Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Carlos Eduardo Barao"'
Autor:
Carlos Eduardo Barao, Suellen J. Klososki, Keren H. Pinheiro, Vanessa Marcolino, Osvaldo Valarini Junior, Adriano G. Cruz, Thamara T. Da Silva, Tatiana Pimentel
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Kefir is a fermented milk that can be produced from kefir grains or industrial starter cultures. It differs from other fermented milks by the performance of various types of microorganisms on the milk components. The kefir grains are gelatinous and i
Externí odkaz:
https://doaj.org/article/758003cf304140df91a7dbe3905330a2
Autor:
Amanda Da Rocha, Heloisa Dos Santos, Hamara M. De Souza, Graciette Matioli, Carlos Eduardo Barao, Tatiana Pimentel, Ladislau Coimbra, Vanessa Marcolino
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
The objective of this study was to evaluate the effect of the addition of cassava starch coating enriched or not with bioactive compounds from stevia leaf-washing water on the physical and chemical characteristics of strawberries during storage at re
Externí odkaz:
https://doaj.org/article/66cf849cf6454e98a606645ba0718952
Autor:
Thais Moia, Tatiana Pimentel, Carlos Eduardo Barao, Andresa Feihrmann, Rogerio Favareto, Adriano Reis, Lucio Cardozo-Filho
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
The objective of the study was to extract (using pressurized liquid extraction (PLE)) and characterize the bioactive compounds and pectin from the residue of the passion fruit processing. The extract of the passion fruit peel was obtained with ethano
Externí odkaz:
https://doaj.org/article/81467d4465f64a36802d95ee961683b4
Publikováno v:
Food Weekly News; 5/9/2024, p34-34, 1p
Publikováno v:
Food Weekly News; 10/26/2023, p32-32, 1p
Publikováno v:
Food Weekly News; 9/7/2023, p239-239, 1p
Autor:
Robert T. Howard
Biodegradation refers to the breakdown of organic matter by microorganisms, such as bacteria and fungi, and constitutes an important part of waste management, environmental protection, and more. This book includes four chapters that provide different
Autor:
Davis, Christian R.
In the food industry, inulin is widely used as ingredient in food stuff, due to its technological and functional properties. Chapter One describes inulin as an ingredient that provides low caloric intake and is a source of fiber itself. The authors a