Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Betina Louise Angioletti"'
Autor:
Decker, Betina Louise Angioletti, Filho, Elenilson de Godoy Alves, e Silva, Lorena Mara Alexandre, Riceli Vasconcelos Ribeiro, Paulo, Sousa de Brito, Edy, Narciso Fernandes, Fabiano André, Vidal Fonteles, Thatyane, Rodrigues, Sueli
Publikováno v:
In Food Research International October 2024 194
Autor:
Feitosa, Bruno Fonsêca, Decker, Betina Louise Angioletti, Brito, Edy Sousa de, Rodrigues, Sueli, Mariutti, Lilian Regina Barros
Publikováno v:
In Food Chemistry 30 October 2023 424
Akademický článek
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Autor:
Tabli Ghosh, Ruchir Priyadarshi, Carolina Krebs de Souza, Betina Louise Angioletti, Jong-Whan Rhim
Publikováno v:
Trends in Food Science & Technology. 125:43-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2fa2c63006f671fc82986a48fb69f39
https://doi.org/10.1016/j.tifs.2022.05.001
https://doi.org/10.1016/j.tifs.2022.05.001
Autor:
Bruno Fonsêca Feitosa, Betina Louise Angioletti Decker, Edy Sousa de Brito, Sueli Rodrigues, Lilian Regina Barros Mariutti
Publikováno v:
Food Chemistry. 424:136361
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eff97bc571b7ed09b691c8e8eab4fb7
https://doi.org/10.1016/j.foodchem.2023.136361
https://doi.org/10.1016/j.foodchem.2023.136361
Autor:
Betina Louise Angioletti, Silvana Licodiedoff, Carolina Krebs de Souza, Sávio Leandro Bertoli, Lisiane Fernandes de Carvalho, Tuany Gabriela Hoffmann, Fernanda Raquel Wust Schmitz
Publikováno v:
Brazilian Journal of Development. 6:1079-1096
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b6f909d4c9f1f71821aca32382ce39b
https://doi.org/10.34117/bjdv6n1-076
https://doi.org/10.34117/bjdv6n1-076
Autor:
Lucas Ivan de Souza Vereza Medeiros, Marcel Jefferson Gonçalves, Betina Louise Angioletti, Henry França Meier, Sávio Leandro Bertoli, Tuany Gabriela Hoffmann
Publikováno v:
Journal of Heat Transfer. 143
The development of mathematical models plays a fundamental role in the design, optimization, and control of processes. Regarding heat transfer in moving bed reactors, the chemical reaction implies the inclusion of a nonhomogeneous and nonlinear term
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6daa0b0561906e128ac793a6a3d54fe
https://doi.org/10.1115/1.4051278
https://doi.org/10.1115/1.4051278
Autor:
Lisiane Fernandes de Carvalho, Juscelino de Almeida Junior, Carolina de Souza, Sávio Leandro Bertoli, Betina Louise Angioletti, Fernanda Raquel Wust Schmitz
Publikováno v:
Revista do Congresso Sul Brasileiro de Engenharia de Alimentos. 5
A conservação refrigerada de vegetais é temática discutida mundialmente dada a necessidade de estabelecer condições ideais de armazenamento de alimentos frescos. Desta forma, este estudo tem como escopo avaliar a estabilidade físico-química e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14881eca9e0c7d02af53ac238e0783a9
https://doi.org/10.5965/2447365005012021005
https://doi.org/10.5965/2447365005012021005
Autor:
Jessica Borgonha, Betina Louise Angioletti, Raquel Bonati Moraes Ibsch, Mercedes Gabriela Ratto Reiter, Eduarda Mueller, Tuany Gabriela Hoffmann, Fernanda Raquel Wust Schmitz, Sávio Leandro Bertoli, Carolina de Souza
Publikováno v:
Brazilian Journal of Development. 5:28729-28749
O morango e um pseudofruto nao climaterico que apos a colheita possui curta shelf-life. Dentre os fatores responsaveis pela perda de qualidade dos morangos estao a alta atividade metabolica e alta susceptibilidade ao ataque microbiano, principalmente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d9f76a92847e2af7cea998d188259a5
https://doi.org/10.34117/bjdv5n12-048
https://doi.org/10.34117/bjdv5n12-048
Autor:
Betina Louise Angioletti, Sávio Leandro Bertoli, Carolina Krebs de Souza, Tuany Gabriela Hoffmann
Publikováno v:
J Food Sci Technol
Food spoilage is associated with pH change. Thus, the aim of this study was to develop a pH-sensing film based on the addition of anthocyanin extracted from jaboticaba peel to a biopolymeric matrix. UV–Vis spectroscopy analysis of the anthocyanin e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c20e1d8b8725ab529eb2fdaea23d01c4
https://pubmed.ncbi.nlm.nih.gov/35185204
https://pubmed.ncbi.nlm.nih.gov/35185204