Favaro-Trindade CS - Search Results

1

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

Souza VB, Fujita A, Thomazini M, da Silva ER, Lucon JF Jr, Genovese MI, Favaro-Trindade CS. Souza VB, et al. Food Chem. 2014 Dec 1;164:380-6. doi: 10.1016/j.foodchem.2014.05.049. Epub 2014 May 20. Food Chem. 2014. PMID: 24996348

2

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

Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HM, Fávaro-Trindade CS. Rocha-Selmi GA, et al. Food Chem. 2013 Aug 15;139(1-4):72-8. doi: 10.1016/j.foodchem.2013.01.114. Epub 2013 Feb 11. Food Chem. 2013. PMID: 23561080 Free article.

3

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

Comunian TA, Abbaspourrad A, Favaro-Trindade CS, Weitz DA. Comunian TA, et al. Food Chem. 2014;152:271-5. doi: 10.1016/j.foodchem.2013.11.149. Epub 2013 Dec 1. Food Chem. 2014. PMID: 24444936

4

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology.

Pedroso DL, Dogenski M, Thomazini M, Heinemann RJ, Favaro-Trindade CS. Pedroso DL, et al. Braz J Microbiol. 2014 Jan 15;44(3):777-83. doi: 10.1590/s1517-83822013000300017. eCollection 2013. Braz J Microbiol. 2014. PMID: 24516445 Free PMC article.

5

Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier.

Subtil SF, Rocha-Selmi GA, Thomazini M, Trindade MA, Netto FM, Favaro-Trindade CS. Subtil SF, et al. J Food Sci Technol. 2014 Sep;51(9):2014-21. doi: 10.1007/s13197-012-0722-z. Epub 2012 May 12. J Food Sci Technol. 2014. PMID: 25190858 Free PMC article.

6

Microencapsulation of xylitol by double emulsion followed by complex coacervation.

Santos MG, Bozza FT, Thomazini M, Favaro-Trindade CS. Santos MG, et al. Food Chem. 2015 Mar 15;171:32-9. doi: 10.1016/j.foodchem.2014.08.093. Epub 2014 Aug 30. Food Chem. 2015. PMID: 25308639

7

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

Fujita A, Souza VB, Daza LD, Fávaro-Trindade CS, Granato D, Genovese MI. Fujita A, et al. J Food Sci. 2017 May;82(5):1083-1091. doi: 10.1111/1750-3841.13668. Epub 2017 Mar 22. J Food Sci. 2017. PMID: 28329408

8

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.

Tulini FL, Souza VB, Thomazini M, Silva MP, Massarioli AP, Alencar SM, Pallone EM, Genovese MI, Favaro-Trindade CS. Tulini FL, et al. Food Res Int. 2017 May;95:117-124. doi: 10.1016/j.foodres.2017.03.010. Epub 2017 Mar 10. Food Res Int. 2017. PMID: 28395819

9

Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate.

Salvim MO, Thomazini M, Pelaquim FP, Urbano A, Moraes ICF, Favaro-Trindade CS. Salvim MO, et al. Food Res Int. 2015 Oct;76(Pt 3):689-696. doi: 10.1016/j.foodres.2015.08.003. Epub 2015 Aug 4. Food Res Int. 2015. PMID: 28455054

10

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

Comunian TA, Ravanfar R, de Castro IA, Dando R, Favaro-Trindade CS, Abbaspourrad A. Comunian TA, et al. Food Chem. 2017 Oct 15;233:125-134. doi: 10.1016/j.foodchem.2017.04.085. Epub 2017 Apr 17. Food Chem. 2017. PMID: 28530557

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