Search Results - "Angioletti, Betina Louise"

Advances in pullulan utilization for sustainable applications in food packaging and preservation: A mini-review by Ghosh, Tabli, Priyadarshi, Ruchir, Krebs de Souza, Carolina, Angioletti, Betina Louise, Rhim, Jong-Whan

“…Recent research advances in food packaging focus on developing sustainable and biodegradable alternatives to conventional petroleum-based materials that…”
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Microencapsulation of anthocyanins as natural dye extracted from fruits – A systematic review by Feitosa, Bruno Fonsêca, Decker, Betina Louise Angioletti, Brito, Edy Sousa de, Rodrigues, Sueli, Mariutti, Lilian Regina Barros

“…[Display omitted] •Genera Aronia, Prunus, and Rubus (Rosaceae) were the main sources of 15 specimens.•Microencapsulation by spray drying showed encapsulation…”
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Promoting the appreciation and marketability of artisanal Kochkäse (traditional German cheese): A review by de Souza, Carolina Krebs, Angioletti, Betina Louise, Hoffmann, Tuany Gabriela, Bertoli, Sávio Leandro, Ratto Reiter, Mercedes Gabriela

“…Since the 19th century, when European immigrants colonised the Itajaí Valley region (Santa Catarina/Brazil), Kochkäse (cooked cheese) has been one of the…”
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Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix by Hoffmann, Tuany Gabriela, Angioletti, Betina Louise, Bertoli, Sávio Leandro, de Souza, Carolina Krebs

“…Food spoilage is associated with pH change. Thus, the aim of this study was to develop a pH-sensing film based on the addition of anthocyanin extracted from…”
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Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents by Decker, Betina Louise Angioletti, Filho, Elenilson de Godoy Alves, e Silva, Lorena Mara Alexandre, Riceli Vasconcelos Ribeiro, Paulo, Sousa de Brito, Edy, Narciso Fernandes, Fabiano André, Vidal Fonteles, Thatyane, Rodrigues, Sueli

“…[Display omitted] •Malvidin diglucoside is the main anthocyanin of Vitis labrusca grape pomace.•Acidified water is a suitable green solvent for extracting…”
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Influence of temperature on microbial growth during processing of kochkäse cheese made from raw and pasteurised milk by Schlei, Klaus Peter, Angioletti, Betina Louise, Fernandes de Carvalho, Lisiane, Bertoli, Savio Leandro, Ratto Reiter, Mercedes Gabriela, Krebs de Souza, Carolina

“…Kochkäse is a cheese traditionally produced from raw milk. The use of raw milk is preferred by consumers, but presents some safety concerns. This study…”
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Potentials Nanocomposites in Food Packaging by Tuany Hoffmann, Daniel Amaral Peters, Betina Angioletti, Savio Bertoli, Leonardo Peres Vieira, Mercedes Gabriela Ratto Reiter, Carolina Krebs De Souza

“…The interest in producing renewable polymers from natural resources is considerably increased as the need for the reduction of the amount of plastic waste in…”
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