Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Gabriela Polmann"'
Autor:
Gabriela Polmann, Vinicius Badia, Renan Danielski, Sandra Regina Salvador Ferreira, Jane Mara Block
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100099- (2021)
The purpose of this review is to demonstrate how the unexplored nuts native to Brazil can contribute positively to biodiversity and human nutrition. This review presents data on the composition of macronutrients, micronutrients, and bioactive compoun
Externí odkaz:
https://doaj.org/article/633084d5f39346b7a4f5eccce6280a79
Autor:
Gabriela Polmann, Gerson Lopes Teixeira, Pedro Henrique Santos, Gerardo Álvarez Rivera, Elena Ibañez, Alejandro Cifuentes, Sandra Regina Salvador Ferreira, Jane Mara Block
Publikováno v:
Biomass Conversion and Biorefinery.
Autor:
Gabriela Polmann, Vinicius Badia, Renan Danielski, Sandra Regina Salvador Ferreira, Jane Mara Block
Publikováno v:
Food Reviews International. :1-27
Autor:
Lucíola Bagatini, Priscila Fiel Bueno, Elisandra Rigo, Darlene Cavalheiro, Emanoela Regina Mattiello Da Silva, Gabriela Polmann, Vinicius Badia
Publikováno v:
Brazilian Journal of Development. 7:94372-94388
The aim of this study was to develop a Petit-Suisse cheese with different concentrations of fat and thickener using a differentiated milk matrix: sheep milk. A central composite design was used to analyze the effects of fat and thickener concentratio
Autor:
Gabriela Polmann, Gabriela Barbosa Rossi, Maria Manuela Camino Feltes, Gerson Lopes Teixeira, Alicia de Francisco, Jane Mara Block, Laércio Galvão Maciel, Ana Carolina Maisonnave Arisi
Publikováno v:
Journal of Food Science and Technology. 59:2284-2294
The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase® were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolysat
Autor:
Gabriela Polmann, Alessandro Cazonatto Galvão, Vinicius Badia, Mari Silvia Rodrigues de Oliveira, Weber da Silva Robazza, Tatiane Milkievicz
Publikováno v:
Braz J Microbiol
Lactic acid bacteria are the main bacterial group associated to meat spoilage. Herbal essential oils are promising alternatives that can be used to retard lactic acid bacterial growth and extend shelf life of meat products. In this study, the influen
Autor:
Gabriela, Polmann, Gabriela Barbosa, Rossi, Gerson Lopes, Teixeira, Laércio Galvão, Maciel, Alicia, de Francisco, Ana Carolina Maisonnave, Arisi, Jane Mara, Block, Maria Manuela Camino, Feltes
Publikováno v:
J Food Sci Technol
The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase(®) were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolys
The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df24c048217adcdb82afa69467ec3a32
http://www.intechopen.com/articles/show/title/valorization-of-native-nuts-from-brazil-and-their-coproducts
http://www.intechopen.com/articles/show/title/valorization-of-native-nuts-from-brazil-and-their-coproducts
Autor:
Gabriela Polmann, Alexandra Fabíola Becker, Elisandra Rigo, Vinicius Badia, Darlene Cavalheiro
Publikováno v:
Revista do Congresso Sul Brasileiro de Engenharia de Alimentos. 4
O leite é um meio natural para crescimento de micro-organismos, neste sentido, a análise de acidez é considerada um teste de qualidade higiênico-sanitário e prova de rotina na indústria de lácteos. Segundo as metodologias descritas na normativ
Autor:
Jane Mara Block, Morgana Frena, Gerson Lopes Teixeira, Elisandra Rigo, Gabriela Polmann, Vinicius Badia, Maria Manuela Camino Feltes
Publikováno v:
LWT. 113:108283
Enzyme-assisted aqueous extraction (EAE) is an alternative and sustainable process for obtaining edible oil that avoids unfavorable changes in compounds sensitive to high temperatures and extreme pH. In this study, pecan nut oil was obtained by EAE a