Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Dianiny de Cássia Sousa Mendes"'
Autor:
Danilo José Machado de Abreu, Katiúcia Alves Amorim, Dianiny de Cássia Sousa Mendes, Clarissa Damiani, Ulisses Rodrigues de Alencar, Daphynni Carolinne Moreira Morais
Publikováno v:
DESAFIOS-Revista Interdisciplinar da Universidade Federal do Tocantins; Vol. 6 No. Especial (2019): Supplement-Food Science and Technology; 5-9
DESAFIOS; Vol. 6 Núm. Especial (2019): Suplemento- Ciência e Tecnologia de Alimentos; 5-9
DESAFIOS-Revista Interdisciplinar da Universidade Federal do Tocantins; v. 6 n. Especial (2019): Suplemento- Ciência e Tecnologia de Alimentos; 5-9
DESAFIOS; Vol. 6 Núm. Especial (2019): Suplemento- Ciência e Tecnologia de Alimentos; 5-9
DESAFIOS-Revista Interdisciplinar da Universidade Federal do Tocantins; v. 6 n. Especial (2019): Suplemento- Ciência e Tecnologia de Alimentos; 5-9
The apple is one of the most appreciated fruits in the world and consolidated worldwide. According to the Brazilian Association of Apple Producers (ABPM), Brazilian production is mainly concentrated in the states of Rio Grande do Sul, Santa Catarina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08bba17229a3aec14799bfd0bdab4297
https://doi.org/10.20873/uft.2359365220196especialp5
https://doi.org/10.20873/uft.2359365220196especialp5
Autor:
Diego P. R. Ascheri, Rayssa Dias Batista, Dianiny de Cássia Sousa Mendes, Cleiber Cintra Morais, Eduardo Ramirez Asquieri, Eric de Souza Gil, Isaac Yves Lopes de Macêdo
Publikováno v:
LWT. 137:110460
The objective of this study was to evaluate the microencapsulation of jabuticaba Myrciaria cauliflora extracts and verify the stability under application in manioc starch fermented biscuits processed at 180 °C for 20 min. Experimental design was per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::534335a5d09618705410edeb6f61d26c
https://doi.org/10.1016/j.lwt.2020.110460
https://doi.org/10.1016/j.lwt.2020.110460
Autor:
Clarissa Damiani, Dianiny de Cássia Sousa Mendes, Eduardo Ramirez Asquieri, Cleiber Cintra Morais, Diego P. R. Ascheri, Rayssa Dias Batista, Douglas Vieira Thomaz
Publikováno v:
Food Hydrocolloids. 99:105346
This research showcases the study of physicochemical, functional and rheological changes associated to the fermentation of canary seed starch (Phalaris canariensis) in order to investigate the application of this bioproduct in food industry. The star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70e7ccbdeecfc6278722b3e3939bbe0a
https://doi.org/10.1016/j.foodhyd.2019.105346
https://doi.org/10.1016/j.foodhyd.2019.105346