Zobrazeno 1 - 6
of 6
pro vyhledávání: '"E. S. de Brito"'
Autor:
Sueli Rodrigues, Rosane S. Cavalcante, Francisca Diva Lima Almeida, Patrick J. Cullen, Paula Bourke, Fabiano A.N. Fernandes, Jesus M. Frias, Tigressa Helena Soares Rodrigues, E. S. de Brito, E.G. Alves Filho
Publikováno v:
Innovative Food Science & Emerging Technologies. 53:63-69
The study of small molecules based on “fingerprint” approaches and non-target methodologies has been used to understand changes caused during natural or industrial processes. In this work, chemometrics was applied to evaluate changes according to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99c08a84c3fbd2c5cb7f39671d9f4834
https://doi.org/10.1016/j.ifset.2017.10.001
https://doi.org/10.1016/j.ifset.2017.10.001
Publikováno v:
Journal of applied microbiologyReferences. 131(1)
Candida albicans is the most common human fungal pathogen, causing infections that range from mucous membranes to systemic infections. The present article provides an overview of C. albicans, with the production of biofilms produced by this fungus, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16bfaa73b96c9dff8351ca886da39126
https://pubmed.ncbi.nlm.nih.gov/33249681
https://pubmed.ncbi.nlm.nih.gov/33249681
Autor:
E.G. Alves Filho, N.R. Sucupira, Lorena Mara A. Silva, Nedio Jair Wurlitzer, Paulo Henrique Machado de Sousa, E. S. de Brito
Publikováno v:
Food Chemistry. 216:217-224
NMR and chemometrics was applied to understand the variations in chemical composition of coconut water under different processing. Six processing treatments were applied to coconut water and analyzed: two control (with and without sulphite), and four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f36d971d1eb520a6a70237f919d1c4da
https://doi.org/10.1016/j.foodchem.2016.08.035
https://doi.org/10.1016/j.foodchem.2016.08.035
Publikováno v:
Acta Horticulturae. :299-305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59f694c6d4308eab48e5544314ddd6ee
https://doi.org/10.17660/actahortic.2008.773.45
https://doi.org/10.17660/actahortic.2008.773.45
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cdc2bd0da2d6db84a69d0555eb048b0
https://doi.org/10.5151/chemeng-cobeq2014-0398-25685-153098
https://doi.org/10.5151/chemeng-cobeq2014-0398-25685-153098
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
RESUMO – Um dos principais desafios da industria alimenticia e o reaproveitamento de residuos gerados no processamento, assim estes detritos podem ser convertidos em produtos com valor agregado, alem de minimizarem os impactos ambientais. Os residu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e1f021a16051bf204d6ac5e1982ece5
https://doi.org/10.5151/chemeng-cobeq2014-0396-25694-178100
https://doi.org/10.5151/chemeng-cobeq2014-0396-25694-178100