Miriam Dupas Hubinger
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec58620b4db47cd02922259edf66a1fe
https://doi.org/10.1111/jfpp.15557
https://doi.org/10.1111/jfpp.15557
Autor:
Izabela Dutra Alvim, Larissa Consoli, Miriam Dupas Hubinger, Vivian Boesso Oriani, Glaucia Maria Pastore, Gustavo Molina
Publikováno v:
Food Research International. 80:41-49
Ginger oleoresin (GO) is frequently used as a flavor ingredient in various foods. Besides flavoring, its bioactive compounds are known for antimicrobial and antioxidant properties. In this study, we investigated the formation and characterization of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057b36f695870977c59f601d9d3d0f2a
Autor:
Gilberto Carlos Franch, Ana Lúcia Tasca Gois Ruiz, Miriam Dupas Hubinger, Glaucia Maria Pastore, Célio F. F. Angolini, Adriana DellaTorre, Vivian Boesso Oriani, Iramaia Angélica Neri-Numa
Publikováno v:
Food Research International. 127:108720
Growing awareness in favor of innovative and healthier alternatives is creating a noticeable shift from synthetic colorants to natural additives. And, such a swing in the consumer market is growing slowly but noticeably. In this context, genipap (Gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::865f45cab3723db00d0ff61f87d6aa60
https://doi.org/10.1016/j.foodres.2019.108720
https://doi.org/10.1016/j.foodres.2019.108720
Autor:
Leonardo do Prado-Silva, Anderson S. Sant'Ana, Vivian Boesso Oriani, Glaucia Maria Pastore, Miriam Dupas Hubinger, Bruno Nicolau Paulino, Fernanda Ramalho Procopio
Publikováno v:
Food research international (Ottawa, Ont.). 113
Cinnamon bark oleoresin (CO) is a natural flavoring that has several biological properties and can act as an antimicrobial agent. However, oleoresins are susceptible to degradation by light, oxygen and temperature. Thus, the objective of this work wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9e0004c76c075548488ed208e5715b3
https://pubmed.ncbi.nlm.nih.gov/30195528
https://pubmed.ncbi.nlm.nih.gov/30195528
Autor:
Bruno Nicolau Paulino, Fernanda Ramalho Procopio, Miriam Dupas Hubinger, Glaucia Maria Pastore, Vivian Boesso Oriani, Izabela Dutra Alvim
Publikováno v:
Food research international (Ottawa, Ont.). 109
Ginger oleoresin (GO) can be encapsulated within a protective lipid matrix in order to facilitate handling, provide protection against the external environment or promote the stability of GO compounds. The aim of this study was to verify the ability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5df4b70048a8d0ff9b00336f4dad7ebd
https://pubmed.ncbi.nlm.nih.gov/29803473
https://pubmed.ncbi.nlm.nih.gov/29803473
Autor:
Marcela Chiumarelli, Glaucia Maria Pastore, Vivian Boesso Oriani, Miriam Dupas Hubinger, Gustavo Molina
Publikováno v:
Journal of Food Science. 79:E189-E194
Edible coatings were produced using cassava starch (2% and 3% w/v) containing cinnamon bark (0.05% to 0.30% v/v) or fennel (0.05% to 0.30% v/v) essential oils. Edible cassava starch coating at 2% and 3% (w/v) containing or not containing 0.30% (v/v)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce143796d11bb96bfeebecbda439fe23
https://doi.org/10.1111/1750-3841.12332
https://doi.org/10.1111/1750-3841.12332
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83f9a23c568f0ff8e27f87510c1f7f2b
https://doi.org/10.19146/pibic-2016-52035
https://doi.org/10.19146/pibic-2016-52035
Autor:
Vivian Boesso, Oriani, Gustavo, Molina, Marcela, Chiumarelli, Gláucia Maria, Pastore, Miriam Dupas, Hubinger
Publikováno v:
Journal of food science. 79(2)
Edible coatings were produced using cassava starch (2% and 3% w/v) containing cinnamon bark (0.05% to 0.30% v/v) or fennel (0.05% to 0.30% v/v) essential oils. Edible cassava starch coating at 2% and 3% (w/v) containing or not containing 0.30% (v/v)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5859093ce5b8044ae3473f09c0cb4679
https://pubmed.ncbi.nlm.nih.gov/24410449
https://pubmed.ncbi.nlm.nih.gov/24410449