149 results on '"Alvim, Izabela Dutra"'
Search Results
2. Influence of Different Packaging Materials on the Stability of Omega-3-Enriched Milk Powder During Storage
3. Jet cutter technique as a tool to achieve high lipase hydrolytic activity
4. The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability
5. Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying
6. Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation
7. Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
8. Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying
9. Spherification of Hydrocolloids by Jet Cutter.
10. Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application
11. Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil
12. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study
13. Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity
14. Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
15. Ciência e Tecnologia dos Alimentos Volume 1
16. Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application
17. Influence of composition on the internal diffusion mechanism of pectin–starch gel beads
18. The influence of formulation and packaging material on the rheological properties of milk chocolate
19. Spherification of Hydrocolloids by Jet Cutter
20. Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
21. Influence of composition on the internal diffusion mechanism of pectin–starch gel beads.
22. Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein/ Producao e caracterizacao de microparticulas de alginato obtidas por gelificacao ionica e adsorcao eletrostatica de concentrado proteico de soja
23. Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization
24. Microparticles loaded with fish oil: stability studies, food application and sensory evaluation
25. Stability of milk chocolate with hygroscopic fibers during storage
26. Umami Ingredient: flavor enhancer from shiitake (Lentinula edodes) byproducts
27. Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions
28. Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying
29. Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying
30. Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
31. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying
32. Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying
33. Methods of incorporation of D-limonene microparticles in edible films
34. Performance of oil-in-water emulsions stabilized by different types of surface-active components
35. Microencapsulation performance of Fe-peptide complexes and stability monitoring
36. Ultrasound to incorporate microencapsulated hydrophilic nutrient into food
37. Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
38. Co-crystallization of paprika oleoresin and storage stability study
39. Experimental method to obtain a uniform food powder mixture of omega-3 microcapsules and whole milk powder
40. The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin
41. Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition
42. Influence of process variables on the drum drying of mango pulp
43. Impact of the ultrasonic processing on the peach juice microstructure
44. Composição lipídica, características físicas e sensoriais de recheios de morango em biscoitos
45. Co-encapsulation of probiotic bacteria L. rhamnosusGG and β-carotene by a novel biphasic encapsulation technique: Stability and in vivoanti-inflammatory properties.
46. Valor nutritivo da biomassa de células íntegras, do autolisado e do extrato de levedura originária de cervejaria
47. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability
48. Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention
49. Utilização do método de spray chilling para veiculação de componentes hidrofóbicos: caracterização física das micropartículas
50. Influence of process variables on the drum drying of mango pulp.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.