Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Eduardo Sidinei Chaves"'
Autor:
Kateryn Purizaca-Santisteban, Luis Alberto Ruiz-Flores, Zury Sócola, Eduardo Sidinei Chaves, Milagros del Pilar Espinoza-Delgado
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The objective of this study was to evaluate the effect of ultrasound on the incorporation of iron and ascorbic acid (AA) in sweet potato (Ipomoea batatas) and to optimize the process parameters to obtain a fortified food. The incorporation was carrie
Externí odkaz:
https://doaj.org/article/5715015842ee4133b83600bd77cc2210
Autor:
Giane Gonçalves Lenzi, Maria Eduarda Kounaris Fuziki, Michel Zampieri Fidelis, Yuri Barros Fávaro, Mauricio Aparecido Ribeiro, Eduardo Sidinei Chaves, Ervin Kaminski Lenzi
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract This study describes the use of bentonite in suspension for the caffeine adsorption (pollutant of emerging concern) by taking different conditions of the pH, adsorbent mass, adsorbent calcination temperature and interferents into account. Th
Externí odkaz:
https://doaj.org/article/b836baed039f48a1aa4b5c3e2b66209f
Autor:
Sergio Luiz Stevan, Leandro Paiter, José Ricardo Galvão, Daniely Vieira Roque, Eduardo Sidinei Chaves
Publikováno v:
Sensors, Vol 15, Iss 10, Pp 26457-26477 (2015)
Vegetable oils used in frying food represent a social problem as its destination. The residual oil can be recycled and returned to the production line, as biodiesel, as soap, or as putty. The state of the residual oil is determined according to their
Externí odkaz:
https://doaj.org/article/01f68be52abe4e9d87a8d1bb782440c0
Autor:
Revenli Fernanda do Nascimento, Adriane Bonfim Gavron, Simone Bowles, Eduardo Sidinei Chaves, Eliana Aparecida Fagundes Queiroz Bortolozo
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo O objetivo do trabalho foi determinar os teores de sódio (Na) e potássio (K) em refeições servidas em um restaurante universitário da região sul do Brasil, utilizando espectrometria de emissão atômica como método analítico. Foram col
Externí odkaz:
https://doaj.org/article/c6ecf67a385e46a29e9899d26d7f1e4b
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 3, Pp 236-242 (2014)
Nos últimos anos o consumo de achocolatados tem aumentado, principalmente pelo público infantil. Dessa maneira o controle de qualidade do produto em relação a sua composição, principalmente quanto à concentração dos minerais, torna-se import
Externí odkaz:
https://doaj.org/article/762c9b677a7543068289fec4d0f3a6bb
Autor:
Leila Denise Falcão, Vivian M. Burin, Eduardo Sidinei Chaves, Hamilton Justino Vieira, Emilio Brighenti, Jean-Pierre Rosier, Marilde Terezinha Bordignon-Luiz
Publikováno v:
OENO One, Vol 44, Iss 3, Pp 135-150 (2010)
Santa Catarina State (SC) is a new grape growing region in Southern Brazil where 300 ha have been planted with Vitis vinifera L. since 2000. The annual production of this region is 3,944 tons of grapes and 1,549,000 liters of wine. Aims: To evaluate
Externí odkaz:
https://doaj.org/article/6db28a710e5f46158e0a651b946d707d
Autor:
Mariana Barbosa André de Souza, Klaiani Bez Fontana, Caroline Gonçalves, Eduardo Sidinei Chaves
Publikováno v:
Química Nova, Vol 40, Iss 10, Pp 1228-1232
The utilization of atomic absorption spectrometer for metformin (MET) and ranitidine (RAN) chlorohydrates determination in medicines is proposed. The spectral lines of nickel and aluminum at 232.0 and 308.2 nm were selected for MET and RAN absorbance
Externí odkaz:
https://doaj.org/article/7d60e8be19134fe4b86134bc6cb7b3e9
Autor:
Jaqueline Da Silva Scharf, Thebny Thaíse Moro, Fabiana Luvizon, Fernando Jorge Santos de Oliveira, Tatiane de Andrade Maranhão, Vera Lúcia Azzolin Frescura Bascuñan, Eduardo Sidinei Chaves
Publikováno v:
International Journal of Environmental Analytical Chemistry. :1-15
Publikováno v:
O Ensino de Química 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::158fdb0513d5a17818c90a41d5766dd2
https://doi.org/10.22533/at.ed.91319260412
https://doi.org/10.22533/at.ed.91319260412
Autor:
Ana Paula Falcão, Eduardo Sidinei Chaves, Leila Denise Falcão, Cony Gauche, Pedro Luiz Manique Barreto, Marilde Terezinha Bordignon-Luiz
Publikováno v:
Food Science and Technology, Vol 29, Iss 4, Pp 857-862 (2009)
Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was dev