Optimization of the production of double-shell microparticles containing fish oil
Fadini, Ana Lúcia, Dutra Alvim, Izabela, Paganotti, Katyri Bezerra de Freitas, Bataglia da Silva, Lidiane, Bonifácio Queiroz, Marise, Miguel, Ana Maria Rauen de Oliveira, Rodrigues, Rodney Alexandre Ferreira
Published in Food science and technology international (01.07.2019)
Published in Food science and technology international (01.07.2019)
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Journal Article
Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization
Queiroz, Marise Bonifácio, Sousa, Felipe Resende, Silva, Lidiane Bataglia da, Alves, Rosa Maria Vercelino, Alvim, Izabela Dutra
Published in Food science & technology (15.01.2022)
Published in Food science & technology (15.01.2022)
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Journal Article
Influence of temperature and homogenization on honey crystallization
Lucília Carolina Vardenski Costa, Elaine Kaspchak, Marise Bonifácio Queiroz, Mareci Mendes de Almeida, Ernesto Quast, Leda Battestin Quast
Published in Brazilian Journal of Food Technology (01.06.2015)
Published in Brazilian Journal of Food Technology (01.06.2015)
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Journal Article
Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition
Fadini, Ana Lúcia, Alvim, Izabela Dutra, Ribeiro, Isabela Porto, Ruzene, Lucas Geraldini, Silva, Lidiane Bataglia da, Queiroz, Marise Bonifácio, Miguel, Ana Maria Rauen de Oliveira, Chaves, Francisco Celio Maia, Rodrigues, Rodney Alexandre Ferreira
Published in Food science & technology (01.05.2018)
Published in Food science & technology (01.05.2018)
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Journal Article
Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory Acceptance
Quast, Leda Battestin, Zanette, Mariani, Zanella Pinto, Vania, Passos Francisco, Cátia, Quast, Ernesto, Felicetti, Marcos Alceu, Queiroz, Marise Bonifácio
Published in Journal of culinary science & technology (04.03.2022)
Published in Journal of culinary science & technology (04.03.2022)
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Journal Article
Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies
da Silva, Lidiane Bataglia, Annetta, Fernanda Elena, Alves, Adriana Barreto, Queiroz, Marise Bonifácio, Fadini, Ana Lúcia, da Silva, Marta Gomes, Efraim, Priscilla
Published in International journal of food science & technology (01.12.2016)
Published in International journal of food science & technology (01.12.2016)
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Journal Article
Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties
Silva, Lidiane Bataglia da, Queiroz, Marise Bonifácio, Fadini, Ana Lúcia, Fonseca, Rafael C.C. da, Germer, Sílvia P.M., Efraim, Priscilla
Published in Food science & technology (01.01.2016)
Published in Food science & technology (01.01.2016)
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Journal Article
Otimização do processo de cristalização em cristalizador contínuo para fondant Optimization of the crystallization process in a continuous beater for fondants
Marise Bonifácio Queiroz, Theo Guenter Kieckbusch
Published in Brazilian Journal of Food Technology (01.12.2012)
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Published in Brazilian Journal of Food Technology (01.12.2012)
Journal Article
Influence of temperature and homogenization on honey crystallization/Influência da temperatura e da homogeneização na cristalização de mel
Costa, Lucília Carolina Vardenski, Kaspchak, Elaine, Queiroz, Marise Bonifácio, Quast, Ernesto, Quast, Leda Battestin
Published in Revista brasileira de tecnologia de alimentos (01.04.2015)
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Published in Revista brasileira de tecnologia de alimentos (01.04.2015)
Journal Article
Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água Evaluation of honey crystallization from the colour and water activity parameters
Alini Mari Kuroishi, Marise Bonifácio Queiroz, Mareci Mendes de Almeida, Leda Battestin Quast
Published in Brazilian Journal of Food Technology (01.03.2012)
Published in Brazilian Journal of Food Technology (01.03.2012)
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Journal Article