Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Marina Leite Mitterer"'
Autor:
Eliziane Cappelin, Daiane Meneguzzi, Diogo Henrique Hendges, Tatiane Luiza Cadorin Oldoni, Marina Leite Mitterer Daltoé, Marcelo Luis Kuhn Marchioro, Mario Antônio Alves da Cunha
Publikováno v:
Electronic Journal of Biotechnology, Vol 68, Iss , Pp 81-89 (2024)
Background: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alco
Externí odkaz:
https://doaj.org/article/7278eb00b9684650995279b1de2df768
Autor:
Caroline Marques, Carlos Eduardo Bortolan Toazza, Evandro Bona, Marina Leite Mitterer-Daltoé, Maria Lucia Masson
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100591- (2024)
Yacon juice is a worthy alternative of a product able to keep all the benefits of the yacon roots. Lactobionic acid has been studied as a food functional acidifier, although still without permission to be applied in foods, cannot be sensory evaluated
Externí odkaz:
https://doaj.org/article/dc9a2bcb6766405884a804f0dc0c1931
Autor:
Débora Dahmer, Sara Scandorieiro, Briani Gisele Bigotto, Thays Amélio Bergamini, Jennifer Germiniani-Cardozo, Isabela Mazarim da Costa, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Dionísio Borsato, Sandra Helena Prudencio, Marina Leite Mitterer Daltoé, Maria Antonia Pedrine Colabone Celligoi, Audrey Alesandra Stinghen Garcia Lonni
Publikováno v:
Cosmetics, Vol 10, Iss 6, p 166 (2023)
The demand for sustainable cosmetics leads to the search for natural and biotechnological ingredients. The present study reports the development of a multifunctional lip moisturizer containing levan (LEV) from Bacillus subtilis natto, sophorolipids (
Externí odkaz:
https://doaj.org/article/0fc5873d936e426fb6e7354fd5fd0c09
Autor:
Viviane Miki Ohtaki, Carla Cristina Lise, Tatiane Luiza Cadorin Oldoni, Vanderlei Aparecido de Lima, Heroldo Secco Junior, Marina Leite Mitterer-Daltoé
Publikováno v:
Scientia Agricola, Vol 80 (2022)
ABSTRACT Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St. Hil) through its practicality and vers
Externí odkaz:
https://doaj.org/article/839f915666b348b3b14dd757bcbd6991
Autor:
Tatiane Luiza Cadorin Oldoni, Suelen dos Santos, Marina Leite Mitterer-Daltoé, Luiz Henrique Iaguszeski Pizone, Vanderlei Aparecido de Lima
Publikováno v:
Arabian Journal of Chemistry, Vol 15, Iss 11, Pp 104206- (2022)
Moringa oleifera leaves are cultivated in warm regions of Brazil for commercial ends due to their nutritional and biological properties. This study evaluated, by chemometric tools, the influence of seasonality (winter, spring, autumn, and summer), gr
Externí odkaz:
https://doaj.org/article/16be19333c7d4d1880289b7a9eb39d0f
Autor:
Marina Leite Mitterer-Daltoé, Vaniele B. Martins, Cristiane R. B. Parabocz, Mário A. A. da Cunha
Publikováno v:
Cosmetics, Vol 10, Iss 3, p 78 (2023)
The present work seeks to understand the use of cosmetic creams and the perception of natural and eco-friendly products by women and to explore the impacts of their personal characteristics. The study was designed using two approaches: (i) an investi
Externí odkaz:
https://doaj.org/article/65ad1c0d2afd497180bfe7cef177bb39
Autor:
Caroline Marques, Anne Raquel Sotiles, Fabiane Oliveira Farias, Grazielle Oliveira, Marina Leite Mitterer-Daltoé, Maria Lucia Masson
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 12, Pp 9118-9129 (2020)
Malic acid, a carboxylic acid most found in fruits, is a smooth taste substance used as flavoring and preservative agent in foods, although not as used as citric acid. There are no studies focusing in quantitative results or investigations on its phy
Externí odkaz:
https://doaj.org/article/fc3accdeecaa4a5ebee71493e717bcaf
Autor:
Caroline Marques, Carla Cristina Lise, Vanderlei Aparecido de Lima, Marina Leite Mitterer-Daltoéa
Publikováno v:
Orbital: The Electronic Journal of Chemistry, Vol 11, Iss 6, Pp 339-347 (2019)
Fish burgers as new products require their shelf life investigated. Sensory results usually do not follow a homogeneous profile, as it measures human perception. Once the sensory and physicochemical monitoring of the shelf life takes time and conside
Externí odkaz:
https://doaj.org/article/6be533cd55b14ed2815711d433bd53da
Autor:
Deyse Pegorini Rodrigues, Marina Leite Mitterer-Daltoé, Vanderlei Aparecido de Lima, Marcio Barreto-Rodrigues, Edimir Andrade Pereira
Publikováno v:
Ciência Rural, Vol 51, Iss 3 (2021)
ABSTRACT: The present research presents an analytical methodology based on High Performance Liquid Chromatography (HPLC) and Principal Component Analyses (PCA) for simultaneous quantification and analytical differentiation of organic acids and sugars
Externí odkaz:
https://doaj.org/article/4e71843d225a45eeb0b8109e000e2017
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages
Publikováno v:
Ciência Rural, Vol 50, Iss 7 (2020)
ABSTRACT: Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers. Colonial sausages often characterized by greater dive
Externí odkaz:
https://doaj.org/article/632ab7be40734dae8e7a9bce43560f74