Zobrazeno 1 - 10
of 218
pro vyhledávání: '"Ellen Silva"'
Autor:
Yara Paula Nishiyama-Hortense, Carolina Olivati, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Natália Soares Janzantti, Roberto Da Silva, Ellen Silva Lago-Vanzela, Sergio Gómez-Alonso
Publikováno v:
Molecules, Vol 29, Iss 21, p 5205 (2024)
This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs),
Externí odkaz:
https://doaj.org/article/acc24dbf512d4e7e8873ba75659741b6
Autor:
Tuany Yuri Kuboyama Nogueira, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Heloíza Ferreira Alves do Prado, Roberto da Silva, Ellen Silva Lago-Vanzela
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 58 (2023)
Abstract The objective of this work was to manufacture pizza dough, truffle, and cake using the paste of a by-product from the vinification of 'BRS Violeta' grape, as well as to determine some bromatological characteristics of these products. The by-
Externí odkaz:
https://doaj.org/article/8efb4358993a40c888ba09b8fc1bbbc4
Antifungal activity and physical characterization of an experimental dentifrice containing carvacrol
Autor:
Maria Thais Macedo, Ellen Silva Oliveira, Jocianelle Nunes, Fábio Sampaio, Isabela Albuquerque Passos Farias
Publikováno v:
Revista Cubana de Estomatología, Vol 60, Iss 2, Pp e4618-e4618 (2023)
Introduction: The successful treatment of oral candidiasis depends on three essential principles, namely: early and accurate diagnosis, correlation with predisposing factors or underlying diseases that compromise immunity, and appropriate use of anti
Externí odkaz:
https://doaj.org/article/5ee3de1f68634bebb0cd6b461b358a00
Autor:
Carolina Olivati, Yara Paula Nishiyama-Hortense, Natália Soares Janzantti, Roberto da Silva, Ellen Silva Lago Vanzela, Sergio Gómez-Alonso
Publikováno v:
Molecules, Vol 28, Iss 20, p 7006 (2023)
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-
Externí odkaz:
https://doaj.org/article/cf97f1ff37474b7ba6fef71f9fc4323a
Autor:
Yara Paula de Oliveira Nishiyama-Hortense, Maria Júlia de Paula Rossi, Victoria Diniz Shimizu-Marin, Natália Soares Janzantti, Sergio Gómez-Alonso, Roberto Da-Silva, Ellen Silva Lago-Vanzela
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100179- (2022)
This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma.
Externí odkaz:
https://doaj.org/article/409c9cc7b75a4fdc964be023d739cd9a
Autor:
Yara Paula Nishiyama-Hortense, Carolina Olivati, José Pérez-Navarro, Reginaldo Teodoro Souza, Natália S. Janzantti, Roberto Da-Silva, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso, Ellen Silva Lago-Vanzela
Publikováno v:
Foods, Vol 12, Iss 13, p 2608 (2023)
The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests—one harvested at ideal maturation time and another w
Externí odkaz:
https://doaj.org/article/a88dc1dda3c74a1aa091d5ada6b8b798
Autor:
Aline Inacio Alves, Marcela Zonta Rodrigues, Ellen Silva Lago Vanzela, Paulo Cesar Stringheta, Afonso Mota Ramos
Publikováno v:
Revista UniVap, Vol 22, Iss 40 (2017)
Com este trabalho se objetivou avaliar a potencialidade da análise de componentes principais para a interpretação de resultados de um experimento com microencapsulamento de pequi. O experimento foi realizado no laboratório de Tecnologia de Frutas
Externí odkaz:
https://doaj.org/article/d50313f1e6a94ce981ec37820e40fd60
[pt] Este estudo aborda o Food Design como uma lente para o Design Sistêmico e de Serviço em gastronomia, mais especificamente, para instrumentar chefs de restaurantes no Rio de Janeiro a revisar e modificar relacionamentos em cadeias curtas de pro
Autor:
Shimizu-Marin, Victoria Diniz, Nishiyama-Hortense, Yara Paula, Olivati, Carolina, Gonçales, Ana Carolina, Garcia-Santos, Mariana de Souza Leite, Janzantti, Natália Soares, Taboga, Sebastião Roberto, Lago-Vanzela, Ellen Silva
Publikováno v:
In Journal of Stored Products Research June 2024 107
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