Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Aline Soares Cascaes Teles"'
Autor:
Aline Soares Cascaes Teles, Davy William Hidalgo Chávez, Flávia dos Santos Gomes, Lourdes Maria Corrêa Cabral, Renata Valeriano Tonon
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and
Externí odkaz:
https://doaj.org/article/c06add2661624eb1ad765dd380f12efc
Autor:
Davy William Hidalgo Chávez, José Luis Ramírez Ascheri, Carlos Wanderlei Piler Carvalho, Cristiany Oliveira Bernardo, Rosires Deliza, Daniela De Grandi Castro Freitas‐Sá, Aline Soares Cascaes Teles, Valéria Aparecida Viera Queiroz
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Erika Fraga de Souza, Renata V. Tonon, Davy William Hidalgo Chávez, Raul Oliveira, Aline Soares Cascaes Teles, Selma da Costa Terzi, Leda Maria Fortes Gottschalk, Elba P. S. Bon
Publikováno v:
Food Research International. 120:441-448
A cocktail of biomass hydrolytic enzymes was produced by solid-state fermentation (SSF) by the mutant strain Aspergillus niger 3T5B8, using as substrate a mixture of grape pomace and wheat bran, and compared to the production when wheat bran was used
Autor:
Davy William Hidalgo Chávez, Aline Soares Cascaes Teles, José Luis Ramírez Ascheri, Carlos Wanderlei Piler de Carvalho, Cristiany Oliveira Bernardo, Amanda Mattos Dias Martins
Publikováno v:
Revista chilena de nutrición, Volume: 45, Issue: 2, Pages: 169-177, Published: 2018
There is a growing demand for health foods, indicated by the number of searches including the terms “celiac disease” and “gluten free products”. Most information is designed not only for celiac and gluten intolerant patients, but by others in
Autor:
Aline Soares Cascaes Teles, Davy William Hidalgo Chávez, Renata V. Tonon, Leda Maria Fortes Gottschalk, Manuela Cristina Pessanha de Araújo Santiago
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 35:102067
The effect of different concentrations of tannic acid (TA) and wheat bran (WB) for the synthesis of tannase and other hydrolytic enzymes produced by solid-state fermentation (SSF) and its potential in the extraction of phenolic compounds (phenolic ac
Autor:
Gislaine N.S. Costa, Ignacio Cabezudo, Caroline Mellinger-Silva, Aline Soares Cascaes Teles, Suely Pereira Freitas, Nina K. da Silva-James, Renata V. Tonon, Lourdes M.C. Cabral, Ana Paula Gil Cruz, Carolina Beres
Publikováno v:
Waste Management. 68:581-594
Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-
Autor:
Davy William Hidalgo Chávez, Renata V. Tonon, Flávia dos Santos Gomes, Aline Soares Cascaes Teles, Lourdes Maria Corrêa Cabral
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page
Autor:
TELES, A. S. C.
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Made available in DSpace on 2020-02-04T18:18:46Z (GMT). No. of bitstreams: 1 TeseAlineFinal1.pdf: 2209320 bytes, checksum: 2ae84dbdebec80c124d052bfa96baa99 (MD5) Previous issue date: 2019 Tese (Doutorado em Ciência de Alimentos) - Universidade Feder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::ce6931f3677eb20f04fe7e710627a609
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1119374
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1119374