Microencapsulation of functional substances and its application in food

• Grant number: 10/09885-7
• Support Opportunities: Scholarships in Brazil - Young Researchers
• Start date: May 01, 2010
• End date: April 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Izabela Dutra Alvim
• Grantee: Izabela Dutra Alvim
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 09/10724-0 - Microencapsulation of functional substances and its application in food, AP.JP

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ALVIM, IZABELA DUTRA; DE SOUZA, FABRIZIA DA SILVA; KOURY, ISABELA PAES; JURT, THAIS; HELLMEISTER DANTAS, FIORELLA BALARDIN. Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles. FOOD SCIENCE AND TECHNOLOGY, v. 33, n. 1, p. 34-39, FEB 2013. (10/09885-7, 09/10724-0)

IZABELA DUTRA ALVIM; FABRIZIA DA SILVA DE SOUZA; ISABELA PAES KOURY; THAIS JURT; FIORELLA BALARDIN HELLMEISTER DANTAS. Utilização do método de spray chilling para veiculação de componentes hidrofóbicos: caracterização física das micropartículas. FOOD SCIENCE AND TECHNOLOGY, v. 33, p. 34-39, 2013-02-00. (10/09885-7, 09/10724-0)

ALVIM, IZABELA DUTRA; STEIN, MIRELLA ABREU; KOURY, ISABELA PAES; HELLMEISTER DANTAS, FIORELLA BALARDIN; DE CAMARGO VIANNA CRUZ, CARLA LEA. Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 65, p. 689-694, JAN 2016. (10/09885-7, 09/10724-0)