Carmen Sílvia Favaro-Trindade
Carmen Sílvia Favaro-Trindade
Associate Professor at Universidade de São Paulo
Verified email at - Homepage
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Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules
GA Rocha, CS Fávaro-Trindade, CRF Grosso
Food and bioproducts processing 90 (1), 37-42, 2012
The use of spray drying technology to reduce bitter taste of casein hydrolysate
CS Fávaro-Trindade, AS Santana, ES Monterrey-Quintero, MA Trindade, ...
Food hydrocolloids 24 (4), 336-340, 2010
Microencapsulation of L. acidophilus (La-05) and B. lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile
CS Fávaro-Trindade, CRF Grosso
Journal of microencapsulation 19 (4), 485-494, 2002
Microencapsulation of propolis extract by complex coacervation
MP Nori, CS Favaro-Trindade, SM de Alencar, M Thomazini, ...
LWT-Food Science and Technology 44 (2), 429-435, 2011
Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release
TA Comunian, M Thomazini, AJG Alves, FE de Matos Junior, ...
Food research international 52 (1), 373-379, 2013
Gelatin-based films additivated with curcuma ethanol extract: Antioxidant activity and physical properties of films
CM Bitencourt, CS Fávaro-Trindade, PJA Sobral, RA Carvalho
Food Hydrocolloids 40, 145-152, 2014
Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
DV Mendanha, SEM Ortiz, CS Favaro-Trindade, A Mauri, ...
Food research international 42 (8), 1099-1104, 2009
Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)
VB de Souza, M Thomazini, JC de Carvalho Balieiro, CS Fávaro-Trindade
Food and Bioproducts Processing 93, 39-50, 2015
Revisão: Microencapsulação de ingredientes alimentícios
CS Fávaro-Trindade, SC Pinho, GA Rocha
Brazilian Journal of Food Technology 11 (2), 103-112, 2008
Changes in food caused by deep fat frying-A review
K Bordin, M Tomihe Kunitake, K Kazue Aracava, C Silvia Favaro Trindade
Archivos latinoamericanos de nutricion 63 (1), 5-13, 2013
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based …
FC da Silva, CR da Fonseca, SM de Alencar, M Thomazini, ...
Food and Bioproducts Processing 91 (1), 28-36, 2013
Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts
LD Daza, A Fujita, CS Fávaro-Trindade, JN Rodrigues-Ract, D Granato, ...
Food and bioproducts processing 97, 20-29, 2016
Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review
TA Comunian, CS Favaro-Trindade
Food Hydrocolloids 61, 442-457, 2016
Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling
D de Lara Pedroso, M Thomazini, RJB Heinemann, CS Favaro-Trindade
International Dairy Journal 26 (2), 127-132, 2012
Properties of gelatin-based films with added ethanol–propolis extract
RB Bodini, PJA Sobral, CS Fávaro-Trindade, RA Carvalho
LWT-Food Science and Technology 51 (1), 104-110, 2013
Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying
AC Oliveira, TS Moretti, C Boschini, JCC Baliero, O Freitas, ...
Journal of microencapsulation 24 (7), 685-693, 2007
Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
PK Okuro, M Thomazini, JCC Balieiro, RDCO Liberal, ...
Food Research International 53 (1), 96-103, 2013
β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt
T Toniazzo, IF Berbel, S Cho, CS Fávaro-Trindade, ICF Moraes, SC Pinho
LWT-food science and technology 59 (2), 1265-1273, 2014
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
SEM Ortiz, A Mauri, ES Monterrey-Quintero, MA Trindade, AS Santana, ...
LWT-Food Science and Technology 42 (5), 919-923, 2009
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness
GA Rocha-Selmi, FT Bozza, M Thomazini, HMA Bolini, ...
Food chemistry 139 (1-4), 72-78, 2013
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