Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Guilherme, José Maximo"'
Autor:
Sara Fraga, Fábio Domingues Nasário, Daniel Gonçalves, Fernando Antonio Cabral, Guilherme José Maximo, Antonio José de Almeida Meirelles, Anita Jocelyne Marsaioli, Klicia Araujo Sampaio
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100161- (2021)
The proximal composition, amino acid, carbohydrate, and volatile profiles of caferana (Bunchosia glandulifera) seeds flour were here assessed. Seeds were also subjected to the following extraction processes: one with pressurized ethanol (PLE) and two
Externí odkaz:
https://doaj.org/article/436dd87f094a4fa8b7bed65bee9929ba
Autor:
Paula Virginia de Almeida, Pontes, Aline, Czaikoski, Naara Aparecida, Almeida, Sara, Fraga, Liliana de Oliveira, Rocha, Rosiane Lopes, Cunha, Guilherme José, Maximo, Eduardo Augusto Caldas, Batista
Publikováno v:
Food Research International. 161:111753
This study evaluated the phenolic compound extraction from olive pomace with deep eutectic solvents (DES) prepared with choline chloride ([Ch]Cl) and four (poly-)carboxylic acids. Temperature, water addition in the solvent, and solid-liquid ratio wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b37cb118a01822099fd5eca8eefd6cc9
https://doi.org/10.1016/j.foodres.2022.111753
https://doi.org/10.1016/j.foodres.2022.111753
Autor:
Sara, Fraga, Fábio, Domingues Nasário, Daniel, Gonçalves, Fernando, Antonio Cabral, Guilherme, José Maximo, Antonio, José de Almeida Meirelles, Anita, Jocelyne Marsaioli, Klicia, Araujo Sampaio
Publikováno v:
Food Chemistry: X
Graphical abstract
Highlights • Caferana seeds powder is a promising raw material for nutraceutical products. • There were found 9 essential amino acids and high levels of protein and carbohydrates. • 10 compounds were identified in the vo
Highlights • Caferana seeds powder is a promising raw material for nutraceutical products. • There were found 9 essential amino acids and high levels of protein and carbohydrates. • 10 compounds were identified in the vo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5d3bde81b8d5caa26e734c316fe89c1e
https://pubmed.ncbi.nlm.nih.gov/34877526
https://pubmed.ncbi.nlm.nih.gov/34877526
Autor:
Vinicius Sacramoni Peixoto, Gustavo Henrique Fidelis dos Santos, Claudinei Alves, Guilherme José Maximo
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0202c26c7ec083cdb06d922046ab0132
https://doi.org/10.19146/pibic-2017-79011
https://doi.org/10.19146/pibic-2017-79011
Autor:
Flávio Alves da Silva, Guilherme José Maximo, Antonio Marsaioli Jr., Maria Aparecida Azevedo Pereira da Silva
Publikováno v:
Food Science and Technology, Vol 27, Iss 3, Pp 553-561 (2007)
Avaliou-se o impacto da secagem com microondas sobre o perfil sensorial de noz macadâmia e comparou-se ao perfil sensorial de noz macadâmia seca convencionalmente, através da realização de análise descritiva quantitativa. O estudo ainda compree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c687d1b150db52fbf29067bab8e2898e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300020
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300020
Autor:
José Sebastián, López Vélez
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 precipitação e cristalização de proteínas são operações unitárias amplamente utilizadas na indústria biotecnológica. A formação de precipitado nestas operações é muitas vezes atingida por meio da adição de um sal que diminui a sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eeb985587ac7906ff8f17b35a3ea1749
