Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Luciana Affonso Junqueira"'
Autor:
Luciana Affonso Junqueira, Tatiana Nunes Amaral, Natália Leite Oliveira, Mônica Elisabeth Torres Prado, Jaime Vilela de Resende
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 21-35 (2018)
Hydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5–3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions. The rheological c
Externí odkaz:
https://doaj.org/article/9511e8356a5a41cea41fa7365fd93021
Autor:
Marta de Oliveira Coelho, Flávio Yukio Mendes Haratani, Fabiano Freire Costa, Mariana Gavioli dos Reis Pena, Saulo Barreto Xavier, Tales Márcio de Oliveira Giarola, Luciana Affonso Junqueira, Jaime Vilela de Resende
Publikováno v:
Brazilian Journal of Development. 7:82502-82519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc28f67f37659dca289a0882a05d94d3
https://doi.org/10.34117/bjdv7n8-453
https://doi.org/10.34117/bjdv7n8-453
Autor:
Patrícia Melchionna Albuquerque, Amr M. Bakry, Ariane Mendonça Kluczkovski, Luciana Affonso Junqueira, Daniel D. F. Perreira, Renata S. Silva, Cristyana P. Sena, Pedro Henrique Campelo, Edgar A. Sanches, Tatiane Pereira de Souza
Publikováno v:
Journal of Food Engineering and Technology. 8:1-9
The objective of this work is to evaluate the stability of Brazil nut oil emulsions with gum Arabic using ultrasound-assisted homogenization. The emulsions were prepared in a completely randomized design varying the time (2 and 4 min) and the ultraso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92774f8092375cd39c1dd824a6edc5e1
https://doi.org/10.32732/jfet.2019.8.1.1
https://doi.org/10.32732/jfet.2019.8.1.1
Autor:
Tatiana Nunes Amaral, Vanelle Maria da Silva, Mônica Elisabeth Torres Prado, Luciana Affonso Junqueira, Jaime Vilela de Resende
Publikováno v:
Journal of Food Measurement and Characterization. 13:2549-2562
This work analyses the rheological properties of the mucilage extracted from leaves of the Pereskia aculeata Miller (HOPN) dependent of concentration and temperature. The concentrations studied were 1–5% (w/w) at temperatures 2–42 °C. The statio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10abf8bd6f940072e60741e01d499d88
https://doi.org/10.1007/s11694-019-00175-8
https://doi.org/10.1007/s11694-019-00175-8
Autor:
Pedro Henrique Campelo Felix, Mônica Elisabeth Torres Prado, Luciana Affonso Junqueira, Diego Alvarenga Botrel, Tatiana Nunes Amaral, Jaime Vilela de Resende
Publikováno v:
Food and Bioprocess Technology. 12:486-498
In this study, we evaluated the emulsifying properties of the hydrocolloids extracted from ora-pro-nobis (Pereskia aculeata Miller) (HOPN) in soy oil emulsions (20% w/w) in water after different processing conditions. These properties were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dd04b71b69bd00a67e7f6c85a3f4ed5
https://doi.org/10.1007/s11947-018-2223-1
https://doi.org/10.1007/s11947-018-2223-1
Autor:
Jaime Vilela de Resende, Esperança Cativa Baptista João, Luciana Affonso Junqueira, Eduardo Valério de Barros Vilas Boas, Elídio Zaidine Maurício Zitha, Patrícia da Silva Machado, Elisângela Elena Nunes Carvalho
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e2bf743689c98ead9abef042f284457
https://doi.org/10.1111/jfpp.14814
https://doi.org/10.1111/jfpp.14814
Autor:
Fabiano Freire Costa, Marcelo Angelo Cirillo, Tatiana Nunes Amaral, Luciana Affonso Junqueira, Luiz Ronaldo de Abreu, Jaime Vilela de Resende, Mônica Elisabeth Torres Prado
Publikováno v:
Food Hydrocolloids. 79:331-342
Fermented milk products can be produced with hydrocolloids, such as guar gum (GG) and gum arabic (GA), to maintain quality during shelflife and to replace fat. Because of increasing demand for new hydrocolloids, Pereskia aculeata Miller (ora-pro-nobi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95eb2e966b18f44204ee0fd24dd71c65
https://doi.org/10.1016/j.foodhyd.2018.01.009
https://doi.org/10.1016/j.foodhyd.2018.01.009
Autor:
Mônica Elisabeth Torres Prado, Jaime Vilela de Resende, Natália Leite Oliveira, Luciana Affonso Junqueira, Tatiana Nunes Amaral
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 21-35 (2018)
Hydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5–3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions. The rheological c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f176290411cca3ff51ff496b648b8c5c
https://doaj.org/article/9511e8356a5a41cea41fa7365fd93021
https://doaj.org/article/9511e8356a5a41cea41fa7365fd93021
Autor:
Luciana Affonso Junqueira, Ívina Catarina de Oliveira Guimarães, Jaime Vilela de Resende, Lucas Silveira Tavares
Publikováno v:
Journal of Food Science and Technology. 55:457-466
Chia seeds (Salvia hispanica L.) when immersed in water, produce a highly viscous solution due to the release of mucilage, high molecular weight complex carbohydrates with wide application in the food industry. Thus, this study involve development of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee77aed56231270bbb34d14e847ad170
https://doi.org/10.1007/s13197-017-2954-4
https://doi.org/10.1007/s13197-017-2954-4
Autor:
Diego Alvarenga Botrel, Luciana Affonso Junqueira, Rosana Domingues Zacarias, Soraia Vilela Borges, Regiane Victória de Barros Fernandes, Pedro Henrique Campelo, Jaime Vilela de Resende
Publikováno v:
International Journal of Food Properties. 20:S564-S579
The objective of this study was to investigate the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers. ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc5a68a9f96fe9dfabe62840acb16a57
https://doi.org/10.1080/10942912.2017.1303707
https://doi.org/10.1080/10942912.2017.1303707