Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Luiz Gustavo Gonçalves Rodrigues"'
Autor:
Paulo Sergio Nunes Chada, Pedro Henrique Santos, Luiz Gustavo Gonçalves Rodrigues, Gilberto Alessandre Soares Goulart, Jonatas Dias Azevedo dos Santos, Marcelo Maraschin, Marcelo Lanza
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100237- (2022)
This study aimed to use the non-conventional microwave-assisted extraction (MAE) and pressurized liquid extraction (PLE) techniques for recovering bioactive compounds from tomato pomace, a valuable agro-industrial waste. The raw material was previous
Externí odkaz:
https://doaj.org/article/ffc02d248cad4a8abbcc727278fcdd27
Autor:
Bruna P. Soares, Ana M. Ferreira, Marina Justi, Luiz Gustavo Gonçalves Rodrigues, J. Vladimir Oliveira, Simão P. Pinho, João A. P. Coutinho
Publikováno v:
Molecules, Vol 28, Iss 4, p 1607 (2023)
Anthocyanins from juçara fruits were extracted by pressurized liquid extraction (PLE) or ultrasound-assisted extraction (UAE), using aqueous solutions of 1,2-alkanediols and glycerol ethers as biobased solvents. The PLE (100 bar, 13 min, 1 mL/min fl
Externí odkaz:
https://doaj.org/article/32e24cbca6444879ab4a25e04c8b6466
Autor:
Jarbas Luiz Lima de Souza, Luiz Gustavo Gonçalves Rodrigues, Pablo Nery Machado Gonzalez, Ramon Tortato, Nádia Carbonea, Milton Luiz Pinho Espírito Santo
Publikováno v:
Vetor, Vol 16, Iss 1 (2007)
RESUMO As bactérias láticas, das quais faz parte o Lactobacillus sakei, são um grupo heterogêneo de microrganismos com espectro antibacteriano, modo de ação e propriedades químicas específicos. São conhecidas como produtoras de diferentes m
Externí odkaz:
https://doaj.org/article/5d5254a7593c49b08d2d15d288824868
Autor:
Paulina Falletti, María Fernanda Barrera Vázquez, Luiz Gustavo Gonçalves Rodrigues, Pedro Henrique Santos, Marcelo Lanza, José Luis Cabrera, Raquel Evangelina Martini, Laura Raquel Comini
Publikováno v:
The Journal of Supercritical Fluids. 199:105958
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e81e2616cc34031f6c4345d44422f7d1
https://doi.org/10.1016/j.supflu.2023.105958
https://doi.org/10.1016/j.supflu.2023.105958
Autor:
Paulo Sergio Nunes, Chada, Pedro Henrique, Santos, Luiz Gustavo Gonçalves, Rodrigues, Gilberto Alessandre Soares, Goulart, Jonatas Dias, Azevedo Dos Santos, Marcelo, Maraschin, Marcelo, Lanza
Publikováno v:
Food chemistry: X. 13
This study aimed to use the non-conventional microwave-assisted extraction (MAE) and pressurized liquid extraction (PLE) techniques for recovering bioactive compounds from tomato pomace, a valuable agro-industrial waste. The raw material was previous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::37a49e3d7ea776a304cf8200bf358082
https://pubmed.ncbi.nlm.nih.gov/35498978
https://pubmed.ncbi.nlm.nih.gov/35498978
Autor:
Aline Krümmel, Luiz Gustavo Gonçalves Rodrigues, Luciano Vitali, Sandra Regina Salvador Ferreira
Publikováno v:
LWT. 160:113316
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46f3bf7eb5608fd708388b1ab9b044bd
https://doi.org/10.1016/j.lwt.2022.113316
https://doi.org/10.1016/j.lwt.2022.113316
Autor:
Luiz Gustavo Gonçalves Rodrigues, Darlene Cavalheiro, Franciny Campos Schmidt, João Borges Laurindo
Publikováno v:
Food Science and Technology, Vol 32, Iss 1, Pp 187-195 (2012)
Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::23c4533939faa0f7664e3f63c7542a7c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028
Autor:
Luiz Gustavo Gonçalves Rodrigues, Darlene Cavalheiro, Franciny Campos Schmidt, João Borges Laurindo
Publikováno v:
Food Science and Technology v.32 n.1 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 1, Pages: 187-195, Published: 13 MAR 2012
Food Science and Technology, Vol 32, Iss 1, Pp 187-195 (2012)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 1, Pages: 187-195, Published: 13 MAR 2012
Food Science and Technology, Vol 32, Iss 1, Pp 187-195 (2012)
Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9a8b1df7e5f1f8b065bf073646ebbcfe
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028
