Samantha Cristina de Pinho

• 8th International Conference on FOOD DIGESTION, AR.EXT

• Abstract

  The world population has shown a significant increase in life expectancy, which can generate opportunities in a niche market: senior consumers (or consumers over 60 years old). The human body undergoes significant changes with age, which alter physiological functions, and which can lead to changes in the absorption of certain micronutrients (for example, vitamins D and B12). To supply the…

  In vitro digestion as a tool of rational design in the development of enriched yogurt with vitamins D3 and B12 for senior consumers, AP.R
• 17th Food Colloids Conference, AR.EXT

(Only some records are available in English at this moment)

• Abstract

  Emulsions are systems composed of two immiscible liquid phases, where an emulsifying agent must be applied in order to prevent the separation of these phases during the storage time. Recently, Pickering emulsions, a class of emulsion where droplets are stabilized by colloidal particles, have emerged as an alternative for use in food products. This fact is justified by the high physical st…

  Production and characterization of Pickering emulsions stabilized by microgels of pea proteins, BP.IC

• Abstract

  Nowadays, the consumer's choice for food products is beyond the nutrition aspect. Factors such as environment sustainability and ethical principles during the processing are even more linked to their buying decision. This fact has been pushing forward the food industry to rethink their formulations, choosing to develop products that fit better to this new consume profile. One of the strat…

  Pea protein microgels: microparticulation process development, evaluation of technofunctional properties, and application as Pickering emulsion stabilizers, BP.PD

• Abstract

  The world population present an increase in life expectancy, which can generate opportunities in a niche market: the niche of senior consumers (consumers over 60). The human body can undergo significant changes over time, which change the physiological functions of your body, and can lead to changes in the absorption of certain micronutrients (for example, vitamins D and B12) as well as l…

  Development of mixed protein gels incorporating vitamins D3 and B12 using in vitro digestion as a tool of rational design, BP.DR

(Only some records are available in English at this moment)

• Abstract

  Humans enjoy longer and healthier lives, and for society and policy makers this presents several challenges, but also opportunities. Policy makers now focus on specific actions to ensure wellbeing and adequate healthcare for seniors. However, irreversible changes of physiological functions in elderly people can lead to malnutrition, including lack of micronutrients and loss of muscle mass…

  Microstructural analysis and semi-dynamic in vitro digestion of mixed protein gels of whey and soy protein isolates, BE.EP.DR

• Abstract

  Nowadays, the growing appeal of leading a healthy lifestyle has made its way to consumers, which includes the intake of higher nutritional foods. However, one of the main drawbacks found by the food industry is related to the incorporation of hydrophobic bioactives in aqueous-based food formulations. In this context, liposomes have been increasingly investigated for food applications as p…

  Supercritical assisted process for the coencapsulation of curcumin and vitamin D3 into liposomes, BE.EP.DR

• Abstract

  This proposal aims to be a contribution to the study of the in vitro digestion of mixed protein matrices (animal proteins + vegetable proteins), a theme practically unexplored in the literature. The approach chosen for the study was the semi-dynamic in vitro digestion, which is composed of a gastric stage that simulates the emptying of the stomach followed by a static stage simulating the…

  In vitro digestion of mixed protein matrices in semi-dynamic system, BE.PQ

(Only some records are available in English at this moment)