Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Carla Luciane Kreutz Braun"'
Autor:
Carla Luciane Kreutz Braun, Adriana Paiva de Oliveira, Francisca Graciele Gomes Pedro, Gevanil Lene Arruda, Marcio Gonçalo de Lima, Ricardo Dalla Villa
Publikováno v:
Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 407-413 (2016)
The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made a
Externí odkaz:
https://doaj.org/article/4953c78b47aa4c42bb5957f69f03dc3a
Autor:
Wladimir Padilha da Silva, Claudio Eduardo dos Santos Cruxen, Mariane Bittencourt Fagundes, Ângela Maria Fiorentini, Roger Wagner, Márcia Arocha Gularte, Carla Luciane Kreutz Braun
Publikováno v:
LWT. 95:23-31
The aims of this study were to develop and characterize a fermented sausage produced with different percentages of mutton (from adult female sheep, over four years old) and additional native starter cultures. Three treatments of fermented sausage wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc867286aac81858b714f9e374bc6415
https://doi.org/10.1016/j.lwt.2018.04.060
https://doi.org/10.1016/j.lwt.2018.04.060
Autor:
Helen Cristina dos Santos Hackbart, Helena Reissig Soares Vitola, Carla Luciane Kreutz Braun, Ângela Maria Fiorentini, Pedro Lima Bellinazo, Claudio Eduardo dos Santos Cruxen, Wladimir Padilha da Silva
Publikováno v:
Journal of Food Processing and Preservation. 43
This study was conducted to evaluate the viability of Lactobacillus casei strains and antioxidant action of bixin in probiotic butter as well as the acceptability of the product. Experimental samples of butter were divided into six formulations, invo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55f3a7cdc421f90159fdeeaff40ab6a6
https://doi.org/10.1111/jfpp.14088
https://doi.org/10.1111/jfpp.14088
Autor:
José Masson, Tatiane Rodrigues Silva, Carla Luciane Kreutz Braun, Tatiane Regina Alves da Cunha, Krishna Rodrigues de Rosa
Publikováno v:
Ciências Agrárias: Campo Promissor em Pesquisa 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ba700cd9f3c6d5b6fdf760d5404f53d
https://doi.org/10.22533/at.ed.1841920068
https://doi.org/10.22533/at.ed.1841920068
Autor:
Krishna Rodrigues de Rosa, Alessandra de Oliveira Moraes Dias, Carla Luciane Kreutz Braun, Franq Cleiton Batista Araujo
Publikováno v:
Avanços e Desafios da Nutrição 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bb94311a03efee50f09063b7c636565
https://doi.org/10.22533/at.ed.40819240526
https://doi.org/10.22533/at.ed.40819240526
Autor:
Claudio Eduardo dos Santos Cruxen, Carla Luciane Kreutz Braun, Angelita da Silveira Moreira, Anderson S. Sant'Ana, Ângela Maria Fiorentini, Maicon Nardino, Willian Silva Barros, Marianna M. Furtado
Publikováno v:
LWT. 133:110082
Fresh cheeses are considered good vehicles for probiotics, and maintenance under refrigeration is essential for preserving their quality and safety. This study's objective was to assess the temperature variability during the commercialization of prob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcdd43bd6813f447d630effd6af65b2c
https://doi.org/10.1016/j.lwt.2020.110082
https://doi.org/10.1016/j.lwt.2020.110082
Autor:
Adriana Paiva de Oliveira, Marcio Gonçalo de Lima, Carla Luciane Kreutz Braun, Francisca Graciele Gomes Pedro, Ricardo Dalla Villa, Gevanil Lene Arruda
Publikováno v:
Acta Scientiarum. Technology; Vol 38 No 4 (2016); 407-413
Acta Scientiarum. Technology; v. 38 n. 4 (2016); 407-413
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 407-413 (2016)
Acta Scientiarum. Technology; v. 38 n. 4 (2016); 407-413
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 407-413 (2016)
The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiaba, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb4228092b50c1b8945a1a75170c37ae
https://doi.org/10.4025/actascitechnol.v38i4.28441
https://doi.org/10.4025/actascitechnol.v38i4.28441