Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Jamile Zeni"'
Autor:
Evilyn Lucas Fell, Lívia Maísa Brum, Enzo Nicoletti, Lisiane Sartoreto, Henrique Hoelscher, Rosicler Colet, Juliana Steffens, Jamile Zeni, Eunice Valduga, Rogerio Luis Cansian, Geciane Toniazzo Backes, Clarice Steffens
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25
Externí odkaz:
https://doaj.org/article/97a1391cceec4cd1b21d2c51cb8bed75
Autor:
Karine Cence, Marilia Jordana Dequi Vendruscolo, Leonardo Meirelles da Silva, Rosicler Colet, Alexander Junges, Clarice Steffens, Jamile Zeni, Eunice Valduga
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100216- (2023)
The present study aimed to apply sodium nitrite and nitrate encapsulated in dry-cured pork sausage and evaluate the product quality during storage. The capsules with sodium nitrite and nitrate showed low moisture (3.0%) and water activity (0.382), be
Externí odkaz:
https://doaj.org/article/32cb2b1dcf3a411d934671ed86633a0b
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 3, Pp 312-327 (2023)
Cynara cardunculus L. var. scolymus, known as the artichoke, originated in the Mediterranean region and is now cultivated in several countries. The artichoke has leaves, a stem, and a head, also called a floral capitulum, covered with green and point
Externí odkaz:
https://doaj.org/article/3b7831aa78c34c9b81e0688a271cf53d
Enzymatic hydrolysis of lignocellulosic residues and bromatological characterization for animal feed
Autor:
Amito José Teixeira, Felipe Dalponte Menegat, Leonardo Menoncin Weschenfelder, Carolina Elisa Demaman Oro, Viviane Astolfi, Eunice Valduga, Jamile Zeni, Geciane Toniazzo Backes, Rogério Luis Cansian
Publikováno v:
Ciência Rural, Vol 53, Iss 7 (2022)
ABSTRACT: This study evaluated the action of commercial and non-commercial cellulases and pectinases in the hydrolysis of soybean hulls (SH) and corn stover and cobs (CSC), the effect of temperature and agitation on the lignocellulosic substrate hydr
Externí odkaz:
https://doaj.org/article/29f6ec65e12649f5964c0383b9d2fdd0
Autor:
Monalise Marcante Meregalli, Bruna Maria Saorin Puton, Fernanda Dal'Maso Camera, Alexandre Umpierrez Amaral, Jamile Zeni, Rogério Luis Cansian, Marcelo Luis Mignoni, Geciane Toniazzo Backes
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 6, Pp 5800-5809 (2020)
The present study aimed to maximize the conventional extraction and compare it with the ultrasound-assisted method for extracting bioactive compounds obtained from the red araçá peel. The behavior of anthocyanins related to the pre-treatment of the
Externí odkaz:
https://doaj.org/article/80fe5e5fc7e74fd1a616ed9e957353ad
Autor:
Karem Muraro, Jamile Zeni, Rogério Luis Cansian, Juliana Steffens, Eunice Valduga, Geciane Toniazzo Backes
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 2 (2021)
The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chlorid
Externí odkaz:
https://doaj.org/article/7a96486276a740a79a8a159caccc37bd
Autor:
Valeria BORSZCZ, Taísa Renata PIOTROSKI BOSCATO, Karine CENCE, Jamile ZENI, Rogério Luis CANSIAN, Geciane TONIAZZO BACKES, Eunice VALDUGA
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 476-479 (2018)
Different solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) were evaluated for enzymes recovery. The independent variables evaluated were agitation (12-348 rpm), time (4.8-55.2 min), and temperatu
Externí odkaz:
https://doaj.org/article/b214ae86d13043dcb5f3a047cb21d267
Autor:
Ludmila Noskoski Salazar, Viviane Astolfi, Tailan Antonio Ogimbosvski, Naionara Ariete Daronch, Jamile Zeni, Alexander Junges, Rogério Luis Cansian, Geciane Toniazzo Backes
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract (1) Background: The aim of this study was to evaluate the production and partial characterization of xylanase and avicelase by a newly isolated Penicillium sp. in solid-state fermentation, using soybean hulls as substrate. (2) Methods: Tempe
Externí odkaz:
https://doaj.org/article/71a2e04940d24848a05fe6de5ea6c10a
Autor:
Nádia Ligianara Nyari, Alessandro Rogerio Paulazzi, Raquel Vera Zamadei, Jamile Zeni, Rogério Marcos Dallago
Publikováno v:
Evidência, Vol 19, Iss 2 (2019)
The Candida antarctica Lipase B immobilized on polyurethane catalysed esterification of acetic acid with isoamyl alcohol in mechanical and ultrasonic system in a system solvent-free, was studied. The maximum esterification of isoamyl acetate used imm
Externí odkaz:
https://doaj.org/article/cf4d9c9a72c8482a9a3cc2b489a24d21
Autor:
Nádia Ligianara Dewes Nyari, Alessandro Rogério Paulazzi, Clarice Steffens, Marcelo Mignoni, Jamile Zeni, Rogério Marcos Dallago
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 4, Pp 385-393 (2017)
The aim of this study was to achieve the best conditions for the olive oil hydrolysis process at optimal pH and temperature using Burkholderia cepacia lipase immobilized in situ in rigid polyurethane support. The influences of the temperature (13.85
Externí odkaz:
https://doaj.org/article/163dc0e02c3a4ed7adbc848e93ee21a3