Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Andressa Gilioli"'
Autor:
Estácio Jussie Odisi, André Oliveira de Souza Lima, Vivian Colonetti, Rômulo Couto Alves, Andressa Gilioli, Mara Gabriela Novy Quadri
Publikováno v:
International Journal of Advanced Engineering Research and Science. 9:200-214
Purpose: Enzymatic saccharification of sugarcane bagasse with cellulases was investigated after hydrogen peroxide pretreatment. Methods: Two pretreatments, alkaline hydrogen peroxide and hydrogen peroxide supplemented with ash were compared in their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9b9d4160099c0915a1aa8d548c5f52f
https://doi.org/10.22161/ijaers.911.26
https://doi.org/10.22161/ijaers.911.26
Autor:
Janaina SCHUH, Paola BATISTELI, Anariê GARGETTI, Anaeli ZAPPAROLI, Thalia Indara BALSAN, Andressa GILIOLI, Vanessa Cortina ZANETTI, Fabiana Bortolini FORALOSSO, Álvaro VARGAS JUNIOR, Nei FRONZA, Silvani VERRUCK, Sheila Mello da SILVEIRA
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e31322, Published: 24 JUN 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study aims to evaluate the in vitro antimicrobial activity of basil, marjoram, nutmeg, and oregano essential oils to use the essential oil with better results for Quark-type cheese preservation. To verify the shelf life of Quark-type cheese with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c6e5e022cd729d1a45e89d3a903ebe4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101209&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101209&lng=en&tlng=en
Autor:
Cindiamara Cazagranda, Rafael Amancio, Mirian Cristina Feiten, Andressa Gilioli, Samantha Lemke Gonzalez, Cristiane Fagundes
Publikováno v:
Cadernos de Ciência & Tecnologia. 39:27148
O objetivo deste trabalho foi desenvolver biscoitos tipo cookie com adição de farinha de ora-pro-nobis (Pereskia aculeata Miller) (FOPN), seguindo-se três formulações: cookie controle com 0% de FOPN (F1), com 2% de FOPN (F2), e com 5% de FOPN (F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9675e584b9bd3b0d09834a07a6294a3d
https://doi.org/10.35977/0104-1096.cct2022.v39.27148
https://doi.org/10.35977/0104-1096.cct2022.v39.27148
Publikováno v:
Brazilian Journal of Food Research. 11:156
Os alimentos naturais ou industrializados podem causar reações desagradáveis em consumidores habituais desses produtos e o consumo excessivo pode gerar danos ainda maiores a curto e a longo prazos. A cafeína pertence à classe chamada xantina e s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cf2e56b2bf94ccb516f84cd9df213bb
https://doi.org/10.3895/rebrapa.v11n2.14671
https://doi.org/10.3895/rebrapa.v11n2.14671