Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jocilane Pereira de Oliveira"'
Autor:
Ana Paula Rodrigues, Maria Irene Yoshida, Joyce Maria Gomes da Costa, Wagner da Nova Mussel, Maria Betânia de Freitas Marques, Osmar Patricio Almeida, Jocilane Pereira de Oliveira, Guilherme Carneiro
Publikováno v:
J Food Sci Technol
Safflower oil (SO) is mainly rich in linoleic acid (ω-6), oleic acid (ω-9), and other bioactives with potential antioxidant, antidiabetic, thermogenic, anti-inflammatory, cardioprotective and anticancer activities. The reduced aqueous solubility an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3c4cf707a9fd12f7797faef56805d4b
https://doi.org/10.1007/s13197-021-05078-5
https://doi.org/10.1007/s13197-021-05078-5
Autor:
Alves Barroso Lívia, Tânia Santos de Almeida, Maria Josiane Macedo, Michelle Guimarães Horta, Jocilane Pereira de Oliveira, Ana Júlio, José Fábio Soares, Rita Caparica, Fabiane Neves Silva
Publikováno v:
Journal Biomedical and Biopharmaceutical Research. 16:97-104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64be8af9adcfc88a3b28961e0159b984
https://doi.org/10.19277/bbr.16.1.203
https://doi.org/10.19277/bbr.16.1.203
Autor:
Jocilane Pereira de Oliveira, Osmar Patricio Almeida, Pedro Henrique Campelo, Guilherme Carneiro, Larissa de Oliveira Ferreira Rocha, João H.P. M. Santos, Joyce Maria Gomes da Costa
Publikováno v:
LWT. 161:113372
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1497187ab679af39c976b1f3bd1d7fa
https://doi.org/10.1016/j.lwt.2022.113372
https://doi.org/10.1016/j.lwt.2022.113372
Autor:
Bruna Mara Aparecida de Carvalho, Gleidson Giordano Pinto de Carvalho, Junio Cota, Sérgio Henrique Sousa Santos, Igor Viana Brandi, Jocilane Pereira de Oliveira, Ederson Paulo Xavier Guilherme, Lorendane Millena de Carvalho
Publikováno v:
Electrophoresis. 38(22-23)
A bioreactor was built by means of immobilizing alpha-amylase from Aspergillus oryzae by encapsulation, through cryopolymerization of acrylamide monomers for the continuous starch hydrolysis. The starch hydrolysis was evaluated regarding pH, the conc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f43b231db13d75ecaa0c08d1aeb3630
https://pubmed.ncbi.nlm.nih.gov/28777449
https://pubmed.ncbi.nlm.nih.gov/28777449
Autor:
Jocilane Pereira de Oliveira, Cirila Ionara Almeida Araújo, Érika Endo Alves, Thaís Inês Marques de Souza, Milton Nobel Cano Chauca, Roberta Torres Careli
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Outra Agência A banana é uma das frutas mais consumidas mundialmente, sendo, entretanto, bastante perecível. Neste contexto, a secagem de banana saborizada com diferentes concentrações de canela representa uma importante forma de aproveitamento
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::3cf7403179e3305aa489867bb89e6ea1
