Zobrazeno 1 - 10
of 80
pro vyhledávání: '"MARCOS DAVID FERREIRA"'
Autor:
Fernanda Ramalho Procopio, Ramon Peres Brexó, Luis Eduardo Sousa Vitolano, Maria Eduarda da Mata Martins, Maria Eduarda de Almeida Astolfo, Stanislau Bogusz Junior, Marcos David Ferreira
Publikováno v:
Discover Nano, Vol 19, Iss 1, Pp 1-15 (2024)
Abstract Essential oils (EOs) are volatile compounds that may have antimicrobial and antioxidant properties. Despite their potential application, low water solubility and chemical instability are limiting factors. Nanoencapsulation processes can over
Externí odkaz:
https://doaj.org/article/51d8039885b144a5865013c0fb38293a
Autor:
Marcela Miranda, Xiuxiu Sun, Christopher Ference, Anne Plotto, Jinhe Bai, David Wood, Odílio Benedito Garrido Assis, Marcos David Ferreira, Elizabeth Baldwin
Publikováno v:
Journal of the American Society for Horticultural Science, Vol 146, Iss 1, Pp 40-49 (2020)
Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) microemulsions or an experimental carnauba nanoemu
Externí odkaz:
https://doaj.org/article/3a4ab0b3fab949a7bbe78f56287d1ab7
Autor:
Elizabete Aparecida Covre, Karla Rodrigues Borba, Marcos David Ferreira, Marta Helena Fillet Spoto, Fernando César Sala, Marta Regina Verruma-Bernardi
Publikováno v:
Agrarian, Vol 13, Iss 48, Pp 265-272 (2020)
There is a growing demand market for new lettuce varieties in Brazil, such as Brunela lettuce that stands out for its crispness and adapted to the Brazilian growing conditions, representing a innovation for lettuce crop market. This study aimed to ev
Externí odkaz:
https://doaj.org/article/a021db2eea214d8486ecfa46b040c135
Autor:
Marcela Miranda, Xiuxiu Sun, Anna Marín, Luana Cristina dos Santos, Anne Plotto, Jinhe Bai, Odílio Benedito Garrido Assis, Marcos David Ferreira, Elizabeth Baldwin
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100249- (2022)
Carnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage paramete
Externí odkaz:
https://doaj.org/article/58c39ef51ccd4ae982ea732eb5810693
Autor:
Carolina Medeiros Vicentini-Polette, Fernando César Sala, Marta Helena Fillet Spoto, Marcos David Ferreira, Karla Rodrigues Borba, Marta Regina Verruma-Bernardi
Publikováno v:
Demetra, Vol 13, Iss 3, Pp 663-673 (2018)
The Crocantela lettuce, from the group of crisp lettuce, was developed with similar characteristics to the crisp, ruffled leaf cultivars, with high yield both in field and hydroponic cultivations. In addition to the productive efficiency, it is impor
Externí odkaz:
https://doaj.org/article/60071082091348418e98f1d66f801440
Publikováno v:
Foods, Vol 10, Iss 10, p 2438 (2021)
Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled a
Externí odkaz:
https://doaj.org/article/f213e8a2848145e69dda845bc06dd14a
Autor:
Luis Gustavo Paulino Carmelo, Adonai Gimenez Calbo, Daniel Souza Correa, Marcos David Ferreira
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Resumo O objetivo deste trabalho foi desenvolver um método simples, de baixo custo e eficaz para avaliação da permeabilidade de filmes plásticos utilizados como materiais de embalagem para alimentos. Para isto, foram projetadas e construídas câ
Externí odkaz:
https://doaj.org/article/29f724f7699b443581472712493ea132
Publikováno v:
Ciência Rural, Vol 42, Iss 2, Pp 255-260 (2012)
O objetivo deste trabalho foi determinar a qualidade e mensurar a turgescência em hastes florais de crisântemos armazenadas em água potável e água destilada, utilizando o método de teor relativo de água (TRA) e o equipamento Wiltmeter® para d
Externí odkaz:
https://doaj.org/article/b3e349d42d654936a7dab8f0fd1e04aa
Publikováno v:
Ciência e Agrotecnologia, Vol 35, Iss 1, Pp 144-151 (2011)
Ao aplicar cera em frutas, tem-se o objetivo de criar uma película de proteção com a função de reduzir a perda de massa por evaporação e transpiração, e ainda diminuir a possibilidade de contaminação dos frutos por agentes causadores de po
Externí odkaz:
https://doaj.org/article/8cbace86f09f47298a9b7c90943d8d52
Publikováno v:
Ciência Rural, Vol 39, Iss 9, Pp 2431-2438 (2009)
Neste trabalho avaliou-se a limpeza do tomate de mesa 'Débora' em relação à eficácia na qualidade dos frutos. Primeiramente, estudou-se a eficácia, com auxílio de esferas de borracha, variando-se as cerdas (náilon, sisal, PET e fibra de coco)
Externí odkaz:
https://doaj.org/article/81d5f77cc9d44c7c9dc92c041f197b12