Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maria de Morais Lima"'
Autor:
Maria de Morais Lima, Lucia Cesar Carneiro, Mírian Ribeiro Galvão Machado, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Carlos Prentice, Angelita da Silveira Moreira
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract This research aims to determine the efficiency of chitosan and xanthan gum films in conservation of croaker fillets kept in refrigeration for 9 days. Proximal composition, loss of mass, color, pH, TVB-N (Total Volatile Bases) and microbiolog
Externí odkaz:
https://doaj.org/article/2d80d361089f47ae82ec6a98065c99e2
Publikováno v:
Brazilian Journal of Food Technology, Vol 15, Iss spe, Pp 41-46 (2012)
A caranha (Piaractus mesopotamicus) é uma espécie que se apresenta como uma importante fonte de proteína animal; possui grande aceitação entre os consumidores, em virtude de seu sabor agradável e da facilidade para a obtenção de filés. O obj
Externí odkaz:
https://doaj.org/article/cc444dbaa0454d87a7cbc51ab7a10dd4
Autor:
Emanoel Fernandes de Araújo Faustino, Camila Fernanda de Araújo Faustino, Greyce Kelly da Silva Lucas, Raquel Januário Da Silva, Beatriz Lopes Da Costa, Pahlevi Augusto De Souza, Edna Maria Mendes Aroucha, Maria de Morais Lima, Lucia Cesar Carneiro
Publikováno v:
Brazilian Journal of Development. 7:120263-120277
A conservação do pedúnculo do caju in natura à temperatura é cerca de dois dias, devido a elevada perecibilidade, fragilidade da epiderme e de outros fatores. Assim, a redução da água livre, no processo de obtenção de passas, juntamente com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92b2305c6bbb460078ae4ae90089a8c5
https://doi.org/10.34117/bjdv7n12-678
https://doi.org/10.34117/bjdv7n12-678
Autor:
Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Carlos Prentice, Daniela Bianchini, Maria de Morais Lima, Lucia Cesar Carneiro, Angelita da Silveira Moreira
Publikováno v:
Journal of Food Science. 82:698-705
Films based on chitosan and xanthan gum were prepared using casting technique aiming to investigate the potential of these polymers as packaging materials. Six formulations of films were studied varying the proportion of chitosan and xanthan gum: 100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::712d36a09542d9bf62d685272b5ccccc
https://doi.org/10.1111/1750-3841.13653
https://doi.org/10.1111/1750-3841.13653
Autor:
Carlos Prentice, Daniela Bianchini, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Angelita da Silveira Moreira, Maria de Morais Lima
Publikováno v:
Journal of Applied Polymer Science. 134
The aim of this study was to develop films based on chitosan, xanthan gum, and protein hydrolysate of Whitemouth croaker (Micropogonias furnieri), evaluating their antioxidant activity and also their mechanical, physical, structural, morphological, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe6dc9acec49671fbee23c5a64229863
https://doi.org/10.1002/app.44899
https://doi.org/10.1002/app.44899
Publikováno v:
Brazilian Journal of Food Technology, Volume: 15, Issue: spe, Pages: 41-46, Published: 22 NOV 2012
Brazilian Journal of Food Technology v.15 n.spe 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.15 n.spe 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
A caranha (Piaractus mesopotamicus) é uma espécie que se apresenta como uma importante fonte de proteína animal; possui grande aceitação entre os consumidores, em virtude de seu sabor agradável e da facilidade para a obtenção de filés. O obj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd9ede799105b4f03a5af1718bd58d9a
https://doi.org/10.1590/s1981-67232012005000031
https://doi.org/10.1590/s1981-67232012005000031