51 results on '"Campelo, Pedro"'
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2. Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability
3. Theobroma spp.: A review of it's chemical and innovation potential for the food industry
4. Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice
5. Pouteria spp. fruits: Health benefits of bioactive compounds and their potential for the food industry
6. Exploring strategies to enhance anthocyanin bioavailability and bioaccessibility in food: A literature review
7. Essential Oils from Unconventional Food Plants (Murraya spp, Ocimum spp, Piper spp) as alternative food flavorings
8. Cold plasma as a pre-treatment for processing improvement in food: A review
9. Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential
10. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract
11. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides
12. Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
13. Buriti (Mauritia flexuosa L. f.): An Amazonian fruit with potential health benefits
14. What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis
15. EP1288: TRANSMURAL REMISSION IMPROVES CLINICAL OUTCOMES UP TO 5 YEARS IN PATIENTS WITH CROHN'S DISEASE
16. Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing
17. Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents
18. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice
19. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
20. Ficus spp. fruits: Bioactive compounds and chemical, biological and pharmacological properties
21. Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations
22. Edible flowers from Theobroma speciosum: Aqueous extract rich in antioxidant compounds
23. Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds
24. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch
25. Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage
26. Non-conventional starch sources
27. Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods
28. Optimization Conditions for Ultrasound-Assisted Emulsification of Anthocyanins from Grape Peel Extract
29. Development of alginate/inulin carrier systems containing non-conventional Amazonian berry extracts
30. Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties
31. Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems
32. Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound
33. Evaluation of the nanoscale surface applied to biodegradable nanoparticles containing Allium sativum essential oil
34. Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles
35. Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes
36. Modulation of aroma and flavor using glow discharge plasma technology
37. Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency
38. Chemically synthesized poly(o-methoxyaniline): Influence of counterions on the structural and electrical properties
39. Encapsulation of Amazonian Blueberry juices: Evaluation of bioactive compounds and stability
40. Characterization and DFT calculation of poly(m-anisidine) synthesized with different dopant acids
41. Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract
42. Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex
43. Pedra-ume caá fruit: An Amazon cherry rich in phenolic compounds with antiglycant and antioxidant properties
44. Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters
45. Production and characterization of polyurethane castor oil (Ricinus communis) foam for nautical fender
46. Consistent vehicle routing problem with service level agreements: A case study in the pharmaceutical distribution sector
47. Non-thermal combined treatments in the processing of açai ( Euterpe oleracea ) juice
48. Aniline-oriented polymerization over nano-SiO2 particles
49. Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers
50. Stability of lime essential oil microparticles produced with protein-carbohydrate blends
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