Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Carlos Alberto Rodrigues Anjos"'
Autor:
Rafael Contreras-Chávez, Ma Guadalupe Garnica-Romo, Héctor Eduardo Martínez-Flores, Juan de Dios Figueroa-Cárdenas, Carlos Alberto Rodrigues Anjos, Alfonso Topete-Betancourt
Publikováno v:
Materials Research Express, Vol 8, Iss 11, p 115101 (2021)
The objective of this study was to ascertain the optimal additive conditions to develop a film from an alternative source of modified starch, using the response surface methodology. The central composite design + points used factors to evaluate the e
Externí odkaz:
https://doaj.org/article/5b0a2a73823042adb0ea4c3a2696fee4
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33d768930677822940055eb46aa24591
https://doi.org/10.1111/jfpp.14902
https://doi.org/10.1111/jfpp.14902
Autor:
Rosa Maria Vercelino Alves, Marcelo Cristianini, Carlos Alberto Rodrigues Anjos, Marisa Padula, Christiane Quartaroli Moreira, Luís Marangoni Júnior
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdf006a28b249d1409a4a30d1e46904e
https://doi.org/10.1111/jfpp.14865
https://doi.org/10.1111/jfpp.14865
Publikováno v:
Europe PubMed Central
Concerns about plastic pollution have driven research into novel bio-derived and biodegradable polymers with improved properties. Among the various classes of biopolymers studied, kefiran films only have gained emphasis in recent years. Its film-form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe7cb03a03d6dc4814579317696ae803
https://pubmed.ncbi.nlm.nih.gov/32747252
https://pubmed.ncbi.nlm.nih.gov/32747252
Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations
Autor:
Carlos Alberto Rodrigues Anjos, Roniérik Pioli Vieira, Luís Marangoni Júnior, Gustavo De Bastiani
Publikováno v:
SN Applied Sciences. 2
The aim of this study was to investigate the thermal degradation of acai pulp anthocyanins in experimental level and to simulate its degradation in a tubular pasteurizer starting from the transient regime. Thermal degradation was experimentally perfo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0213e91d3af84b6776b75278d3591b5f
https://doi.org/10.1007/s42452-020-2340-0
https://doi.org/10.1007/s42452-020-2340-0
Autor:
Carlos Alberto Rodrigues Anjos, Alfonso Topete-Betancourt, M. G. Garnica-Romo, Rafael Contreras-Chávez, Héctor Eduardo Martínez-Flores, Juan de Dios Figueroa-Cárdenas
Publikováno v:
Materials Research Express. 8:115101
The objective of this study was to ascertain the optimal additive conditions to develop a film from an alternative source of modified starch, using the response surface methodology. The central composite design + points used factors to evaluate the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46961de4defd7bc973671faba89117d2
https://doi.org/10.1088/2053-1591/ac36fa
https://doi.org/10.1088/2053-1591/ac36fa
Autor:
Adriano G. Cruz, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Simone Faria Silva, Ramon S. Rocha, Carlos Alberto Rodrigues Anjos
Publikováno v:
Food Bioscience. 43:101338
This study aimed to evaluate the effect of modified atmosphere (CO2, N2, CO2–N2, vacuum) or air in low-density polyethylene/nylon packages on the physicochemical characteristics, rheological properties, sensory acceptance, and probiotic survival (B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67ece034edb5b1492675416ffce1746
https://doi.org/10.1016/j.fbio.2021.101338
https://doi.org/10.1016/j.fbio.2021.101338
Autor:
Roniérik Pioli Vieira, Carlos Alberto Rodrigues Anjos, Luís Marangoni Júnior, Rosa Maria Vercelino Alves, Renan Garcia da Silva
Publikováno v:
Carbohydrate Polymers. 269:118286
This work investigated the effect of adding low concentrations of nano-SiO2 (0.5, 1.0 and 1.5%) in the properties of films based on sodium alginate, to identify lower thresholds in the proportion of the reinforcing agent. It was found that, even in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce3d891d42e78b72841e827206ab06c6
https://doi.org/10.1016/j.carbpol.2021.118286
https://doi.org/10.1016/j.carbpol.2021.118286
Publikováno v:
Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
High-pressure processing is an emerging food preservation technology that causes minimal product quality loss: Food packaged and high-pressure processed keep most of their nutritional qualities, in addition to extending their shelf life. However, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::749f5da12f8dc30c74142c504e3f7d92
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/43
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/43
