Zobrazeno 1 - 10
of 57
pro vyhledávání: '"JoÃo B. Almeida E. Silva"'
Publikováno v:
Brazilian Journal of Development. 7:21597-21607
Ha uma visivel mudanca no mercado brasileiro de cerveja, como o aumento pela demanda de cervejas diferenciadas que se distinguem pelos diferentes ingredientes, metodos de elaboracao e caracteristicas sensoriais. Deste modo nota-se a necessidade de ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::999ba3712b542750023d82f46ab76eca
https://doi.org/10.34117/bjdv7n3-055
https://doi.org/10.34117/bjdv7n3-055
Autor:
Isabel Carvalho, Júlio César dos Santos, João B. Almeida e Silva, L. Barbosa, M. A. S. Rangel
Publikováno v:
Pulmonology. 26:78-83
Introduction Despite its importance, there are some barriers to patient compliance in preventive therapy (PT) of tuberculosis (TB). The purpose of this study was to evaluate the compliance to appointments, PT and follow-up in a pediatric population a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b419c76989fc861193c25a4ef64bd7e
https://doi.org/10.1016/j.pulmoe.2019.06.002
https://doi.org/10.1016/j.pulmoe.2019.06.002
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Quality by Design (QbD) approach has been widely used in the pharmaceutical field, but its application in the development of food products is recent. The objective of this work was to apply QbD in the development of Ale-type beer, with up to 45% of b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f41c91d5b945826e95847a4473e5f86c
Publikováno v:
Ciência e Tecnologia dos Alimentos-Volume 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cb61e6001263702a9ff3794b6d8b599
https://doi.org/10.36229/978-65-86127-66-9.cap.15
https://doi.org/10.36229/978-65-86127-66-9.cap.15
Publikováno v:
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017198, Published: 18 OCT 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017198, Published: 18 OCT 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Resumo A cevada (Hordeum vulgare) é o principal cereal utilizado na produção de cerveja, mas é importada, na maioria dos países tropicais e subtropicais. Isto implica no aumento do custo de produção da bebida, além de não satisfazer a demand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2aa14a86c84662dcda5cf08a1e1f6231
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100309
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100309
Autor:
Paula Fernandes de Aguiar, João B. Almeida e Silva, Thiago Rocha Dos Santos Mathias, Pedro Paulo Moretzsohn de Mello, Eliana Flávia Camporese Sérvulo
Publikováno v:
Food Technology and Biotechnology. 55
This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fcb18a57242ac1d6a466e9fc3eff9a4
https://doi.org/10.17113/ftb.55.02.17.4378
https://doi.org/10.17113/ftb.55.02.17.4378
Publikováno v:
Brazilian Journal of Food Technology v.16 n.4 2013
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 16, Issue: 4, Pages: 273-277, Published: DEC 2013
Brazilian Journal of Food Technology, Vol 16, Iss 4, Pp 273-277 (2013)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 16, Issue: 4, Pages: 273-277, Published: DEC 2013
Brazilian Journal of Food Technology, Vol 16, Iss 4, Pp 273-277 (2013)
Se aplicó el campo magnético estático a la cerveza de alta gravedad en tres etapas distintas del proceso, a partir de un diseño multifactorial D-óptimo de tres factores (intensidad de corriente, tiempo de residencia y tipo de cerveza). Se determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785336937e4a7ed4996831021441c8bc
https://doi.org/10.1590/s1981-67232013005000032
https://doi.org/10.1590/s1981-67232013005000032
Autor:
Daniel Pereira da Silva, João B. Almeida e Silva, Radek Lehnert, Martin Baszczyňski, Tomáš Brányik
Publikováno v:
Journal of Food Engineering. 108:493-506
The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol content can be achieved by two main strategies; na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a71e73fcdee1f5cd9919ce0b7c9a9d56
https://doi.org/10.1016/j.jfoodeng.2011.09.020
https://doi.org/10.1016/j.jfoodeng.2011.09.020
Autor:
João B. Almeida e Silva, Volnei Brito de Souza, José Ailton Conceição Bispo, Carlos Francisco Sampaio Bonafe, Giovani B. M. Carvalho
Publikováno v:
Journal of Mathematical Chemistry. 49:1976-1995
The principal aim of studies of enzyme-mediated reactions has been to provide comparative and quantitative information on enzyme-catalyzed reactions under distinct conditions. The classic Michaelis–Menten model (Biochem Zeit 49:333, 1913) for enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::405772c5de7c970d2e80c7f6df89de05
https://doi.org/10.1007/s10910-011-9869-5
https://doi.org/10.1007/s10910-011-9869-5
Autor:
Whasley Ferreira Duarte, José M. Oliveira, José A. Teixeira, Disney Ribeiro Dias, João B. Almeida e Silva, Rosane Freitas Schwan
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography–mass spectrometry for determination of minor compounds and gas chromatography-flame ioni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d3e621ca7fe104132545825e211d78d
https://doi.org/10.1016/j.lwt.2010.03.010
https://doi.org/10.1016/j.lwt.2010.03.010