Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Fabiano Freire-Costa"'
Autor:
Thacila Fernanda de Oliveira, Flávio Yukio Mendes Haratani, Marizia Trevizani, Laís Lopardi Leal, Fabiano Freire Costa
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 3, Pp 158-167 (2024)
Nanotechnology is the technological application of nanoscience, where nanostructures are being developed and applied in several areas. Nanobiotechnology is a branch of this science that encompasses the broad areas of engineering and molecular biology
Externí odkaz:
https://doaj.org/article/c8f4e2d990c34ff890f9a7c60828cc6f
Autor:
Rafael Oliveira Souza, Vanessa Riani Olmi Silva, José Manoel Martins, Fabiano Freire Costa, Leila Francisca Campos de Sá, Cleuber Raimundo Da Silva
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 1, Pp 28-39 (2022)
The work aimed to develop and characterize the physical-chemical, microbiological, and sensory properties of concentrated and fermented beverages, made with whey. Whey, lyophilized thermophilic culture, sucrose, sodium bicarbonate, and xanthan gum we
Externí odkaz:
https://doaj.org/article/d5b452fd18624206b20f806e46da2b12
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 4, Pp 233-242 (2021)
Fouling is a phenomenon of deposition of proteins and/or minerals that occurs on the surface of heat exchangers, inside membrane pores, causing encrustation in this equipment and, consequently, deposition on the bottom of UHT milk cartons. This encru
Externí odkaz:
https://doaj.org/article/6b465d8fb16149fd8c02449e05dba14d
Autor:
Marta de Oliveira Coelho, Suélen de Oliveira Rezende, Mariana Gavioli dos Reis Pena, Fabiano Freire Costa
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 3, Pp 122-135 (2019)
Avocado is a fruit rich in monounsaturated fats. Dairy whey has an emulsifying action and its combination with other natural components can be potentiated by forming new products that are stable and attractive to the consumer. The present study evalu
Externí odkaz:
https://doaj.org/article/4ba5f8a681fb4df5bac5e7e5f6c05b15
Autor:
Camilla Soares Duarte, Adrise Aparecida Rodrigues, Ana Cristina Freitas de Oliveira Meira, Luiz Ronaldo de Abreu, Fabiano Freire Costa, Jaime Vilela de Resende
Publikováno v:
Sustainable Food Technology. 1:280-295
A process with two stages and intermediate ethanol concentrations resulted in greater effectiveness of freeze concentration. The ethanol used in the freeze concentration is of low cost and is easily eliminated in the drying process.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d0c2cd97376b4fcbe9f546c59327e26
https://doi.org/10.1039/d2fb00024e
https://doi.org/10.1039/d2fb00024e
Autor:
Paula Rocha Chellini, Renan do Nascimento Gonçalves, Ademar Alves da Silva Filho, Josué De Moraes, Francisco Manuel Barrales, Julian Martínez, Tatiane Lima Amorim, Marcone Augusto Leal De Oliveira, Fabiano Freire Costa
Publikováno v:
Brazilian Journal of Development. 8:15285-15299
The presence of many biologically active components makes pumpkins extremely attractive to the phytochemical manufacturing industry. Studies have demonstrated that the oil extracted from the seeds has different biological activities. This study aimed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc14ddd88cc40ba810e366f48e3fa32a
https://doi.org/10.34117/bjdv8n2-447
https://doi.org/10.34117/bjdv8n2-447
Publikováno v:
Anais do III Congresso Brasileiro de Biotecnologia On-line.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1c99d42dffc153b6d57c4eac56b8a1e
https://doi.org/10.51189/iii-conbiotec/15436
https://doi.org/10.51189/iii-conbiotec/15436
Autor:
Rafael Oliveira Souza, Vanessa Riani Olmi Silva, José Manoel Martins, Fabiano Freire Costa, Leila Francisca Campos De Sá, Cleuber Raimundo Da Silva
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 76, n. 1 (2021); 28-39
Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 1 (2021); 28-39
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 1 (2021); 28-39
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The work aimed to develop and characterize the physical-chemical, microbiological, and sensory properties of concentrated and fermented beverages, made with whey. Whey, lyophilized thermophilic culture, sucrose, sodium bicarbonate, and xanthan gum we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::776113af114724c47a8c2b59af22f57b
https://doi.org/10.14295/2238-6416.v76i1.825
https://doi.org/10.14295/2238-6416.v76i1.825
Autor:
Marta de Oliveira Coelho, Flávio Yukio Mendes Haratani, Fabiano Freire Costa, Mariana Gavioli dos Reis Pena, Saulo Barreto Xavier, Tales Márcio de Oliveira Giarola, Luciana Affonso Junqueira, Jaime Vilela de Resende
Publikováno v:
Brazilian Journal of Development. 7:82502-82519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc28f67f37659dca289a0882a05d94d3
https://doi.org/10.34117/bjdv7n8-453
https://doi.org/10.34117/bjdv7n8-453
Autor:
Alessa Siqueira de Oliveira dos Santos, Fabiano Freire Costa, Wesley Tinoco Esteves, Maria Aparecida Vasconcelos Brito, Marco Antônio Moreira Furtado, Marta Fonseca Martins
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 69, Iss 6, Pp 415-423 (2015)
Reliable methods for determination and quantification of total protein in food are essential information to ensure quality and safety of food trade. The objective of this study was to evaluate the linearity of calibration curves obtained from differe
Externí odkaz:
https://doaj.org/article/9cb3073bcab142f1b2aa647efb704877