Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Júlia d'Almeida Francisquini"'
Autor:
Júlia d’Almeida Francisquini, Lauane Nunes, Evandro Martins, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Breast milk as the children’s primary source of nutrition fulfills the babies’ needs and can also provide immune protection. In some cases, when mothers are not able to breastfeed, an equivalent substitute is required. Nowadays, the best
Externí odkaz:
https://doaj.org/article/2ba9aa6ea2e048449cbf723cc294614d
Autor:
Isis Rodrigues Toledo Renhe, Alisson Borges de Souza, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 1, Pp 37-42 (2018)
Current market trends indicate lactose free or low lactose products. In addition, economic and ecological issues lead to the adaptation of traditional technologies to other ones that allow process modification to meet the new reality without losing q
Externí odkaz:
https://doaj.org/article/ed6b517bb6054779a35c958c0325b974
Autor:
Isis Rodrigues Toledo Renhe, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 1, Pp 43-50 (2018)
Considering the actual marketing tendencies and the Brazilian’s governmental guidelines on reduction of sugar levels in industrial products, it is necessary to adapt the traditional technologies for others which allow products modification accordin
Externí odkaz:
https://doaj.org/article/ef123882addb463cb9cd4d30aaf31233
Autor:
Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 1, Pp 48-57 (2017)
Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic co
Externí odkaz:
https://doaj.org/article/8316d763cfeb4ebcbec193a2e6e6206b
Autor:
Júlia d'Almeida Francisquini, Leandra Natália de Oliveira, João Pablo Fortes Pereira, Rodrigo Stephani, Ítalo Tuler Perrone, Paulo Henrique Fonseca da Silva
Publikováno v:
Revista Ceres, Vol 63, Iss 5, Pp 589-596
RESUMO Produzido e comercializado na América Latina, o doce de leite é muito apreciado por seus consumidores, com grande importância para o mercado brasileiro. A padronização das características desse produto, assim como sua adequação ao que
Externí odkaz:
https://doaj.org/article/7630e0ec401a4ed0877c4a974d3095f9
Autor:
Júlia d’Almeida Francisquini, Evandro Martins, Isis Rodrigues Toledo Renhe, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho
Publikováno v:
Química Nova, Vol 43, Iss 2, Pp 226-230
Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubil
Externí odkaz:
https://doaj.org/article/7758925508f84d83b8657cf11f209e10
Autor:
Nathalia da Silva Campos, Júlia d'Almeida Francisquini, Alfredo Walter, Luiz Fernando Cappa De Oliveira, Antônio Fernandes De Carvalho, Ítalo Tuler Perrone, Rodrigo Stephani
Publikováno v:
Conjecturas. 22:173-189
The aim of the current study is to investigate the effect of analysis times and stabilizing salt blends (LD88, LD89 and KM5), at different doses and homogenization pressures, on particle size distribution (PSD) in pasteurized whole milk. PSD has evid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eb48f62cbe6738494f1ae49d95b7516
https://doi.org/10.53660/conj-2052-mp11
https://doi.org/10.53660/conj-2052-mp11
Autor:
Gabriel Gama Netto, Júlia d’Almeida Francisquini, Antônio Fernandes de Carvalho, Rodrigo Stephani, Italo Tuler Perrone
Publikováno v:
European Food Research and Technology. 249:283-294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57ee048bc5812f6066bf9e7019c65659
https://doi.org/10.1007/s00217-022-04115-7
https://doi.org/10.1007/s00217-022-04115-7
Autor:
Jaqueline Vieira Piovezana-Gomes, Pamella Cristine Anunciação, Júlia d’Almeida Francisquini, Livya Alves Oliveira, Luiz Fernando Cappa de Oliveira, Antônio Fernandes de Carvalho, Rodrigo Stephani, Ítalo Tuler Perrone, Ceres Mattos Della Lucia
Publikováno v:
Revista Virtual de Química.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9c5bf4215aae840cfcaf08940ec0698
https://doi.org/10.21577/1984-6835.20230013
https://doi.org/10.21577/1984-6835.20230013
Autor:
Antônio Fernandes de Carvalho, Marta Fonseca Martins, Júlia d’Almeida Francisquini, Renato Moreira Nunes, Ana Carolina Mageste, Náira da Silva Campos, Rafael Arromba de Sousa, Paulo Henrique Fonseca da Silva, Ítalo Tuler Perrone, João Pablo Fortes Pereira
Publikováno v:
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 39, Iss 4, Pp 859-866 (2019)
Food Science and Technology, Volume: 39, Issue: 4, Pages: 859-866, Published: 10 OCT 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 39, Iss 4, Pp 859-866 (2019)
Food Science and Technology, Volume: 39, Issue: 4, Pages: 859-866, Published: 10 OCT 2019
Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b5d74784289e957408b70c234aee60a
https://doi.org/10.1590/fst.12518
https://doi.org/10.1590/fst.12518