Zobrazeno 1 - 10 of 31 pro vyhledávání: '"Juliane Döering Gasparin CARVALHO"'
1
Akademický článek
Determinantes de virulência em Enterococcus endógenos de queijo artesanal
Autor: Bruna Castro Porto, Graciela Fujimoto, Maria de Fatima Borges, Laura Maria Bruno, Juliane Döering Gasparin Carvalho
Publikováno v: Revista Ciência Agronômica, Vol 47, Iss 1, Pp 69-76
RESUMO A presença de Enterococcus spp. em alimentos representa um perigo para a saúde pública, devido a sua frequente associação a várias infecções clínicas. A patogenicidade de Enterococcus é multifatorial, complexa e ocorre a partir de um
Externí odkaz: https://doaj.org/article/f24a382dd26e4600aec0f04b59830c66
Zobrazit plný text záznamu
2
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese
Autor: Otília Monica Alves BORGES, Ídila Maria da Silva ARAÚJO, Kirley Marques CANUTO, Juliane Döering Gasparin CARVALHO, Hilton César Rodrigues MAGALHÃES, Tigressa Helena Soares RODRIGUES, José Osvaldo Beserra CARIOCA, Socorro Vanesca Frota GABAN
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e37221, Published: 05 JAN 2022
Food Science and Technology (2022)
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b398feb0227e24a25db251473cb0f0f
https://doi.org/10.1590/fst.37221
Zobrazit plný text záznamu
3
Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)
Autor: Iana Maria Cristino Pereira, Socorro Vanesca Frota Gaban, José Duarte Matos Neto, Evânia Altina Teixeira de Figueiredo, Natália Viviane Santos de Menezes, Raimundo Wilane de Figueiredo, Juliane Döering Gasparin Carvalho
Publikováno v: Food Science and Technology, Vol 40, Iss 3, Pp 749-755 (2020)
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 749-755, Published: 20 MAR 2020
This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 wer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2175da20a6790f9b368bb805bb4e6a44
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300749&tlng=en
Zobrazit plný text záznamu
7
Expectativa de consumo com base na aparência de sorvete vegano elaborado a partir do extrato hidrossolúvel da amêndoa da castanha de caju
Autor: Matheus Calixto Saraiva, Dilson Cristino da Costa Reis, Gizele Almada Cruz, Juliane Döering Gasparin Carvalho
Publikováno v: Research, Society and Development. 12:e8112239929
A procura por alimentos que não possuem matérias-primas de origem animal em sua formulação está em constante crescimento. A razão disto é o número de pessoas que se autodenominam vegetarianas ou veganas, que possuem problemas de saúde ou que
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ee1758b2cbcf49a109b2183973995d76
https://doi.org/10.33448/rsd-v12i2.39929
Zobrazit plný text záznamu
8
Desenvolvimento de kefir a partir de leite de cabra adicionado de polpa de goiaba
Autor: Nhaiara Monteiro de Farias Lima, Laura Maria Bruno, Camila de Araújo Holanda, Lívia Gabrielle Maciel Sales, Juliane Döering Gasparin Carvalho, Gizele Almada Cruz
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Research, Society and Development; Vol. 9 No. 7; e468973943
Research, Society and Development; Vol. 9 Núm. 7; e468973943
Research, Society and Development; v. 9 n. 7; e468973943
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that pres
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e656d17f2691b32185035917fd668bf
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128902
Zobrazit plný text záznamu
9
Powdered beverage mix with acerola pulp, whey and maltodextrin
Autor: Marcos Rodrigues Amorim Afonso, Natalia Duarte de Lima, Juliane Döering Gasparin Carvalho, José Maria Correia da Costa
Publikováno v: Revista Ciência Agronômica, Vol 50, Iss 4, Pp 578-583 (2019)
Revista Ciência Agronômica v.50 n.4 2019
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Revista Ciência Agronômica, Volume: 50, Issue: 4, Pages: 578-583, Published: 04 NOV 2019
Mixing acerola pulp with whey, a by-product of the dairy industry, led to this study, whose aim was the development of a powdered beverage mix of acerola pulp, whey and maltodextrin (DE20). To determine the proportions of the mixture, a simplex-centr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e9db27e61bb7cd5938ce4298438fc1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400578&tlng=en
Zobrazit plný text záznamu
10
Production of Lactobacillus rhamnosus BRM 029693 in feed-batch fermentation
Autor: Laura Maria Bruno, Gustavo Adolfo Saavedra Pinto, Juliane Döering Gasparin Carvalho, Rafaella Martins de Freitas
Publikováno v: Research, Society and Development, Vol 9, Iss 7, Pp e531974280-e531974280 (2020)
Research, Society and Development; Vol. 9 No. 7; e531974280
Research, Society and Development; Vol. 9 Núm. 7; e531974280
Research, Society and Development; v. 9 n. 7; e531974280
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this work was to produce Lactobacillus rhamnosus BRM 029693 biomass in a fermenter with the aim to expand its production scale. Lactobacillus rhamnosus BRM 029693 was grown in a fermenter under different aeration conditions (in surfa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee7bfb90fdefb26b31deb61b44ed97b9
http://rsd.unifei.edu.br/index.php/rsd/article/view/4280
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje