Ana Paula Badan Ribeiro
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Explore the profile of Ana Paula Badan Ribeiro including associated specialties, affiliations and a list of published articles.
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Recent Articles
1.
Vaughan J, Borges L, do Nascimento M, Ribeiro A, Efraim P
Food Sci Technol Int
. 2024 Nov;
:10820132241300732.
PMID: 39574242
outbreaks associated with chocolate consumption are periodically reported. To address this issue, essential oils (EOs) have been proposed to be effective against foodborne pathogens. In addition, EOs constituents appear to...
2.
Alves V, de Figueiredo Furtado G, Luccas V, Ribeiro A, Macedo J, Alves Macedo G
Food Res Int
. 2024 Aug;
192:114683.
PMID: 39147537
This work evaluated structured lipids (SLs) through chemical and enzymatic interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1:1 wt% were used, with gradual addition of fully...
3.
Stahl M, Ludtke F, Grimaldi R, Gigante M, Ribeiro A
Food Res Int
. 2024 Jan;
176:113821.
PMID: 38163721
The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior,...
4.
Stahl M, Ludtke F, Grimaldi R, Gigante M, Ribeiro A
Food Chem
. 2023 Dec;
439:138149.
PMID: 38064825
Solid lipid nanoparticles can be compatible with several bioactive compounds and confer a differentiated crystalline structure. This study aimed to produce α-tocopherol loaded solid lipid nanoparticles with fully hydrogenated oils...
5.
Ludtke F, Stahl M, Grimaldi R, Bruno Soares Forte M, Gigante M, Ribeiro A
Food Res Int
. 2022 Sep;
160:111746.
PMID: 36076468
Lipid-based nanoparticles are one of the most promising encapsulation technologies in the field of nanotechnology, and solid lipid nanoparticles were the first generation of such structures. The second generation of...
6.
Gomes da Silva M, Ramponi Rodrigues de Godoi K, Pavie Cardoso L, Ribeiro A
Food Res Int
. 2022 Jun;
157:111208.
PMID: 35761530
In this work, we studied the influence of fatty acid chain length and crystallization temperature on the crystallization behavior during the storage of binary blends modified by chemical interesterification. The...
7.
Gomes da Silva M, Ramponi Rodrigues de Godoi K, Gigante M, Pavie Cardoso L, Ribeiro A
Food Res Int
. 2022 Apr;
155:111119.
PMID: 35400405
The main objectives of our work were to produce new nanostructured lipid carriers (NLCs) from interesterified and simple lipid phases and to study the influence of lipid composition on the...
8.
Menta P, Andrade M, de Castro L, Trindade L, Dias M, Miyamoto J, et al.
Food Res Int
. 2022 Jan;
151:110897.
PMID: 34980418
High-fat diets seem to have a negative influence on the development of obesity and the processes associated with low-grade chronic systemic inflammation. In recent years, partial hydrogenated oil, rich in...
9.
Gandra R, Zuin J, Moreira D, Fernandes A, Gambero A, Ribeiro A, et al.
Food Res Int
. 2021 Dec;
150(Pt A):110782.
PMID: 34865797
Structured lipids (SL) containing behenic acid have been produced in order to obtain low-calorie lipids for foods; however, the development of a high nutritional value and a stable nanoemulsion carrier...
10.
Fontenele Domingues M, da Silva T, Chiu M, Ribeiro A, Goncalves L
Food Chem
. 2021 Sep;
369:130943.
PMID: 34469838
This paper addresses sorbitan and sucrose ester in physical transformations of palm mid-fraction (PMF). Both emulsifiers influenced the crystallization properties of PMF, mainly due to emulsifier solubility, which affects its...