Browsing by Author "Martelli, Silvia Maria"

Now showing items 1-5 of 5

    • Antimicrobial activity of bleached cattail fibers (Typha domingensis) impregnated with silver nanoparticles and benzalkonium chloride 

      Koschevic Turim, Marivane; Pires de Araújo, Renata; dos Santos Garcia, Vitor Augusto; Matta Fakhouri, Farayde; Pires de Oliveira, Kelly Mari; Arruda, Eduardo José; Dufresne, Alain; Martelli, Silvia Maria (Wiley, 2021-09-15)
      Article
      Open Access
      Typha domingensis (Cattail) fiber is a significant natural resource, abundant in cellulose. The study reports the useful utilization of T. domingensis fiber for physicochemical impregnation of silver nanoparticles and ...

    • Coberturas biodegradáveis aplicadas em limão Taiti (Citrus aurantifolia) e sua influencia na preservação de ácido ascórbico 

      Faria Crepaldi de, Raísa; Ueda Sayuri, Karina; Godoi Soares, Amanda; dos Santos, Maycon; Oliveira Silva, Igor Gabriel; Matta Fakhouri, Farayde; Vanzela Silva Lago, Ellen; Martelli, Silvia Maria (2020-06)
      Article
      Open Access
      Frutas cítricas, como o limão (Citrus aurantifolia), têm sua vida útil e qualidade afetadas por reações catabólicas, levando à perda de água e mudanças físicas equímicas que contribuem para a redução da qualidade. Para ...

    • Comparative study of processing methods for starch/gelatin films 

      Matta Fakhouri, Farayde; Costa Lu Maldonado, Daryne; Yamashita, Fábio; Martelli, Silvia Maria; Jesus Cardoso, Rodolfo; Alganer, Katlen; Queiroz Collares, Fernanda Paula; Innocentini, Lucia Helena (2013-06)
      Article
      Restricted access - publisher's policy
      In this work, the influence of processing methods on the properties of starch/gelatin films plasticizedwith glycerol and sorbitol is reported. Four different processing techniques: casting; pressing; pressingfollowed by ...

    • Edible coatings from renewable sources to increase the shelf life of different food types 

      Dambros Pereira, Amanda; Martelli, Silvia Maria; Matta Fakhouri, Farayde (2018-01)
      Part of book or chapter of book
      Restricted access - publisher's policy
      Edible coatings are considered a semi permeable layer, which can be applied to food products, thus creating a passive modified atmosphere. These coatings are composed of a macromolecule, a plasticizing agent, a pH adjuster ...

    • The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins 

      Matta Fakhouri, Farayde; Martelli, Silvia Maria; Caon, Thiago; Velasco Perero, José Ignacio; Cardoso Buontempo, Rodolfo; Bilck, Ana Paula; Innocentini, Lucia Helena (Elsevier, 2018-01-01)
      Article
      Open Access
      In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL) ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers. Fatty acids (caproic, caprylic, ...