Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Caroline Alves Cayres"'
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Akademický článek
Biosurfactant Production from the Biodegradation of n-Paraffins, Isoprenoids and Aromatic Hydrocarbons from Crude Petroleum by Yarrowia lipolytica IMUFRJ 50682
Autor: Tatiana Felix Ferreira, Fernanda Faria Martins, Caroline Alves Cayres, Priscilla F. F. Amaral, Débora de Almeida Azevedo, Maria Alice Zarur Coelho
Publikováno v: Fermentation, Vol 9, Iss 1, p 21 (2022)
Yarrowia lipolytica is a unique, strictly aerobic yeast with the ability to degrade efficiently hydrophobic substrates. In the present work, we evaluated the degrading potential of Yarrowia lipolytica IMUFRJ 50682, isolated from tropical estuarine wa
Externí odkaz: https://doaj.org/article/0f0d29ea6a884dd2b3d7572da7ba47d2
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2
Akademický článek
Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation
Autor: Karen Signori Pereira, Caroline Alves Cayres, Jeane Quintanilha Chaves, Josiane Teixeira de Brito, Leon Rabinovitch, Adriana Marcos Vivoni
Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Abstract B. amyloliquefaciens is a Gram-positive, aerobic, motile rod, often found in soil, which has been described as a plant growth promoter and is used in several industrial processes. This study reports an episode involving the gassy spoilage of
Externí odkaz: https://doaj.org/article/9ab6f06c13aa4b08bba079686c65f566
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3
Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes
Autor: José Luis Ramírez Ascheri, Eveline Lopes Almeida, Caroline Alves Cayres, Maria Antonieta Peixoto Gimenes Couto
Publikováno v: Journal of Food Measurement and Characterization. 15:769-781
The beneficial effects of a healthy diet on the quality of life become the nutritional and the functional values crucial aspects of gluten-free products. Therefore, the present study aimed attention at optimizing cake premix formulations, based on gl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aa13c756642412ca299999bc8544b68f
https://doi.org/10.1007/s11694-020-00678-9
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4
Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate
Autor: Maria Antonieta Peixoto Gimenes Couto, Caroline Alves Cayres, José Luis Ramírez Ascheri
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scarce. This study evaluated the employment of 30% of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4daeb65b89d9cc9923073b6452f4852c
https://doi.org/10.1007/s42452-021-04209-z
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5
A Technological Optimization to Design a Better Gluten-Free Cereal-Based Cake Premix
Autor: Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto, Eveline Lopes Almeida
Publikováno v: Food Engineering Series ISBN: 9783030618162
Sorghum represents an important crop for human use, with an increasing world population and decreasing water supplies. Nevertheless, there are few industrialized foods made with this gluten-free (GF) cereal, to reach more people around the world. Owi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7878b967babc0f48b1c6a402564d0a4e
https://doi.org/10.1007/978-3-030-61817-9_6
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7
Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking
Autor: Eveline Lopes Almeida, Maria Antonieta Peixoto Gimenes Couto, Lauro Melo, Caroline Alves Cayres, José Luis Ramírez Ascheri
Publikováno v: Journal of Cereal Science. 93:102938
Sensory analysis is indispensable in order to promote the project of developing sorghum-based products and, therefore, work on sensory profiles of these products and consumer acceptance is needed to help them succeed. Thus, this study investigated th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::233d49ea88a0332c74b0c7ae8e7c6856
https://doi.org/10.1016/j.jcs.2020.102938
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8
Deterioração em molhos para salada com formação de gás causada por Bacillus amyloliquefaciens
Autor: Jeane Q. Chaves, Karen Signori Pereira, Leon Rabinovitch, Caroline Alves Cayres, Josiane Teixeira de Brito, Adriana Marcos Vivoni
Publikováno v: Brazilian Journal of Food Technology, Volume: 21, Article number: e2017025, Published: 13 NOV 2017
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
B. amyloliquefaciens is a Gram-positive, aerobic, motile rod, often found in soil, which has been described as a plant growth promoter and is used in several industrial processes. This study reports an episode involving the gassy spoilage of salad dr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d27f3480afcf1acc901d0ceae57e0950
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100411&lng=en&tlng=en
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