496 results on '"Sant'Ana, Anderson S"'
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2. Microbiological and Biomolecular Methods Applicable to the Isolation, Characterization and Identification of Microbial Sourdough Strains
3. Cholesterol
4. Enhancing Encapsulation Efficiency of Bioactive Compounds Through Electrospraying: A Case Study on Encapsulating Epigallocatechin Gallate
5. Self-Assembly of Multifaceted Marine Polysaccharides for the Smart Delivery of Bioactive Compounds
6. Excipient Emulsion-Based Stabilization of Carotenoids
7. Application of Spray Dryer in the Microencapsulation of Coffee Husk Phenolics
8. Spray Drying Microencapsulation of Kefir
9. Scale-Up of Layer-by-Layer Microencapsulation and Freeze-Drying of Probiotic Bacteria
10. Preservation of Yeast and Lactic Acid Bacteria Using Fluidized Bed Drying
11. Evaluation of the Physiological Status of Encapsulated Probiotic Bacterial Cells Using Flow Cytometry
12. Encapsulation of Water-Soluble Bioactive Ingredients in Starch Aerogels for Nutraceutical Delivery
13. Interdisciplinary Approaches to Encapsulation in Food Science: Sustainable Methods, Omics Techniques, and Industrial Applications
14. Stabilization of Liposome-Encapsulated Food Ingredients Using Bacterial S-Layer Proteins
15. Bioactive Encapsulation in Food Packaging Materials Based on Proteins: Protocols to Verify Their Functionality
16. Food Grade Liposomes Formulated with Lipids from Lactic Acid Bacteria Functionalized with PDMAEMA
17. Calcium Alginate Capsules: Particularities of Fertilizer Systems from Agrofood By-Products
18. Nanoencapsulation of Hydrophobic Compounds in Milk Protein Edible Films
19. Flavored Milk
20. Parmesan Cheese
21. Blue Cheese
22. Fresh Cheeses
23. Ice Cream and Frozen Yogurt
24. Cheddar Cheese
25. Processed Cheese
26. Prato Cheese
27. Dulce De Leche
28. Mozzarella Cheese
29. Mini-Cheese Models
30. Pasteurized and Ultrahigh-Temperature-Treated Milk
31. Cream and Butter
32. Powdered Milk
33. Traditional and Industrial Methods for Milk Kefir Production
34. Non-fermented Dairy Beverages
35. Set, Stirred, and Liquid Yogurts Obtained by Lactic Fermentation
36. Labneh, Ayran, Amasi, and Tarag
37. Ricotta Cheese
38. Concentrated, Isolated, and Hydrolysate Whey Protein Obtained by Membrane Separation Processes
39. Analysis of Novel Food Proteins from Plants
40. Experimental Design and Data Acquisition in Food Proteomics Using Protein Prospector
41. Pre-analytical Purification Strategies for the Characterization of Food Protein Digestomes
42. Cell System in Food Proteomics (Cell Culture System in Food Proteomics)
43. Methods for High-Throughput Isolation of Plant Foods Protein for Proteomic Analyses
44. Proteomic Signature in Lactic Acid Bacteria and Related Microorganisms
45. Proteomic-Based Techniques for the Qualitative and Quantitative Characterisation of Food Lectins: The Common Bean’s Case Study
46. A Thiolomic Approach to Map Free Thiol Distribution in Food Proteins
47. Proteomics Applied to Foods: An Introduction
48. Exploring Milk Components by Glycoproteomics and Peptidomics
49. Peptide Profiling of Food Protein Hydrolysates via Ultra-Performance Liquid Chromatography Electrospray Ionisation-Tandem Mass Spectrometry (UPLCESI-MS/MS) Coupled to a Quadruple Time-of-Flight (qTOF) Analyser
50. Ex Vivo Digestion with Human Gastrointestinal Juices
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