publicações selecionadas
- Study of extraction kinetics and characterization of proanthocyanidin¿rich extract from Ceylon cinnamon ( Cinnamomum zeylanicum )
- Production of vitex ( Vitex agnus - castus L.) extract in powder form using spray-drying: Potential for the production of functional foods
- Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying
- Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye
- Guaraná ( Paullinia cupana ) by-product as a source of bioactive compounds and as a natural antioxidant for food applications
- Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt
- Encapsulation of Formosa Papaya (Carica papaya L.) Seed Extract: Physicochemical Characteristics of Particles, and Study of Stability and Release of Encapsulated Phenolic Compounds
- Investigation of brewer?s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels
- Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract
- Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility
- Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)
- Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity
- Compostos Voláteis Provenientes da Fruta e da Polpa Congeladas de Umbu(Spondias Tuberosa)
- Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods
- Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter