Carmen Sílvia Favaro-Trindade
Carmen Sílvia Favaro-Trindade
Associate Professor at Universidade de São Paulo
Verified email at - Homepage
TitleCited byYear
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 Favaro-Trindade, CRF Grosso
Journal of microencapsulation 19 (4), 485-494, 2002
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 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
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 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
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
Microencapsulação de ingredientes alimentícios
FDFP Rebello
Revista Agrogeoambiental 1 (3), 2009
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
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
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
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
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
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
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
Development and sensory evaluation of soy milk based yoghurt
CS Favaro Trindade, SC Terzi, LC Trugo, RC Della Modesta, S Couri
Archivos latinoamericanos de nutrición 51 (1), 100-104, 2001
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
Microencapsulation of B. lactis (BI 01) and L. acidophilus (LAC 4) by Complex Coacervation Followed by Spouted-Bed Drying
AC Oliveira, TS Moretti, C Boschini, JCC Baliero, LAP Freitas, O Freitas, ...
Drying Technology 25 (10), 1687-1693, 2007
Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt
CRF Grosso, CS Fávaro-Trindade
Brazilian Journal of Microbiology 35 (1-2), 151-156, 2004
Microencapsulation of lycopene by gelatin–pectin complex coacervation
DF Silva, CS FAVARO‐TRINDADE, GA Rocha, M Thomazini
Journal of Food Processing and Preservation 36 (2), 185-190, 2012
The effect of the immobilisation of Lactobacillus acidophilus and Bifidobacterium lactis in alginate on their tolerance to gastrointestinal secretions
CSF Trindade, CRF Grosso
Milchwissenschaft 55 (9), 496-499, 2000
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