Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dayana Pereira de Andrade"'
Autor:
Dayana Pereira de Andrade, Beatriz Ferreira Carvalho, Rosane Freitas Schwan, Disney Ribeiro Dias
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 2, Pp 225-230 (2017)
γ-Decalactone is a flavour compound that when obtained by biotechnological production using microorganisms is classified as natural. The aim of this study is to evaluate various conditions for γ-decalactone production by tropical yeast strains Yarr
Externí odkaz:
https://doaj.org/article/0980d9c265914e8b812472a0fb9a2faa
Autor:
Dayana Pereira de Andrade, Sabrina Carvalho Bastos, Cíntia Lacerda Ramos, Luara Aparecida Simões, Natalia de Andrade Teixeira Fernandes, Diego Alvarenga Botrel, Marciane Magnani, Rosane Freitas Schwan, Disney Ribeiro Dias
Publikováno v:
International Dairy Journal. 143:105669
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9137dffe06470af9df852444a193ddae
https://doi.org/10.1016/j.idairyj.2023.105669
https://doi.org/10.1016/j.idairyj.2023.105669
Autor:
Soraia Vilela Borges, Disney Ribeiro Dias, Cíntia Lacerda Ramos, Dayana Pereira de Andrade, Rosane Freitas Schwan, Diego Alvarenga Botrel
Publikováno v:
International Journal of Food Science & Technology. 54:2355-2362
The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viabili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a512ff55994b1ecc37c8524ed1e6b911
https://doi.org/10.1111/ijfs.14114
https://doi.org/10.1111/ijfs.14114
Autor:
Nádia Nara Batista, Rosane Freitas Schwan, Disney Ribeiro Dias, Dayana Pereira de Andrade, Cíntia Lacerda Ramos
Publikováno v:
Food Research International. 90:313-319
The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of different cocoa varieties were evaluated. Fourier transform infrared spectroscopy (FTIR), a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57ad14c996836d7348bf9cdf7ffac6a6
https://doi.org/10.1016/j.foodres.2016.10.028
https://doi.org/10.1016/j.foodres.2016.10.028
Publikováno v:
Food Technology and Biotechnology. 55
γ-Decalactone is a flavour compound that when obtained by biotechnological production using microorganisms is classified as natural. The aim of this study is to evaluate various conditions for γ-decalactone production by tropical yeast strains Yarr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0071474fc9d8d490762e1572dda1d571
https://doi.org/10.17113/ftb.55.02.17.5009
https://doi.org/10.17113/ftb.55.02.17.5009