Výsledky vyhledávání - "Campos, Talita Aparecida Ferreira de"

Evaluación de distintos solventes combinados con la técnica de alta presión para la extracción de compuestos fenólicos totales y actividad antioxidante de la yerba mate (ilex paraguariensis)

Autor: Silva, Natallya Marques da, Campos, Talita Aparecida Ferreira de, Marins, Annecler Rech de, Gomes, Elienae da Silva, Matiucci, Marcos Antonio, Souza, Maria Luiza Rodrigues de, Beneti, Stéphani Caroline, Heck, Stênio Cristaldo, Feihrmann, Andresa Carla

Publikováno v: Research, Society and Development; Vol. 11 No. 6; e43211629163
Research, Society and Development; Vol. 11 Núm. 6; e43211629163
Research, Society and Development; v. 11 n. 6; e43211629163
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

It is increasingly common to use plants or derivatives to reformulate, replace or create food products, with the aim of adding nutritional values and satisfying the consumer who is increasingly demanding healthier foods. Yerba mate (Ilex paraguariens

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::60e00ae6a1e486cfe514824d5222360d
https://rsdjournal.org/index.php/rsd/article/view/29163

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Ozonización en cámara frigorífica durante la maduración parcial del queso parmesano

Autor: Gargaro, Igor Moura, Baldacim, Mayara Garcete, Marins, Annecler Rech de, Campos, Talita Aparecida Ferreira de, Silva, Natallya Marques da, Feihrmann, Andresa Carla

Publikováno v: Research, Society and Development; Vol. 10 No. 17; e91101724298
Research, Society and Development; Vol. 10 Núm. 17; e91101724298
Research, Society and Development; v. 10 n. 17; e91101724298
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Microbial contamination can occur during cheese production, and lack of common hygiene contributes to the contamination. Cheese maturation chambers also stand out in favoring fungal multiplication, due to their temperature and humidity conditions, th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::23bc15f9aa31a09c2f09d3674660585a
https://rsdjournal.org/index.php/rsd/article/view/24298

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Métodos de extracción, composición y actividad biológica de los polisacáridos de Arctium lappa L. - Short review

Autor: Marins, Annecler Rech de, Campos, Talita Aparecida Ferreira de, Gomes, Raquel Guttierres, Feihrmann, Andresa Carla, Prado, Ivanor Nunes do

Publikováno v: Research, Society and Development; Vol. 10 No. 17; e90101724283
Research, Society and Development; Vol. 10 Núm. 17; e90101724283
Research, Society and Development; v. 10 n. 17; e90101724283
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Since the end of the 20th century, the population exhibits health-related concerns, resulting in a trend towards the search for healthier foods with a focus on functional foods. Research has highlighted ingredients that when incorporated into the foo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::05821af909c76240ab371f8f143e6a76
https://rsdjournal.org/index.php/rsd/article/view/24283

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Influencia de la adición de romero (Rosmarinus officinalis l.) y oregano (Origanum vulgare) en la estabilidad lípida, textura y características sensoriales de las hamburguesas porcinas

Autor: Marins, Annecler Rech de, Sartorelli, Andrielli, Silva, Luciana Alves da, Campos, Talita Aparecida Ferreira de, Artilha, Carla Adriana Ferrari, Silva, Natallya Marques da, Feihrmann, Andresa Carla, Gomes, Raquel Guttierres, Marinho, Marina Tolentino

Publikováno v: Research, Society and Development; Vol. 10 No. 11; e201101119477
Research, Society and Development; Vol. 10 Núm. 11; e201101119477
Research, Society and Development; v. 10 n. 11; e201101119477
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

There is concern about the toxicity of chemical antioxidants and the increase in their consumption, since the incorporation of antioxidants into foods has increased in recent years due to the need to increase the shelf life of foods. Thus, the object

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::77a3642e86c9715f062337f29b90e906
https://rsdjournal.org/index.php/rsd/article/view/19477

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