Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Cynthia Jurkiewicz"'
Publikováno v:
Alimentos e Nutrição, Vol 23, Iss 1, Pp 55-63 (2012)
A bebida foi produzida com farinha de arroz, citrato trissódico, enzima alfa-amilase e cultura lática probi- ótica. Goma acácia, fruto-oligossacarídeo e farinha integral de aveia foram adicionados em diferentes concentrações de acordo com
Externí odkaz:
https://doaj.org/article/cee5460b726c456fb90a6cea4005a166
Publikováno v:
Acta Scientiarum: Technology, Vol 33, Iss 1, Pp 101-106 (2011)
A aguardente é a bebida fermento-destilada mais importante no Brasil. Caso a concentração de cobre (Cu2+), presente na aguardente, fosse inferior a 2,0 mg L-1, ela poderia ser exportada para diversos países europeus apesar da Legislação Brasile
Externí odkaz:
https://doaj.org/article/4d10fc8fced24ce4aee812efce6b8e66
Publikováno v:
Acta Scientiarum: Technology, Vol 33, Iss 1, Pp 101-106 (2011)
A aguardente é a bebida fermento-destilada mais importante no Brasil. Caso a concentração de cobre (Cu2+), presente na aguardente, fosse inferior a 2,0 mg L-1, ela poderia ser exportada para diversos países europeus apesar da Legislação Brasile
Externí odkaz:
https://doaj.org/article/70174a0df4974070908ec23edfe30555
Autor:
CRISTIANE Maria Barra da Matta, CYNTHIA Jurkiewicz Kunigk, KEITI Pereira Vidal de Souza, EDUARDO Nadaleto da Matta
Publikováno v:
Proceedings of the L Brasilian Congress of Engineering Education.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31e1192121b9eae57fd6938024b3871e
https://doi.org/10.37702/cobenge.2022.4048
https://doi.org/10.37702/cobenge.2022.4048
Publikováno v:
Environmental Engineering and Management Journal. 17:711-720
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2923db5f49ebb62f279fe50d7ca9dcd
https://doi.org/10.30638/eemj.2018.072
https://doi.org/10.30638/eemj.2018.072
Autor:
Renata B. do Nascimento, Raquel O.M. Pinto, Cynthia Jurkiewicz, L.A. Jermolovicius, Mariza Landgraf, Uelinton Manoel Pinto, Jorge Andrey Wilhelms Gut
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Thermal processing of coconut water is designed to ensure safety and stability and microwave may be used as an alternative process. This study evaluated the feasibility of microwave processing of acidified green coconut water (pH 4.30–4.50) concern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e39535c2e13cac552c2f595e8702eebf
https://doi.org/10.1016/j.lwt.2021.111344
https://doi.org/10.1016/j.lwt.2021.111344
Autor:
Gustavo Augusto Lacorte, Cynthia Jurkiewicz, Mariza Landgraf, Christian Hoffmann, Uelinton Manoel Pinto, Gabriela Zampieri Campos, Bernadette Dora Gombossy de Melo Franco
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Canastra cheese is an artisanal product from the Serra da Canastra region in Brazil. It is produced with raw milk and an endogenous culture called pingo. Brazilian legislation requires 22 days of ripening to ensure microbiological safety. This study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba55ca9ec98694bc698f3192cebbb4bd
https://doi.org/10.1016/j.foodcont.2020.107598
https://doi.org/10.1016/j.foodcont.2020.107598
Publikováno v:
Radiation Physics and Chemistry. 174:108940
The feasibility of extending shelf life of fresh pasta using gamma radiation was evaluated. Microbiological quality and technological and sensorial properties were determined. Commercial gnocchi without chemical preservative was irradiated at doses o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0b35644e28e2138d90aa4750f76df7c
https://doi.org/10.1016/j.radphyschem.2020.108940
https://doi.org/10.1016/j.radphyschem.2020.108940
Publikováno v:
Brazilian Journal of Food Research. 10:118
Alimentos probióticos que possam ser consumidos por pessoas com intolerância a produtos lácteos estão em crescente demanda. Para colaborar com o desenvolvimento de alimentos probióticos à base de frutas, este estudo teve por objetivo avaliar a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::382da727783bcfafc3244b31d1c364eb
https://doi.org/10.3895/rebrapa.v10n4.11388
https://doi.org/10.3895/rebrapa.v10n4.11388
Autor:
Cynthia Jurkiewicz, Erica Sayuri Ichimura, Carolina Battistini, Leo Kunigk, J. U. V. Moreira, Ana M. P. Gomes, Eliana Paula Ribeiro, Beatriz Gullón
Publikováno v:
Brazilian Journal of Microbiology, Volume: 49, Issue: 2, Pages: 303-309, Published: JUN 2018
Brazilian Journal of Microbiology, Vol 49, Iss 2, Pp 303-309
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Microbiology v.49 n.2 2018
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Vol 49, Iss 2, Pp 303-309
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Microbiology v.49 n.2 2018
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b783a65036ef56d87da067f829b0cca
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303&lng=en&tlng=en
