Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Aline Czaikoski"'
Autor:
Gabriela Feltre, Franciele Maria Pelissari, Tanara Sartori, Rosiane Lopes da Cunha, Florencia Cecilia Menegalli, Aline Czaikoski, Heloisa Tibolla
Publikováno v:
International Journal of Food Science & Technology. 56:3682-3690
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5d66b3ee2695845c539cf4daf05068c
https://doi.org/10.1111/ijfs.14920
https://doi.org/10.1111/ijfs.14920
Autor:
Florencia Cecilia Menegalli, F.M. Pelissari, Aline Czaikoski, Heloisa Tibolla, Rosiane Lopes da Cunha
Publikováno v:
International Journal of Biological Macromolecules. 161:132-146
Cellulose nanofibers (CNFs) were isolated from unripe banana peel by acid hydrolysis, with different acid concentrations (0.1%, 1.0% and 10% v/v), followed by mechanical treatment with high-pressure homogenizer. Banana starch-based films added with C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4b4045b0c8918b09d090a0015322c5a
https://doi.org/10.1016/j.ijbiomac.2020.05.194
https://doi.org/10.1016/j.ijbiomac.2020.05.194
Publikováno v:
Brazilian Journal of Development. 6:58580-58588
A guavirova e um fruto comestivel e saboroso, apresentando potencial para utilizacao in natura e na industria de alimentos. Os frutos possuem baixo valor calorico, sao fonte de Vitamina C e possuem quantidades interessantes de beta caroteno, flavonoi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f91b0629f840c253a75ef60c48282c4
https://doi.org/10.34117/bjdv6n8-315
https://doi.org/10.34117/bjdv6n8-315
Autor:
Paula Virginia de Almeida, Pontes, Aline, Czaikoski, Naara Aparecida, Almeida, Sara, Fraga, Liliana de Oliveira, Rocha, Rosiane Lopes, Cunha, Guilherme José, Maximo, Eduardo Augusto Caldas, Batista
Publikováno v:
Food Research International. 161:111753
This study evaluated the phenolic compound extraction from olive pomace with deep eutectic solvents (DES) prepared with choline chloride ([Ch]Cl) and four (poly-)carboxylic acids. Temperature, water addition in the solvent, and solid-liquid ratio wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b37cb118a01822099fd5eca8eefd6cc9
https://doi.org/10.1016/j.foodres.2022.111753
https://doi.org/10.1016/j.foodres.2022.111753
Autor:
Aline Czaikoski, Valéria Oliari Moreto, Morgana Keiber, Isabela Neves Micheletti, Karina Czaikoski
Publikováno v:
Investigação Científica no Campo da Engenharia e da Tecnologia de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7a92a1f2846b6013741710d37ea7e8f
https://doi.org/10.22533/at.ed.8932117052
https://doi.org/10.22533/at.ed.8932117052
Autor:
Karina Czaikoski, Aline Czaikoski, Grazielly Gniech Silveira, Ariádine Reder Custodio de Souza
Publikováno v:
Nutrição, Análise e Controle de Qualidade de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd99258b2c87469e88a03e4a732ca443
https://doi.org/10.22533/at.ed.9242027106
https://doi.org/10.22533/at.ed.9242027106
Publikováno v:
Food Research International. 151:110885
Electrostatic complexes produced by interactions between polysaccharides have promising applications in the medical, pharmaceutical and food fields. In this light, for the development of such particles, microfluidics emerges as a promising technique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe9767312e204d79ecae4f3aa28bf23b
https://doi.org/10.1016/j.foodres.2021.110885
https://doi.org/10.1016/j.foodres.2021.110885
Publikováno v:
Avanços e Desafios da Nutrição 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ba4f975f641d0e4a9fcaaa633a3b9c8
https://doi.org/10.22533/at.ed.40819240516
https://doi.org/10.22533/at.ed.40819240516
Publikováno v:
Food Research International. 137:109642
Synthesis of nanocomplexes is a simple and low-cost technique for the production of encapsulation systems aiming industrial applications, based on the interaction of at least two oppositely charged molecules. Gellan gum (anionic) is a water-soluble b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35ace414c670519e2e67fd0c482b87fd
https://doi.org/10.1016/j.foodres.2020.109642
https://doi.org/10.1016/j.foodres.2020.109642