Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Maria Antonieta Peixoto Gimenes Couto"'
Autor:
Eduardo Falabella Sousa-Aguiar, Carolina Zanon Costa, Maria Antonieta Peixoto Gimenes Couto, Débora de Almeida Azevedo, José Faustino Souza de Carvalho Filho
Publikováno v:
Catalysts, Vol 11, Iss 8, p 995 (2021)
A comprehensive study of the thermal deoxygenation of palm residue under sub- and supercritical water conditions using Raney nickel as a heterogeneous catalyst is presented in this paper. Hydrothermal technology was chosen to replace the need for hyd
Externí odkaz:
https://doaj.org/article/0acffaeebb734efdb3127c49e761e169
Autor:
Valéria Barbosa Borges, Maria Antonieta Peixoto Gimenes Couto, Mauro Carlos Lopes Souza, Áurea Maria Lages de Moraes, Marta Maria Braga Baptista Soares Xavier
Publikováno v:
Journal of Bioenergy and Food Science, Vol 4, Iss 1, Pp 68-77 (2017)
This study investigated the micro and macro-morphology of Aspergillus parasiticus, CMT 00064, inoculated into peanut kernels, after gamma irradiation with Cs137. Plates containing kernels inoculated with the fungal strain were incubated in a BOD ger
Externí odkaz:
https://doaj.org/article/9accd52dbad043c3b1b90ade631012d4
Autor:
Carolina Zanon Costa, Eduardo Falabella Sousa-Aguiar, Maria Antonieta Peixoto Gimenes Couto, José Faustino Souza de Carvalho Filho
Publikováno v:
Catalysts, Vol 10, Iss 8, p 843 (2020)
According to the International Air Transport Agency (IATA), the aviation industry causes 2% of GHG emissions. As a result, goals such as improving aircraft efficiency by 1.5% per year and achieving carbon-neutral growth by 2020 were established. In t
Externí odkaz:
https://doaj.org/article/202ce430c3384765bcf3267e8fac63d0
Autor:
José Luis Ramírez Ascheri, Eveline Lopes Almeida, Caroline Alves Cayres, Maria Antonieta Peixoto Gimenes Couto
Publikováno v:
Journal of Food Measurement and Characterization. 15:769-781
The beneficial effects of a healthy diet on the quality of life become the nutritional and the functional values crucial aspects of gluten-free products. Therefore, the present study aimed attention at optimizing cake premix formulations, based on gl
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scarce. This study evaluated the employment of 30% of
Autor:
Maria Antonieta Peixoto Gimenes Couto, Eduardo Falabella Sousa-Aguiar, Carolina Zanon Costa, Débora A. Azevedo, José Faustino Souza de Carvalho Filho
Publikováno v:
Catalysts
Volume 11
Issue 8
Catalysts, Vol 11, Iss 995, p 995 (2021)
Volume 11
Issue 8
Catalysts, Vol 11, Iss 995, p 995 (2021)
A comprehensive study of the thermal deoxygenation of palm residue under sub- and supercritical water conditions using Raney nickel as a heterogeneous catalyst is presented in this paper. Hydrothermal technology was chosen to replace the need for hyd
Autor:
Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto, Eveline Lopes Almeida
Publikováno v:
Food Engineering Series ISBN: 9783030618162
Sorghum represents an important crop for human use, with an increasing world population and decreasing water supplies. Nevertheless, there are few industrialized foods made with this gluten-free (GF) cereal, to reach more people around the world. Owi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7878b967babc0f48b1c6a402564d0a4e
https://doi.org/10.1007/978-3-030-61817-9_6
https://doi.org/10.1007/978-3-030-61817-9_6
Autor:
Eveline Lopes Almeida, Maria Antonieta Peixoto Gimenes Couto, José Luis Ramírez Ascheri, Caroline Alves Cayres
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Eduardo Falabella Sousa-Aguiar, Carolina Zanon Costa, Maria Antonieta Peixoto Gimenes Couto, José Faustino Souza de Carvalho Filho
Publikováno v:
Catalysts, Vol 10, Iss 843, p 843 (2020)
According to the International Air Transport Agency (IATA), the aviation industry causes 2% of GHG emissions. As a result, goals such as improving aircraft efficiency by 1.5% per year and achieving carbon-neutral growth by 2020 were established. In t
Autor:
Michele Caldeira Magdalena Ribeiro, Tiago Souza Salles, Mônica Ferreira Moreira, Elisabete Barbarino, Anita Ferreira do Valle, Maria Antonieta Peixoto Gimenes Couto
Publikováno v:
Algal Research. 61:102577