Zobrazeno 1 - 10
of 176
pro vyhledávání: '"Eunice Valduga"'
Autor:
Evilyn Lucas Fell, Lívia Maísa Brum, Enzo Nicoletti, Lisiane Sartoreto, Henrique Hoelscher, Rosicler Colet, Juliana Steffens, Jamile Zeni, Eunice Valduga, Rogerio Luis Cansian, Geciane Toniazzo Backes, Clarice Steffens
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25
Externí odkaz:
https://doaj.org/article/97a1391cceec4cd1b21d2c51cb8bed75
Autor:
Karine Cence, Marilia Jordana Dequi Vendruscolo, Leonardo Meirelles da Silva, Rosicler Colet, Alexander Junges, Clarice Steffens, Jamile Zeni, Eunice Valduga
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100216- (2023)
The present study aimed to apply sodium nitrite and nitrate encapsulated in dry-cured pork sausage and evaluate the product quality during storage. The capsules with sodium nitrite and nitrate showed low moisture (3.0%) and water activity (0.382), be
Externí odkaz:
https://doaj.org/article/32cb2b1dcf3a411d934671ed86633a0b
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 3, Pp 312-327 (2023)
Cynara cardunculus L. var. scolymus, known as the artichoke, originated in the Mediterranean region and is now cultivated in several countries. The artichoke has leaves, a stem, and a head, also called a floral capitulum, covered with green and point
Externí odkaz:
https://doaj.org/article/3b7831aa78c34c9b81e0688a271cf53d
Enzymatic hydrolysis of lignocellulosic residues and bromatological characterization for animal feed
Autor:
Amito José Teixeira, Felipe Dalponte Menegat, Leonardo Menoncin Weschenfelder, Carolina Elisa Demaman Oro, Viviane Astolfi, Eunice Valduga, Jamile Zeni, Geciane Toniazzo Backes, Rogério Luis Cansian
Publikováno v:
Ciência Rural, Vol 53, Iss 7 (2022)
ABSTRACT: This study evaluated the action of commercial and non-commercial cellulases and pectinases in the hydrolysis of soybean hulls (SH) and corn stover and cobs (CSC), the effect of temperature and agitation on the lignocellulosic substrate hydr
Externí odkaz:
https://doaj.org/article/29f6ec65e12649f5964c0383b9d2fdd0
Autor:
Karem Muraro, Jamile Zeni, Rogério Luis Cansian, Juliana Steffens, Eunice Valduga, Geciane Toniazzo Backes
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 2 (2021)
The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chlorid
Externí odkaz:
https://doaj.org/article/7a96486276a740a79a8a159caccc37bd
Autor:
Christian Alexandretti, Roberto Verlindo, Guilherme De Souza Hassemer, Alexandra Manzoli, Silvane Souza Roman, Ilizandra Aparecida Fernandes, Geciane Toniazzo Backes, Rogério Luis Cansian, Mônica Beatriz Alvarado Soares, Rodrigo Schwert, Eunice Valduga
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 369-377 (2019)
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar stru
Externí odkaz:
https://doaj.org/article/d1998e36b64e4b4bbc7c06eeb4a2e727
Autor:
Valeria BORSZCZ, Taísa Renata PIOTROSKI BOSCATO, Karine CENCE, Jamile ZENI, Rogério Luis CANSIAN, Geciane TONIAZZO BACKES, Eunice VALDUGA
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 476-479 (2018)
Different solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) were evaluated for enzymes recovery. The independent variables evaluated were agitation (12-348 rpm), time (4.8-55.2 min), and temperatu
Externí odkaz:
https://doaj.org/article/b214ae86d13043dcb5f3a047cb21d267
Autor:
Juliana Savio, Daiane Preci, Murilo Castelle, Alexandra Manzolli, Ilizandra Aparecida Fernandes, Alexander Junges, Rosicler Colet, Mercedes Carrão- Panizzi, Cecilia Abirached, Juliana Steffens, Eunice Valduga
Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 4, Pp 516-523 (2018)
The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05 %) and vegetable fat (7.95 to 22.05 %) using experimental design. The replacement of
Externí odkaz:
https://doaj.org/article/f85c370ed9cc4d44b133f7fb67224384
Autor:
CEZAR AUGUSTO BELTRAME, EDUARDA BOFF MARTELO, RAIZA DE ALMEIDA MESQUITA, IEDA ROTTAVA, JULIANA BARBOSA, CLARICE STEFFENS, GECIANE TONIAZZO, EUNICE VALDUGA, ROGERIO LUIS CANSIAN
Publikováno v:
Italian Journal of Food Science, Vol 28, Iss 1, Pp 148-154 (2016)
The objective of this study was to investigate Escherichia coli adhesion on new and used polyethylene cutting board surface and evaluate it’s removal using different sanitizer (peracetic acid,chlorhexidine, sodium hypochlorite and organic acids). R
Externí odkaz:
https://doaj.org/article/1242ca2dd5984e8683cf120fcf39ecf3
Autor:
Sidiane Iltchenco, Daiane Preci, Carla Bonifacino, Eugenia Franco Fraguas, Clarice Steffens, Luis Alberto Panizzolo, Rosicler Colet, Ilizandra Aparecida Fernandes, Cecilia Abirached, Eunice Valduga, Juliana Steffens
Publikováno v:
Ciência Rural, Vol 48, Iss 5 (2018)
ABSTRACT: This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentra
Externí odkaz:
https://doaj.org/article/099ea4ee472b467da4d6c9bf1453d137