Kinetic and thermodynamic compensations have been reported in many chemical, physical,
biological and food processes. Kinetic compensation can be found for any process and …

In this study, oil-in-water nanoemulsions of paprika oleoresin stabilized with soy lecithin,
whey protein concentrate and gum Arabic were prepared by high-pressure homogenization …

In this study the impregnation of Lactobacillus rhamnosus in banana slices and the storage
stability of the dehydrated product were analyzed. Banana slices were enriched with L …

Carotenoids are tetraterpene compounds acting as precursors to vitamin A, with functions
that include protecting eyesight, enhancing immunity, promoting cell growth and …

Sorption mechanisms of borojó pulp (BPP), three borojó phases (liquid phase (LP), medium
phase (MP) and solid phase (SP)), gum arabic (GA), and a mixture of these (BP) produced …

The low solubility of carotenoids is one of the main challenges for the food industry.
Nanoemulsions may be a favorable approach for expanding the application of bioactive …

Water activity (aw) influences the growth of fungi as well as the biosynthesis of ochratoxin A
(OTA). The objective of this study was to obtain the critical storage conditions at which coffee …

The knowledge on the hygroscopic equilibrium of powders is an average to maintain the
moisture content at the levels suitable for safe storage. Presently, the experimental sorption …

In this study, paprika carotenoids were encapsulated by coacervation with a nanostructured
material (NE) prepared with alginate/zeolite and another non-nanostructured (AA) made …

The objective of this research was to modify at nanoscopic scale the surface of soy protein
isolate (SPI) to improve its physicochemical properties. Nanostructured soy protein isolate …