350 results on '"Silva, Eric Keven"'
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2. Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications
3. Valorization of okara by-product for obtaining soluble dietary fibers and their use in biodegradable carboxymethyl cellulose-based film
4. Sustainable pectin-based film for carrying phenolic compounds and essential oil from Citrus sinensis peel waste
5. Pulsed electric field-assisted extraction techniques for obtaining vegetable oils and essential oils: Recent progress and opportunities for the food industry
6. Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches
7. Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrations
8. Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability
9. Pulsed electric field, ultrasound and microwave heating based extraction techniques for valorization of pomegranate peel by-products: A review
10. Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality
11. One-step ultrasound-assisted recovery of yellow-orange-red natural coloring from defatted annatto seeds: A cleaner processing alternative
12. Pulsed electric field technology in vegetable and fruit juice processing: A review
13. Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
14. Supercritical CO2-impregnation of clove extract in PLLA films: Assessing process parameter effects on extract loading and composition
15. Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages
16. High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content
17. Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage
18. High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications
19. Impact of Thermosonication Processing on Food Quality and Safety: a Review
20. Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices
21. Ultrasound emulsification energy strategies impact the encapsulation efficiency of essential oils in colloidal systems
22. Study of the reaction between genipin and amino acids, dairy proteins, and milk to form a blue colorant ingredient
23. Low-frequency ultrasound-assisted esterification of Bixa orellana L. seed starch with octenyl succinic anhydride
24. Xylooligosaccharides and their chemical stability under high-pressure processing combined with heat treatment
25. Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage
26. Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems
27. Precipitation of Particles Using Combined High Turbulence Extraction Assisted by Ultrasound and Supercritical Antisolvent Fractionation
28. Economical Effects of Supercritical Antisolvent Precipitation Process Conditions
29. Supercritical Fluid Extraction of Emulsion Obtained by Ultrasound Emulsification Assisted by Nitrogen Hydrostatic Pressure Using Novel Biosurfactant
30. A Detailed Design and Construction of a Supercritical Antisolvent Precipitation Equipment
31. Effect of Process Conditions on the Morphological Characteristics of Particles Obtained by Supercritical Antisolvent Precipitation
32. Recent Developments in Particle Formation with Supercritical Fluid Extraction of Emulsions Process for Encapsulation
33. Xylooligosaccharides as an innovative carrier matrix of spray-dried natural blue colorant
34. Fructans with different degrees of polymerization and their performance as carrier matrices of spray dried blue colorant
35. Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds
36. Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants
37. A techno-economic evaluation for the genipin recovery from Genipa americana L. employing non-thermal and thermal high-intensity ultrasound treatments
38. Inulin/fructooligosaccharides/pectin-based structured systems: Promising encapsulating matrices of polyphenols recovered from jabuticaba peel
39. Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability
40. Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L.
41. High-intensity ultrasound-assisted recovery of cinnamyl alcohol glycosides from Rhodiola rosea roots: Effect of probe diameter on the ultrasound energy performance for the extraction of bioactive compounds
42. Clove essential oil emulsion-filled cellulose nanofiber hydrogel produced by high-intensity ultrasound technology for tissue engineering applications
43. High-intensity ultrasound-assisted formation of cellulose nanofiber scaffold with low and high lignin content and their cytocompatibility with gingival fibroblast cells
44. Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice
45. High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage
46. How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion?
47. Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery
48. Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention
49. Green Processes in Foodomics: Biorefineries in the Food Industry
50. Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
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