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Germán Ayala Valencia

Has grant

Professor Adjunto (assistant professor)

Universidade Federal de Santa Catarina

Brazil

Research Interests

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Professors in Food Science

Recent Grants

Grant: Close

Stabilization of phenolic compounds from propolis with starch-based nanoparticles and nanoclays: Physicochemical characterization, application in foods and study of in vitro digestibility

Open Date: 2021-12-01

Close Date: 2023-11-01

Grant: Close

Development of active/smart packaging to extend shelf life and quality inspection of native oysters (Crassostrea sp), mussels (Perna perna) and scallops (Nodipecten nodosus) ready for consumption

Open Date: 2021-06-01

Close Date: 2023-05-01

Grant: Close

Intelligent films containing anthocyanins and agri-food wastes stabilized with nanoparticles

Open Date: 2019-03-01

Close Date: 2022-02-01

Articles (20)

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Collaborators (6)

Alcilene Rodrigues Monteiro Fritz

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Jéssica de Matos Fonseca

Professora Adjunta

Universidade Federal de Santa Catarina

BRAZIL

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João Laurindo

professor

Universidade Federal de Santa Catarina

BRAZIL

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Bruno Augusto Mattar Carciofi

Assistant Professor

University of California, Davis

UNITED STATES

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Jose A. Mendiola

SPAIN

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Silvani Verruck

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Germán Ayala Valencia

Research Interests

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Recent Grants

Articles (20)

Key factors affecting cold plasma composition: influence on plasma-activated water and food safety applications

Incorporation of Kombucha Bacterial Cellulose to Produce Tomato Leathers via Cast‐Tape Drying

Edible clay minerals and related layered materials for food bioactive delivery: structure–function relationships, interaction mechanisms and applications

Physicochemical Properties, Microstructure, and Sensory Analysis of Compression‐Molded Snacks Based on Modified Starch Produced by Heat‐Moisture Treatment

Recovery of betalains from dragon fruit (Hylocereus polyrhizus) peels: Physicochemical properties, thermal stability, and food application

Bionanocomposite Films Based on Guar‐Gum Incorporated With Laponite: Modified Atmosphere Packaging Application to Preserve Ready‐To‐Eat Broccoli

Development of biohybrid materials based on a synthetic nanoclay and chlorophylls from agri-food waste

Carrageenan Hydrogels Incorporated With a Natural Additive: Physicochemical Properties and Sensory Evaluation

Edible Coating Chitosan‐Acerola to Replace the Sulfites as Preservatives of Fresh Shrimps (Litopenaeus vannamei)

Active Films Based on Gelatin and Modified Curcumin: Physicochemical Properties and Food Packaging Application

Bilayer Paper-Gelatin Films With Modified Curcumin for Sustainable Packaging Applications

Macromolecules and Bioactive Compounds From <i>Adenanthera pavonina</i> L.: Potential Applications in Food Packaging

Progress in Biopolymer Coatings for Achieving Sustainable Paper and Paperboard Packaging for Food Applications: A Brief Review

Starch‐Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives

Extraction, Physicochemical Properties, and Potential Applications of Starches Isolated From Cooking Plantains

Biodegradable Colorimetric Indicative Films Based on Kurugua (Sicana odorifera) Peel Powder

Development of a natural ingredient based on phenolic compounds from propolis extract and bentonite and its application in carrageenan hydrogels

Pickering Emulsions Stabilized Using Bacterial Cellulose From Kombucha

Rheological and Structural Properties of k‐Carrageenan/Xanthan Gum Gummies Architected With a New Natural Additive

Biorefining Brazilian Green Propolis: An Eco-Friendly Approach Based on a Sequential High-Pressure Extraction for Recovering High-Added-Value Compounds

Collaborators (6)

Alcilene Rodrigues Monteiro Fritz

Jéssica de Matos Fonseca

João Laurindo

Bruno Augusto Mattar Carciofi

Jose A. Mendiola

Silvani Verruck

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