Zobrazeno 1 - 7
of 7
pro vyhledávání: '"David Fernando dos Santos"'
Autor:
Mayara Kuasnei, Laís Benvenutti, David Fernando dos Santos, Sandra Regina Salvador Ferreira, Vânia Zanella Pinto, Acácio Antonio Ferreira Zielinski
Publikováno v:
Foods, Vol 13, Iss 9, p 1374 (2024)
There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca
Externí odkaz:
https://doaj.org/article/e42d44e2f9494dfaa7d13807aac6ee2f
Autor:
Vania Zanella Pinto, Vanessa Nowaki Rodrigues, David Fernando dos Santos, Gustavo Henrique Fidelis dos Santos, Thiago Bergler Bitencourt
Publikováno v:
Revista Produção e Desenvolvimento, Vol 3, Iss 3, Pp 34-42 (2017)
Native trees and fruit have great importance in culture of small centers and rural areas, as well as, homemade liqueurs. However, some strategies such as marketing research are necessary to help for products development or even modifications to exist
Externí odkaz:
https://doaj.org/article/0adbae0838e04cd6a5a66f5057614020
Autor:
Derval dos Santos Rosa, Alana G. de Souza, Vania Zanella Pinto, Rafaela R. Ferreira, David Fernando dos Santos
Publikováno v:
International Journal of Biological Macromolecules. 165:1803-1812
In the present research, soybean straw was used to prepare nanocellulose (NC) via a ball mill, in different milling times (6, 9, and 12 h) and in-situ modified with an anionic surfactant. NCs were characterized for their chemical structure, surface c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5891ba8a0ac34da20de3850142495ec4
https://doi.org/10.1016/j.ijbiomac.2020.10.036
https://doi.org/10.1016/j.ijbiomac.2020.10.036
Autor:
Gabriela Caroline Lenhani, Vânia Zanella Pinto, Eduardo Leonarski, Leda Battestin Quast, Mayara Kuasnei, David Fernando dos Santos
Publikováno v:
Journal of Culinary Science & Technology. 19:214-227
The global market of alcoholic beverages nowadays is more diversified with the insertion of new flavors and new kinds of products. Thus, dry (80 g L−1 of sugar) and creamy liqueurs (344 g L−1 of sugar) of three different Brazilian native fruits (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bed4fdc5563542dbc0680263a389c7b9
https://doi.org/10.1080/15428052.2020.1747035
https://doi.org/10.1080/15428052.2020.1747035
Autor:
Cláudia Simone Madruga Lima, Mali Busanello Niedermeyer, Vania Zanella Pinto, Ágatha Guilhermina Aschembrener Trindade, David Fernando dos Santos, Fernanda Arpini Souza
Publikováno v:
Revista do Congresso Sul Brasileiro de Engenharia de Alimentos. 5
O morango (Fragaria × ananassa Duch) é uma fruta explorada em diversos produtos processados, tal como geleias, assim promovendo a acessibilidade ao consumo dessa fruta. Neste trabalho objetivou-se avaliar a interferência de diferentes genótipos d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::060940908f1ebf5b6c303314af329a7d
https://doi.org/10.5965/2447365005012021006
https://doi.org/10.5965/2447365005012021006
Autor:
Adriana Dillenburg Meinhart, Daniella Pilatti-Riccio, Vania Zanella Pinto, Helen Cristina dos Santos Hackbart, David Fernando dos Santos, Mateus Antonio Knapp
Publikováno v:
Food research international (Ottawa, Ont.). 125
The yerba mate (Ilex paraguariensis A.St.-Hil.) is abundant on phenolic compounds and their preservation by encapsulation can promote increased stability. The objective was to produce mate extract with a high concentration of bioactive compounds, mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec4014084255d9913b7bba8815412466
https://pubmed.ncbi.nlm.nih.gov/31554066
https://pubmed.ncbi.nlm.nih.gov/31554066
Autor:
Mateus Antonio Knapp, Vinicius Gonçalves Deon, David Fernando dos Santos, Daniella Pilatti-Riccio, Vânia Zanella Pinto, Gustavo Henrique Fidelis dos Santos
Publikováno v:
Journal of Food Processing and Preservation. 43:e13897
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::532576861b05441b629991bf82320d8c
https://doi.org/10.1111/jfpp.13897
https://doi.org/10.1111/jfpp.13897