Výsledky vyhledávání - "Maraysa R. Furtado"

Akademický článek

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Autor: Denes K. A. Rosario, Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez, Carlos A. Conte-Junior

Publikováno v: Foods, Vol 9, Iss 4, p 536 (2020)

This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters

Externí odkaz: https://doaj.org/article/7571ee989a5d40098fd7cff7848424a3

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Characterization of spray-dried nanofibrillated cellulose and effect of different homogenization methods on the stability and rheological properties of the reconstituted suspension

Autor: Renata V. Tonon, Carlos Wanderlei Piler de Carvalho, Maraysa R. Furtado, Washington Luiz Esteves Magalhães, André L. Rossi, Virgínia Martins da Matta

Publikováno v: Cellulose. 28:207-221

In the present study, a suspension of nanofibrillated cellulose from eucalyptus was spray-dried in order to obtain a powdered material that could be easily transported and stored. The original suspension and the dried material were characterized for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8864263b7d860c92a6387510b84971fc
https://doi.org/10.1007/s10570-020-03516-9

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A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Autor: Bruna L Rodrigues, Yago A. A. Bernardo, Yhan S. Mutz, Jéssica Diogo Baltar, Denes K. A. Rosario, Patrícia Campos Bernardes, Carlos Adam Conte-Junior, Mario Estévez, Maraysa R. Furtado

Publikováno v: Foods
Foods, Vol 9, Iss 536, p 536 (2020)
Volume 9
Issue 4

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ae5873b882f4f79f9b6653d7e590f22
http://europepmc.org/articles/PMC7231182

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Production and characterization of Gluconacetobacter xylinus bacterial cellulose using cashew apple juice and soybean molasses

Autor: Erika Fraga de Souza, Otniel Freitas-Silva, Leda Maria Fortes Gottschalk, Maraysa R. Furtado, Carlos Wanderlei Piler de Carvalho

Publikováno v: International journal of biological macromolecules. 146

Bacterial cellulose (BC) has been largely used in biomedical and technological fields. The use of agro-industrial byproducts as alternative source of carbon and nitrogen in culture media reduces the BC cost production, adds value to the byproducts an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06368422cece6e4efa6b6618d7712fa6
https://pubmed.ncbi.nlm.nih.gov/31883899

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Akademický článek

Characterization of spray-dried nanofibrillated cellulose and effect of different homogenization methods on the stability and rheological properties of the reconstituted suspension.

Autor: Furtado, Maraysa R., da Matta, Virgínia M., Carvalho, Carlos W. P., Magalhães, Washington L. E., Rossi, André L., Tonon, Renata V.

Publikováno v: Cellulose; 2020, Vol. 28 Issue 1, p207-221, 15p

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Akademický článek

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin.

Autor: Rosario, Denes K. A., Furtado, Maraysa R., Mutz, Yhan S., Rodrigues, Bruna L., Bernardo, Yago A. A., Baltar, Jéssica D., Bernardes, Patricia C., Estevez, Mario, Conte-Junior, Carlos A.

Publikováno v: Foods; Apr2020, Vol. 9 Issue 4, p536, 1p

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