Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Aline Fernanda Rodrigues Leuven"'
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Akademický článek
Development of an innovative green coating to reduce egg losses
Autor: Paula Gabriela da Silva Pires, Caroline Bavaresco, Patricia Daniela da Silva Pires, Katia Maria Cardinal, Aline Fernanda Rodrigues Leuven, Ines Andretta
Publikováno v: Cleaner Engineering and Technology, Vol 2, Iss , Pp 100065- (2021)
Coatings based on plant by-products can contribute to the enhancement of raw material by preparing value-added products. In addition, the extension of shelf-life of eggs contributes to the reduction of food losses and decreases the use of refrigerati
Externí odkaz: https://doaj.org/article/6e1dccdaa81549cd9fe6abaa0e8274f3
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2
Akademický článek
Plasticizer types and whey protein coatings on internal quality and shelf life of eggs stored for 42 days
Autor: Paula Gabriela da Silva Pires, Carolina Haubert Franceschi, Caroline Bavaresco, Aline Fernanda Rodrigues Leuven, Ines Andretta
Publikováno v: Scientia Agricola, Vol 78, Iss suppl 1 (2021)
ABSTRACT: Effects of plasticizer types and whey protein concentrate (WPC) as coatings were evaluated on internal quality and shelf life of eggs stored for 42 days. Eggs were coated with WPC at 8 % solution combined with the plasticizers glycerol (GLY
Externí odkaz: https://doaj.org/article/52f1ffc086c449deb82beb7a9e4e589f
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3
Akademický článek
A quimiofobia implícita na percepção de estudantes de ensino médio acerca da ciência e da tecnologia dos alimentos
Autor: Aline Fernanda Rodrigues Leuven, Marcelo Leandro Eichler
Publikováno v: Revista Brasileira de Ensino de Ciência e Tecnologia, Vol 13, Iss 1 (2020)
Esta pesquisa trata de um estudo descritivo, de caráter exploratório, que busca conhecer a percepção de alunos de ensino médio acerca da ciência e da tecnologia envolvida na temática dos alimentos. Através de um questionário de escala de con
Externí odkaz: https://doaj.org/article/fbb39f2548d340b1851f396f8d713b3e
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5
Implicit chemophobia about food science and technology in the perception of high school students
Autor: Aline Fernanda Rodrigues Leuven, Marcelo Leandro Eichler
Publikováno v: Revista Brasileira de Ensino de Ciência e Tecnologia, Vol 13, Iss 1 (2020)
This is a descriptive, exploratory study that aims to evince the students' perceptions about science and food technology. Through a questionnaire with 44 closed questions, we discuss current issues related to production, storage and consumption of fo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::ce8476fe196cd2feed25c9f1e11766d4
https://periodicos.utfpr.edu.br/rbect/article/view/8383
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6
DEBATES EM EDUCAÇÃO EM CIÊNCIAS: desafios e possibilidades – Vol. 1
Autor: Ronaldo Eismann de Castro, Lia Heberlê de Almeida Pastorio, Roberta Santos da Silva Coussirat, Marta da Silva Pereira, Izelda Todero, Viviane de Almeida Lima, Aline Guterres Ferreira, Sandra Mara Mezalira, Greice de Souza, Sabrina Silveira da Rosa, Félix Alexandre Antunes Soares, Rodrigo Couto Corrêa da Silva, Vanessa Fernanda da Silveira Camara, Mara Mezalira, Luciano Andreatta Carvalho da Costa, Caroline Martello, Renan de Almeida Barbosa, Andressa Luana Moreira Rodrigues, Ana Paula Santos de Lima, Eduardo Pastorio, Daniela Alves da Silva, Fernanda Undurraga Schwalm, Milene Ferreira Miletto, Guilherme Franco Miranda, Cristine Roman Cardoso de Araujo Silva, Leandro dos Santos Silveira, José Vicente Lima Robaina, Jeferson Rosa Soares, Mariane de Souza Ferreira, Marcondes Moreira de Araujo, Andréia Borne Barreto, Ana Paula Santellano de Oliveira, Mariana Paranhos, Aline Fernanda Rodrigues Leuven, Eliaquim Barbosa Pereira, Edson Roberto Oaigen, Cristina Schuch de Oliveira, C. Silva, Tania Denise Miskinis Salgado, Inacira Bomfim, Regina Beatriz Leal Morgavi, Rafaela Bressan Tadiello, Tatiana Zarichta Nichele Eichler, Júlio Carlos de Souza van der Linden
O GPEEC NATUREZA é um grupo de pesquisa que iniciou seu trabalho em março de 2018, com a realização de seu primeiro grupo. Atualmente o grupo de pesquisa está composto por vários pesquisadores, professores da Universidade e do PPGQVS, mestrando
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b52b023417853dfee75acd75181e5fc
https://doi.org/10.37008/978-65-87204-90-1.03.12.20
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7
Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage
Autor: Paula Gabriela da Silva Pires, Ines Andretta, G. S. Machado, Patricia Daniela da Silva Pires, Priscila de Oliveira Moraes, Liris Kindlein, Aline Fernanda Rodrigues Leuven, Carolina Haubert Franceschi
Publikováno v: Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Poultry Science
Poultry Science, Vol 99, Iss 1, Pp 604-611 (2020)
The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5653ce490b3a8118d224805d0a03e516
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8
Plasticizer types affect quality and shelf life of eggs coated with rice protein
Autor: Ines Andretta, Aline Kummer de Souza, Aline Fernanda Rodrigues Leuven, Bruna Cristina Kuhn Gomes, Paula Gabriela da Silva Pires, B. S. Prato, Caroline Bavaresco, Liris Kindlein
Publikováno v: J Food Sci Technol
The aim of study was evaluate the effect of using rice protein coating with different plasticizers types on the quality of eggs storaged at 20 °C for 6 weeks. Three hundred eggs were coated with rice protein at 8% solution combined with glycerol, pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::046ca32a63b7eea7660a8edf05f13eba
https://pubmed.ncbi.nlm.nih.gov/32123418
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9
Development of an innovative green coating to reduce egg losses
Autor: Ines Andretta, Aline Fernanda Rodrigues Leuven, Caroline Bavaresco, Paula Gabriela da Silva Pires, Kátia Maria Cardinal, Patricia Daniela da Silva Pires
Publikováno v: Cleaner Engineering and Technology, Vol 2, Iss, Pp 100065-(2021)
Coatings based on plant by-products can contribute to the enhancement of raw material by preparing value-added products. In addition, the extension of shelf-life of eggs contributes to the reduction of food losses and decreases the use of refrigerati
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dc821f96859f5a4272162ef6757c5cf
https://doi.org/10.1016/j.clet.2021.100065
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10
Effects of rice protein coatings combined or not with propolis on shelf life of eggs
Autor: Ines Andretta, Patricia Daniela da Silva Pires, Liris Kindlein, Kátia Maria Cardinal, Aline Fernanda Rodrigues Leuven, Paula Gabriela da Silva Pires
Publikováno v: Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Although eggs are an excellent protein source, they are a perishable product. Many methods exist to extend shelf life of food and one of them is the use of protein coatings that may be combined with antimicrobial substances, as propolis. The effectiv
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3d21098b2b2f351ccd561f87c4d2370
https://pubmed.ncbi.nlm.nih.gov/31041444
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