Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Ligia Damasceno Ferreira Marczak"'
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 58, Iss 1, Pp 34-40 (2015)
The present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic dehydration was carried out using a yacon to 33% concentrated syrup
Externí odkaz:
https://doaj.org/article/d724647fed6d4e4b9a0b74f66a59cfa0
Autor:
Jordana Corralo Spada, Melina Dick, Carlos Henrique Pagno, Aline Campos Vieira, Anahí Bernstein, Chaline Caren Coghetto, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro, Nilo Sérgio Medeiros Cardozo, Simone Hickmann Flôres
Publikováno v:
Ciência Rural, Vol 44, Iss 2, Pp 374-379 (2014)
No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja c
Externí odkaz:
https://doaj.org/article/64cd371230874d8599b26c33897ee832
Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films
Autor:
Victoria Hermes Vargas, Simone Hickmann Flôres, Giovana Domeneghini Mercali, Ligia Damasceno Ferreira Marczak
Publikováno v:
Polymer Engineering & Science. 62:1890-1906
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed87f608905d232c315d1a3473838ad9
https://doi.org/10.1002/pen.25973
https://doi.org/10.1002/pen.25973
Autor:
Victoria Hermes de Vargas, Ligia Damasceno Ferreira Marczak, Simone Hickmann Flôres, Giovana Domeneghini Mercali
Publikováno v:
Food and Bioprocess Technology. 15:1224-1247
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61c34513c481cad6d049b109753cea55
https://doi.org/10.1007/s11947-022-02768-6
https://doi.org/10.1007/s11947-022-02768-6
Autor:
Renata Nunes Pereira, Débora Pez Jaeschke, Giovana Domeneghini Mercali, Rosane Rech, Ligia Damasceno Ferreira Marczak
Publikováno v:
Brazilian Journal of Chemical Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f57ae7940f4b06ae40be6acee8268a2
https://doi.org/10.1007/s43153-022-00281-z
https://doi.org/10.1007/s43153-022-00281-z
Autor:
Renata Nunes Pereira, Débora Pez Jaeschke, Ligia Damasceno Ferreira Marczak, Rosane Rech, Giovana Domeneghini Mercali
Publikováno v:
Bioresource Technology. 373:128741
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5b29cb5de51baed4ffc9a1deafdf81f
https://doi.org/10.1016/j.biortech.2023.128741
https://doi.org/10.1016/j.biortech.2023.128741
Autor:
Paulo Ricardo Santos da Silva, Michele Bertoni Mann, Isabel Cristina Tessaro, Ligia Damasceno Ferreira Marczak
Publikováno v:
The Journal of Engineering and Exact Sciences. 9:15609-01e
A wide variety of microorganisms can contaminate food products. Due to low pH, fruits are mostly spoiled by fungi. The growth of fungi on fruits depends on the characteristics of the food and on environmental factors. In this context, the predictive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1622a82553eee9c9a636b2cd422a46d1
https://doi.org/10.18540/jcecvl9iss3pp15609-01e
https://doi.org/10.18540/jcecvl9iss3pp15609-01e
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
Background The elimination of microbial cells is one of the most critical steps in food processing. Conventional heating is the application of diffusive and convective heat mechanisms and is traditionally applied to assure food safety. However, such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::586aee82202c828e4947af7306cb4509
https://doi.org/10.1016/j.tifs.2020.03.021
https://doi.org/10.1016/j.tifs.2020.03.021
Autor:
Wagner Augusto Müller, Júlia Ribeiro Sarkis, Ligia Damasceno Ferreira Marczak, André Rodrigues Muniz
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Biomembranes. 1864:184049
Electroporation is a cell-level phenomenon caused by an ionic imbalance in the membrane, being of great relevance in various fields of knowledge. A dependence of the pore formation kinetics on the environmental conditions (temperature and pressure) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41d8ab586e0c29dc537ba4bdc2dd2d48
https://doi.org/10.1016/j.bbamem.2022.184049
https://doi.org/10.1016/j.bbamem.2022.184049
Autor:
Lucas Prestes Fallavena, Naira Poerner Rodrigues, Ligia Damasceno Ferreira Marczak, Giovana Domeneghini Mercali
Publikováno v:
Food Chemistry. 393:133338
Advanced glycation end products (AGEs) are a diverse group of compounds formed endogenously and exogenously due to non-enzymatic glycation of proteins and lipids. Although the effects of heating on AGE concentrations in foods are known, few studies h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46a5c6dfd448d431c106f2c4c2c0428c
https://doi.org/10.1016/j.foodchem.2022.133338
https://doi.org/10.1016/j.foodchem.2022.133338