Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Daniela Rigo"'
Autor:
Guilherme S. Nunes, Samantha L. Adami, Maitê M. Pellenz, Daniela Rigo, Rafael A. Estivalet, Ane Priscila Diel, Inaihá Laureano Benincá, Alessandro Haupenthal
Publikováno v:
BMC Medical Education, Vol 22, Iss 1, Pp 1-9 (2022)
Abstract Background The execution of undergraduate thesis is a period in which students have an opportunity to develop their scientific knowledge. However, many barriers could prevent the learning process. This cross-sectional study aimed to analyze
Externí odkaz:
https://doaj.org/article/977bccb86fa1462ba28b0d9d7744cbce
Autor:
Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus
Publikováno v:
Foods, Vol 12, Iss 11, p 2157 (2023)
Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote th
Externí odkaz:
https://doaj.org/article/479839b1b4a446a98cd30f569e486b2b
Akademický článek
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Autor:
Tatiana Emanuelli, Danilo Rheinheimer dos Santos, Daniela Rigo Guerra, Jessica Stiebe, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Cristiano Augusto Ballus, Fernando Dal Pont Morisso, Leila Picolli da Silva
Publikováno v:
Industrial Crops and Products. 137:347-355
This study was aimed to evaluate the effect of micronization of granulometrically fractioned olive pomace (OP) on the content of extractable polyphenols (EPP), non-extractable polyphenols (NEPP) and its antioxidant capacity. Crude OP was separated in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bfdf28d9940d37e9342cfa8a3146d3c
https://doi.org/10.1016/j.indcrop.2019.05.005
https://doi.org/10.1016/j.indcrop.2019.05.005
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Jesús Lozano-Sánchez, Cristiano Augusto Ballus, Tatiana Emanuelli, Daniela Rigo Guerra, Jessica Stiebe, Ana Betine Beutinger Bender, Leila Picolli da Silva, Caroline Sefrin Speroni
Publikováno v:
Food chemistry. 344
The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm siev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d421e78417640ca401aded8315aa155d
https://pubmed.ncbi.nlm.nih.gov/33277120
https://pubmed.ncbi.nlm.nih.gov/33277120
Autor:
Guerra, Daniela Rigo
Publikováno v:
Biblioteca Digital de Teses e Dissertações do UFSM
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES In the processing of olive fruits, large amounts of by-products are generated. The olive oil extraction process generates about 80% of by-products, such as bagasse. With this by-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::250218b543eaba256f3e495b03a56e24
http://repositorio.ufsm.br/handle/1/25120
http://repositorio.ufsm.br/handle/1/25120
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Daniel Assumpção Bertuol, Daniela Rigo Guerra, Mariane Bittencourt Fagundes, Alexandre José Cichoski, Victória Perceval Soares, Yasmim Sena Vaz Leães, Juliano Smanioto Barin, Silvino Sasso Robalo, Tatiana Emanuelli, Caroline Sefrin Speroni, Roger Wagner, Cristiano Augusto Ballus
Publikováno v:
Food Research International. 135:109305
Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to accelerate this process. The objective of this work was to determine i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f59153a99476971eeb9b47f27da0ee6f
https://doi.org/10.1016/j.foodres.2020.109305
https://doi.org/10.1016/j.foodres.2020.109305