Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Bianka Rocha Saraiva"'
Autor:
Aline Cristini dos Santos-Silva, Bianka Rocha Saraiva, Anderson Lazzari, Henrique dos Santos, Évelin Lemos de Oliveira, Francielle Sato, Eduardo César Meurer, Paula Toshimi Matumoto-Pintro
Publikováno v:
Foods, Vol 13, Iss 6, p 894 (2024)
Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human con
Externí odkaz:
https://doaj.org/article/b23133f9c4dc4ed0a39ca6ae0c2a5957
Publikováno v:
Foods, Vol 12, Iss 21, p 4038 (2023)
Knowledge and use of technologies can transform waste into sustainable solutions [...]
Externí odkaz:
https://doaj.org/article/f81869b6c6994aa2b725bf9c6037d233
Autor:
Fernando Antônio Anjo, Bianka Rocha Saraiva, Jessica Bassi da Silva, Camilla Yara Langer Ogawa, Francielle Sato, Marcos Luciano Bruschi, Izabel Cristina Riegel-Vidotti, Fernanda Fogagnoli Simas, Paula Toshimi Matumoto-Pintro
Publikováno v:
European Food Research and Technology. 249:597-606
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48ce93b54656c6c98c6a0c26f71daa43
https://doi.org/10.1007/s00217-022-04155-z
https://doi.org/10.1007/s00217-022-04155-z
Autor:
Bianka Rocha Saraiva, Julia Castilho Zancheta, Mariana Sversut Gibin, Fernando Antônio Anjo, Anderson Lazzari, Evandro Ribeiro Machado Filho, Francielle Sato, PaulaToshimi Matumoto-Pintro
Publikováno v:
International Journal of Food Sciences and Nutrition. 73:915-926
Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional enrichment after its bitter compounds extraction. Study presents the optimisation of bitter compounds extraction from trub by Box-Behnken design, and use of debit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06ffa842f157e42fcf2330cbff92130d
https://doi.org/10.1080/09637486.2022.2090519
https://doi.org/10.1080/09637486.2022.2090519
Autor:
Melina Aparecida Plastina CARDOSO, Ana Carolina Pelaes VITAL, Aylle MEDEIROS, Bianka Rocha SARAIVA, Ivanor Nunes do PRADO
Publikováno v:
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 43, Article number: e68322, Published: 21 NOV 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 43, Article number: e68322, Published: 21 NOV 2022
Research on natural additives to replace or reduce synthetic ones in meat products is still being highlighted. The effect of goji berry (GB) (extract, powder and incorporated in an edible coating) in hamburgers during 10 days of refrigerated (2 ºC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f064651b551ed0a133bc2a229209dc9
https://doi.org/10.1590/fst.68322
https://doi.org/10.1590/fst.68322
Autor:
Cibele Regina Schneider, Erica Machado, Antonio P Faciola, J.A.C. Osorio, Claudete Regina Alcalde, Paula Toshimi Matumoto-Pintro, Bianka Rocha Saraiva, Lúcia Maria Zeoula, J.M. Bragatto, João Luiz Pratti Daniel, Bruna Calvo Agustinho, Nadine Woruby Santos
Publikováno v:
Journal of Dairy Science. 104:11660-11672
Pleurotus ostreatus (oyster mushroom) synthesizes enzymes that degrade lignin, cellulose, and hemicellulose. The objectives of this study were to evaluate the effect of Pleurotus ostreatus spent substrate (POSS) on whole-plant corn silage (WPCS) chem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1a282f0e9e364b1f628f32820a27ee8
https://doi.org/10.3168/jds.2021-20775
https://doi.org/10.3168/jds.2021-20775
Autor:
Ana Carolina Pelaes Vital, Jéssica Bassi da Silva, Fernando Antônio Anjo, Marcos Luciano Bruschi, Lucas Henrique Maldonado da Silva, Bianka Rocha Saraiva, Paula Toshimi Matumoto Pintro
Publikováno v:
International Journal of Food Science & Technology. 55:1962-1970
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed3d167e770df4707bf2e152a8c460cc
https://doi.org/10.1111/ijfs.14484
https://doi.org/10.1111/ijfs.14484
Autor:
Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, Ana Paula Dada, Bianka Rocha Saraiva, Paula Toshimi Matumoto‐Pintro
Publikováno v:
Journal of Sensory Studies. 37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f857d1df4d970abf437b79481b69b6f2
https://doi.org/10.1111/joss.12731
https://doi.org/10.1111/joss.12731
Autor:
Bianka Rocha Saraiva, Paula Toshimi Matumoto-Pintro, Fernando Antônio Anjo, Ana Carolina Pelaes Vital
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af7f7a299e4bb222109385e518c8bcab
https://doi.org/10.1111/jfpp.15871
https://doi.org/10.1111/jfpp.15871