Zobrazeno 1 - 10 of 31 pro vyhledávání: '"Darlene Cavalheiro"'
1
Akademický článek
Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella
Autor: Darlene Cavalheiro, Gisiéli Carla Morandin, Sabrina Vicentini Schaefer, Adrieli Maiandra Piccinin do Amaral, Luana Bettanin, Georgia Ane Raquel Sehn
Publikováno v: Revista Principia, Vol 62, Iss 0 (2025)
Pseudofruits of Hovenia dulcis T. present sweet-tasting edible and containing many nutrients, as well have a significant amount of phenolic compounds and could be a source of natural antioxidant. In this regard, this study aimed to evaluate the addit
Externí odkaz: https://doaj.org/article/b6ccbe9d1ce842b5a6fd0c0f7350e72f
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2
Akademický článek
Encapsulation of Japanese grape (Hovenia dulcis) pseudofruits by freeze drying: characterization and antioxidant potential
Autor: Elisandra Rigo, Dalana Cecília Hanauer, Leticia Knakiewicz, Georgia Ane Raquel Sehn, Darlene Cavalheiro
Publikováno v: Revista Principia, Vol 62, Iss 0 (2025)
The pseudofruit of Hovenia dulcis is known as a source of bioactive compounds; however, like most fruits, it is easily susceptible to deterioration. Encapsulation techniques have been used to protect and stabilize compounds, in addition to minimizing
Externí odkaz: https://doaj.org/article/9b1f787858264d76b5abc4b28b160f4a
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3
Akademický článek
Extrato de espinafre como fonte de nitrito em linguiça frescal: atributos de qualidade e estabilidade durante o armazenamento refrigerado
Autor: Ana Karolina Cherobin, Adrieli Maiandra Piccinin do Amaral, Liziane Schittler Moroni, Darlene Cavalheiro, Georgia Ane Raquel Sehn
Publikováno v: Demetra, Vol 18, Pp e76179-e76179 (2023)
Introdução: Os consumidores têm inúmeras preocupações em relação à saúde, dentre as quais o consumo elevado de aditivos químicos, como os conservantes, que ao reagir com substâncias presentes nos alimentos podem produzir compostos cancer
Externí odkaz: https://doaj.org/article/ee089f2ac2374d9db521f9bd62332538
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4
Akademický článek
Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
Autor: Dalana Cecília Hanauer, Elisandra Rigo, Lucíola Bagatini, Juliana Steffens, Darlene Cavalheiro
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 119-130 (2017)
The sheep’s milk has high contents of fat, protein and minerals in relation to the cow’s milk and is suitable for the production of cheeses, as the Minas fresh. The production of this cheese includes the salting, by offering important functions f
Externí odkaz: https://doaj.org/article/11749605a2fe4ac48e7dc9dcfa86f750
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6
Japanese grape ( Hovenia dulcis ) powder as an antioxidant agent in Bologna sausages
Autor: Sabrina Vicentini Schaefer, Adrieli Maiandra Piccinin do Amaral, Ana Karolina Cherobin, Larissa Karla Monteiro, Gisiéli Carla Morandin, Carolina Fischer, Darlene Cavalheiro, Georgia Ane Raquel Sehn
Publikováno v: Journal of the Science of Food and Agriculture. 102:6255-6262
The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, the antioxidant sodium erythorbate (CONTROL) was replaced by Japanese grape pseu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85ab69449f76a628dd5cee445bd2f676
https://doi.org/10.1002/jsfa.11974
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9
Propiedades del tofu coagulado con flor de Cardo (Cynara Cardunculus L.)
Autor: Glaciela Cristina Rodrigues da Silva Scherer, Rosicler Colet, Darlene Cavalheiro, Clarice Steffens, Eunice Valduga, Mercedes Concórdia Carrão-Panizzi, Juliana Steffens, Jamile Zeni
Publikováno v: Research, Society and Development; Vol. 10 No. 16; e207101623576
Research, Society and Development; Vol. 10 Núm. 16; e207101623576
Research, Society and Development; v. 10 n. 16; e207101623576
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ac07b0909be1e83dc917b5fc54f0155
https://rsdjournal.org/index.php/rsd/article/view/23576
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10
Efeito da correção do pH do requeijão cremoso tipo ovino sobre as características físico químicas e microbiológica
Autor: Elisandra Rigo, Mônica Naiara Schmeier, Stéfani Mallmann, Darlene Cavalheiro, Bruna Camili Scopel
Publikováno v: Revista Brasileira de Agrotecnologia. 11:936-943
O “requeijão cremoso” é um tipo de queijo processado brasileiro muito consumido no país, obtido da mistura de diferentes tipos de queijos com sais emulsionantes e outros ingredientes lácteos. As características deste produto são dependentes
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ff7d170e2f42ff80fd5a10bdfe43e501
https://doi.org/10.18378/rebagro.v12i2.8894
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