Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Fabiane Ferreira Dos Santos"'
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Akademický článek
Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions
Autor: Fabiane Ferreira dos Santos, Karine Marques Lento de Freitas, Adejanildo da Silva Pereira, Gizele Cardoso Fontes-Sant’Ana, Maria Helena Miguez da Rocha-Leão, Priscilla Filomena Fonseca Amaral
Publikováno v: Ciência Rural, Vol 51, Iss 4 (2021)
ABSTRACT: A synthetic medium containing glucose, glycerol, yeast extract (YE), and ammonium sulfate (AS) was compared to several low-cost media in their ability to produce high emulsification index (EI). The goal was to reduce the production costs of
Externí odkaz: https://doaj.org/article/e6add1c77c25423db5351288e3c41ff6
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2
Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions
Autor: Gizele C. Fontes-Sant’Ana, Priscilla Filomena Fonseca Amaral, Fabiane Ferreira dos Santos, Karine Marques Lento de Freitas, Maria Helena M. Rocha-Leão, Adejanildo da S. Pereira
Publikováno v: Ciência Rural, Volume: 51, Issue: 4, Article number: e20200323, Published: 22 FEB 2021
Ciência Rural, Vol 51, Iss 4 (2021)
Ciência Rural v.51 n.4 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
A synthetic medium containing glucose, glycerol, yeast extract (YE), and ammonium sulfate (AS) was compared to several low-cost media in their ability to produce high emulsification index (EI). The goal was to reduce the production costs of an emulsi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd075c742e4957c20af853600fce0d3e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000400751&lng=en&tlng=en
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3
Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream
Autor: Fabiane Ferreira dos Santos, Carlos Adam Conte-Junior, Maria Helena Miguez da Rocha Leão, Roberta Barbosa de Meneses, Maria Lúcia Guerra Monteiro
Publikováno v: Sustainability; Volume 13; Issue 3; Pages: 1531
Sustainability, Vol 13, Iss 1531, p 1531 (2021)
Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge for dairy industries. The use of wheys as replacers may lead to adverse sensory quality changes in conventional dairy products. This study aim
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3eeff1523b91a5149341f99d6dc75f1
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4
EXTRAÇÃO DO AMIDO DO RESÍDUO DE JUNÇA (Cyperus esculentus): OTIMIZAÇÃO E CARACTERIZAÇÃO
Autor: Taisa Lisboa Montagner, Jonas de Jesus Gomes da Costa Neto, Karine Marques Lento de Freitas, Fabiane Ferreira dos Santos, Maria Helena Miguez da Rocha Leão, Gizele Cardoso Fontes Sant’Ana, Priscilla Filomena Fonseca Amaral
Publikováno v: Acta Tecnológica. 13:121-133
A proposta desse estudo foi otimizar o processo extração do amido do resíduo de junça (TNF) (cyperus esculentus) por meio de um planejamento experimental fracionário seguido de um delineamento composto central rotacional (DCCR). As variáveis in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21c0445ba9cbabdeb1bc1459df34a1b7
https://doi.org/10.35818/acta.v13i1.653
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6
Impactos das tecnologias nas ciências biológicas e da saúde 2
Autor: Cecília Burle De Aguiar, Layse Rafaela Moroti Perugini, Janeth Silva Pinheiro Marciano, Matheus Leitzke Pinto, Kezia Cristina Batista Dos Santos, Gabriel Henrique Santana Da Silva, Nicole Caldas Pan, Andréa Pereira Silveira, Lucas De Souza Rodrigues, Maria Bethânia Tomaschewski Bueno, Beatriz Stransky, Milena Martins Andrade, Glêzia Renata Da Silva Lacerda, Hanny Cristina Braga Pereira Duffeck, Felipe Antunes, Renan Gonçalves Da Silva, Wagner Couto Assis, Aisa De Santana Lima, Fabrício Loreni Da Silva Cerutti, Déborah Silveira König, Maria Júlia Sousa Da Fonseca, Rosiane Rodrigues Matias, Igor Shoiti Shiraishi, Tatiana Tavares, Lígia Reis Nóbrega, Jessyca Kalynne Farias Rodrigues, Isaura Isabelle Fonseca Gomes Da Silva, Alessandra Machado Baron, Michele Fúlvia Angelo, Marcelo Antunes Marciano, Luana Vieira Da Silva, Gabrielly Cristina Galvão, Emellyn Gabriela Ioris, César Nunes Giracca, Maria Antonia Pedrine Colabone Celligoi, Lívia De Moraes Bomediano Camillo, Adalto Bianchini, Lucas Trentin Larentis, Simone Bezerra Franco, Caroline Ap. Vaz De Araujo, Olívia Farias Dos Santos, Carmem Gabriela Gomes De Figueiredo, George Machado Tabatinga Filho, Bárbara Nunes Batista, Fabiane Ferreira Dos Santos, Samuel Roberto Marcondes, Dalila Bernardes Leandro, Marília Gabriela Alves Rodrigues Santos, Ana Milena Gómez Sepúlveda, Francisco Alves Santos, Francisco Gilfran Alves Milfont, Antonio Domingues Neto, Débora Martins Silva Santos, Ithallo Junior Alves Guimarães, Brenda Kischkel, Bruno Pires Bastos
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8556a7caa9d4c7cae554a4505e0c1e7b
https://doi.org/10.22533/at.ed.384191601
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8
Identificação e Produção de Pigmento por Fungo Talaromyces sp
Autor: Fabiane Ferreira dos Santos, Danielle Bruno de Carvalho, Priscilla Filomena Fonseca Amaral, Mariana Ruiz Frazão do Nascimento, Maria Helena Miguez da Rocha Leão
Publikováno v: Anais do V Simpósio de Bioquímica e Biotecnologia.
RESUMO A cor e um atributo muito importante nos alimentos e, atualmente, e cada vez maior a restricao ao uso de corantes sinteticos, principalmente, pelas industrias de alimentos devido seus efeitos indesejaveis. Assim, o interesse no desenvolvimento
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d98a20b2cbf8aec4a712ceb676186265
https://doi.org/10.5151/biochem-vsimbbtec-22061
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