Zobrazeno 1 - 10
of 140
pro vyhledávání: '"Lair C"'
Autor:
Toulmonde, M. *, Bonvalot, S., Méeus, P., Stoeckle, E., Riou, O., Isambert, N., Bompas, E., Jafari, M., Delcambre-Lair, C., Saada, E., Le Cesne, A., Le Péchoux, C., Blay, J.Y., Piperno-Neumann, S., Chevreau, C., Bay, J.O., Brouste, V., Terrier, P., Ranchère-Vince, D., Neuville, A., Italiano, A.
Publikováno v:
In Annals of Oncology March 2014 25(3):735-742
Autor:
Toulmonde, M. *, Bonvalot, S., Ray-Coquard, I., Stoeckle, E., Riou, O., Isambert, N., Bompas, E., Penel, N., Delcambre-Lair, C., Saada, E., Lecesne, A., Le Péchoux, C., Blay, J.Y., Piperno-Neumann, S., Chevreau, C., Bay, J.O., Brouste, V., Terrier, P., Ranchère-Vince, D., Neuville, A., Italiano, A.
Publikováno v:
In Annals of Oncology March 2014 25(3):730-734
Autor:
Ali Ismaeel, Amos P. K. Tai, Erone Ghizoni Santos, Heveakore Maraia, Iris Aalto, Jan Altman, Jiří Doležal, Jonas J. Lembrechts, José Luís Camargo, Juha Aalto, Kateřina Sam, Lair Cristina Avelino do Nascimento, Martin Kopecký, Martin Svátek, Matheus Henrique Nunes, Radim Matula, Roman Plichta, Temesgen Abera, Eduardo Eiji Maeda
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-10 (2024)
Abstract Temperature is a fundamental driver of species distribution and ecosystem functioning. Yet, our knowledge of the microclimatic conditions experienced by organisms inside tropical forests remains limited. This is because ecological studies of
Externí odkaz:
https://doaj.org/article/18ab1fa674d84d979a4879d302fb6a26
Akademický článek
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Autor:
Regina Célia Della Modesta, Luiz Fernando M. Silva, D.F. Jesus, M.F. Leite, Lair C. Cabral, Virgínia Martins da Matta
Publikováno v:
Journal of Food Engineering. 81:287-291
Single strength orange juice was concentrated by reverse osmosis in a plate and frame pilot plant with 0.72 m 2 of filtration area. Three transmembrane pressures, 20, 40 and 60 bar, were evaluated and concentration factors of 2.3, 3.8 and 5.8 were ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5ea77b968a4d426cc78bf37f5e6cd56
https://doi.org/10.1016/j.jfoodeng.2006.06.014
https://doi.org/10.1016/j.jfoodeng.2006.06.014
Publikováno v:
Ciência e Tecnologia de Alimentos. 24:293-297
Este trabalho teve como objetivo estudar a estabilidade fisica, quimica e microbiologica do suco clarificado de acerola, obtido por microfiltracao. O suco microfiltrado foi recolhido em um sistema fechado, previamente esterilizado, sendo, em seguida,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cbb2072a4e27357a18f4e0398f8dd27
https://doi.org/10.1590/s0101-20612004000200023
https://doi.org/10.1590/s0101-20612004000200023
Autor:
Aline M. Domingues, Carlos A.A. Farias, Lourdes M.C. Cabral, Amauri Rosenthal, Lair C. Cabral, Rosires Deliza
Publikováno v:
Food Control. 14:187-192
Several hydrolytic enzymes––Celluclast 1.5L, Pectinex ultra sp, Rohalases (SEP, F, 7069 e 7118)––and filtration with different pore size tissues––20; 30; 85; 100 μm––were independently studied, regarding their effect on the sensory q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e34aa72acca1bae6aa29576c4613e03
https://doi.org/10.1016/s0956-7135(02)00087-7
https://doi.org/10.1016/s0956-7135(02)00087-7
Publikováno v:
Journal of Sensory Studies. 17:121-132
Defatted soybean flour mixed with a combination of 0.03% Red No. 40 and 0.01 % annatto (Bixa orellana) colorants was extruded into textured soy protein (TSP) in a counter-rotating twin extruder to produce a red-meat like product suitable for hamburge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e9dce9897a23aa0c2f726b0a2b40707
https://doi.org/10.1111/j.1745-459x.2002.tb00337.x
https://doi.org/10.1111/j.1745-459x.2002.tb00337.x
Publikováno v:
Food Science and Technology, Vol 20, Iss 2, Pp 187-191 (2000)
Foram estudadas absorção de gordura (AG), índice de solubilidade em água (ISA) e propriedades espumantes dos extratos hidrossolúveis desidratados elaborados com arroz e soja em diferentes proporções (100:0, 90:10, 80:20, 70:30, 60:40 e 50:50),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::29e3ab1cb2488e80abfe526b464f04c7
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200011
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200011
Publikováno v:
Food Science and Technology, Vol 20, Iss 1, Pp 83-89 (2000)
Para verificar a possibilidade do uso dos mingaus desidratados elaborados com arroz e soja em diferentes proporções (100:0, 90:10, 80:20, 70:30, 60:40 e 50:50%) em produtos alimentícios, foram estudadas a solubilidade e as propriedades espumantes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::ca4c24c017d271d3a7e0cec5881ff20d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000100016
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000100016