Federico Casanova

Search results

• 2023

  Impact of emerging technologies on colloidal properties of insect proteins

  Queiroz, L. S., Silva, N. F. N., de Carvalho, A. F. & Casanova, F., 2023, In: Current Opinion in Food Science. 49, 6 p., 100958.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Protein 100%
  • Proteins 75%
  • Technology 75%
  • Insect 75%
  • Extraction 50%
  21 Downloads (Pure)

• Sonication as a Promising Technology for the Extraction of Triacylglycerols from Fruit Seeds—A Review

  Jadhav, H. B., Raina, I., Gogate, P. R., Annapure, U. S. & Casanova, F., 2023, (Accepted/In press) In: Food and Bioprocess Technology. 27 p.

  Research output: Contribution to journal › Review › peer-review

  • Fruit 100%
  • Oil 75%
  • Seed 50%
  • Oilseed 25%
  • Antioxidant 12%

• Sonoprocessing: mechanisms and recent applications of power ultrasound in food

  Taha, A., Mehany, T., Pandiselvam, R., Siddiqui, S. A., Mir, N. A., Malik, M. A., Sujayasree, O. J., Alamuru, K. C., Khanashyam, A. C., Casanova, F., Xu, X., Pan, S. & Hu, H., 2023, (Accepted/In press) In: Critical Reviews in Food Science and Nutrition. 39 p.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Food Product 100%
  • Thawing 20%
  • Food Safety 20%
  • Marinating 20%
  • Food Waste 20%
  18 Downloads (Pure)
• 2022

  Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

  Oliveira, I. C., de Paula Ferreira, I. E., Casanova, F., Cavallieri, A. L. F., Lima Nascimento, L. G., de Carvalho, A. F. & Silva, N. F. N., 2022, In: Foods. 11, 10, 15 p., 1383.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Milk 100%
  • Gelling 75%
  • Proteins 62%
  • Pea Protein 37%
  • Materials 25%
  22 Downloads (Pure)

• Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions

  Yesiltas, B., Robert, C., Petersen, H. O., Jessen, F., Ajalloueian, F., Mohammadifar, M. A., Jacobsen, C., Sloth, J. J., Jakobsen, G. & Casanova, F., 2022, In: Marine Drugs. 20, 12, 17 p., 739.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Gelatin 100%
  • Fish 30%
  • Oil 20%
  • Differential Scanning Calorimetry 20%
  • Cosmetic 10%
  9 Downloads (Pure)

• Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

  Kumar, S., Queiroz, L. S., Marie, R., Nascimento, L. G. L., Mohammadifar, M. A., de Carvalho, A. F., Brouzes, C. M. C., Fallquist, H., Fraihi, W. & Casanova, F., 2022, In: Food Chemistry. 386, 9 p., 132826.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Protein 100%
  • Maggot 71%
  • Hydrophobicity 14%
  • Larva 14%
  • Insect 14%
  80 Downloads (Pure)

• Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

  Gultekin Subasi, B., Yildirim-Elikoğlu, S., Altay, İ., Jafarpour, A., Casanova, F., Mohammadifar, M. A. & Capanoglu, E., 15 Mar 2022, In: Food Chemistry. 372, 9 p., 131275.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Oil 100%
  • Cake 100%
  • Amino Acids 100%

• Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

  Odelli, D., Sarigiannidou, K., Soliani, A., Marie, R., Mohammadifar, M. A., Jessen, F., Spigno, G., Vall-llosera, M., Fernandes de Carvalho, A., Verni, M. & Casanova, F., 2022, In: Foods. 11, 5, 15 p., 659.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Protein 100%
  • Proteins 50%
  • Pea Protein 50%
  • Gelatin 37%
  • Protein Isolates 37%
  46 Downloads (Pure)

• Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength

  Sarigiannidou, K., Odelli, D., Jessen, F., Mohammadifar, M. A., Ajalloueian, F., Vall-llosera, M., de Carvalho, A. F. & Casanova, F., 2022, In: Colloids and Interfaces. 6, 4, 17 p., 76.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Protein Hydrolysate 100%
  • Pea 100%
  • Ionic Strength 75%
  • Turbidity 50%
  • Hydrolysis 50%
  5 Downloads (Pure)

• Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins

  Taha, A., Casanova, F., Šimonis, P., Stankevič, V., Gomaa, M. A. E. & Stirkė, A., 2022, In: Foods. 11, 11, 20 p., 1556.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Proteins 100%
  • Pulsed Electric Field 100%
  • Foods 33%
  • Emulsifying 22%
  • Plant Protein 22%
  81 Downloads (Pure)

• Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties

  Taha, A., Casanova, F., Šimonis, P., Jonikaitė-Švėgždienė, J., Jurkūnas, M., Gomaa, M. A. E. & Stirkė, A., 2022, In: Innovative Food Science and Emerging Technologies. 82, 11 p., 103190.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Starch 100%
  • Food Product 62%
  • Maillard Reaction 37%
  • Nutritive Value 12%
  • Potato 12%

• Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment

  Alves, A. C., Martha, L., Casanova, F. & Tavares, G. M., 2022, In: Food Science and Technology International. 28, 6, p. 545-553 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Foaming 100%
  • Whey 60%
  • Soy Protein 60%
  • Vegetable Protein 20%
  • Formulated Food 20%

• The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

  Verni, M. & Casanova, F., 2022, In: Foods. 11, 24, 3 p., 4092.

  Research output: Contribution to journal › Editorial

  Open Access

  File
  4 Downloads (Pure)
• 2021

  Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate

  Subaşı, B. G., Jahromi, M., Casanova, F., Capanoglu, E., Ajalloueian, F. & Mohammadifar, M. A., 2021, In: Innovative Food Science and Emerging Technologies. 67, 102593.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Protein 100%
  • Sunflower 87%
  • Electric Field 62%
  • Sample 37%
  • Sodium 25%
  86 Downloads (Pure)

• Interactions between caseins and food-derived bioactive molecules:A Review

  Casanova, F., Gustavo Lima Nascimento, L., F. N. Silva, N., de Carvalho, A. F. & Gaucheron, F., 2021, In: Food Chemistry. 359, 129820.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Casein 100%
  • Food Product 25%
  • Nutritive Value 12%
  • Functional Food 12%
  • Vitamin 12%
  53 Downloads (Pure)

• Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate

  Queiroz, L. S., Casanova, F., Feyissa, A. H., Jessen, F., Ajalloueian, F., Perrone, I. T., de Carvalho, A. F., Mohammadifar, M. A., Jacobsen, C. & Yesiltas, B., 2021, In: Foods. 10, 12, 20 p., 2977.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Ohmic Heating 100%
  • Oil 66%
  • Tocopherol 33%
  • Fourier Transform Infrared Spectroscopy 33%
  • Differential Scanning Calorimetry 33%
  36 Downloads (Pure)

• Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

  Vall-llosera, M., Jessen, F., Henriet, P., Marie, R., Jahromi, M., Sloth, J. J., Mohammadifar, M. A., Olander Petersen, H., Jørgensen, B. M. & Casanova, F., 2021, In: Food Biophysics. 16, p. 139–151

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Protein 100%
  • Pea 66%
  • Gelatin 55%
  • Fish 55%
  • Oil 55%

• Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae

  Queiroz, L. S., Regnard, M., Jessen, F., Mohammadifar, M. A., Sloth, J. J., Petersen, H. O., Ajalloueian, F., Brouzes, C. M. C., Fraihi, W., Fallquist, H., de Carvalho, A. F. & Casanova, F., 1 Sep 2021, In: International Journal of Biological Macromolecules. 186, p. 714-723

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Protein 100%
  • Proteins 80%
  • Hermetia illucens 80%
  • Maggot 50%
  • Extract 50%
  135 Downloads (Pure)
• 2020

  Casein-based hydrogels: A mini-review

  Nascimento, L. G. L., Casanova, F., Nogueira Silva, N. F., de Carvalho Teixeira, A. V. N. & de Carvalho, A. F., 2020, In: Food Chemistry. 314, 126063.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Hydrogel 100%
  • Casein 71%
  • Emulsion 14%
  • Gel 14%
  • Colloid Type 14%
  269 Downloads (Pure)

• Cross-linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba ) phenolic compounds by spray drying

  Nogueira, M. H., Tavares, G. M., Casanova, F., Silva, C. RJ., Rocha, J. CG., Stringheta, P. C., Stephani, R., Perrone, Í. T. & de Carvalho, A. F., 2020, In: International Journal of Dairy Technology. 73, 4, p. 765-770

