Zobrazeno 1 - 10
of 10
pro vyhledávání: '"André Álvares Monge Neto"'
Autor:
Julia Maria de Medeiros Dantas, André Álvares Monge Neto, Thierry Ghislain, Jean-Michel Lavoie
Publikováno v:
Fermentation, Vol 8, Iss 2, p 58 (2022)
The purpose of this paper is to demonstrate the validity of an alternative route to valorize declassified maple syrups affected by flavor defects such as ropy maple syrup (RMS) and buddy maple syrup (BMS) as feedstocks for ethanol production. An acid
Externí odkaz:
https://doaj.org/article/8c671b8a3def49458c1a559c21987f5b
Autor:
André Álvares Monge Neto, Rita de Cássia Bergamasco, Flávio Faria de Moraes, Antônio Medina Neto, Rosane Marina Peralta
Publikováno v:
PLoS ONE, Vol 12, Iss 8, p e0182948 (2017)
This study focused on evaluating a technique for the psyllium husk mucilage (PHM) purification with simultaneous microencapsulation of curcumin. PHM was extracted with water and purified with ethanol. For the mucilage purification and simultaneous mi
Externí odkaz:
https://doaj.org/article/66b665ef933d4ab7b7814421b5df7202
Autor:
Pedro Henrique Barreiros Beck, Natália de Camargo Lima Beluci, Antonio Roberto Giriboni Monteiro, Maria Brígida dos Santos Scholz, André Álvares Monge Neto
Publikováno v:
Journal of food science and technology. 59(8)
The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f12174d8494d380bb08fff26cbf1e57
https://pubmed.ncbi.nlm.nih.gov/35872728
https://pubmed.ncbi.nlm.nih.gov/35872728
Autor:
Heloisa B. R. Assenha, André Álvares Monge Neto, Gisella Maria Zanin, Vanessa P. Scagion, Raquel Stroher, Daniel S. Correa
Publikováno v:
Journal of Inclusion Phenomena and Macrocyclic Chemistry. 89:59-69
Enzymatic hydrolysis improves the functional and nutritional characteristics of soybean meal proteins. However, the presence of hydrophobic peptides can cause an intense bitterness to the hydrolysate, which is deleterious in terms of final product ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b3a591161d5f298971b639b7aa15fc
https://doi.org/10.1007/s10847-017-0731-7
https://doi.org/10.1007/s10847-017-0731-7
Publikováno v:
Análise Crítica das Ciências Biológicas e da Natureza 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f575bc84a049f2a8a4561b1cadaea6dd
https://doi.org/10.22533/at.ed.59019270516
https://doi.org/10.22533/at.ed.59019270516
Autor:
André Álvares Monge Neto, Grasiele Scaramal Madrona, Larissa Fonseca Tomazini, Rosane Marina Peralta, Amanda Gouveia Mizuta, Rúbia Carvalho Gomes Corrêa, Flávio Faria de Moraes
Publikováno v:
Food Hydrocolloids. 112:106333
This work evaluates the use of a hydrocolloid extracted from psyllium husk as an encapsulating agent of an annatto extract. Psyllium mucilage was water extracted, whereas the annatto extract was prepared by mixing annatto seeds with different solvent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8d15ccedccd5f77e6096cd5a16e70e7
https://doi.org/10.1016/j.foodhyd.2020.106333
https://doi.org/10.1016/j.foodhyd.2020.106333
Autor:
Nicolle Ramos dos Santos, Ana Isabel Conejo Costa, André Álvares Monge Neto, Beatriz Paes Silva, Brenda Kishkel, Bruna Polacchine da Silva, Giovana Brepohl Benedicto
Publikováno v:
Anais do V Simpósio de Bioquímica e Biotecnologia.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79daf4189bcaca8b827b9b93fe2f791a
https://doi.org/10.5151/biochem-vsimbbtec-22188
https://doi.org/10.5151/biochem-vsimbbtec-22188
Autor:
Karine Oltramari, André Álvares Monge Neto, Mauro Luciano Baesso, Gutierrez Rodrigues de Morais, Grasiele Scaramal Madrona, Rita de Cássia Bergamasco, Flávio Faria de Moraes
Publikováno v:
Starch - Stärke. 69:1700044
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd01cfe4d4962f5ac0b1768f307c740b
https://doi.org/10.1002/star.201700044
https://doi.org/10.1002/star.201700044
Publikováno v:
BBR - Biochemistry and Biotechnology Reports. 2
Soy and its derivatives are considered, in food industry, functional foods, since their active reduces the risk to diseases and provide health benefits. The soybean meal,a byproduct of oil extraction, is a source of protein and it contains high amoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9198200b50d4ec14d6f0c1c5c5bd564a
https://doi.org/10.5433/2316-5200.2013v2n1p13
https://doi.org/10.5433/2316-5200.2013v2n1p13
Publikováno v:
BBR - Biochemistry and Biotechnology Reports. 1
A liberacao de grupamentos hidrofobicos no decorrer da catalise enzimatica estarelacionada ao amargor produzido nos hidrolisados de fonte proteicas. O carvao ativado, por sua capacidade de adsorcao, pode ser eficiente na remocao de compostos responsa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f0fa481e46d1c2f8021a59735e70332
https://doi.org/10.5433/2316-5200.2012v1n2p19
https://doi.org/10.5433/2316-5200.2012v1n2p19