Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Claucia Fernanda Volken, De Souza"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The purpose of this review was to describe how adaptive laboratory evolution (ALE) can provide improvement to lactic acid bacteria (LAB) strains for their application in industrial biotechnological processes. This review was carried out acco
Externí odkaz:
https://doaj.org/article/6ee046bca3064c73bd59027f9034d632
Autor:
Marcos Aurélio Dahlem Júnior, Wendell Dall Agnol, Natália Neitzke, Adriani Cristina Felipe dos-Santos, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Luiz Antonio de Almeida Pinto, Claucia Fernanda Volken de Souza
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 449-457 (2022)
Research background. Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to t
Externí odkaz:
https://doaj.org/article/2fe090b01b4b44f5807c77cea413d42c
Autor:
Lilian de Fátima Ferreira da Silva, Kétlin Fernanda Rodrigues, Eduardo Miranda Ethur, Lucélia Hoehne, Claucia Fernanda Volken de Souza, Daisa Hakbart Bonemann, Anderson Schwingel Ribeiro, Elisete Maria de Freitas
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study
Externí odkaz:
https://doaj.org/article/7e6cf61e37f942b39edb2067cce7d292
Autor:
Manuela Araujo Costa, Daniel Kuhn, Gabriela Rabaioli Rama, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high
Externí odkaz:
https://doaj.org/article/eea7315e37b2457aaaa372e94249e641
Autor:
Renate Simon, Adriano Gennari, Daniel Kuhn, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract This study aimed to make and characterize a fresh cheese using the surplus of bovine colostrum from dairy farms. The bovine colostrum was characterized in terms of fat (4.00%), protein (16.30%), moisture (79.68%), ash (0.95%), minerals, pH (
Externí odkaz:
https://doaj.org/article/2c61690e107d459594a0d0b16d2d0aec
Autor:
Patricia Fassina, Gabriela Quadros Nunes, Fernanda Scherer Adami, Márcia Inês Goettert, Claucia Fernanda Volken de Souza
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 83-99 (2019)
Whey protein (WP) is a highly nutritious, commercially available alternative food source that is used primarily as a food supplement by athletes and physically active individuals to provide them with essential amino acids and bioactive peptides, and
Externí odkaz:
https://doaj.org/article/4ac6a9a694f24dd1bd3692beaa065372
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The present study aimed to evaluate the effects of barley malt pomace addition on the characteristics of fresh pork sausages over 10 days of storage. Four fresh sausage formulations were elaborated, one with no addition of barley malt pomace
Externí odkaz:
https://doaj.org/article/5cec54e08e214259ac51ae1845fe577d
Autor:
Lilian de Fátima Ferreira da Silva, Kétlin Fernanda Rodrigues, Adriano Gennari, Eduardo Miranda Ethur, Lucélia Hoehne, Claucia Fernanda Volken de Souza, Elisete Maria de Freitas
Publikováno v:
Journal of Food Science and Technology. 60:1303-1312
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fc5acdbe849096cdcbfbec069ffb658
https://doi.org/10.1007/s13197-023-05675-6
https://doi.org/10.1007/s13197-023-05675-6
Autor:
Adriano Gennari, Renate Simon, Bruna Coelho de Andrade, Daniel Kuhn, Gaby Renard, Jocelei Maria Chies, Giandra Volpato, Claucia Fernanda Volken de Souza
Publikováno v:
Process Biochemistry. 124:290-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7e929919a707439ac4487d0d6da9afa
https://doi.org/10.1016/j.procbio.2022.11.024
https://doi.org/10.1016/j.procbio.2022.11.024
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that ca
Externí odkaz:
https://doaj.org/article/f9e876c1899f4efdb1e436c6c5c6748c