Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Carla R. B. Mendonça"'
Autor:
José Dilson F. da Silva, Yara P. da Silva, Clarisse M. S. Piatnicki, Wolmir José Böckel, Carla R. B. Mendonça
Publikováno v:
Química Nova, Vol 38, Iss 9, Pp 1196-1206 (2015)
Microemulsions (MEs) are thermodynamically stable systems consisting of nanosized droplets dispersed in a solvent continuous medium (known as pseudo-phase), which is immiscible with the dispersed phase. These systems consist of water, a hydrophobic s
Externí odkaz:
https://doaj.org/article/94488542165e473f8df0974925ea0583
Autor:
Vanessa R. Pestana, Rui C. Zambiazi, Carla R. B. Mendonça, Mariângela H Bruscatto, Guillermo Ramis-Ramos
Publikováno v:
Grasas y Aceites, Vol 60, Iss 2, Pp 184-193 (2009)
A comparative study of the physico-chemical characteristics of rice bran during the successive steps of its industrial processing was carried out and included white and parboiled rice brans and pelletized and defatted rice brans. Moisture, acidity an
Externí odkaz:
https://doaj.org/article/6c2e9be4ab11428caa7e3fe57157a79f
Publikováno v:
Food Science and Technology, Vol 25, Iss 3, Pp 401-407 (2005)
O trabalho objetivou realizar uma caracterização sensorial de compotas de pêssego com reduzidas calorias. As compotas foram elaboradas pela substituição parcial de açúcar pelos edulcorantes sucralose, acesulfame-K e sucralose+acesulfame-K. Al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::bab95ae38ea841da0cf0221a93f854eb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000300002
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000300002
Autor:
Vanessa R. Pestana, Rui C. Zambiazi, Carla R. B. Mendonça, Mariângela H Bruscatto, Guillermo Ramis-Ramos
Publikováno v:
Grasas y Aceites; Vol. 60 No. 2 (2009); 184-193
Grasas y Aceites; Vol. 60 Núm. 2 (2009); 184-193
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 60, Iss 2, Pp 184-193 (2009)
Grasas y Aceites; Vol. 60 Núm. 2 (2009); 184-193
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 60, Iss 2, Pp 184-193 (2009)
A comparative study of the physico-chemical characteristics of rice bran during the successive steps of its industrial processing was carried out and included white and parboiled rice brans and pelletized and defatted rice brans. Moisture, acidity an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1b0c1e1bc5ec72999d64c5c47c9cb256
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/565
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/565
Autor:
Carla R. B. Mendonça, Clara I. D. Bica, Clarisse M. S. Piatnicki, Ernesto F. Simó-Alfonso, Guillermo Ramis-Ramos
Publikováno v:
Electrophoresis; Sep2005, Vol. 26 Issue 17, p3307-3314, 8p