C
Cristiano Ragagnin de Menezes
Researcher at Universidade Federal de Santa Maria
Publications - 138
Citations - 3236
Cristiano Ragagnin de Menezes is an academic researcher from Universidade Federal de Santa Maria. The author has contributed to research in topics: Chemistry & Lactobacillus acidophilus. The author has an hindex of 26, co-authored 128 publications receiving 2006 citations. Previous affiliations of Cristiano Ragagnin de Menezes include State University of Campinas.
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Journal ArticleDOI
Bioremediation of a polyaromatic hydrocarbon contaminated soil by native soil microbiota and bioaugmentation with isolated microbial consortia.
Isis Serrano Silva,Eder da Costa dos Santos,Cristiano Ragagnin de Menezes,Andreia Fonseca de Faria,Elisangela Franciscon,Matthew J. Grossman,Lucia Regina Durrant +6 more
TL;DR: The native microbiota responded rapidly to the addition of the PAHs and demonstrated the ability to degrade all of thePAHs added to the soil, indicating their ability to remediate PAH-contaminated soils.
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Is it possible to produce a low-fat burger with a healthy n−6/n−3 PUFA ratio without affecting the technological and sensory properties?
Rosane Teresinha Heck,Raquel Guidetti Vendruscolo,Mariana de Araújo Etchepare,Alexandre José Cichoski,Cristiano Ragagnin de Menezes,Juliano Smanioto Barin,José M. Lorenzo,Roger Wagner,Paulo Cezar Bastianello Campagnol +8 more
TL;DR: The microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.
Journal ArticleDOI
Microencapsulation: concepts, mechanisms, methods and some applications in food technology
Pablo Teixeira da Silva,Leadir Lucy Martins Fries,Cristiano Ragagnin de Menezes,Augusto Tasch Holkem,Carla Luisa Schwan,Évelin Francine Wigmann,Juliana de Oliveira Bastos,Cristiane de Bona da Silva +7 more
TL;DR: In this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.
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Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.
Rosane Teresinha Heck,Erick Saldaña,José M. Lorenzo,Leticia Pereira Correa,Mariane Bittencourt Fagundes,Alexandre José Cichoski,Cristiano Ragagnin de Menezes,Roger Wagner,Paulo Cezar Bastianello Campagnol +8 more
TL;DR: A healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims and indicated that it is possible to replace up to 60% of pork back fat by HE.
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Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate
Mariana de Araújo Etchepare,Greice Carine Raddatz,Erico M.M. Flores,Leila Queiroz Zepka,Eduardo Jacob-Lopes,Juliano Smanioto Barin,Carlos Raimundo Ferreira Grosso,Cristiano Ragagnin de Menezes +7 more
TL;DR: In this article, prebiotics and chitosan increased the size of the moist particles, whose diameter was 70.37μm, while the diameter of the microparticles containing alginate alone was 55.13μm.