Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Ernandes Rodrigues de Alencar"'
Autor:
Marcus Vinícius Assis Silva, Lêda Rita D’Antonino Faroni, Ernandes Rodrigues de Alencar, José Marcelo Soriano Viana, Eugénio da Piedade Edmundo Sitoe, Davi Vittorazzi Salvador, Vivaldo Mason Filho, Carollayne Gonçalves Magalhães
Publikováno v:
Foods, Vol 13, Iss 20, p 3301 (2024)
Ozone gas (O3) is a promising alternative for fungal inactivation in agricultural commodities. This study aimed to (i) investigate the influence of airflow on the saturation of popcorn kernels with ozone gas, (ii) evaluate its effectiveness in contro
Externí odkaz:
https://doaj.org/article/322881abcf524bb7aa2fcf1b9dcfce76
Publikováno v:
Semina: Ciências Agrárias, Vol 44, Iss 2 (2023)
O objetivo do presente trabalho é estudar o processo de saturação em coluna contendo castanhado-Brasil e possíveis alterações na qualidade do produto. Inicialmente as amostras de castanha-doBrasil foram acondicionadas em coluna cilíndrica de P
Externí odkaz:
https://doaj.org/article/500f4ce64c6842dba4cde6b5447e99c7
Autor:
Osli Barreto Camilo Júnior, Delvio Sandri, Ernandes Rodrigues de Alencar, Lucas Ferraz Hebling
Publikováno v:
Revista Ambiente & Água, Vol 14, Iss 2, Pp 1-10 (2019)
Root Zone Wastewater Treatment (RZWT) is an option of natural wastewater treatment widely studied throughout the world, being a technology based on physical, chemical and biological processes. However, there are some attributes in effluent that occas
Externí odkaz:
https://doaj.org/article/04c6a85185894c969458b50802c61fcd
Autor:
Ernandes Rodrigues de Alencar, Wilson Anchico Jojoa, Karine Noronha Silva, Nara Oliveira Silva Souza
Publikováno v:
Semina: Ciências Agrárias, Vol 42, Iss 3 (2021)
A ozonização tem sido avaliada como método alternativo para tratamento de sementes. Nesse contexto, objetivou-se avaliar o processo de saturação e a cinética de decomposição do ozônio em meio poroso composto de quinoa, cv. BRS Syetetuba, e p
Externí odkaz:
https://doaj.org/article/c00837f54ae04705abd213f27376d909
Autor:
Rafael Mesquita Borges, Ernandes Rodrigues de Alencar, Ana Maria Costa, Nilton Tadeu Vilela Junqueira
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo O maracujá-doce (Passiflora alata Curtis) produz frutos comercializados para consumo in natura com aroma agradável, baixa acidez e elevados teores de sólidos solúveis totais. Objetivou-se com este trabalho avaliar aspectos físico-químico
Externí odkaz:
https://doaj.org/article/90e117c9d6ba42018f015ebbe65586fc
Autor:
Beatriz Alejandra Ortega Sanchez, Sonia Maria Costa Celestino, Maria Beatriz de Abreu Gloria, Isadora Costa Celestino, María Isabel Ordóñez Lozada, Samuel Dias Araújo Júnior, Ernandes Rodrigues de Alencar, Lívia de Lacerda de Oliveira
Publikováno v:
Food Chemistry: X, Vol 6, Iss , Pp 100084- (2020)
Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HTST) and Low Temper
Externí odkaz:
https://doaj.org/article/a57f63751b5043b59a3673eb41755321
Autor:
Mayara Leal Fernandes, Luana Martins Perin, Svetoslav Dimitrov Todorov, Luís Augusto Nero, Ernandes Rodrigues de Alencar, Márcia de Aguiar Ferreira
Publikováno v:
Semina: Ciências Agrárias, Vol 39, Iss 1, Pp 113-132 (2018)
Six isolates (Ac1Pd, Ac3Pd, Ac4Pd, Ac5Pd, Ac7Pd, and Ac22Pd) of Pediococcus pentosaceus from sheep milk were tested for safety and for probiotic and technological potential. The results showed that none of the isolates were able to produce biogenic a
Externí odkaz:
https://doaj.org/article/70e22209594b4b4c9f2b78da293c650b
Autor:
Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Raquel Braz Assunção Botelho
Publikováno v:
Foods, Vol 10, Iss 8, p 1782 (2021)
Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly healt
Externí odkaz:
https://doaj.org/article/b9374cbd165e412d99b153f05a04016a
Autor:
Maria Carolina Mesquita, Eliana dos Santos Leandro, Ernandes Rodrigues de Alencar, Raquel Braz Assunção Botelho
Publikováno v:
Fermentation, Vol 7, Iss 3, p 135 (2021)
The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage. The fermented beverage was stored for 1 and 8 days at 4 °C a
Externí odkaz:
https://doaj.org/article/87b7c05d4b674c6ba86eb512fe58d07c
Autor:
Hanna Alves, Ernandes Rodrigues de Alencar, Wallas Felippe de Souza Ferreira, Caroline Rosa da Silva, Jaqueline Lamounier Ribeiro
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Resumo Objetivou-se com este trabalho avaliar aspectos microbiológicos e físico-químicos de morangos da variedade Portola, expostos ao gás ozônio em diferentes concentrações e armazenados durante seis dias sob refrigeração. Foram avaliadas c
Externí odkaz:
https://doaj.org/article/6d51a03a219147d0b42f1fe2d15453b7