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Juliano Zanela

Researcher at Universidade Estadual de Londrina

Publications -  34
Citations -  327

Juliano Zanela is an academic researcher from Universidade Estadual de Londrina. The author has contributed to research in topics: Starch & Polyvinyl alcohol. The author has an hindex of 8, co-authored 34 publications receiving 203 citations. Previous affiliations of Juliano Zanela include Federal University of Technology - Paraná.

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Influence of time, temperature and solvent on the extraction of bioactive compounds of Baccharis dracunculifolia: In vitro antioxidant activity, antimicrobial potential, and phenolic compound quantification

TL;DR: In this paper, the best conditions for the extraction of phenolic compounds with antioxidant activity (AA) of the Baccharis dracunculifolia DC (Bd) plant using response surface methodology (RSM) were investigated.
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Biodegradable trays of thermoplastic starch/poly (lactic acid) coated with beeswax.

TL;DR: In this article, TPS/PLA biodegradable trays of thermoplastic starch (TPS)/poly (lactic acid) (PLA) blends were produced by flat extrusion, calendering, and thermopressing.
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Microcrystalline Cellulose as Reinforcement in Thermoplastic Starch/Poly(butylene adipate- co -terephthalate) Films

TL;DR: In this article, the effect of adding microcrystalline cellulose (MCC) on the microstructure and properties of thermoplastic starch (TPS)/poly(butylene adipate-co-terephthalate) (PBAT) films was assessed.
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Polyvinyl alcohol (PVA) molecular weight and extrusion temperature in starch/PVA biodegradable sheets

TL;DR: In this paper, the authors studied the relationship of chain size of partially hydrolyzed PVA blended with starch in properties of biodegradable sheets produced by thermoplastic extrusion.
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Optimization of the extraction of antioxidant phenolic compounds from grape pomace using response surface methodology

TL;DR: In this paper, the effects of grape pomace from wine (GWP) and juice production (GJP), temperature, solvent type and time on the extraction of total phenolic compounds (TPC) and antioxidant activity (AA) of winemaking byproducts were investigated.