Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Eliane Teixeira Marsico"'
Autor:
Miguel Fiorin Schopf, Milena Dutra Pierezan, Ramon Rocha, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Eliane Teixeira Marsico, Juliano De Dea Lindner, Adriano Gomes da Cruz, Silvani Verruck
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-15
Milk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature revie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49089e74ba4e5e2ee57a67c6bca44f68
https://doi.org/10.1080/10408398.2022.2103642
https://doi.org/10.1080/10408398.2022.2103642
Autor:
Thaís Regina de Castro Pereira, Lévison da Costa Cipriano, Estella Francisco de Azevedo, Camile de Oliveira Luz Farias, Sergio Borges Mano, Erick Almeida Esmerino, Eliane Teixeira Marsico
Publikováno v:
The Journal of Engineering and Exact Sciences. 8:14897-01a
Este levantamento buscou realizar uma revisão sobre o kamaboko, utilizando artigos da base de dados do sistema de periódicos CAPES, publicados entre os anos de 2017 e 2022, sendo abordado pontos importantes como metodologia de elaboração, ingredi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a9fd87159116f795eadca71f66a200e
https://doi.org/10.18540/jcecvl8iss10pp14897-01a
https://doi.org/10.18540/jcecvl8iss10pp14897-01a
Autor:
Lévison da Costa Cipriano, Thais Regina de Castro Pereira, Estella Francisco de Azevedo, Carolina Moura de Oliveira, Sergio Borges Mano, Erick Almeida Esmerino, Eliane Teixeira Marsico
Publikováno v:
The Journal of Engineering and Exact Sciences. 8:14891-01a
Na pesca comercial praticada no litoral brasileiro ocorre à captura de animais considerados de alto e baixo valor comercial. Os de baixo valor são subutilizados ou descartados pelos pescadores, gerando altos gastos e perdas econômicas. Utilizar es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6508202579aca72f7664d261fbb82672
https://doi.org/10.18540/jcecvl8iss10pp14891-01a
https://doi.org/10.18540/jcecvl8iss10pp14891-01a
Autor:
Lévison da Costa Cipriano, Thais Regina de Castro Pereira, Bruno Soares Toledo, Jane Silva Maia Castro, Sergio Borges Mano, Erick Almeida Esmerino, Eliane Teixeira Marsico
Publikováno v:
The Journal of Engineering and Exact Sciences. 8:14895-01a
O ultrassom de alta intensidade é uma tecnologia emergente que pode ser utilizada no processamento de alguns alimentos, com o intuito de inativar microrganismos, realizar a homogeneização do produto e ajudar na dispersão de componentes. Em vista
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17dba4eb334913a086f7dbd8560a2fb9
https://doi.org/10.18540/jcecvl8iss11pp14895-01a
https://doi.org/10.18540/jcecvl8iss11pp14895-01a
Autor:
Thaís Regina de Castro Pereira, Lévison da Costa Cipriano, Bruno Soares Toledo, Thiago Monteiro de Azevedo, Sergio Borges Mano, Erick Almeida Esmerino, Eliane Teixeira Marsico
Publikováno v:
The Journal of Engineering and Exact Sciences. 8:14901-01a
A beterraba no Brasil é consumida como hortaliça e possui uma grande potencialidade nutricional, situando-se ao centro das pesquisas por conta de seus compostos bioativos, como as betalaínas. Estas substâncias podem ser classificadas como betaxan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99325b61e6ccef0ba152edf39db50cf3
https://doi.org/10.18540/jcecvl8iss9pp14901-01a
https://doi.org/10.18540/jcecvl8iss9pp14901-01a
Autor:
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, Saionara Sartor, Clara Mariana Gonçalves Lima, Marília Miotto, Juliano De Dea Lindner, Katia Rezzadori, Tatiana Colombo Pimentel, Gustavo Luis de Paiva Anciens Ramos, Erick Esmerino, Maria Carmela Kasnowski Holanda Duarte, Eliane Teixeira Marsico, Silvani Verruck
Publikováno v:
Food research international (Ottawa, Ont.). 154
In recent years, many studies have been conducted to develop functional meat products, focusing on strategies to maximize health-promoting compounds and reduce the presence of those that may cause negative impacts on the consumer's health. As such, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03b6ac2ed819c85383e8a179eff235a1
https://pubmed.ncbi.nlm.nih.gov/35337550
https://pubmed.ncbi.nlm.nih.gov/35337550
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques
Autor:
Ana Carolina de Jesus Oliveira, Camilla Alves Pereira Rodrigues, Maria Carolina de Almeida, Eliane Teixeira Mársico, Paulo Sérgio Scalize, Tatianne Ferreira de Oliveira, Victor Andrés Solar, Héctor Valdés
Publikováno v:
Molecules, Vol 29, Iss 12, p 2717 (2024)
Ethylene is a plant hormone regulator that stimulates chlorophyll loss and promotes softening and aging, resulting in a deterioration and reduction in the post-harvest life of fruit. Commercial activated carbons have been used as ethylene scavengers
Externí odkaz:
https://doaj.org/article/192e117206424af8b4229d92a05e1c4a
Autor:
Alessandra Cristina Tomé, Flávio Alves da Silva, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100274- (2023)
This study evaluated the effect of microencapsulated oregano (Origanum vulgare) aqueous extract (MOAE) obtained on the overall quality of ready-to-cook (RTC) fish products made from mechanically separated tilapia meat (MSTM) stored at – 20 °C for
Externí odkaz:
https://doaj.org/article/891dc4f8bad44fbd90e23362ca540ecc
Autor:
Gabriella Leite Magalhães, Manoel Soares Soares Júnior, Márcio Caliari, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico
Publikováno v:
Foods, Vol 12, Iss 14, p 2748 (2023)
This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables (number of washing cycles, conten
Externí odkaz:
https://doaj.org/article/aad24a659d854f9f92b00fc65441bdc2