Disciplina do PPGCTA
CTA616 - APLICAÇÃO DE NANOESTRUTURAS EM ALIMENTOS E SUAS INTERAÇÕES BIOLÓGICAS
Ementa
Bibliografia
- MARTIN, A. N. Martin: físico-farmácia e ciências farmacêuticas. Porto Alegre, RS: Artmed, 2008.
- MCCLEMENTS, D. J. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Progress in Lipid Research. v. 81, p. 101081, 2021. doi: https://doi.org/10.1016/j.plipres.2020.101081
- MCCLEMENTS, D.J.; ÖZTÜRK, B. Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications. Foods, v. 10, n. 2, p. 365, 2021. doi: https://doi.org/10.3390/foods10020365
- OZKAN, G.; KOSTKA, T.; ESATBEYOGLU, T.; CAPANOGLU, E. Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic Compounds. Molecules, v. 25, n. 23, p. 5545, 2020. doi: https://doi.org/10.3390/molecules25235545
- PERRY, S. L.; MCCLEMENTS, D. J. Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems. Molecules, v. 25, n. 5, p. 1161, 2020. doi: https://doi.org/10.3390/molecules25051161
- SUBRAMANI, T.; GANAPATHYSWAMY, H. An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical. Journal of Food Science and Technology, v. 57, n. 10, p. 3545-3555, 2020. doi: https://doi.org/10.1007/s13197-020-04360-2
- WATKINS, R. (ed.) Nanotechnologies in food. Cambridge: RSC, c2010. - ZARRABI, A.; ABADI, M. A. A.; KHORASANI, S.; MOHAMMADABADI, M.R.; JAMSHIDI, A., TORKAMAN, S.; TAGHAVI, E.; MOZAFARI, M.R.; RASTI, B. Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules. Molecules, v. 25, n. 3, p. 638, 2020. doi: https://doi.org/10.3390/molecules25030638