Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Marcela Boroski"'
Autor:
Fernanda Rubio, Priscila Ferri Coldebella, Marcela Boroski, Ana Tereza Bittencourt Guimarães, Caroline da Costa Silva Gonçalves
Publikováno v:
Revista Brasileira de Ciências Ambientais, Vol 59, Pp e1816-e1816 (2024)
Moringa oleifera (moringa) stands out as a promising plant in several segments, being produced worldwide. However, its co-products, particularly valves and seed husks, which represent more than 70% of its fruit, remain underutilized. Therefore, this
Externí odkaz:
https://doaj.org/article/cfec98beca4f4c349956cd60f1367926
Autor:
Emilene C. Lourenço, Camila J. Oliveira, Juliana G. Somer, Tiago J. Marteres, Franciele N. Luiz, Marcela Boroski, Aline T. Toci
Publikováno v:
Química Nova, Vol 47, Iss 6 (2024)
Controlling the chemical parameters of the anaerobic digestion (AD) process is essential for the bioconversion of organic matter to methane; among these parameters include the presence and concentration of volatile fatty acids (VFAs). It is thus nece
Externí odkaz:
https://doaj.org/article/b593fb2b9d144311a07c545e1fe783ec
Autor:
MILENE M.A. LIRA, SUZAN P.F. BERNAL, CAMILA C.J. CASTRO, PRISCILA M.M. RAMOS, MICHAEL J.S. LIRA, JÚLIA R. OTTONI, MARCELA BOROSKI, MICHEL R.Z. PASSARINI
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 94, Iss 2 (2022)
Abstract The inappropriate disposal of toxic compounds generated by industrial activity has considerably impacted the environment. Microbial communities inhabiting contaminated sites may represent ecological alternatives for the decontamination of en
Externí odkaz:
https://doaj.org/article/f5b998c30b4d4ada8aaaa75345e951f6
Publikováno v:
MethodsX, Vol 9, Iss , Pp 101774- (2022)
HMF (hydroxymethylfurfural), a compound that occurs naturally in food, is derived from the dehydration of monosaccharides (glucose and fructose) in products subjected to high-temperature treatments or to aging processes. HMF can be obtained by acid-c
Externí odkaz:
https://doaj.org/article/a30799699adc492f972a1bbae3a82126
Autor:
Ana Carolina de Aguiar, Marcela Boroski, Elton Gutendorfer Bonafé, Vanessa Vivian de Almeida, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer
Publikováno v:
Ciência e Agrotecnologia, Vol 35, Iss 4, Pp 735-741 (2011)
The objective of this study was to quantify alpha-linolenic acid (LNA, 18:3n-3) of dried wheat leaves, harvested at different development stages (20, 40 and 80 days), to determine the antioxidant potential and the total phenolic compounds of leaves h
Externí odkaz:
https://doaj.org/article/d631dc49cc424e338817111b02325929
Autor:
Polyana Batoqui França, Ana Carolina Aguiar, Paula Fernandes Montanher, Marcela Boroski, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer
Publikováno v:
Acta Scientiarum: Technology, Vol 33, Iss 2, Pp 221-225 (2011)
One of the most consumed freshwater fish in South America is Nile tilapia. The present study examined the effects of flaxseed oil (FO), source of alfa-linolenic acid (LNA), on the total lipid composition and polyunsaturated fatty acid, n-6 and n-3 PU
Externí odkaz:
https://doaj.org/article/aff2c8e758c5484ca933e28d643a36f6
Autor:
Polyana Batoqui França, Ana Carolina Aguiar, Paula Fernandes Montanher, Marcela Boroski, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer
Publikováno v:
Acta Scientiarum: Technology, Vol 33, Iss 2, Pp 221-225 (2011)
One of the most consumed freshwater fish in South America is Nile tilapia. The present study examined the effects of flaxseed oil (FO), source of alfa-linolenic acid (LNA), on the total lipid composition and polyunsaturated fatty acid, n-6 and n-3 PU
Externí odkaz:
https://doaj.org/article/dc72f755b5574713912d3e411f283f5d
Autor:
Ana Carolina de Aguiar, Sílvia Cristina de Aguiar, Marcela Boroski, Nilson Evelázio de Souza, Makoto Matsushita, Jesuí Vergílio Visentainer
Publikováno v:
Ciência e Agrotecnologia, Vol 34, Iss 6, Pp 1500-1506 (2010)
O objetivo deste estudo foi quantificar o ácido alfa-linolênico [LNA, 18:3 (n-3)], avaliar a composição centesimal das folhas e caules de linho (Linum usitatissimum L.) submetidos à secagem e colhidos em diferentes estágios de desenvolvimento (
Externí odkaz:
https://doaj.org/article/4dad9b45b9e24ae19df0cc4892f2ece4
Autor:
Francisco Antonio Canzi, Desirée Ayume Lopes Meireles, Aldo Sindulfo Barboza Valdez, Lidia Stadtlober Abrantes, Marcela Boroski, Solange Cristina Augusto, Patrícia Valderrama, Aline Theodoro Toci
Publikováno v:
Journal of the Science of Food and Agriculture.
Publikováno v:
Food Analytical Methods. 15:3162-3176