Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Lenilton Santos Soares"'
Autor:
Giordana Demaman Arend, Suelen Muhl Castoldi, Katia Rezzadori, Lenilton Santos Soares, Vandré Barbosa Brião
Publikováno v:
Brazilian Journal of Food Technology, Vol 22 (2019)
Abstract In this paper the physicochemical characteristics and the flow decline occurring during the reverse osmosis of skim milk, were analysed. The flow decline was evaluated using the resistances in series, the blocked pore models and a second con
Externí odkaz:
https://doaj.org/article/893658f18eea4cb7a7d7b48ceffdef5b
Autor:
Hanna Elisia Araújo de Barros, Lenilton Santos Soares, Caio Vinicius Lima Natarelli, Ana Lázara Matos de Oliveira, Sérgio Augusto de Sousa Campos, Ingrid Alves Santos, Elisângela Elena Nunes de Carvalho, Eduardo Valério de Barros Vilas Boas, Marcelo Franco
Publikováno v:
Journal of Food Science and Technology. 60:1981-1991
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43913967345bb0934d98170616ad85d6
https://doi.org/10.1007/s13197-023-05732-0
https://doi.org/10.1007/s13197-023-05732-0
Autor:
Maria Helena Machado CANELLA, Giordana Demaman AREND, Lenilton Santos SOARES, Leandro Antunes de Sá PLOÊNCIO, Luciano MOLOGNONI, Heitor DAGUER, Erick Almeida ESMERINO, Ramon SILVA, Eduard HERNANDEZ, Elane Schwinden PRUDENCIO
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e132622, Published: 03 MAR 2023
The skimmed goat milk was submitted to the nanofiltration process using a volume reduction factor (VRF) equal to 2. It was verified a rapid decrease of the permeate flux at a low time, with a continuous flux, caused by the reversible resistance, whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73fd7f04d64cef793d580a61a03fe8f5
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100578&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100578&lng=en&tlng=en
Autor:
Betina Luiza Koop, Amanda Galvão Maciel, Lenilton Santos Soares, Alcilene Rodrigues Monteiro, Germán Ayala Valencia
Publikováno v:
Natural Additives in Foods ISBN: 9783031173455
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::027d807709efbcb8d6f94d61276a53bd
https://doi.org/10.1007/978-3-031-17346-2_4
https://doi.org/10.1007/978-3-031-17346-2_4
Autor:
Alcilene Rodrigues Monteiro, Marcelo Maraschin, Humberto Jorge José, Regina de Fátima Peralta Muniz Moreira, Daniela Sousa Coelho, Alex Basso, Marielle Correia Nobias, Maria Jaízia dos Santos Alves, Lenilton Santos Soares
Publikováno v:
Food Science and Technology International. 29:3-12
In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d849db33bfb450650914ffb98fb3826
https://doi.org/10.1177/10820132211056112
https://doi.org/10.1177/10820132211056112
Autor:
Leiliane Teles César, Lenilton Santos Soares, Mirla Dayanny Pinto Farias, Daniele Maria Alves Teixeira Sá, Germán Ayala Valencia, Alcilene Rodrigues Monteiro
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c64b6adec04e71e50849dd5b69fd2ff
https://doi.org/10.1111/jfpp.16983
https://doi.org/10.1111/jfpp.16983
Autor:
Carlos Eduardo Maduro de Campos, Lenilton Santos Soares, Regina de Fátima Peralta Muniz Moreira, Marta Elisa Rosso Dotto, Alcilene Rodrigues Monteiro Fritz, Jéssica de Matos Fonseca, Germán Ayala Valencia
Publikováno v:
International Journal of Biological Macromolecules. 151:944-956
Photocatalytic properties of titanium dioxide (TiO2) have been widely studied. However, its tendency to aggregation in biopolymer-based nanocomposites limits its application for food packaging and has been few studied. The aim of this work was to stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fce6e498a22897ebceb5fe94e6bd758
https://doi.org/10.1016/j.ijbiomac.2019.11.082
https://doi.org/10.1016/j.ijbiomac.2019.11.082
Autor:
Ana Carolina Flôr Vieira, Leandro G. Nandi, Marco Di Luccio, Lenilton Santos Soares, Fernanda Fidler, Alcilene Rodrigues Monteiro
Publikováno v:
Journal of Aquatic Food Product Technology. 29:194-206
In the heat treatment of oysters, many aroma compounds are lost in the cooking steam and water. In this study, aroma compound profiles from oyster processing were identified by gas chromato...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21fca1dfb36c2337730e6678c4e07e7b
https://doi.org/10.1080/10498850.2019.1708833
https://doi.org/10.1080/10498850.2019.1708833
PARÂMETROS DE QUALIDADE ENVOLVIDOS NA PRODUÇÃO DE CARNE POR MATURAÇÃO A SECO (DRY AGED): UMA REVISÃO
Publikováno v:
Anais do(a) Anais do I Simpósio Online Sulamericano de Tecnologia, Engenharia e Ciência de Alimentos.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660e9b2f4dbe8888b2bd586071a3c11c
https://doi.org/10.29327/161828.1-35
https://doi.org/10.29327/161828.1-35
Autor:
Giordana Demaman Arend, Lenilton Santos Soares, Callebe Camelo-Silva, Marcio Augusto Ribeiro Sanches, Frederico Marques Penha, Elixabet Díaz-De-Cerio, Vito Verardo, Elane Schwinden Prudencio, Antonio Segura-Carretero, Bruna Tischer, José Carlos Cunha Petrus, Silvani Verruck, Katia Rezzadori
Publikováno v:
Food Bioscience. 50:101997
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c0a07ef345bc6b8a2bdd1f7fc78b7c3
https://doi.org/10.1016/j.fbio.2022.101997
https://doi.org/10.1016/j.fbio.2022.101997