C
Carmen Silvia Fávaro-Trindade
Researcher at University of São Paulo
Publications - 135
Citations - 6355
Carmen Silvia Fávaro-Trindade is an academic researcher from University of São Paulo. The author has contributed to research in topics: Spray drying & Chemistry. The author has an hindex of 40, co-authored 120 publications receiving 4920 citations. Previous affiliations of Carmen Silvia Fávaro-Trindade include State University of Campinas.
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Journal ArticleDOI
Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules
TL;DR: In this paper, the authors used a modified starch (Capsul ® ) as an encapsulating agent, and applied them to a stability test to evaluate the effect of microencapsulation on lycopene stability.
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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
TL;DR: Microcapsules were effective in protecting the microorganisms, while the populations of both free and microencapsulated microorganisms were eliminated after only 1 h at the acidic conditions, and B. lactis was more resistant to the drying process than L. acidophilus under all conditions tested.
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The use of spray drying technology to reduce bitter taste of casein hydrolysate
Carmen Silvia Fávaro-Trindade,Aline dos Santos Santana,Edneli Soraya Monterrey-Quintero,Marco Antonio Trindade,Flavia Maria Netto +4 more
TL;DR: In this article, a spray-dried formulation of casein hydrolysate was used to mask the bitter taste using gelatin and soy protein isolate (SPI) as carriers.
Journal ArticleDOI
Microencapsulation of propolis extract by complex coacervation
Mirian Pozippe Nori,Carmen Silvia Fávaro-Trindade,Severino Matias de Alencar,Marcelo Thomazini,Julio C. de Camargo Balieiro,Carmen Josefina Contreras Castillo +5 more
TL;DR: In this paper, the authors used soy protein and pectin as encapsulant agents to encapsulate propolis extract by complex coacervation and obtained it in the form of powder, alcohol-free, stable, with antioxidant property, antimicrobial activity against Staphylococcus aureus and with the possibility of controlled release in foods.
Journal ArticleDOI
Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
Debora V. Mendanha,Sara E. Molina Ortiz,Carmen Silvia Fávaro-Trindade,Adriana Noemi Mauri,Edneli Soraya Monterrey-Quintero,Marcelo Thomazini +5 more
TL;DR: In this article, the authors used complex coacervation with soybean protein isolate (SPI)/pectin to encapsulate casein hydrolysate by complex co-coding with a trained sensory panel using a paired comparison test.