全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:Vanessa Aparecida Marcolino , Mauro Luciano Baesso
来源:[J].Food Technology and Biotechnology(IF 0.977), 2015, Vol.53 (4), pp.385-396DOAJ
摘要:Anthocyanins extracted from the pulp of the fruit of juçara palm (Euterpe edulis Mart.) were microencapsulated with maltodextrin in order to stabilise them. Photoacoustic spectroscopy was used to investigate the photostability of the microencapsulated samples. Complementary ...
作者:Vanessa Aparecida Marcolino , Mauro Luciano Baesso
来源:[J].Food Technology and Biotechnology(IF 0.977), 2015, Vol.53 (4)Hrcak
摘要:Anthocyanins extracted from the pulp of the fruit of juçara palm (Euterpe edulis Mart.) were microencapsulated with maltodextrin in order to stabilise them. Photoacoustic spectroscopy was used to investigate the photostability of the microencapsulated samples. Complementary ...
作者:Vanessa Aparecida Marcolino , Carlos Eduardo Barão ...
来源:[B].Springer International Publishing2019Springer
摘要:Abstract Minas Frescal cheese is one of the most popular cheeses consumed in Brazil, has mild and pleasant flavor and aroma, is slightly acidic and whitish in color, and presents soft texture. It has characteristics that allow the incorporation of probiotic cultures and maintenan...
作者:Vanessa Aparecida Marcolino , Gisella Maria Zanin ...
来源:[J].Journal of Agricultural and Food Chemistry(IF 2.906), 2011, Vol.59 (7), pp.3348-3357ACS
摘要:† Food Technology Department, Federal Institute for Education, Science and Technology of Paraná, 87703-536 Paranavaí, PR, Brazil ... Some studies show that the complexation of bixin and curcumin with cyclodextrins (CDs) is a useful and efficient mechanism for protecting th...
作者:Vanessa Aparecida Marcolino , Suellen Jensen Klososki ...
来源:[J].Journal of Food Processing and Preservation(IF 0.45), 2019, Vol.43 (12), pp.n/a-n/aWiley
摘要:Abstract(#br)The objective of this study was to evaluate the effect of the addition of Lactobacillus casei and/or oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage during refrigerated storage. The addition of the probiotic culture improv...

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