36 results on '"Campelo, Pedro"'
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2. Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency
3. Theobroma spp.: A review of it's chemical and innovation potential for the food industry
4. Study of the stability of hydroelectrolytic sports beverages enriched with phenolic extract from jaboticaba peel or blueberry pulp
5. Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability
6. Development of cassava starch-based films incorporated with phenolic compounds produced by an Amazonian fungus
7. Exploring strategies to enhance anthocyanin bioavailability and bioaccessibility in food: A literature review
8. Essential oils from unconventional food plants (Murraya spp., Ocimum spp., Piper spp.) as alternative food flavorings
9. Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice
10. Pouteria spp. fruits: Health benefits of bioactive compounds and their potential for the food industry
11. Cold plasma as a pre-treatment for processing improvement in food: A review
12. Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential
13. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract
14. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides
15. Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
16. Buriti (Mauritia flexuosa L. f.): An Amazonian fruit with potential health benefits
17. What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis
18. Positive effects of thermosonication in Jamun fruit dairy dessert processing
19. Ficus spp. fruits: Bioactive compounds and chemical, biological and pharmacological properties
20. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch
21. Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound
22. Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles
23. Chemically synthesized poly(o-methoxyaniline): Influence of counterions on the structural and electrical properties
24. Characterization and DFT calculation of poly(m-anisidine) synthesized with different dopant acids
25. Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract
26. Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex
27. Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters
28. Consistent vehicle routing problem with service level agreements: A case study in the pharmaceutical distribution sector
29. Production and characterization of polyurethane castor oil (Ricinus communis) foam for nautical fender
30. Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice
31. Aniline-oriented polymerization over nano-SiO2 particles
32. Chapter 10 - Spray drying encapsulation of flavor compounds and essential oils
33. Functional outcome and quality of life following treatment for rectal cancer
34. Contributors
35. Edible flowers from Theobroma speciosum: Aqueous extract rich in antioxidant compounds
36. Evaluation of the nanoscale surface applied to biodegradable nanoparticles containing Allium sativum essential oil
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