Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Andressa Rafaella da Silva Bruni"'
Autor:
Ana Sophia Tovar Fernandez, Andressa Rafaella da Silva Bruni, Vitória Maria Almeida Teodoro de Oliveira, Paulo Henrique Março, Patrícia Valderrama
Publikováno v:
Química Nova, Vol 43, Iss 10, Pp 1500-1504 (2021)
Externí odkaz:
https://doaj.org/article/3c0ddde4760748b99789a70aa44483d7
Autor:
Andressa Rafaella, da Silva Bruni, Jéssica, de Souza Alves Friedrichsen, Guilherme Augusto Moraes, de Jesus, Eloize, da Silva Alves, Joice Camila Martins, da Costa, Paulo Ricardo, Souza, Oscar, de Oliveira Santos Junior, Elton Guntendorfer, Bonafe
Publikováno v:
International Journal of Biological Macromolecules. 224:1322-1336
In the face of the environmental problems caused by using food packaging composed of non-renewable sources, the aim of this study was producing a new antimicrobial film, biodegradable and with UV barrier based on commercial κ-carrageenan/starch poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34ca1d39da67c1ecf8b1eead6beb42fd
https://doi.org/10.1016/j.ijbiomac.2022.10.219
https://doi.org/10.1016/j.ijbiomac.2022.10.219
Autor:
Larissa Naida Rosa, Thays Raphaela Gonçalves, Sandra Terezinha Marques Gomes, Makoto Matsushita, Andressa Rafaella da Silva Bruni, Ana Sophia Tovar Fernandez, Paulo Henrique Março, Patrícia Valderrama
Publikováno v:
Food Analytical Methods. 15:2126-2131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7137d9363cb061f218c6f5f747ac2269
https://doi.org/10.1007/s12161-022-02264-9
https://doi.org/10.1007/s12161-022-02264-9
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:
Zeinab El Hajj Hussein, Jiuliane Martins da Silva, Oscar Oliveira Santos, Andressa Rafaella da Silva Bruni, Cintia Stefhany Ripke Ferreira, Matheus Campos Castro, Eloize Silva Alves, Marina Lima Crepaldi Chaves
Publikováno v:
Research, Society and Development; Vol. 10 No. 12; e449101220646
Research, Society and Development; Vol. 10 Núm. 12; e449101220646
Research, Society and Development; v. 10 n. 12; e449101220646
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 12; e449101220646
Research, Society and Development; v. 10 n. 12; e449101220646
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consume
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfa1ca4485be720d24bf68083083a066
https://rsdjournal.org/index.php/rsd/article/view/20646
https://rsdjournal.org/index.php/rsd/article/view/20646
Autor:
Otávio Akira Sakai, Patrícia Valderrama, Ana Sophia Tovar Fernandez, Vitória Maria Almeida Teodoro de Oliveira, Paulo Henrique Março, Andressa Rafaella da Silva Bruni
Publikováno v:
Food chemistry. 365
Organic food consumption has increased significantly over time. This contributes to the increased demand and price of this kind of food. Among the organic products, cinnamon stands out for its characteristic flavor and bioactive compounds. Thus, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1847d41bfbd1c280c5cb544c2eb0f551
https://pubmed.ncbi.nlm.nih.gov/34247048
https://pubmed.ncbi.nlm.nih.gov/34247048
Autor:
Patrícia Valderrama, Paulo Henrique Março, Vitória Maria Almeida Teodoro de Oliveira, Ana Sophia Tovar Fernandez, Andressa Rafaella da Silva Bruni
Publikováno v:
Química Nova v.43 n.10 2020
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 43, Iss 10, Pp 1500-1504 (2021)
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 43, Iss 10, Pp 1500-1504 (2021)
In recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d8645c66fdcf44f08185e763de2569a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500
Autor:
Bruna Mayara Roldão Ferreira, Rosyzela Cordova Neyra, Joice Camila Martins da Costa, Andressa Rafaella da Silva Bruni, Marciele Alves Bolognese, Angélica Marquetotti Salcedo Vieira
Publikováno v:
Research, Society and Development. 11:e54311528544
A indústria de alimentos é um dos setores que mais geram resíduos, sendo que as maiores perdas são em decorrência da cadeia de processamento de frutas e vegetais. Por outro lado, os filmes biodegradáveis oferecem uma alternativa para embalagens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::277da16ad847d90ef56ce60cee4a5d4b
https://doi.org/10.33448/rsd-v11i5.28544
https://doi.org/10.33448/rsd-v11i5.28544
Autor:
Felipe Balicki Corrêa, Katielle Rosalva Voncik Córdova, Bruno Podolak, Andressa Rafaella da Silva Bruni, Valéria Oliari Moreto, Aline Chiczta, Herta Stutz
Publikováno v:
Ciência e Tecnologia dos Alimentos – Volume 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d695959389652cfc5b6904d8d0e6244d
https://doi.org/10.36229/978-65-5866-031-6.cap.07
https://doi.org/10.36229/978-65-5866-031-6.cap.07
Autor:
Matheus Campos Castro, Eloize Silva Alves, Bruno Henrique Figueiredo Saqueti, Jéssica Souza Alves, Joice Camila Martins Costa, Andressa Rafaella da Silva Bruni, Zeinab El Hajj Hussein, Giovana Frigo, Oscar Oliveira Santos, Jesui Vergilio Visentainer
Publikováno v:
Research, Society and Development. 10:e330101623847
O presente estudo tem como objetivo fornecer uma compreensão sobre a relação das condições do bem-estar animal antecedentes ao abate à qualidade da carne baseada em uma revisão bibliográfica. Para isso foi realizado uma busca na literatura ut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac393258ba9ca836f726ac4c588db76d
https://doi.org/10.33448/rsd-v10i16.23847
https://doi.org/10.33448/rsd-v10i16.23847