Haas Costa TM - Search Results

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Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis.

de Campo C, Queiroz Assis R, Marques da Silva M, Haas Costa TM, Paese K, Stanisçuaski Guterres S, de Oliveira Rios A, Hickmann Flôres S. de Campo C, et al. Among authors: haas costa tm. Food Chem. 2019 Dec 15;301:125230. doi: 10.1016/j.foodchem.2019.125230. Epub 2019 Jul 23. Food Chem. 2019. PMID: 31374531

Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice.

da Silva Stefani F, de Campo C, Paese K, Stanisçuaski Guterres S, Haas Costa TM, Hickmann Flôres S. da Silva Stefani F, et al. Among authors: haas costa tm. Food Res Int. 2019 Jun;120:872-879. doi: 10.1016/j.foodres.2018.11.052. Epub 2018 Nov 27. Food Res Int. 2019. PMID: 31000308

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