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