Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Angela Souza Rodrigues"'
Autor:
Jamila dos Santos Alves, Angela Souza Rodrigues, Karine Inês Bolson Moro, Caroline Pagnossim Boeira, Augusto Tasch Holkem, Isabel Roggia, Patrícia Medianeira Grigoletto Londero, Claudia Severo da Rosa
Publikováno v:
Ciência Rural, Vol 51, Iss 9 (2021)
ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing choleste
Externí odkaz:
https://doaj.org/article/b4b7ac4176244cca880deefe5a3b1731
Autor:
Daniela Pedrolo Weber Toniasso, Paulo Cezar Bastianello Campagnol, Fernando Dal Pont Morisso, Camila Giacomelli da Silva, Renius de Oliveira Mello, Ernesto Hashime Kubota, Angela Souza Rodrigues, Rosa Cristina Prestes Dornelles
Publikováno v:
Journal of Aquatic Food Product Technology. 30:1002-1016
For the first time, the skin of jundia fish (Rhamdia quelen) (JS) was used to isolate acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC). The ASC and PSC showed levels of 89.7 and 90.1% ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40c292c1c2f71424e2658eb64833c62c
https://doi.org/10.1080/10498850.2021.1963379
https://doi.org/10.1080/10498850.2021.1963379
Autor:
Camila, Giacomelli da Silva, Angela, Souza Rodrigues, Ana, Carolina Lima, Renius, de Oliveira Mello, Fernando, Dal Pont Morisso, Rosa, Cristina Prestes Dornelles, Ernesto, Hashime Kubota
Publikováno v:
Food Research International. 161:111829
The production of gelatin from by-products of the fishing industry values the discarded raw material and serves a part of the population that does not consume products originating from mammals. Therefore, the objective of the research was to us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a67a39aa2f94557c59dc6b1ef26423b
https://doi.org/10.1016/j.foodres.2022.111829
https://doi.org/10.1016/j.foodres.2022.111829
Autor:
Jamila dos Santos Alves, Angela Souza Rodrigues, Karine Inês Bolson Moro, Caroline Pagnossim Boeira, Augusto Tasch Holkem, Isabel Roggia, Patrícia Medianeira Grigoletto Londero, Claudia Severo da Rosa
Publikováno v:
Ciência Rural, Volume: 51, Issue: 9, Article number: e20200543, Published: 26 MAY 2021
Ciência Rural v.51 n.9 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 51, Iss 9 (2021)
Ciência Rural v.51 n.9 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 51, Iss 9 (2021)
Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol conten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d52621d4f718a332045a2e670b66b03
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900751&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900751&lng=en&tlng=en
Autor:
Alves Jamila dos Santos, Tássia C. Confortin, Silvino Robalo Sasso, Izelmar Todero, Stephanie Reis Ribeiro, Roger Wagner, Angela Souza Rodrigues, Marcio A. Mazutti, Claudia Severo da Rosa, Alexandre José Cichoski, Nicholas I. Canabarro
Publikováno v:
The Journal of Supercritical Fluids. 161:104820
Pecan nut cake (PNC) is residual biomass obtained as a result of cold pressing of pecan oil. PNC oil extractions using compressed carbon dioxide (C−CO2) and compressed liquefied petroleum gas (C-LPG) were performed. The influence of extraction para
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0ff9627f4c4b0424b432ac94c6c4036
https://doi.org/10.1016/j.supflu.2020.104820
https://doi.org/10.1016/j.supflu.2020.104820
Autor:
Camila Giacomelli da Silva, Geangela Souza Rodrigues, Tiffany Prokopp Hautrive, Paulo Cezar Bastianello Campagnol, Ernesto Hashime Kubota, Jamila dos Santos Alves, Angela Souza Rodrigues
Publikováno v:
Meat Science. 161:107991
The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d9c663b5061916db892969c5087d0d5
https://doi.org/10.1016/j.meatsci.2019.107991
https://doi.org/10.1016/j.meatsci.2019.107991
Autor:
Jamila dos Santos Alves, Roger Wagner, Marcio A. Mazutti, Stephanie Reis Ribeiro, Caroline Pagnossim Boeira, Izelmar Todero, Tássia C. Confortin, Angela Souza Rodrigues, Claudia Severo da Rosa
Publikováno v:
The Journal of Supercritical Fluids. 153:104598
This study investigated the extraction of pecan nut oil using pressurized carbon dioxide (P−CO2) and pressurized liquefied petroleum gas (P-LPG) at different temperature and pressure conditions. The effect of the variables pressure and temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::897e3cf61cdb054bfc6c46b9c2d0560c
https://doi.org/10.1016/j.supflu.2019.104598
https://doi.org/10.1016/j.supflu.2019.104598
Autor:
Tiffany Prokopp Hautrive, Ângela Souza Rodrigues, Karine Ines Bolson Moro, Gilberti Helena Hübscher, Ernesto Hashime Kubota
Publikováno v:
O Mundo da Saúde, Vol 39, Iss 2 (2015)
O presente estudo objetivou avaliar a qualidade proteica de hambúrgueres elaborados com quitosana e farinha de linhaça dourada desengordurada, por meio da resposta biológica em ratos. Foram utilizados ratos machos Wistar, alimentados por um perío
Externí odkaz:
https://doaj.org/article/735d3e7846c448899aa5a91f87d08397