Výsledky vyhledávání - "Graciele Lorenzoni Nunes"

Akademický článek

Addition of microencapsulated soybean molasses to pasta formulations

Autor: Vanessa Sabrina Fagundes Batista, Graciele Lorenzoni Nunes, Andressa Fraton Moreira da Silva, Gabriela Ilha Viegas, Bruna Nichelle Lucas, Juliano Smanioto Barin, Cristiano Ragagnin de Menezes, Claudia Severo da Rosa

Publikováno v: Ciência Rural, Vol 51, Iss 9 (2021)

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations we

Externí odkaz: https://doaj.org/article/b4b1a25617b24cbca7e81b9a0a69ef87

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Akademický článek

Extraction, characterization and microencapsulation of isoflavones from soybean molasses

Autor: Vanessa Sabrina Fagundes Batista, Graciele Lorenzoni Nunes, Gabriela Ilha Viegas, Bruna Nichelle Lucas, Vivian Caetano Bochi, Tatiana Emanuelli, Juliano Smanioto Barin, Cristiano Ragagnin de Menezes, Claudia Severo da Rosa

Publikováno v: Ciência Rural, Vol 50, Iss 3 (2020)

ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agen

Externí odkaz: https://doaj.org/article/e0491734e9374e6a85b3a8abbf4002bc

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Qualidade nutricional e padrão microbiológico da polpa de açaí comercializada nas feiras livres dos Municípios do Estado do Acre, Brasil / Nutritional quality and microbiological standard of açaí pulp marketed at open markets in the Municipalities of the State of Acre, Brazil

Autor: Reginaldo Ferreira da Silva, Wagner de Jesus Pinto, Marilia Temporim Furtado, Katiuscia Shirota Imada, Graciele Lorenzoni Nunes, Carolina Soares Correa

Publikováno v: Brazilian Journal of Development. 8:40195-40212

O açaí comercializado nas diferentes regiões do país tem apresentado diferenças nos aspectos nutricionais e principalmente microbiológicos. Em função disso, objetivou-se com este trabalho analisar e comparar a qualidade nutricional e microbio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::93f7b59191fccdec54b60d3d0ccd114e
https://doi.org/10.34117/bjdv8n5-485

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Akademický článek

Encapsulation of Lactobacillus acidophilus La-5 and Bifidobacterium Bb-12 by spray drying and evaluation of its resistance in simulated gastrointestinal conditions, thermal treatments and storage conditions

Autor: Graciele Lorenzoni Nunes, Mariana Heldt Motta, Alexandre José Cichoski, Roger Wagner, Édson Irineu Muller, Cristiane Franco Codevilla, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes

Publikováno v: Ciência Rural, Vol 48, Iss 6 (2018)

ABSTRACT: Lactobacillus acidophillus La-5 (ML) and Bifidobacterium Bb-12 (MB) microparticles were produced at different temperatures by spray dryer. The influence of different temperatures on the viability, encapsulation efficiency, water activity an

Externí odkaz: https://doaj.org/article/b6ef6fb53dd74c9bbb8317c744eb3a7e

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Akademický článek

Folhas, talos, cascas e sementes de vegetais: composição nutricional, aproveitamento na alimentação e análise sensorial de preparações Leaves, stalk, pell and seeds of vegetables: nutritional composition, utilization and sensory analysis in food preparations

Autor: Cátia Regina Storck, Graciele Lorenzoni Nunes, Bruna Bordin de Oliveira, Cristiana Basso

Publikováno v: Ciência Rural, Vol 43, Iss 3, Pp 537-543 (2013)

O objetivo deste estudo foi avaliar a composição de folhas, talos, cascas e sementes de vegetais, elaborar preparações utilizando essas partes e verificar a sua aceitabilidade. Foram selecionadas algumas frutas e hortaliças das quais foram separ

Externí odkaz: https://doaj.org/article/b40df7ae167244018db35b000ff2c079

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Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions

Autor: Graciele Lorenzoni Nunes, Luisa Helena Hecktheuer, Cristiano Ragagnin de Menezes, Grazielle Castagna Cezimbra Weis, Claudia Severo da Rosa, Juciane Prois Fortes, Jéssica Righi da Rosa, Edson I. Muller, Mariana Heldt Motta

Publikováno v: Food Hydrocolloids. 89:742-748

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying using different inlet air temperatures (120, 140 and 160 °C) and wall materials (maltodextrin DE20 and hi-maize) to evaluate the microcapsul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c6ad478b5eca0c8fc5aca7240f865a52
https://doi.org/10.1016/j.foodhyd.2018.11.042

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Características nutricionais e compostos bioativos com atividade antioxidante de frutos nativos do cerrado: uma revisão

Autor: Lucas Nojosa Oliveira, Márcia Arocha Gularte, Graciele Lorenzoni Nunes, Shamara Ribeiro de Almeida

Publikováno v: Tecnologia de Frutas e Hortaliças: compostos químicos de interesse

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0e41b810390ccc958f540ef2630318d2
https://doi.org/10.4322/mp.978-65-991393-3-8.c10

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Addition of microencapsulated soybean molasses to pasta formulations

Autor: Juliano Smanioto Barin, Graciele Lorenzoni Nunes, Claudia Severo da Rosa, Vanessa Sabrina Fagundes Batista, Andressa Fraton Moreira da Silva, Cristiano Ragagnin de Menezes, Bruna Nichelle Lucas, Gabriela Ilha Viegas

Publikováno v: Ciência Rural v.51 n.9 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 51, Iss 9 (2021)

This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepare

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1245cfe32d3e57c96e1f0c7fe2d83962
https://doi.org/10.1590/0103-8478cr20200722

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