Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kátia F. Fernandes"'
Autor:
Rafaela F. Luz, Richard D. R. Ferreira, Cassio N. S. Silva, Bruna M. Miranda, Roberta H. Piccoli, Monique S. Silva, Ladyslene C. Paula, Maria Inês G. Leles, Kátia F. Fernandes, Maurício V. Cruz, Karla A. Batista
Publikováno v:
Foods, Vol 12, Iss 3, p 653 (2023)
In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect
Externí odkaz:
https://doaj.org/article/df7a4689cbc047fb8fcd7ac8f7c2ddc7
Autor:
Karla A. Batista, Kátia F. Fernandes
Publikováno v:
MethodsX, Vol 2, Iss C, Pp 154-158 (2015)
The composition of a culture medium is one of the most important parameters to be analyzed in biotechnological processes with industrial purposes, because around 30–40% of the production costs were estimated to be accounted for the cost of the grow
Externí odkaz:
https://doaj.org/article/751322d587e0427cad34d08bf62f61c2
Publikováno v:
Materials, Vol 12, Iss 7, p 1149 (2019)
This work reports the production and characterization of biodegradable and eco-friendly films based on cashew gum polysaccharide (CGP) and polyvinyl alcohol (PVA), using the statistical design strategy. Results show that CGP/PVA films are pH stimuli-
Externí odkaz:
https://doaj.org/article/efad8fb8ae0647e1ac30214035b2c0a0
Autor:
Bruna M. Miranda, Viviane O. Almeida, Tim Terstegen, Christoph Hundschell, Eckhard Flöter, Flávio A. Silva, Kátia F. Fernandes, Anja Wagemans, Marco Ulbrich
Publikováno v:
Food Chemistry. 423:136145
Autor:
Bruna M. Miranda, Mauricio V. Cruz, Ivan T. N. de Campos, Kátia F. Fernandes, Flávio A. Silva
Publikováno v:
Waste and Biomass Valorization. 13:2565-2574
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
In this study functional properties of a galactose-rich heteropolysaccharide (GH) were accessed. The bands of a galactose-rich polysaccharide were found in FTIR spectra, including those from the fingerprint region. GH was characterized as a dark-red
Autor:
Beatriz S. Siqueira, Wendell J. Pereira, Karla A. Batista, B. Dave Oomah, Kátia F. Fernandes, Priscila Zaczuk Bassinello
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be66b087d450562e114dad2009d465e9
http://www.alice.cnptia.embrapa.br/alice/handle/doc/991440
http://www.alice.cnptia.embrapa.br/alice/handle/doc/991440
Autor:
Ladyslene C. Paula, Ailton C. Lemes, Erika Valencia-Mejía, Bruna R. Moreira, Thiago S. Oliveira, Ivan T.N. Campos, Hiasmin F.S. Neri, Claudio Brondani, Paulo C. Ghedini, Karla A. Batista, Katia F. Fernandes
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100259- (2022)
Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion
Externí odkaz:
https://doaj.org/article/9dc2ae68801b4117b567bc9ce102599e