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1.
Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation.
J Food Sci Technol
; 61(1): 97-105, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38192707
2.
Microparticles loaded with fish oil: stability studies, food application and sensory evaluation.
J Microencapsul
; 38(6): 365-380, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-34278940
3.
Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods.
J Food Sci Technol
; 56(8): 3561-3570, 2019 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-31413383
4.
Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application.
Foods
; 12(23)2023 Nov 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231713
5.
The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability.
Curr Res Food Sci
; 5: 878-885, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35647558
6.
Performance of oil-in-water emulsions stabilized by different types of surface-active components.
Colloids Surf B Biointerfaces
; 190: 110939, 2020 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-32155457
7.
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.
Food Res Int
; 137: 109540, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233168
8.
Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study.
Ultrason Sonochem
; 54: 153-161, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-30765214
9.
Microencapsulation performance of Fe-peptide complexes and stability monitoring.
Food Res Int
; 125: 108505, 2019 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-31554078
10.
The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin.
Food Res Int
; 109: 472-480, 2018 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-29803473
11.
Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein / Produção e caracterização de micropartículas de alginato obtidas por gelificação iônica e adsorção eletrostática de concentrado proteico de soja
Ci. Rural
; 48(12): e20180637, 2018. tab, ilus
Artículo
en Inglés
| VETINDEX | ID: vti-738734
12.
Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein / Produção e caracterização de micropartículas de alginato obtidas por gelificação iônica e adsorção eletrostática de concentrado proteico de soja
Ciênc. rural (Online)
; 48(12): e20180637, 2018. tab, graf
Artículo
en Inglés
| LILACS | ID: biblio-1045030
13.
Valor nutritivo da biomassa de células íntegras, do autolisado e do extrato de levedura originária de cervejaria / Nutritive value of biomass of integral cells, autolisate and extract and yeast cells from beer
Rev. nutr
; 13(2): 127-134, maio-ago. 2000. ilus, tab, graf
Artículo
en Portugués
| LILACS | ID: lil-341267
14.
Determinação do valor proteíco de células integras, autolisado total e extrato de levedura (saccharomyces sp) / Determination of protein value of integral cells, total aotolisate and yeast extract (saccharomyces sp)
Rev. nutr
; 13(3): 185-192, set.-dez. 2000. tab, graf
Artículo
en Portugués
| LILACS | ID: lil-302201
15.
Composição centesimal e valor protéico de levedura residual da fermentação etanólica e de seus derivados / Centesimal composition and protein nutritive value of yeast from ethanol fermentation and of yeast derivatives
Rev. nutr
; 16(4): 423-432, out.-dez. 2003. ilus, tab, graf
Artículo
en Portugués
| LILACS | ID: lil-355307
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