Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Júlia Ribeiro Sarkis"'
Publikováno v:
Journal of the American Oil Chemists' Society. 99:843-854
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b75106095b43116f4129481d10d714a
https://doi.org/10.1002/aocs.12638
https://doi.org/10.1002/aocs.12638
Publikováno v:
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Background The elimination of microbial cells is one of the most critical steps in food processing. Conventional heating is the application of diffusive and convective heat mechanisms and is traditionally applied to assure food safety. However, such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::586aee82202c828e4947af7306cb4509
https://doi.org/10.1016/j.tifs.2020.03.021
https://doi.org/10.1016/j.tifs.2020.03.021
Autor:
Wagner Augusto Müller, Júlia Ribeiro Sarkis, Ligia Damasceno Ferreira Marczak, André Rodrigues Muniz
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Biomembranes. 1864:184049
Electroporation is a cell-level phenomenon caused by an ionic imbalance in the membrane, being of great relevance in various fields of knowledge. A dependence of the pore formation kinetics on the environmental conditions (temperature and pressure) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41d8ab586e0c29dc537ba4bdc2dd2d48
https://doi.org/10.1016/j.bbamem.2022.184049
https://doi.org/10.1016/j.bbamem.2022.184049
Publikováno v:
Journal of Food Engineering. 319:110907
The integration of thermal and kinetic analysis of food processes is of great importance to compare and design different devices. Ohmic heating has been applied in food and beverage industry as an alternative to conventional pasteurization, aiming to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68cf6b81130cc9031d9a4a391fa78231
https://doi.org/10.1016/j.jfoodeng.2021.110907
https://doi.org/10.1016/j.jfoodeng.2021.110907
Autor:
Wagner Augusto Müller, Júlia Ribeiro Sarkis, Ligia Damasceno Ferreira Marczak, André Rodrigues Muniz
Publikováno v:
Innovative Food Science & Emerging Technologies. 75:102911
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ef58ddc1b075dce6bf5aa946df11bb0
https://doi.org/10.1016/j.ifset.2021.102911
https://doi.org/10.1016/j.ifset.2021.102911
Autor:
Andressa de Espíndola Sobczyk, Ligia Damasceno Ferreira Marczak, Ivanor Zardo, Júlia Ribeiro Sarkis
Publikováno v:
Waste and Biomass Valorization. 10:33-44
Sunflower seed cake is a by-product of the sunflower oil industry which is a valuable source of protein for animal feed. The presence of phenolic compounds significantly affects the sunflower proteins quality to animal feeding, decreasing its commerc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68ac3284c88bb226acdeb21d10002dfc
https://doi.org/10.1007/s12649-017-0038-3
https://doi.org/10.1007/s12649-017-0038-3
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(2)
Background Canola oil processing generates as by-products cakes rich in proteins, which have high nutritional value. These cakes contain an expressive amount of phenolic compounds which are important as antioxidants, but can interfere in proteins nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9980bce50a5e2004c4d649966afb10c
https://pubmed.ncbi.nlm.nih.gov/31591732
https://pubmed.ncbi.nlm.nih.gov/31591732
Autor:
Débora Pez Jaeschke, Júlia Ribeiro Sarkis, Jucelio Kulmann de Medeiros, Giovana Domeneghini Mercali
Publikováno v:
LWT. 140:110730
To allow a widespread commercialization of sugarcane juice it is necessary to develop an effective preservation method. For that, thermosonication was evaluated as an alternative processing technology. Therefore, ultrasound (US) and conventional (CH)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf9ff314b27b6c943d48a07bd8f2e853
https://doi.org/10.1016/j.lwt.2020.110730
https://doi.org/10.1016/j.lwt.2020.110730
Autor:
Nadia Boussetta, Júlia Ribeiro Sarkis, Eugène Vorobiev, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro
Publikováno v:
Journal of Food Engineering. 153:20-27
Sesame is a widely cultivated oilseed and its oil presents high nutritional quality and economic value. The objective of this work was to evaluate two different electrical technologies: pulsed electric fields (PEF) and high voltage electrical dischar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69ce7ceff94ec0436670bf9647235cca
https://doi.org/10.1016/j.jfoodeng.2014.12.003
https://doi.org/10.1016/j.jfoodeng.2014.12.003
Autor:
Ligia Damasceno Ferreira Marczak, Júlia Ribeiro Sarkis, Ana Paula Folmer Correa, Iuri Michel, Adriano Brandeli, Isabel Cristina Tessaro
Publikováno v:
Journal of the American Oil Chemists' Society. 91:1773-1782
The objective of this work was to extract water-soluble compounds from different seed and nut cakes under the same conditions and compare the phenolic content and antioxidant activity of the cake extracts. Seed cakes of sunflower, pumpkin, flaxseed a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddef4415545ed5251a99cc05fc151a48
https://doi.org/10.1007/s11746-014-2514-2
https://doi.org/10.1007/s11746-014-2514-2