Zobrazeno 1 - 10
of 133
pro vyhledávání: '"Carmen Lúcia de Oliveira PETKOWICZ"'
Autor:
Tieles Carina de Oliveira DELANI, Juliana Harumi MIYOSHI, Marilia Gimenez NASCIMENTO, Anderson Reginaldo SAMPAIO, Raquel da Silva PALÁCIOS, Francielle SATO, Luis Henrique REICHEMBACH, Carmen Lúcia de Oliveira PETKOWICZ, Suelen Pereira RUIZ, Graciette MATIOLI
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e105922, Published: 16 JAN 2023
In this study, succinoglycan was produced from whey and its rheological and structural characteristics were elucidated. Eight culture media were prepared with different ions for bioconversion of whey into succinoglycan. The formulation composed of de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::559a70065111aa76c06ad060a224b634
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100489&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100489&lng=en&tlng=en
Autor:
Luciano Henrique Campestrini, Monique A G Silva, Mário Sérgio Mantovani, Carmen Lúcia de Oliveira Petkowicz, Simone Cristine Semprebon, Raquely M Lenzi, Selma Faria Zawadzki-Baggio, Jonas Augusto Rizzato Paschoal, Juliana Bello Baron Maurer
Publikováno v:
Nutrition and Cancer. 74:1322-1337
The consumption of glucosinolate (GL)-rich foods, including Brassica vegetables, such as mustard, broccoli, and maca, is associated with decreased risk of developing cancer. The GL content in maca, which is recognized as a "superfood", is approximate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7812e02765aa0b47b82933c71d29e96
https://doi.org/10.1080/01635581.2021.1952444
https://doi.org/10.1080/01635581.2021.1952444
Autor:
Guilhermina Rodrigues Noleto, Elaine Cristina de Almeida Abreu, Bianca Busato, Carmen Lúcia de Oliveira Petkowicz, Glaucia Regina Martinez
Publikováno v:
International Journal of Biological Macromolecules. 161:431-440
The immunomodulatory ability of pectins is related with structural features such as the degree of methyl-esterification and branching, as well as the molecular mass. The pectin FB, extracted from broccoli stalks (Brassica oleracea var. italica) had l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9196f8389e033619c011e3be7b954479
https://doi.org/10.1016/j.ijbiomac.2020.06.051
https://doi.org/10.1016/j.ijbiomac.2020.06.051
Autor:
Marli da Silva Santos, Jair José de Lima, Carmen Lúcia de Oliveira Petkowicz, Lys Mary Bileski Cândido
Publikováno v:
Acta Scientiarum: Agronomy, Vol 35, Iss 1, Pp 73-82 (2012)
Four formulations of gabiroba jam were processed, and their physicochemical and functional characteristics, rheological profile and jam acceptance were assessed. The physicochemical and chemical characteristics evaluated were water activity, titratab
Externí odkaz:
https://doaj.org/article/a6499dd290a9471da5dfe2e767fad772
Autor:
Dayana Carla Rigoni, Mariana de Fátima Sato, Maria Helene Giovanetti Canteri, Carmen Lúcia de Oliveira Petkowicz, Alessandro Nogueira, Gilvan Wosiacki
Publikováno v:
Acta Scientiarum: Agronomy, Vol 33, Iss 3, Pp 383-389 (2011)
Pectic substances from eleven samples of dried apple pomace were extracted using an acid procedure (100 mM HNO3, 10 min., 80ºC), dried, ground and stored in a P2O5 atmosphere. The degree of esterification was determined by the classical titrimetric
Externí odkaz:
https://doaj.org/article/df81385c696146749a34afdd9ec98079
Autor:
Eliana Beleski Borba Carneiro, Carmen Lúcia de Oliveira Petkowicz, Gilvan Wosiacki, Paulo Irajara B. Carneiro, Marli da Silva Santos
Publikováno v:
Semina: Ciências Agrárias, Vol 30, Iss 1, Pp 101-106 (2009)
Campomanesia xanthocarpa Berg. (Myrtaceae) is a Brazilian native tree, with large range of wild natural distribution or as dooryard tree, in the de South Region. It presents enlarge fructification and grows in poor soils at hot or dry climates. The m
Externí odkaz:
https://doaj.org/article/988ad3c8f6b541a092ed30c9e04eaf12
Autor:
Lúcia Cristina Vriesmann, Carmen Lúcia de Oliveira Petkowicz, Paulo Irajara Borba Carneiro, Maria Eugênia Costa, Eliana Beleski-Carneiro
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 52, Iss 2, Pp 259-264 (2009)
The aim of this work was to study the acidic polysaccharides of Psidium cattleianum. Pectic fractions were obtained by successive extractions with water, EDTA and sodium carbonate (4 and 25ºC). Monosaccharide composition, total carbohydrates, uronic
Externí odkaz:
https://doaj.org/article/4dae4ee7dbaf46caa77594a269c3a394
Autor:
Marli da Silva Santos, Carmen Lúcia de Oliveira Petkowicz, Gilvan Wosiacki, Alessandro Nogueira, Eliana Beleski Borba Carneiro
Publikováno v:
Acta Scientiarum: Agronomy, Vol 29, Iss supl., Pp 617-621 (2007)
A partir do fruto de araçá vermelho, elaboraram-se dois tipos de sucos, mediante processamento mecânico, em que se obteve o suco S-1 e após tratamento enzimático de S-1 obteve-se o suco S-2, os quais foram analisados e monitorados durante quatro
Externí odkaz:
https://doaj.org/article/7996bfd09aee4ba287e88e49e49f72df
Publikováno v:
Carbohydrate Polymers. 294:119831
Soy hull has been considered a potential source of commercial pectin. The aim of the present study was to investigate its real potential as a source of pectin. Soy hull (sample 1) was extracted with 0.1 M HCl, for 45 min, at 90 °C (fraction A), cond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c93525d3179339712417252c24a573a9
https://doi.org/10.1016/j.carbpol.2022.119831
https://doi.org/10.1016/j.carbpol.2022.119831
Publikováno v:
Food Hydrocolloids. 94:326-332
The rheological properties of the optimized high-methoxyl pectin (PPOP), obtained from ponkan peel using nitric acid extraction (pH 1.6, 100 min, 36 ml/g liquid:solid ratio) were characterized. The flow behavior of aqueous and 0.1 M NaCl solutions at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35fb5cd6f8b428a31d4aa15ec757624f
https://doi.org/10.1016/j.foodhyd.2019.03.025
https://doi.org/10.1016/j.foodhyd.2019.03.025