Zobrazeno 1 - 10
of 172
pro vyhledávání: '"Alexandre José, Cichoski"'
Autor:
Silvino Sasso Robalo, Gregorio Cargnin, Leila Picolli da Silva, Paulo Cezar Bastianello Campagnol, Roger Wagner, Juliano Smanioto Barin, Carla Cristina Bauermann Brasil, Cristiano Ragagnin de Menezes, Alexandre José Cichoski
Publikováno v:
Ciência Rural, Vol 55, Iss 2 (2024)
ABSTRACT: This study explored the use only of ultrasound (US) for extracting proteins from grass carp (Ctenopharyngodon idella) backbones at low temperature and examined its impact on hydrophobicity, solubility, electrophoretic profile, and sulfhydry
Externí odkaz:
https://doaj.org/article/8641a926f370414ba219dfedf7cd4374
Autor:
Priscila Rossato Fracari, Ana Guimarães Massia, Denise Adamoli Laroque, Bibiana Alves dos Santos, Alexandre José Cichoski, Bruno Augusto Mattar Carciofi, Paulo Cezar Bastianello Campagnol
Publikováno v:
Foods, Vol 13, Iss 18, p 2976 (2024)
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogene
Externí odkaz:
https://doaj.org/article/aec11b4c051c4d0b9db53cdd24d5a62b
Autor:
DÉBORA P. DE MORAES, DANIELE F. FERREIRA, ALEXANDRE JOSÉ CICHOSKI, MILENE T. BARCIA, JULIANO S. BARIN
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss 2 (2024)
Abstract The extraction of valuable compounds from dried fruits and vegetables by microwave hydrodiffusion and gravity (MHG) requires previous hydration of the plant material. In this work, ultrasound was used to speed up the hydration of guarana pow
Externí odkaz:
https://doaj.org/article/24218b07352743709bdb2c4dce9d08ba
Autor:
Silvino Sasso Robalo, Leila Picolli Da Silva, Cristiano Regagnin De Menezes, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Ciência Rural, Vol 54, Iss 8 (2024)
ABSTRACT: Millions of tons of fish are filleted each year, and a significant portion of unwanted carcasses is discarded worldwide. An alternative approach to use these materials is through hydrolysis reactions, which allow for the production of compo
Externí odkaz:
https://doaj.org/article/69b6e15d1f9b45368f66fa0031faa3cd
Autor:
Priscila Nehring, José Manuel Lorenzo, Raquel Guidetti Vendruscolo, Valcenir Júnior Mendes Furlan, Ana Carolina Mendes Dias Seibt, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Roger Wagner, Juliano Smaniotto Barin, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100351- (2023)
The chicken meat industry generates by-products containing lipids and proteins, requiring high treatment costs. Staphylococcus xylosus is used in fermented meat products to promote proteolysis and differentiated volatile compounds. Ultrasound (US) is
Externí odkaz:
https://doaj.org/article/316c956c7f0a48ad83b17517f3cda980
Autor:
DÉBORA P. DE MORAES, DANIELE F. FERREIRA, CARLA ANDRESSA A. FARIAS, PRISCILA NEHRING, MILENE T. BARCIA, ALEXANDRE JOSÉ CICHOSKI, JULIANO S. BARIN
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss suppl 1 (2023)
Abstract An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer
Externí odkaz:
https://doaj.org/article/28706a332ebe45e1b8510f244e3035df
Autor:
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Leticia Pereira Correa, Mariana Basso Pinton, Milena Padilha, Rafael Henrique Zanini Payeras, Sarita Correa Rosa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Publikováno v:
Foods, Vol 12, Iss 18, p 3486 (2023)
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and
Externí odkaz:
https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9
Autor:
Priscila Nehring, José Manuel Lorenzo, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Bibiana Alves dos Santos, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 345-350 (2022)
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly u
Externí odkaz:
https://doaj.org/article/1cdcca171be84d3d9488f6e86c47e2fd
Autor:
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos
Publikováno v:
Foods, Vol 12, Iss 13, p 2439 (2023)
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid r
Externí odkaz:
https://doaj.org/article/bd68bca2033f49f9b2f1c4775e15e421
Autor:
Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus
Publikováno v:
Foods, Vol 12, Iss 11, p 2157 (2023)
Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote th
Externí odkaz:
https://doaj.org/article/479839b1b4a446a98cd30f569e486b2b