Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Luana Tashima"'
Autor:
Barbara Reis Selvati Costa, Yasmin da Silva Gomes, Celestina Alexandrina Costa Cazuza, Luana Tashima, Lígia Marcondes Rodrigues dos Santos
Publikováno v:
Revista Eletrônica Teccen, Vol 13, Iss 2, Pp 52-56 (2020)
A cerveja é composta por água, malte, lúpulo e levedura e passa pelos principais processos que são: moagem do malte, mosturação, fervura do mosto, fermentação e carbonatação. A witbier, estilo belga de alta fermentação, se caracteriza por
Externí odkaz:
https://doaj.org/article/5c5784663f2b44f781550b37de014350
Autor:
Daniela De Grandi Castro Freitas, Alda Letícia da Silva Santos Resende, Angela Aparecida Lemos Furtado, Luana Tashima, Henrique Muniz Bechara
Publikováno v:
Brazilian Journal of Food Technology, Vol 15, Iss 2, Pp 166-173 (2012)
Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread
Externí odkaz:
https://doaj.org/article/58211357982645a2b9f4ee26debf3d18
Autor:
Elisa Helena da Rocha Ferreira, Lourdes Maria Pessoa Masson, Amauri Rosenthal, Maria de Lourdes Souza, Luana Tashima, Pilar Rodriguez de Massaguer
Publikováno v:
Brazilian Journal of Food Technology, Vol 14, Iss 3, Pp 164-171 (2011)
O presente estudo teve como objetivo caracterizar a termorresistência dos fungos mais termorresistentes, isolados de néctares de maracujá e abacaxi comerciais pasteurizados, bem como verificar a produção de patulina por esses fungos, quando inoc
Externí odkaz:
https://doaj.org/article/e2f8e5f93e364b1991961168246e1d67
AVALIAÇÃO MICROBIOLÓGICA DE CERVEJA TIPO PILSEN ADICIONADA DE CHÁ VERDE NA ETAPA DE FERVURA DO MOSTO
Autor:
Luana Tashima, Thaís Cardozo Almeida, João Vitor Cabral Gonçalves, Ligia Marcondes Rodrigues dos Santos, Natália Pinto Guedes de Moraes
Publikováno v:
A Produção do Conhecimento na Engenharia Química 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eae3b5bae8643cbac7e1286394a0972
https://doi.org/10.22533/at.ed.7692030017
https://doi.org/10.22533/at.ed.7692030017
Autor:
Yorrana Lopes de Moura da Costa, Luana Tashima, Thaís Cardozo Almeida, Ligia Marcondes Rodrigues dos Santos, Natália Pinto Guedes de Moraes, Tatiana da Silva Sant’Ana
Publikováno v:
Pesquisa Científica e Tecnológica em Microbiologia 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ecbb5ae59ba72c2340d913bc0867d17
https://doi.org/10.22533/at.ed.3942022015
https://doi.org/10.22533/at.ed.3942022015
Autor:
Verônica Calado, Amauri Rosenthal, Lourdes Maria Pessoa Masson, Rosires Deliza, Luana Tashima
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2011, 44 (2), pp.495-501. ⟨10.1016/j.lwt.2010.07.012⟩
LWT-Food Science and Technology, Elsevier, 2011, 44 (2), pp.495-501. ⟨10.1016/j.lwt.2010.07.012⟩
In this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 °C, following
Autor:
Alda Letícia da Silva Santos Resende, Daniela De Grandi Castro Freitas, Henrique Muniz Bechara, Luana Tashima, A. A. L. Furtado
Publikováno v:
Brazilian Journal of Food Technology, Volume: 15, Issue: 2, Pages: 166-173, Published: 29 MAY 2012
Brazilian Journal of Food Technology v.15 n.2 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.15 n.2 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb6b03d774c73d559378d93496f5d4be
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009&lng=en&tlng=en
Autor:
Lourdes Maria Pessoa Masson, Elisa Helena da Rocha Ferreira, Luana Tashima, Maria de Lourdes Mendes de Souza, Amauri Rosenthal, Pilar Rodriguez de Massaguer
Publikováno v:
Brazilian Journal of Food Technology v.14 n.3 2011
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 14, Issue: 3, Pages: 164-171, Published: SEP 2011
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 14, Issue: 3, Pages: 164-171, Published: SEP 2011
O presente estudo teve como objetivo caracterizar a termorresistência dos fungos mais termorresistentes, isolados de néctares de maracujá e abacaxi comerciais pasteurizados, bem como verificar a produção de patulina por esses fungos, quando inoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::531d8e1a23be7ff6be544004fd482b9f
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232011000300001
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232011000300001