Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Izabel Cristina Freitas Moraes"'
Publikováno v:
Gels, Vol 10, Iss 8, p 524 (2024)
The viscoelastic response of carrageenan hydrogels to large amplitude oscillatory shear (LAOS) has not received much attention in the literature in spite of its relevance in industrial application. A set of hybrid carrageenans with differing chemical
Externí odkaz:
https://doaj.org/article/f53caebadc254d269926ade560b22897
Autor:
Giselle Vallim Correa Ramos, Marya Eduarda Azelico Rabelo, Samantha Cristina de Pinho, Germán Ayala Valencia, Paulo José do Amaral Sobral, Izabel Cristina Freitas Moraes
Publikováno v:
Foods, Vol 13, Iss 2, p 327 (2024)
Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat–moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and
Externí odkaz:
https://doaj.org/article/47dfee4aa32342e8ba6b33fea584b8b7
Autor:
Marcela Tiemi Nogueira, Letícia Rustici Chica, Camila Yamashita, Natalie Stephanie Sawada Nunes, Izabel Cristina Freitas Moraes, Ciro Cesar Zanini Branco, Ivanise Guilherme Branco
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100141- (2022)
Industrial applications of sodium alginate (SA) stimulate extraction processes, resulting in greater productivity. We determined the effects of pH, temperature, and extraction time of the alkaline treatment on the yield and viscosity-average molecula
Externí odkaz:
https://doaj.org/article/af187009efb44169953218f8e7be692e
Autor:
Lía Ethel Velásquez-Castillo, Mariani Agostinetto Leite, Victor Jesús Aredo Tisnado, Cynthia Ditchfield, Paulo José do Amaral Sobral, Izabel Cristina Freitas Moraes
Publikováno v:
Foods, Vol 12, Iss 3, p 576 (2023)
Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was inves
Externí odkaz:
https://doaj.org/article/5e142da607cd4581aa0b9094005463b6
Autor:
Fernando Freitas de Lima, Caroline Honaiser Lescano, Elaine Florinda Rodrigues de Oliveira, Farayde Matta Fakhouri, Izabel Cristina Freitas Moraes, Cândida Aparecida Leite Kassuya, Eliana Janet Sanjinez-Argandoña
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 55 (2019)
This study aimed microencapsulating Attalea phalerata Mart. oil, containing high carotenoid and phenolic compounds content, with Arabic gum and gelatin, using the complex coacervation method. The yield, efficiency, morphology of microcapsules and con
Externí odkaz:
https://doaj.org/article/1c0ec7ef52b24ee1b99b661238b31456
Autor:
Vivian-Lara Silva, Fausto Makishi, Marcus Magossi, Izabel Cristina Freitas Moraes, Carmen Silvia Fávaro Trindade, Paulo José do Amaral Sobral
Publikováno v:
International Journal of Food Studies, Vol 7, Iss 2 (2018)
What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? Driven by these questions, the present study analyzed data regarding 21 academic courses,which represent approximately 22% of t
Externí odkaz:
https://doaj.org/article/82055e35706b470cb95c5b90f7c57f86
Autor:
Tissiane Mayara da Silva, Eliana Janet Sanjinez Argandoña, Grasiele Scaramal Madrona, Izabel Cristina Freitas Moraes, Charles Windson Isidoro Haminiuk, Ivanise Guilherme Branco
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 55, Iss 5, Pp 763-769 (2012)
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the conten
Externí odkaz:
https://doaj.org/article/d1b92c1a52f44002abaaa0b22d35b634
Autor:
Débora da Silva Baldivia, Eliana Janet Sanjinez-Argandonã, Kátia Ávila Antunes, Izabel Cristina Freitas Moraes, Edson Lucas dos Santos, Kely de Picoli Souza
Publikováno v:
Molecules, Vol 23, Iss 4, p 960 (2018)
The fatty acids found in nuts are important regulators of the metabolism. These acids are frequently associated with a reduction of serum cholesterol and body fat and a lower risk of developing cardiovascular disease. In this context, the aim of this
Externí odkaz:
https://doaj.org/article/c11c6767f7fd47cd952a3ea309bac668
Autor:
Patricia Argemira Costa, Izabel Cristina Freitas Moraes, Ana Mônica Q.B. Bittante, Paulo José do Amaral Sobral, Catarina A. Gomide, Celso C. Carrer
Publikováno v:
International Journal of Food Studies, Vol 2, Iss 1 (2013)
The aim of this work was to study the rheological, thermal and some other physical-chemical properties of selected honeys produced in the Northeast of Brazil. Two samples were produced by native “Jandaira” bees (Melipona subnitida) and ten other
Externí odkaz:
https://doaj.org/article/b2f3de7edf594935ae3ab2056cbb0194
Autor:
Keithy Renata Domingos Pinto, Fabricio Luiz Tulini, Judite das Graças Lapa Guimarães, Izabel Cristina Freitas Moraes, Cynthia Ditchfield, Cesar Gonçalves de Lima, Vivian Lara dos Santos Silva, Carmen Sílvia Favaro-Trindade
Publikováno v:
Processes
Volume 11
Issue 2
Pages: 526
Volume 11
Issue 2
Pages: 526
Yogurt is known as a healthy food, but some synthetic additives that are commonly added to it can be one of the factors that restricts yogurt’s consumption. The aims of this study were to prepare and evaluate yogurts with the addition of spray-drie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82d4b2b8b9fefca06d5599f471d4599f