Zobrazeno 1 - 10 of 16 pro vyhledávání: '"Carla Cristina Lise"'
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Akademický článek
Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient
Autor: Viviane Miki Ohtaki, Carla Cristina Lise, Tatiane Luiza Cadorin Oldoni, Vanderlei Aparecido de Lima, Heroldo Secco Junior, Marina Leite Mitterer-Daltoé
Publikováno v: Scientia Agricola, Vol 80 (2022)
ABSTRACT Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St. Hil) through its practicality and vers
Externí odkaz: https://doaj.org/article/839f915666b348b3b14dd757bcbd6991
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2
Akademický článek
Data Preprocessing and Homogeneity: The Influence on Robustness and Modeling by PLS Via NIR of Fish Burgers
Autor: Caroline Marques, Carla Cristina Lise, Vanderlei Aparecido de Lima, Marina Leite Mitterer-Daltoéa
Publikováno v: Orbital: The Electronic Journal of Chemistry, Vol 11, Iss 6, Pp 339-347 (2019)
Fish burgers as new products require their shelf life investigated. Sensory results usually do not follow a homogeneous profile, as it measures human perception. Once the sensory and physicochemical monitoring of the shelf life takes time and conside
Externí odkaz: https://doaj.org/article/6be533cd55b14ed2815711d433bd53da
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4
Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient
Autor: Viviane Miki Ohtaki, Carla Cristina Lise, Tatiane Luiza Cadorin Oldoni, Vanderlei Aparecido de Lima, Heroldo Secco Junior, Marina Leite Mitterer-Daltoé
Publikováno v: Scientia Agricola, Volume: 80, Article number: e20220054, Published: 19 DEC 2022
Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St. Hil) through its practicality and versatility o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d58da462e8dd0879d06a29aa8deb2b4c
https://doi.org/10.1590/1678-992x-2022-0054
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5
Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat
Autor: Caroline Marques, Carla Cristina Lise, Marina Leite Mitterer-Daltoé, Mário Antônio Alves da Cunha
Publikováno v: European Food Research and Technology. 247:851-863
Considering that bio-based ingredients have attracted the attention of food industries and the great demand for emulsifiers, the present work studied the mucilage of Pereskia aculeata Miller (OPN) as an alternative emulsifier in meat product. Aqueous
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c5babc374b7ee486fec4c6bf8db6455
https://doi.org/10.1007/s00217-020-03669-8
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6
Consumer awareness of food antioxidants. Synthetic vs. Natural
Autor: Vanderlei Aparecido de Lima, Maira Casagrande, Leandra Schuastz Breda, Jéssica Bordim, Marina Leite Mitterer-Daltoé, Carla Cristina Lise
Publikováno v: Food Science and Technology, Vol 41, Iss suppl 1, Pp 208-212 (2020)
Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
Food Science and Technology, Volume: 41 Supplement 1, Pages: 208-212, Published: 17 JUL 2020
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196c1ec1c78c554fc83e977dacb2c22f
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst15120.pdf
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7
Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Autor: Daiana Menin, Marina Leite Mitterer Daltoé, Thiago de Oliveira Vargas, Carla Cristina Lise, Bruna Marina Cella, Suelen Mazon
Publikováno v: Food Science and Technology, Volume: 40, Issue: 1, Pages: 215-221, Published: 11 NOV 2019
Food Science and Technology v.40 n.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 NOV 2019
Food Science and Technology, Vol 40, Iss 1, Pp 215-221
Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the pop
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afa2d84fd31a5c2c22117c87d9999225
https://doi.org/10.1590/fst.39218
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8
Chemometric tools for a better understanding of fatty acid profile of fishes with potential to diversify fishing farming activity
Autor: Ivane Benedetti Tonial, Leandra Schuastz-Breda, Carla Cristina Lise, Davi Costa Silva, Tatiane Cadorin Oldoni, Naiane Sangaletti Gerhard, Marina Leite Mitterer-Daltoé
Publikováno v: Research, Society and Development; Vol. 11 No. 4; e42011427461
Research, Society and Development; Vol. 11 Núm. 4; e42011427461
Research, Society and Development; v. 11 n. 4; e42011427461
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
This article evaluates the lipid profile of three fish species with the potential for breeding and diversification in Brazil and worldwide by means of chemometric tools. Grass carp (Ctenopharyngodon idella), Pacu (Piaractus mesopotamicus), and Catfis
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::779bd82150cfc31d3f51d5195e4073c1
https://rsdjournal.org/index.php/rsd/article/view/27461
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9
Prediction of food quality parameters in fish burgers by partial least square models using RGB pattern of digital images
Autor: Caroline Marques, Carlos Eduardo Bortolan Toazza, Carla Cristina Lise, Vanderlei Aparecido de Lima, Marina Leite Mitterer-Daltoé
Publikováno v: Journal of food science and technology. 59(8)
Rancid taste, pH, and TBARS are important quality parameters of food oxidation, analyzed in a time-consuming and destructive way. Non-destructive characterization of food can be achieved correlating this data with computational vision. Thus, the pres
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e1d9c0765c9ef4d613d11c151694d7d
https://pubmed.ncbi.nlm.nih.gov/35872735
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10
Flash Profile as an effective method for assessment of odor profile in three different fishes
Autor: Caroline Marques, Fátima Soares Bonadimann, Marina Leite Mitterer-Daltoé, Carla Cristina Lise
Publikováno v: J Food Sci Technol
Fish has a high nutritional value and its regular consumption is associated with lower probabilities of cardiovascular diseases. Brazilians are characterized as low fish consumers, and the fish odor significantly affects the consumer acceptance or re
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7be342b4b0eb78382b2b1b5f931d4cf
https://doi.org/10.1007/s13197-019-03872-w
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