Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Helena Leão Gouveia"'
Autor:
José Stênio Aragão Rebouças, Fernando Pablo Silva Oliveira, Alan Carvalho de Sousa Araujo, Helena Leão Gouveia, Juliana Machado Latorres, Vilásia Guimarães Martins, Carlos Prentice Hernández, Marcelo Borges Tesser
Publikováno v:
Critical Reviews in Biotechnology. 43:50-66
The global production of aquatic organisms has grown steadily in recent decades. This increase in production results in high volumes of by-products and waste, generally considered to be of low commercial value and part of them are consequently discar
Autor:
Karina Oliveira Lima, Danielle Rubim Lopes, Débora Vieira Craveiro, Evellin Balbinot-Alfaro, Helena Leão Gouveia Costa, Carlos Prentice
Publikováno v:
Food Engineering Reviews. 11:235-244
Intelligent packaging, in addition to acting as a food protection barrier, can emit a signal (electric, colorimetric, among others) in real time in response to any change in the initial packaging conditions and food quality. Packaging with pH indicat
Autor:
Helena Leão Gouveia Costa, Andressa Jantzen da Silva Lucas, Eliézer Quadro Oreste, Carolina Dias Medeiros Saad, Carlos Prentice, Héctor Martín López
Publikováno v:
Food Chemistry. 343:128550
As an alternative, cuticles from edible insects was proposed as an unconventional but viable source of chitin and chitosan. The chitin present in the mealworm's (Tenebrio molitor) cuticles was obtained biotechnologically in one step of enzymatic depr
Autor:
Costa, Helena Leão Gouveia
Publikováno v:
Repositório Institucional da FURG (RI FURG)
Universidade Federal do Rio Grande (FURG)
instacron:FURG
Universidade Federal do Rio Grande (FURG)
instacron:FURG
O processamento de crustáceos gera grande quantidade de resíduos que, em geral, são subvalorizados ou descartados indevidamente. Estes resíduos podem ser reaproveitados como subprodutos industriais ricos em compostos de interesse, tais como a qui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::7cedf884897dd29854ccc6f155b08945
http://repositorio.furg.br/handle/1/8385
http://repositorio.furg.br/handle/1/8385
Autor:
Balbinot-Alfaro, Evellin, Craveiro, Débora Vieira, Lima, Karina Oliveira, Costa, Helena Leão Gouveia, Lopes, Danielle Rubim, Prentice, Carlos
Publikováno v:
Food Engineering Reviews; Dec2019, Vol. 11 Issue 4, p235-244, 10p