Search Results - Kuck, Luiza S.

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  1. 1
    Microencapsulation of palm oil by complex coacervation for application in food systems

    Microencapsulation of palm oil by complex coacervation for application in food systems by Rutz, Josiane K., Borges, Caroline D., Zambiazi, Rui C., Crizel-Cardozo, Michele M., Kuck, Luiza S., Noreña, Caciano P.Z.

    Published in Food chemistry
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  2. 2
    Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents

    Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents by Kuck, Luiza Siede, Noreña, Caciano Pelayo Zapata

    Published in Food chemistry
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  3. 3
    Effect of UV-C Irradiation on Quality from Fresh Grapes var. Bordô

    Effect of UV-C Irradiation on Quality from Fresh Grapes var. Bordô by Kuck, Luiza Siede, Noreña, Caciano Pelayo Zapata

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  4. 4
    Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents

    Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with differe... by Kuck, Luiza Siede, Wesolowski, Júlia Lerina, Noreña, Caciano Pelayo Zapata

    Published in Food chemistry
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  5. 5
    Application of gum Arabic, β‐cyclodextrin, and hydroxypropyl‐β‐cyclodextrin to microencapsulation by molecular inclusion of grape skin extract (Vitis labrusca var. Isabel)

    Application of gum Arabic, β‐cyclodextrin, and hydroxypropyl‐β‐cyclodextrin to microencapsulation by molecular inclusion of grape skin extract (Vitis labrusca var. Isabel) by Kuck, Luiza Siede, Noreña, Caciano Pelayo Zapata

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