Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Daiana Cardoso de Oliveira"'
Autor:
Juliane Mascarenhas Pereira, Ana Carolina Moura de Sena Aquino, Daiana Cardoso de Oliveira, Gabriela Rocha, Alícia de Francisco, Pedro Luiz Manique Barreto, Edna Regina Amante
Publikováno v:
Ciência Rural, Iss 0 (2016)
ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten
Externí odkaz:
https://doaj.org/article/abe924ccd3c14b978ad4a1be6b96b1a1
Autor:
Daiana Cardoso de Oliveira, Beatriz Lima Santos Klienchen Dalari, Ana Silvia de Lima Vielmo, Dayane Gonzaga Domingos, Juliana Barden Schallemberger
Publikováno v:
Processos Químicos e Biotecnológicos-Volume 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::958bfa46075ffe911965021ed9eea7fc
https://doi.org/10.36229/978-65-5866-009-5.cap.03
https://doi.org/10.36229/978-65-5866-009-5.cap.03
Autor:
Ismael C. Bellettini, Daiana Cardoso de Oliveira, Edna Regina Amante, Claudia Bernardo, Bruna Barreto Remor, Helayne Aparecida Maieves, Rodolfo Moresco
Publikováno v:
Research, Society and Development; Vol. 9 No. 12; e8491210879
Research, Society and Development; Vol. 9 Núm. 12; e8491210879
Research, Society and Development; v. 9 n. 12; e8491210879
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 12; e8491210879
Research, Society and Development; v. 9 n. 12; e8491210879
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
In this study, the physicochemical characteristics of starch extracted from ten different cultivars of cassava roots, from different soils, were investigated. There are significant (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84eb906422f9b7ab414f5a2707c54c22
https://doi.org/10.33448/rsd-v9i12.10879
https://doi.org/10.33448/rsd-v9i12.10879
Autor:
Ana Carolina Moura de Sena Aquino, Alicia de Francisco, Gabriela Rocha, Pedro Luiz Manique Barreto, Juliane Mascarenhas Pereira, Daiana Cardoso de Oliveira, Edna Regina Amante
Publikováno v:
Ciência Rural, Volume: 46, Issue: 4, Pages: 732-738, Published: 08 JAN 2016
Ciência Rural, Iss 0 (2016)
Ciência Rural v.46 n.4 2016
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Iss 0 (2016)
Ciência Rural v.46 n.4 2016
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1aae974a912e88cf7b1de226da46077
https://doi.org/10.1590/0103-8478cr20150632
https://doi.org/10.1590/0103-8478cr20150632
Valorization of agro-industrial by-products: analysis of biodiesel production from porcine fat waste
Autor:
Jair Juarez João, Mylena Fernandes, Maria de Lourdes Borba Magalhães, Daiana Cardoso de Oliveira, Everton Skoronski, Gustavo Felippe da Silva
Publikováno v:
Journal of Cleaner Production. 112:2553-2559
Recycling of residual animal fat from industrial meat processing for biodiesel production is an attractive alternative, since provides a renewable energy source and minimizes environmental impact of waste disposal. In this work, we propose a valoriza
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc3517f2c3a0d4f80e79736fe5bc2064
https://doi.org/10.1016/j.jclepro.2015.10.026
https://doi.org/10.1016/j.jclepro.2015.10.026
Autor:
Luiza Helena Meller da Silva, Edna Regina Amante, Carolina Vieira Bezerra, Antonio Manoel da Cruz Rodrigues, Daiana Cardoso de Oliveira
Publikováno v:
Industrial Crops and Products. 41:241-249
This study aimed to characterize green banana flour obtained by drying in a spouted bed, and to evaluate the functional properties (viscosity, swelling power and solubility), as well as the physical, morphological and hygroscopic behaviour (sorption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cee83b7eddcea6c10ae2b63083c99b7
https://doi.org/10.1016/j.indcrop.2012.04.035
https://doi.org/10.1016/j.indcrop.2012.04.035