Bartolomeu Souza

Bartolomeu Souza




Qualificações

  • 2010: Programa Doutoral em Engenharia Química e Biológica, Universidade do Minho

  • 2006 - 2010: Caracterização de Novos Hidrocolóides para utilização em revestimentos de produtos alimentares e integração da sua aplicação com o processamento ôhmico


Publicações Recentes

1
Relationship between galactomannan structure and physicochemical properties of films produced thereof
  • Journal of Food Science and Technology, 52(12), 8292-8299, 2015
2
Utilization of galactomannan from Gleditsia triacanthos in polysaccharide-based films: effects of interactions between film constituents on film properties
  • Food and Bioprocess Technology, 6(6), 1600-1608, 2013
3
Biocomposite films based on κ-carrageenan/locust bean gum blends and clays: physical and antimicrobial properties
  • Food and Bioprocess Technology, 6(8), 2081-2092, 2013
4
Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae
  • Food Hydrocolloids, 27(2), 287-292, 2012
5
Effects of interactions between the constituents of chitosan-edible films on their physical properties
  • Food and Bioprocess Technology, 5(8), 3181-3192, 2012
6
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study
  • Food Hydrocolloids, 27(1), 175-184, 2012
7
Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof
  • Food Hydrocolloids, 29(2), 280-289, 2012
8
Galactomannans use in the development of edible films/coatings for food applications
  • Trends in Food Science & Technology, 22(12), 662-671, 2011
9
Structural and thermal characterization of galactomannans from non-conventional sources
  • Carbohydrate Polymers, 83(1), 179-185, 2011
10
Nanoemulsions of β-carotene using a high-energy emulsification-evaporation technique
  • Journal of Food Engineering, 102(2), 130-135, 2011
11
Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production
  • Carbohydrate Polymers, 85(3), 522-528, 2011
12
Influence of electric fields on the structure of chitosan edible coatings
  • Food Hydrocolloids, 24(4), 330-335, 2010
13
Physical and thermal properties of a chitosan/alginate nanolayered PET film
  • Carbohydrate Polymers, 82(1), 153-159, 2010
14
New edible coatings composed of galactomannans and collagen blends to improve the postharvest quality of fruits: influence on fruits gas transfer rate
  • Journal of Food Engineering, 97(1), 101-109, 2010
15
Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
  • Journal of Food Engineering, 97(1), 87-94, 2010
16
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes
  • Journal of Agricultural and Food Chemistry, 58(3), 1884-1891, 2010
17
Effect of Chitosan-based coatings on the shelf life of Salmon (Salmo salar)
  • Journal of Agricultural and Food Chemistry, 58(21), 11456-11462, 2010
18
The use of electric fields for edible coatings and films development and production: A review
  • Food Engineering Reviews, 2(4), 244-255, 2010
19
Effects of electric fields on protein unfolding and aggregation: Influence on edible films formation
  • Biomacromolecules, 11(11), 2912-2918, 2010
20
Seed extracts of Gleditsia triacanthos: Functional properties evaluation and incorporation into galactomannan films
  • Food Research International, 43(8), 2031-2038, 2010
Listagem Completa de Publicações





2018 © DEB - Departamento de Engenharia Biológica. Todos os Direitos Reservados.