Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Edimir Andrade Pereira"'
Publikováno v:
Vetor, Vol 34, Iss 2 (2024)
O estudo e a aplicação de corantes naturais têm ganhado crescente relevância devido à demanda por alternativas sustentáveis e menos tóxicas em relação aos corantes e pigmentos sintéticos. Neste trabalho, foram sintetizados e caracterizados
Externí odkaz:
https://doaj.org/article/76672470aea04cf8b214045c2ed6ca29
Autor:
Chaiane Renata Grigolo, Idemir Citadin, Edimir Andrade Pereira, Laise de Souza de Oliveira, Renata Caroline Rossoni Gobetti, Nelson Pires Feldberg
Publikováno v:
Ciência e Agrotecnologia, Vol 47 (2023)
ABSTRACT ‘BRS Magna’ was released with the aim of improving the colour, sweetness, and flavour of Brazilian grape juice. Therefore, it is necessary to test this cultivar on different rootstocks in order to identify the canopy/rootstock combinatio
Externí odkaz:
https://doaj.org/article/4ab61ffa7ab24fe3b14c85061795c81f
Autor:
Aline Savi, Gabrielle Cristina Calegari, Vidiany Aparecida Queiroz Santos, Edimir Andrade Pereira, Sirlei Dias Teixeira
Publikováno v:
Journal of King Saud University: Science, Vol 32, Iss 1, Pp 636-642 (2020)
The air yam (Dioscorea bulbifera) is an unconventional vegetable that produces a reserve stem, which has polysaccharides in its composition. These biopolymers, in turn, have aroused industrial interest due to many of their properties and applications
Externí odkaz:
https://doaj.org/article/d7d9af6ae82f409f84d5966a43d2d1a4
Autor:
Ana Paula Buratto, Solange Teresinha Carpes, Edimir Andrade Pereira, Camila Driech, Tatiane Oldoni, Leticia Dangui
Publikováno v:
Orbital: The Electronic Journal of Chemistry, Vol 11, Iss 6, Pp 386-393 (2019)
The aim of this work was to evaluate the bioactive compounds contents and the antioxidant activity preserved in the obtained powders of dehydrated feijoa pulp after two drying methods applied: Spray drying and Freeze-drying methods. Ascorbic acid, to
Externí odkaz:
https://doaj.org/article/47611eacfca34a9693de279aa999778a
Autor:
Bruna Valéria Gil, Amanda Pacheco Cardoso Moura, Marcos Robson Sachet, Maria Fernanda Ribas, Rafael Henrique Pertille, Angela Rohr, Edimir Andrade Pereira, Moeses Andrigo Danner
Publikováno v:
Ciência Rural, Vol 51, Iss 4 (2021)
ABSTRACT: The objective of this research was to determine the proximate composition and kinetics drying of sweet pine nuts compared to typical pine nuts of Araucaria angustifolia. This study is based on the proximate components, color, and duration o
Externí odkaz:
https://doaj.org/article/e542f99c782143d6adc917f5ddd397d7
Autor:
Deyse Pegorini Rodrigues, Marina Leite Mitterer-Daltoé, Vanderlei Aparecido de Lima, Marcio Barreto-Rodrigues, Edimir Andrade Pereira
Publikováno v:
Ciência Rural, Vol 51, Iss 3 (2021)
ABSTRACT: The present research presents an analytical methodology based on High Performance Liquid Chromatography (HPLC) and Principal Component Analyses (PCA) for simultaneous quantification and analytical differentiation of organic acids and sugars
Externí odkaz:
https://doaj.org/article/4e71843d225a45eeb0b8109e000e2017
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract This work aimed to isolate and identify Streptococcus and Lactobacillus species from raw cow’s milk obtained from Southwest Paraná - Brazil. We used randomly amplified polymorphic DNA (RAPD)-PCR to identify and type 58Streptococcus and 48
Externí odkaz:
https://doaj.org/article/365e65e53e7045769930236aeb7a74df
Autor:
Jéssica Bordim, Jéssica Amorim, Rafael Sari, Ana Carolyna Turra da Silva, Anne Raquel Sotiles, Edimir Andrade Pereira
Publikováno v:
Orbital: The Electronic Journal of Chemistry, Vol 10, Iss 3, Pp 211-217 (2018)
The fruits industrialization process for the production of new food products generates a significant number of agroindustrial residues. The use of these residues in the formulation of new products such as cereal bars adds nutritional value to foods a
Externí odkaz:
https://doaj.org/article/0368cf8a09ab41fd923677b7e7b48523
Autor:
Simone Beux, Edimir Andrade Pereira, Martino Cassandro, Alessandro Nogueira, Nina Waszczynskyj
Publikováno v:
Ciência Rural, Vol 47, Iss 10 (2017)
ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary
Externí odkaz:
https://doaj.org/article/c42318c7d122406a8dad5e01e81bd34a
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo A inovação é um dos pilares para o alcance do desenvolvimento sustentável e, para a inserção de um novo produto alimentício no mercado, abordagens que englobem pesquisas em ciência e tecnologia se fazem necessárias. Visando propor uma
Externí odkaz:
https://doaj.org/article/3bd65de1d2ca48a89df34d1103cef1dd