Výsledky vyhledávání - "Ademir J. Petenate"

Avaliação do rendimento do queijo tipo prato obtido por modificações no processo tradicional de fabricação Evaluation of the yield of prato cheese obtained by modifications of the traditional manufacturing process

Autor: Leila M. Spadoti, José Raimundo F. Dornellas, Ademir J. Petenate, Salvador M. Roig

Publikováno v: Food Science and Technology, Vol 23, Iss 3, Pp 492-499 (2003)

O objetivo deste trabalho foi comparar os efeitos das seguintes modificações no processo com o processo tradicional de fabricação de queijo Prato: uso de leite concentrado por ultrafiltração-(LCUF) até um FCV=4:1; pré-fermentação de parte d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::aaa8f2ea334be55f7efac342645beb35
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000300033

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Supercritical Extraction of Essential Oil from Aniseed (Pimpinella anisum L) Using CO2: Solubility, Kinetics, and Composition Data

Autor: and Ademir J. Petenate, Vera M. Rodrigues, Marcia Ortiz Mayo Marques, M. Angela A. Meireles, Paulo de Tarso Vieira e Rosa

Publikováno v: Journal of Agricultural and Food Chemistry. 51:1518-1523

Supercritical fluid extraction (SFE) from aniseed using carbon dioxide was performed at 30 °C and pressures of 80−180 bar. The chemical composition of the SFE extract was determined by GC-MS; the quantitative analysis was done by GC-FID and TLC. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::faea64dc558594291bc975b73b3f97a5
https://doi.org/10.1021/jf0257493

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