Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Felipe Iwagaki Braga Ogando"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health
Externí odkaz:
https://doaj.org/article/fb6e39ea70154e0da35793b3b815e46c
Autor:
Juliana Lorenz Mandro Campiol, Nathália Torres Correa Magri, Juliana Aparecida de Souza Sartori, Felipe Iwagaki Braga Ogando, Claudio Lima de Aguiar
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Abstract A commercial H2O2 solution (35%, v/v) was evaluated as a clarifying agent for raw, type VHP (very high polarization) sugar syrup, using an experimental design applying artificial neural networks (ANN). Fifteen experimental runs were carried
Externí odkaz:
https://doaj.org/article/5ec27440737145d2b52d4a1fa11ca077
Autor:
Felipe Iwagaki Braga Ogando, Juliana Aparecida de Souza Sartori, Nathália Torres Corrêa Magri, Claudio Lima de Aguiar
Publikováno v:
Journal of Bioenergy and Food Science, Vol 3, Iss 4, Pp 197-206 (2016)
Studies about Ozone (O3) application in sugarcane residues for ethanol production are ongoing. This study was undertaken to evaluate the use of ozone as a pretreatment to facilitate hydrolysis of sugarcane top leaves. In the first experimentation, su
Externí odkaz:
https://doaj.org/article/8425dce016ed42b183637a3eb0ce2e9f
Autor:
Felipe Iwagaki Braga Ogando
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
A cadeia sucroenergética tem uma grande influência para economia nacional. Ao longo da safra 2013/2014, a cadeia movimentou cerca de US$ 100 bilhões, sendo que somente o açúcar gerou uma arrecadação de cerca de US$ 5.55 bilhões as usinas. O P
Publikováno v:
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020236, Published: 24 SEP 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020236, Published: 24 SEP 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0740520a4cd4a6d16475fa2764d6555
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100463
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100463
Autor:
Flávio Alves da Silva, Felipe Iwagaki Braga Ogando, Claudio Lima de Aguiar, Monik M. M. da Silva, Edson Pablo da Silva, Clarissa Damiani
Publikováno v:
Food Chemistry. 217:74-80
It was evaluated the physiological aspects of the cagaita (Eugenia dysenterica) development, from anthesis to ripening. The fruits have been subjected to physical and chemical analysis during the fruit life cycle. The total fruit development comprise
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdb63439812ece8cbb19bfcc97b354e0
https://doi.org/10.1016/j.foodchem.2016.08.054
https://doi.org/10.1016/j.foodchem.2016.08.054
Autor:
Felipe Iwagaki Braga Ogando
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
A cor é um atributo muito importante para a fabricação de açúcar uma vez que ela está relacionada diretamente a qualidade e valor do produto. Um dos gargalos da produção de açúcar no Brasil é a utilização de sulfito durante o processo de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9af90fc523d53efdaff2211a90a1b78e
https://doi.org/10.11606/t.11.2019.tde-18112019-175151
https://doi.org/10.11606/t.11.2019.tde-18112019-175151
Autor:
João Vitor Napolitano Viotto, Dolores Hernanz, Felipe Iwagaki Braga Ogando, Francisco J. Heredia, Claudio Lima de Aguiar
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This work analyzed the use of electrocoagulation as substitute for sugarcane clarification process using sulfitation. It was evaluated technological parameters (Icumsa color and turbidity), phenolic compounds content and CIELAB color parameters. Four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bb46f55ccb33c0bc3bcfc10ae054105
https://pubmed.ncbi.nlm.nih.gov/31229123
https://pubmed.ncbi.nlm.nih.gov/31229123
Autor:
Felipe Iwagaki Braga Ogando, Eduardo Valério de Barros Vilas Boas, Flávio Alves da Silva, Claudio Lima de Aguiar, Eduardo Ramirez Asquieri, Clarissa Damiani, Lismaíra Gonçalves Caixeta Garcia
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 11 JUN 2018
Food Science and Technology, Iss 0 (2018)
CIÊNCIAVITAE
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology, Iss 0 (2018)
CIÊNCIAVITAE
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe52bbc6c9df0a64fd1e6ee4f55db1a3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012102&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012102&lng=en&tlng=en
Autor:
Gabriela Santos da Silva, Alexandre Ferraro, Felipe Iwagaki Braga Ogando, Beatriz Appezzato-da-Gloria, Claudio Aguiar
Publikováno v:
Anais da Academia Brasileira de Ciências, Volume: 92, Issue: 1, Article number: e20180472, Published: 13 MAR 2020
Anais da Academia Brasileira de Ciências
Anais da Academia Brasileira de Ciências v.92 n.1 2020
Academia Brasileira de Ciências (ABC)
instacron:ABC
Anais da Academia Brasileira de Ciências
Anais da Academia Brasileira de Ciências v.92 n.1 2020
Academia Brasileira de Ciências (ABC)
instacron:ABC
Resprouting is a functional trait in species which occur in fire-prone ecosystems. These plants can resprout from aerial buds and by recruiting belowground bud bank using carbohydrates allocated in roots as resource. In this study, we present morpho-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cb860b440549169f160d28481e8a62c
https://pubmed.ncbi.nlm.nih.gov/32187272
https://pubmed.ncbi.nlm.nih.gov/32187272