Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Juliana da Silva Agostini"'
Autor:
Luana Baldissera, Bryan Wender Debiasi, Juliana da Silva Agostini, Carla Regina Andrighetti, Marina Mariko Sugui, Elton Brito Ribeiro, Dênia Mendes de Sousa Valladão
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 59 (2023)
Abstract The hydroelectrolytic beverages segment has been expading its market and introducing new flavors in order to meet the demand for new products. However, experimental studies find concerns about the chemical compositions of these drinks. The a
Externí odkaz:
https://doaj.org/article/c3af9720c50749c796999d689593e144
Autor:
Camila da Silva Turini, Roberta Martins Nogueira, Evaldo Martins Pires, Juliana da Silva Agostini
Publikováno v:
Ciência Rural, Vol 51, Iss 11 (2021)
ABSTRACT: Over post-harvest steps of rice, from pre-cleaning to processing, a large amount of by-product is generated. Some of these by-products, due to their high starch and fiber content can be used in ethanol production. The objective was to evalu
Externí odkaz:
https://doaj.org/article/ec05ee3dee9c466fa39ab160add45f8a
Autor:
Bruna Mendes Correa, Luana Baldissera, Flávia Rodrigues Barbosa, Elton Brito Ribeiro, Carla Regina Andrighetti, Juliana da Silva Agostini, Dênia Mendes de Sousa Valladão
Publikováno v:
Bioscience Journal, Vol 35, Iss 2 (2019)
Oenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus,
Externí odkaz:
https://doaj.org/article/0d363c0c8e904ae8b797490848b6a393
Autor:
Juliana da Silva Agostini, Silvana de Paula Quintão Scalon, Caroline Honaiser Lescano, Kesia Esther da Silva, Glaucielli Justen Garcete
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 2, Pp 177-184 (2014)
Objetivou-se avaliar os efeitos de diferentes recobrimentos e temperaturas de armazenamento na conservação de laranjas Champagne. Após refrigeração e sanitização, os frutos foram submetidos aos seguintes tratamentos: 1) controle, sem recobrime
Externí odkaz:
https://doaj.org/article/d009d7ccec5841708e89db0aa201f536
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 53, Iss 4, Pp 975-980 (2010)
The objective of this work was to investigate the germination of hybrid sunflowers BRS191 and C11 as a means of lowering phytic acid (PA) content by enhancing the activity of endogenous phytase and acid phosphatase. The concentration of PA in hybrid
Externí odkaz:
https://doaj.org/article/1c78a18c850740f383b75de6fa32bdd0
Autor:
Juliana da Silva Agostini, Ana Carina da Silva Cândido, Tiara Kesli Conticelli Teodósio, Janaina Narcizo Rodrigues, Glaucielli Justen Garcete, Silvana de Paula Quintão Scalon
Publikováno v:
Ciência Rural, Vol 39, Iss 9, Pp 2601-2608 (2009)
O objetivo deste trabalho foi avaliar o efeito de diferentes embalagens nas características físico-químicas de jabuticabas da cultivar 'paulista', sob condições de temperatura ambiente (25°C) e refrigeração (8°C). Os frutos foram analisados
Externí odkaz:
https://doaj.org/article/4ca6f2e7b6a34a18a041ee497d903619
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 41, Iss 6, Pp 1041-1047 (2006)
O objetivo deste trabalho foi ativar, extrair e caracterizar parcialmente a fitase em sementes germinadas de girassol (Helianthus annuus L.), híbrido M734, e avaliar o efeito da fitase no farelo de girassol. Sementes foram colocadas para germinar po
Externí odkaz:
https://doaj.org/article/f6412a8fe1f54275badea375291bf211
Publikováno v:
Semina: Ciências Agrárias, Vol 27, Iss 1, Pp 61-70 (2006)
The response surface methodology was applied to investigate both length of time and temperature of the sunflower germination process on the phytate reduction and to enhancig phytase and acid phosphatase activities. The hybrid (Helianthus annuus) M734
Externí odkaz:
https://doaj.org/article/d40f0234fa0149a58f2503a35236c9d2
Autor:
Mariane Fernandes Bocca, Kesye Keller Tanssini, Juliana da Silva Agostini, Rosane Pietro Biasi
Publikováno v:
Scientific Electronic Archives, Vol 14, Iss 3, Pp 36-45 (2021)
The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1640bbe9193dcb0913b33f414f0c603
https://doi.org/10.36560/14320211325
https://doi.org/10.36560/14320211325
Autor:
Juliana da Silva Agostini, Dênia Mendes de Sousa Valladão, Elton Brito Ribeiro, Flavia Rodrigues Barbosa, Luana Baldissera, Bruna Mendes Correa, C. R. Andrighetti
Publikováno v:
Bioscience Journal, Vol 35, Iss 2 (2019)
Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 509-517
Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 509-517
Bioscience journal
Universidade Federal de Uberlândia (UFU)
instacron:UFU
Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 509-517
Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 509-517
Bioscience journal
Universidade Federal de Uberlândia (UFU)
instacron:UFU
Oenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7acb5f4f2682f37f838351582880c6fa
https://doi.org/10.14393/bj-v35n2a20198-41868
https://doi.org/10.14393/bj-v35n2a20198-41868