Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Carolina Galarza Vargas"'
Autor:
Magna da Glória Lameiro, Elizabete Helbig, Elessandra da Rosa Zavareze, Fernanda Aline de Moura, Rafael Aldrighi Tavares, Carolina Galarza Vargas, Lúcia Rota Borges, Moacir Cardoso Elias, Alvaro Renato Guerra Dias
Publikováno v:
Revista de Ciências Farmacêuticas Básica e Aplicada, Vol 33, Iss 2, Pp 199-204 (2012)
Hypercholesterolemia is a major risk factor for cardiovascular disease. Supplements containing the vitamins niacin (B3) and pyridoxine (B6) can promote the reduction of total cholesterol and an increase in HDL cholesterol. In this study, the effec
Externí odkaz:
https://doaj.org/article/87e07bed91bb4ec388f0ff8cd95a4606
Autor:
Bianca de Oliveira Schumacher, Edcarlos Maurino Preuss, Carolina Galarza Vargas, Elizabete Helbig
Publikováno v:
Ciência Rural, Vol 46, Iss 10, Pp 1818-1823
ABSTRACT: This study aimed to evaluate the influence of replacing soybean oil with extra virgin coconut oil in normolipidic and hyperlipidic diets, on the lipid metabolism of Wistar rats. In the first stage of the experiment (30 days), 36 rats were d
Externí odkaz:
https://doaj.org/article/a31ef53d4bf34097a659aca030f5a5de
Autor:
Giovana Domeneghini Mercali, Hubert Rahier, Alessandro de Oliveira Rios, Aline Oliveira e Silva Iahnke, Simone Hickmann Flôres, Carolina Galarza Vargas
Publikováno v:
Food Hydrocolloids. 89:29-35
This work focused on the development of edible films based on gelatin capsule residue by ohmic heating. The effect of the electric field strength (9.5 V cm−1 and 19 V cm−1) on the mechanical, thermal, physicochemical and morphological properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5c142102efb096ad1166eb01a30350e
https://doi.org/10.1016/j.foodhyd.2018.10.015
https://doi.org/10.1016/j.foodhyd.2018.10.015
Autor:
Simone Hickmann Flôres, Rubilene Ramos de Araujo, Bruna Tischer, Carolina Galarza Vargas, Michele Utpott, Ana Raisa Nunes Paiva, Alessandro de Oliveira Rios
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5e9fa0285806623421f63a0f5cab172
https://doi.org/10.1111/jfpp.14420
https://doi.org/10.1111/jfpp.14420
Autor:
Thallita Kelly Rabelo, Carolina Galarza Vargas, Simone Hickmann Flôres, Eliseu Rodrigues, Paula Rossini Augusti, Jeferson Delgado da Silva Junior, José Cláudio Fonseca Moreira, Alessandro de Oliveira Rios, Daniel Pens Gelain
Publikováno v:
Food Research International. 113:57-64
Rice bran is obtained from the rice polishing process, and this by-product contains many bioactive compounds. In this study, the composition of phenolic compounds from red and black rice brans was determined by HPLC-DAD-MS. Additionally, the neuropro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98d63c4cac2c74c7a43ebdfa0731aec8
https://doi.org/10.1016/j.foodres.2018.06.069
https://doi.org/10.1016/j.foodres.2018.06.069
Comparative study on the properties of films based on red rice ( Oryza glaberrima ) flour and starch
Autor:
Alessandro de Oliveira Rios, Simone Hickmann Flôres, Carolina Galarza Vargas, Tania Maria Haas Costa
Publikováno v:
Food Hydrocolloids. 65:96-106
Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4b5e9e57b1d71676cdd4a5d9ea46989
https://doi.org/10.1016/j.foodhyd.2016.11.006
https://doi.org/10.1016/j.foodhyd.2016.11.006
Autor:
Karine dos Santos Caetano, Alessandro de Oliveira Rios, S. H. Flôres, Cassandra Dalle Mulle Santos, Liana Stoll, Tainara de Moraes Crizel, Camila de Campo, Carolina Galarza Vargas, Aline Oliveira e Silva Iahnke
The food industry is the main user of packaging, and several studies are being conducted to meet the growing demand for the production of biodegradable films from renewable sources. However, the food industry generates a large amount of waste that is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc591bd6aa46dbd5ecb7a57749816619
https://doi.org/10.1016/b978-0-08-100596-5.21366-8
https://doi.org/10.1016/b978-0-08-100596-5.21366-8
Autor:
Carolina Galarza Vargas, Edcarlos Maurino Preuss, Elizabete Helbig, Bianca de Oliveira Schumacher
Publikováno v:
Ciência Rural, Vol 46, Iss 10, Pp 1818-1823
Ciência Rural v.46 n.10 2016
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural v.46 n.10 2016
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
This study aimed to evaluate the influence of replacing soybean oil with extra virgin coconut oil in normolipidic and hyperlipidic diets, on the lipid metabolism of Wistar rats. In the first stage of the experiment (30 days), 36 rats were divided int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c267a85e548d3b131af9fd702e48a313
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001818&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001818&lng=en&tlng=en
Autor:
Cesar Francisco Ciacco, Carolina Galarza Vargas, Fernanda Aline de Moura, Elessandra da Rosa Zavareze, Elizabete Helbig, Alvaro Renato Guerra Dias
Publikováno v:
Carbohydrate Polymers. (1):185-191
The effects of oxidation with hydrogen peroxide (H 2 O 2 ) on the carbonyl and carboxyl content, pasting, expansion and textural properties of oven-dried fermented cassava starch were investigated. A 2 3 factorial design with three central points and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c927e69df0868c8c7391aaeea5ca9b62