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Phenolic Compound 100%
  • Casein 100%
  • Spray Drying 50%
  • Water Activity 25%
  • Fruit 25%

• Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin

  Henriet, P., Jessen, F., Vall-Llosera, M., Marie, R., Jahromi, M., Mohammadifar, M. A., Stampe-Villadsen, H. L., Olander Petersen, H., Sloth, J. J., Loft Eybye, K., Jakobsen, G. & Casanova, F., 2020, In: Foods. 9, 11, 16 p., 1718.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Gelatin 100%
  • Oil 60%
  • Hydrolysis 20%
  • Sodium 20%
  78 Downloads (Pure)

• Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin

  Casanova, F., Mohammadifar, M. A., Jahromi, M., Olander Petersen, H., Eybye, K. L., Kobbelgaard, S., Jakobsen, G. & Jessen, F., 2020, In: International Journal of Biological Macromolecules. 156, p. 918-927

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Gelatin 100%
  • Minerals 40%
  • Differential Scanning Calorimetry 20%
  • Absorption Spectra 10%
  • Foaming 10%
  131 Downloads (Pure)

• Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics

  Subaşı, B. G., Casanova, F., Capanoglu, E., Ajalloueian, F., Sloth, J. J. & Mohammadifar, M. A., 2020, In: Food Bioscience. 38, 100749.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Cake 100%
  • Phenolic Compound 50%
  • Proximates 50%
  • Denaturation 50%
  • Fourier Transform Infrared Spectroscopy 50%
  84 Downloads (Pure)

• Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

  Lima Nascimento, L. G., Casanova, F., Nogueira Silva, N. F., Novaes de Carvalho Teixeira, Á. V., Peres de Sá Peixoto Júnior, P., Teixeira Ribeiro Vidigal, M. C., Stringheta, P. C. & Fernandes de Carvalho, A., 2020, In: Food Hydrocolloids. 106, 105872.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Casein 100%
  • Anthocyanins 14%
  • Acidification 14%
  • Fruit 14%
  • Reduction 14%
  114 Downloads (Pure)
• 2019

  Casein micelles as encapsulating material and delivery system for jaboticaba extract

  Martins, E., Nascimento, L. G. L., Casanova, F., Silva, N. F. N. & Carvalho, A. F., 2019. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  Open Access

  File
  138 Downloads (Pure)

• Comparação físico-química entre caseínas micelares liofilizada e seca por atomização

  Lima Nascimento, L. G., Devaud dos Santos, A., Francisquini, J., Gama Netto, G., Bruni de Souza, L., Goncalves Teixeira, C., Casanova, F. & Fernandes de Carvalho, A., 2019. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  Open Access

  File
  78 Downloads (Pure)

• Cross-linked casein micelles hydrogel as carrier for jabuticaba (Myrciaria cauliflora)

  Lima Nascimento, L. G., Casanova, F., Nogueira Silva, N. F., de Carvalho Teixeira, Á. V. N., Teixeira Ribeiro Vidigal, M. C., Stringheta, P. C. & Fernandes de Carvalho, A., 2019

  Research output: Non-textual form › Sound/Visual production (digital) › Research

  Open Access

  File
  80 Downloads (Pure)

• Effect of removing phenolic compounds on interfacial behavior of protein isolated from de-oiled sunflower cake

  Gültekin Subaşı, B., Casanova, F., Çapanoğlu Güven, E. & Mohammadifar, M. A., 2019. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  Open Access

  File
  128 Downloads (Pure)

• Foam based on fish skin collagen by-product: a colloidal approach

  Casanova, F., Mohammadifar, M. A., Kobbelgaard, S., Jakobsen, G. & Jessen, F., 2019. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  Open Access

  File
  131 Downloads (Pure)

• Foaming and interfacial properties of gelatin from fish skin

  Casanova, F., Mohammadifar, M. A. & Jessen, F., 2019. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  Open Access

  File
  103 Downloads (Pure)

• Micelas de caseína: dos monômeros à estrutura supramolecular

  Silva, N. N., Casanova, F., Pinto, M. D. S., Carvalho, A. F. D. & Gaucheron, F., 2019, In: Brazilian Journal of Food Technology. 22, 15 p., e2018185.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File
  136 Downloads (Pure)