Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Farias, Virna Luiza de"'
1
Dissertation/ Thesis
Aumento do rendimento do extrato de pimenta (Capsicum frutescens L.): utilização de preparações enzimáticas comerciais
Autor: Farias, Virna Luiza de
Publikováno v: Repositório Institucional da UFCUniversidade Federal do CearáUFC.
FARIAS, V. L. de. Aumento do rendimento do extrato de pimenta (Capsicum frutescens L.): utilização de preparações enzimáticas comerciais. 2013. 152 f. Tese (Doutorado em Engenharia Química) - Centro de Tecnologia, Universidade Federal do Ceará
Externí odkaz: http://www.repositorio.ufc.br/handle/riufc/4839
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2
Dissertation/ Thesis
Estudo das condições de secagem por atomização de conídios de Trichoderma harzianum LCB47
Autor: Farias, Virna Luiza de
Publikováno v: Repositório Institucional da UFCUniversidade Federal do CearáUFC.
FARIAS, V. L. Estudo das condições de secagem por atomização de conídios de Trichoderma harzianum LCB47. 76 f. 2009. Dissertação (Mestrado em Engenharia Química) – Centro de Tecnologia, Universidade Federal do Ceará, Fortaleza, 2009.
Externí odkaz: http://www.repositorio.ufc.br/handle/riufc/15882
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3
Akademický článek
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4
Eficiencia de la técnica de electropulverización en la encapsulación de compuestos lipídicos aplicada a alimentos: una revisión sistemática
Autor: Costa, Beatriz Lopes da, Silva Neto, Pedro Abreu da, Oliveira, Magnólia Carneiro de, Chaves, Maria Juciene Lima, Braga, Renata Chastinet, Farias, Virna Luiza de
Publikováno v: Research, Society and Development; Vol. 10 No. 17; e128101724420
Research, Society and Development; Vol. 10 Núm. 17; e128101724420
Research, Society and Development; v. 10 n. 17; e128101724420
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Técnicas de encapsulamento têm sido utilizadas a fim de superar problemas como instabilidade e degradação de compostos sensíveis às condições de processo na produção de alimentos. Electrospraying é um método atual, que possibilita a produ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ff2562fdc851176f18b0d2e22eeced08
https://rsdjournal.org/index.php/rsd/article/view/24420
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5
Calidad microbiológica y microscópica de pulpa de fruta congelada vendida en la ciudad de Limoeiro do Norte- CE
Autor: Guimarães, Thays Lima Fama, Farias, Virna Luiza de, Vidal, Érica Maria Gomes, Oliveira, Vandesonia Maria de Sousa, Souza, Germana Conrado de, Moura, Francisco Jorge Nogueira de
Publikováno v: Research, Society and Development; Vol. 10 No. 8; e23410817279
Research, Society and Development; Vol. 10 Núm. 8; e23410817279
Research, Society and Development; v. 10 n. 8; e23410817279
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this work was to evaluate the hygienic-sanitary quality of frozen fruit pulps sold in the city of Limoeiro do Norte- CE. Two batches of acerola, cashew and guava frozen fruit pulps from eight commercial brands (A, B, C, D, E, F, G an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::76555eda63e9fb636ea3822db1582644
https://rsdjournal.org/index.php/rsd/article/view/17279
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6
Efecto del tratamiento enzimático en la pulpa de cacao del clon CCN-51: características fisicoquímicas, contenido de polifenoles y actividad antioxidante
Autor: Oliveira, Bruno Felipe de, Nascimento, Candido Pereira do, Dantas, Carlos Eduardo Alves, Lima, Ingrid Vitória Sousa, Sarmento, Diogenes Abrantes, Silva, Mayara Salgado, Farias, Virna Luiza de
Publikováno v: Research, Society and Development; Vol. 9 No. 7; e142973999
Research, Society and Development; Vol. 9 Núm. 7; e142973999
Research, Society and Development; v. 9 n. 7; e142973999
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of the present work was to evaluate the influence of enzymatic maceration with pectinases on CCN-51 clone cocoa pulp, by means of yield, physicochemical aspects, polyphenol content, and antioxidant activity of diluted cocoa pulp (PCD).
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::54bcfa9bfd5321c1d3942b277c1dc00c
https://rsdjournal.org/index.php/rsd/article/view/3999
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7
Efecto de la pasteurización en los compuestos bioactivos y la actividad antioxidante de la pulpa de fruta de Ziziphus joazeiro Mart
Autor: Almeida, Josilene Izabel de Oliveira, Costa, Fábia, Paulino, Cláudio Gonçalves, Almeida, Maria Josikelvia de Oliveira, Damaceno, Marlene Nunes, Santos, Sandra Maria Lopes dos, Farias, Virna Luiza de
Publikováno v: Research, Society and Development; Vol. 9 No. 5; e135953245
Research, Society and Development; Vol. 9 Núm. 5; e135953245
Research, Society and Development; v. 9 n. 5; e135953245
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The study aimed to evaluate the influence of slow pasteurization of juá pulp on its total phenolic compounds and its antioxidant activity. The fruits were manually harvested from juazeiro trees located in Limoeiro do Norte, Ceará. The pulp was obta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7f1b3ba0e5afa099b661599422225051
https://rsdjournal.org/index.php/rsd/article/view/3245
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8
Influência do tempo de fermentação nas características físico-químicas e microbiologicas de Kefir/ Influence of fermentation time on Kefir's physicochemical and microbiological characteristics
Autor: Lima, Ruana Mara Rodrigues, Nascimento, Kivia Kelly Bezerra do, Farias, Virna Luiza de
Publikováno v: Brazilian Applied Science Review; Vol. 3 No. 6 (2019); 2364-2373
Brazilian Applied Science Review; v. 3 n. 6 (2019); 2364-2373
Brazilian Applied Science Review
Brazilian Journals Publicações de Periódicos e Editora Ltda
instacron:FIEP
O kefir é uma bebida elaborada a partir da fermentação do leite por grãos de kefir. Possui propriedades benéficas ao organismo, sendo por isso considerado um alimento funcional. Longos períodos de fermentação resultam em maior consumo da lact
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::da3fac5b533b09bf4ddc4a67ca031ed3
https://ojs.brazilianjournals.com.br/ojs/index.php/BASR/article/view/4380
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9
Yield increase of pepper (Capsicum frutescens L.) extract : use of commercial enzymatic preparations
Autor: Farias, Virna Luiza de
Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
Besides having beneficial compounds to human health, peppers are well appreciated for its pungency. Due to its high convenience, a very popular way of consumption of red peppers is in the form of sauces, which production techniques vary depending on
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e2bbc6ebdd1bbdeb703ca685b7aa6e1e
http://www.repositorio.ufc.br/handle/riufc/4839
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10
Study of the drying conditions of Trichoderma harzianum LCB47 conidia by atomization
Autor: Farias, Virna Luiza de
Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
In recent years, the world is having a growing concern regarding human activity towards the environment, including the problems related to agriculture. Biological control is, nowadays, a viable and important alternative to chemical defensives. Biolog
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ed65cee64b5ac14fcc90cb8b0e8f4e6a
http://www.repositorio.ufc.br/handle/riufc/15882
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