Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Juliano Antônio Sebben"'
Autor:
Juliana da Silveira Espindola, Débora Gonçalves Carvalho, Juliano Antônio Sebben, Jorge Otávio Trierweiler, Neusa Fernandes de Moura
Publikováno v:
Food Chemistry. 294:565-571
Raman spectroscopy is a rapid and non-destructive analytical technique that has found a growing interest in the characterization and quantification of microconstituents in foods. In this work, Raman spectroscopy was used to evaluate the carotenoids c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::972be589fdd61f8ad53439385e473c87
https://doi.org/10.1016/j.foodchem.2019.04.120
https://doi.org/10.1016/j.foodchem.2019.04.120
Autor:
Luciane Ferreira Trierweiler, Cristiane Martins Schweinberger, Jorge Otávio Trierweiler, Juliano Antônio Sebben, Pedro Henrique Schultz
Publikováno v:
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
When producing ethanol from sweet potatoes, the fermentation generates slurry with nutritional content but underutilized for human consumption. Therefore, the nutritional properties of the flours obtained from the fermentation slurry of orangefleshed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f708986c8bfb77dd5bb569ae42f9e321
Autor:
C. M. Schweiberger, Juliano Antônio Sebben, Fernanda Cabral Borges, Lucas Manique Raymundo, Jorge Otávio Trierweiler, J. da S. Espíndola
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::275b7c2d5ec53e953f0e5a33dbb64ba9
https://doi.org/10.5151/chemeng-cobeq2014-1195-20534-173609
https://doi.org/10.5151/chemeng-cobeq2014-1195-20534-173609
Publikováno v:
Journal of Food Processing and Preservation. 41:e12744
Sweet potato is a food rich in nutrients, such as fiber, minerals, vitamins and antioxidants, with low fat content. With the need to preserve nutrients in the sweet potato, two methods of drying orange-fleshed sweet potato were studied: microwave ove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72fa36e253c31af187927e161968347e
https://doi.org/10.1111/jfpp.12744
https://doi.org/10.1111/jfpp.12744