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Ana Lúcia Fadini
Researcher at State University of Campinas
Publications - 11
Citations - 206
Ana Lúcia Fadini is an academic researcher from State University of Campinas. The author has contributed to research in topics: Maltitol & Lactitol. The author has an hindex of 6, co-authored 11 publications receiving 151 citations.
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Journal ArticleDOI
Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose
Ana Lúcia Fadini,F.S. Rocha,Izabela Dutra Alvim,M.S. Sadahira,Marise Bonifácio Queiroz,Rosa Maria Vercelino Alves,Lidiane Bataglia da Silva +6 more
TL;DR: In this paper, the authors developed and characterised edible films produced from hydrolysed collagen and cocoa butter and plasticized with sucrose, and the properties of these films indicate that they are promising systems for coating chocolate panned products.
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Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties
Lidiane Bataglia da Silva,Marise Bonifácio Queiroz,Ana Lúcia Fadini,Rafael C.C. da Fonseca,Silvia Pimentel Marconi Germer,Priscilla Efraim +5 more
TL;DR: In this article, the effect of the polyols maltitol, isomalt, xylitol and erythritol was evaluated on the water activity and instrumental texture of the dietary model systems through a simplex lattice mixture design.
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Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition
Ana Lúcia Fadini,Izabela Dutra Alvim,Isabela Porto Ribeiro,Lucas Geraldini Ruzene,Lidiane Bataglia da Silva,Marise Bonifácio Queiroz,Ana Maria Rauen de Oliveira Miguel,Francisco Célio Maia Chaves,Rodney Alexandre Ferreira Rodrigues +8 more
TL;DR: In this article, the authors investigated the use of combined microencapsulation technologies for fish oil and sacha inchi oil protection and food application and found that the microparticles had no unpleasant odour but did have a pronounced fish oil taste due to the high solubility of the wall materials.
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Influência de diferentes agentes de corpo nas características reológicas e sensoriais de chocolates diet em sacarose e light em calorias
Cristiane Rodrigues Gomes,Fernanda Zaratini Vissotto,Ana Lúcia Fadini,Eliete Vaz de Faria,Alexandra Motta Luiz +4 more
TL;DR: In this article, a study was made of various bulk agents as sucrose substitutes in the formulation of chocolate, aiming to obtain a diet product in terms of sucrose and a light product with 25% fewer calories than standard formulations containing sucrose.
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Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies
Lidiane Bataglia da Silva,Fernanda Elena Annetta,Adriana Barreto Alves,Marise Bonifácio Queiroz,Ana Lúcia Fadini,Marta Gomes da Silva,Priscilla Efraim +6 more
TL;DR: In this paper, the effects of processing and storage on physicochemical properties and retention of antioxidant compounds of no-added sucrose chewy candies (NASC) incorporated with differently processed acai (frozen pulp, spray-dried and freeze-dry powders) were investigated.