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Nanoemulsions of β-carotene using a high-energy emulsification-evaporation tech...
Silva, Hélder D.; Cerqueira, M. A.; Souza, B. W. S.; Ribeiro, Clara; Avides, Maria do Carmo; Quintas, Mafalda A. C.; Coimbra, Jane Sélia dos ReisNanoemulsions of β-carotene were prepared using a high-energy emulsification-evaporation technique based on a 23 level factorial design. Results show that it is possible to obtain dispersions at a nanoscale range. Process parameters such as time and shear rate of homogenization affected significantly particle size distribution in terms of volume-weighted mean diameter and surface-weighted mean diameter. The obt...
Thermodynamic studies of partitioning behavior of lysozyme and conalbumin in aq...
Sousa, Rita de Cássia Superbi de; Coimbra, Jane Sélia dos Reis; Silva, Luis Henrique Mendes da; Silva, Maria do Carmo Hespanhol daThe objective of this study was to determine the thermodynamic parameters (ΔtrG, ΔtrH and ΔtrS) associated with lysozyme and conalbumin partitioning in aqueous two-phases systems (ATPS). Influence of salt type and polyethylene glycol (PEG) concentrations on the partition coefficient of lysozyme and conalbumin from egg white was studied. The evaluated ATPS were composed of PEG 1500 and inorganic salts (sodium ci...
Partitioning of glycomacropeptide in aqueous two-phase systems
Silva, C. A. S.; Coimbra, Jane Sélia dos Reis; Rojas, Edwin Elard Garcia; Teixeira, J. A.The partition behavior of glycomacropeptide (GMP) was determined in polyethylene glycol (PEG) and sodium citrate aqueous two-phase systems (ATPS). It was found that the partitioning of GMP depends on PEG molar mass, tie line length, pH, NaCl concentration and temperature. The obtained data indicates that GMP is preferentially partitioned into the PEG phase without addition of NaCl at pH 8.0. Larger tie line len...
Avaliação da influência dos milhos QPM nas características sensoriais de bolo
Rocha,Fabrício Leal; Minim,Valéria Paula Rodrigues; Della Lucia,Flavia; Minim,Luis Antonio; Coimbra,Jane Sélia dos ReisAtualmente já não existem mais dúvidas sobre o potencial nutricional dos milhos QPM na alimentação humana. No entanto pouco se conhece sobre os milhos QPM (Quality Protein Maize) na produção de alimentos. O presente trabalho teve como objetivo avaliar o efeito da adição de diferentes variedades de milho nas características de aparência, aroma, sabor e textura de bolo de fubá utilizando análise descritiva quanti...
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