Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Cristiana Costa Bretanha"'
Autor:
Anelise Christ-Ribeiro, Cristiana Costa Bretanha, Gregory Giacobbo Luz, Michele Moraes de Souza, Eliana Badiale-Furlong
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 3, Pp 263-268 (2017)
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated wit
Externí odkaz:
https://doaj.org/article/f80938ca9e8840d3a34ca61fb0c22622
Autor:
Eliana Badiale-Furlong, Michele Moraes de Souza, Cristiana Costa Bretanha, Anelise Christ-Ribeiro, Gregory Giacobbo
Publikováno v:
Revista de Ciência e Inovação. 1:129-138
A melhoria nas práticas de higiene e produção de alimentos é importante para a segurança alimentar, além da necessidade de aplicação de conservantes de tipos e níveis corretos. A pizza é um dos alimentos que sofre intensa manipulação dura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12fa05dba63a44360b357ed2a6934093
https://doi.org/10.26669/2448-409170
https://doi.org/10.26669/2448-409170
Autor:
Eliana Badiale-Furlong, Chiara Leal Alves, Gabriela da Rocha Lemos Mendes, Fernanda Arnhold Pagnussatt, Cristiana Costa Bretanha, Paola Lopes Cavalheiro
Publikováno v:
Cereal Chemistry Journal. 92:611-616
Fusarium verticillioides is one of the most important pathogens in maize and is a producer of fumonisin B1 (FB1). Although reports of its presence in wheat are scarce, the susceptibility of this cereal to fungus of the same genus motivates interest i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22430f57fbc15269cf69c0da9b394374
https://doi.org/10.1094/cchem-11-14-0227-r
https://doi.org/10.1094/cchem-11-14-0227-r
Autor:
Eliana Badiale-Furlong, Cristiana Costa Bretanha, Michele Moraes de Souza, Gregory Giacobbo Luz, Anelise Christ-Ribeiro
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 3, Pp 263-268 (2017)
Acta Scientiarum. Technology; Vol 39 No 3 (2017); 263-268
Acta Scientiarum. Technology; v. 39 n. 3 (2017); 263-268
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; Vol 39 No 3 (2017); 263-268
Acta Scientiarum. Technology; v. 39 n. 3 (2017); 263-268
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34b6b21a4f9c00febc96fbd5af213b08
https://doi.org/10.4025/actascitechnol.v39i3.29099
https://doi.org/10.4025/actascitechnol.v39i3.29099
Autor:
Larine Kupski, Fernanda Arnhold Pagnussatt, Cristiana Costa Bretanha, Eliana Badiale-Furlong, Jaqueline Garda-Buffon
Publikováno v:
Repositório Institucional da FURG (RI FURG)
Universidade Federal do Rio Grande (FURG)
instacron:FURG
Universidade Federal do Rio Grande (FURG)
instacron:FURG
The antifungal activity from rice, oat and wheat crude proteic extracts on the development of Fusarium graminearum CQ244, Aspergillus flavus CCT 1217 and Rhizopus oryzae CCT 7560 was investigated intending to identify their potential as natural fungi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8433c5608e78453fb5a144b482a5d6d
https://doi.org/10.5296/jab.v1i1.3452
https://doi.org/10.5296/jab.v1i1.3452