Lista de obras -

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid.

artículo científico publicado en 2017

Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ): Potential for increasing antioxidant content in functional foods for diabetic population

article

Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

scientific article published on 21 January 2019

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.

artículo científico publicado en 2018

Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.

artículo científico publicado en 2017

Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers.

artículo científico publicado en 2018

Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract co-encapsulated with α-tocopherol by spray chilling.

artículo científico publicado en 2017

Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique

artículo científico publicado en 2013

Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace

artículo científico publicado en 2014

Immobilization of β-galactosidase by complexation: Effect of interaction on the properties of the enzyme

artículo científico publicado en 2018

Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds

artículo científico publicado en 2017

Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique

artículo científico publicado en 2019

Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes.

artículo científico publicado en 2016

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

artículo científico publicado en 2016

Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts

scientific article

Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness.

artículo científico publicado en 2013

Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release

artículo científico publicado en 2018

Microencapsulation of xylitol by double emulsion followed by complex coacervation.

artículo científico publicado en 2014

Peanut skin extract reduces lipid oxidation in cooked chicken patties.

artículo científico publicado en 2015

Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids.

artículo científico publicado en 2017

Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract

scientific article published on 25 April 2019

Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D 3

article published in 2016

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Protection of echium oil by microencapsulation with phenolic compounds

artículo científico publicado en 2016

Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying

scientific article published on 01 November 2007

Lista de obras de

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid.

Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ): Potential for increasing antioxidant content in functional foods for diabetic population

Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.

Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.

Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers.

Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract co-encapsulated with α-tocopherol by spray chilling.

Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique

Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace

Immobilization of β-galactosidase by complexation: Effect of interaction on the properties of the enzyme

Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds

Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique

Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes.

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts

Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness.

Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release

Microencapsulation of xylitol by double emulsion followed by complex coacervation.

Peanut skin extract reduces lipid oxidation in cooked chicken patties.

Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids.

Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract

Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D 3

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Protection of echium oil by microencapsulation with phenolic compounds

Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying