290 results on '"Barreiro, Maria Filomena"'
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2. Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications
3. Disclosing the potential of Cupressus leylandii A.B. Jacks & Dallim, Eucalyptus globulus Labill., Aloysia citrodora Paláu, and Melissa officinalis L. hydrosols as eco-friendly antimicrobial agents
4. Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
5. Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
6. Development of water-in-oil Pickering emulsions from sodium oleate surface-modified nano-hydroxyapatite
7. Evaluation of saponin-rich extracts as natural alternative emulsifiers: A comparative study with pure Quillaja Bark saponin
8. Biotransformation of Rice Husk into Phenolic Extracts by Combined Solid Fermentation and Enzymatic Treatment
9. Preface to the 1st International Conference of the Red CYTED ENVABIO100 “Obtaining 100% Natural Biodegradable Films for the Food Industry”
10. New Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles: Synthesis, characterization and tracking of the nanoparticles after skin application
11. Conclusions and Future Perspectives
12. Polyurethanes from Recovered and Depolymerized Lignins
13. Polyphenols from Bark of Eucalyptus globulus
14. Integrated Process for Vanillin and Syringaldehyde Production from Kraft Lignin
15. Chemical Pulp Mills as Biorefineries
16. Chitosan-based Pickering emulsions and their applications: A review
17. Study of binary mixtures of Tribulus terrestris extract and Quillaja bark saponin as oil‐in‐water nanoemulsion emulsifiers
18. TPCS/PBAT blown extruded films added with curcumin as a technological approach for active packaging materials
19. Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions
20. Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminase
21. Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
22. Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils
23. Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
24. Systematic study on the extraction of antioxidants from pinhão (araucaria angustifolia (bertol.) Kuntze) coat
25. Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)
26. Study of binary mixtures of Tribulus terrestris extract and Quillaja bark saponin as oil‐in‐water nanoemulsion emulsifiers.
27. Biotransformation of Rice Husk into Phenolic Extracts by Combined Solid Fermentation and Enzymatic Treatment †.
28. Thermomechanical behaviour of bonding joints of wood and wood-based panels at room temperature and elevated temperatures.
29. Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
30. Antioxidants extraction from Pinhão (Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films
31. Antiangiogenic compounds: well-established drugs versus emerging natural molecules
32. Lignin-based activated carbons as metal-free catalysts for the oxidative degradation of 4-nitrophenol in aqueous solution
33. Evaluation of Arenaria montana L. hydroethanolic extract as a chemopreventive food ingredient: A case study focusing a dairy product (yogurt)
34. Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis
35. Moringa oleifera L. Screening: SFE-CO2 Optimisation and Chemical Composition of Seed, Leaf, and Root Extracts as Potential Cosmetic Ingredients
36. Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications
37. New insights into nanohydroxyapatite/chitosan nanocomposites for bone tissue regeneration
38. List of Contributors
39. Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
40. Optimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodology
41. Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study
42. Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms
43. Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction
44. Optimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodology
45. An Integrated Approach for Added-Value Products from Lignocellulosic Biorefineries
46. A bioactive formulation based on Fragaria vesca L. vegetative parts: Chemical characterisation and application in κ-carrageenan gelatin
47. Saponins as Natural Emulsifiers for Nanoemulsions
48. Moringa oleifera L. Screening: SFE-CO 2 Optimisation and Chemical Composition of Seed, Leaf, and Root Extracts as Potential Cosmetic Ingredients.
49. Development of chitosan-based antimicrobial leather coatings
50. Microwave-Assisted Lignin Wet Peroxide Oxidation to C4 Dicarboxylic Acids
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