Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Maristela Raupp dos Santos"'
Autor:
Maristela Raupp dos Santos, Marci Ewerling, Flora Miranda Arcanjo, Daneysa Lahis Kalschne, Nilson Evelázio de Souza, Aloisio Henrique Pereira de Souza, Nádia Cristiane Steinmacher, Angela Claudia Rodrigues
Publikováno v:
Food Science and Technology, Vol 40, Iss suppl 1, Pp 68-75 (2020)
Food Science and Technology, Volume: 40 Supplement 1, Pages: 68-75, Published: 08 MAY 2020
Food Science and Technology, Issue: ahead, Published: 08 MAY 2020
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 1, Pages: 68-75, Published: 08 MAY 2020
Food Science and Technology, Issue: ahead, Published: 08 MAY 2020
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfb2ac787c7ceae23f35917a68156284
http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst42118.pdf
http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst42118.pdf
Autor:
Nádia Cristiane Steinmacher, Aloisio Henrique Pereira de Souza, Fernanda Caspers Zimmer, Ângela Claudia Rodrigues, Elisandra Detoni, Maristela Raupp dos Santos
Publikováno v:
Brazilian Journal of Development, Vol 5, Iss 7, Pp 8018-8061 (2019)
A doença celíaca é uma enteropatia crônica, que afeta o intestino delgado de indivíduos geneticamente predispostos. É ocasionada pela ingestão do glúten e possui uma única forma de tratamento, uma dieta livre das proteínas deste composto. P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d4b1893ca95c5401db28515d3dfc0e7
http://www.brazilianjournals.com/index.php/BRJD/article/view/2182
http://www.brazilianjournals.com/index.php/BRJD/article/view/2182
Autor:
Leandro Lima Aquino, Maristela Raupp dos Santos, Paulo Rodrigo Stival Bittencourt, Leandro Herculano, Eliane Colla
Publikováno v:
Avanços em Ciência e Tecnologia de Alimentos-Volume 5 ISBN: 9786553600317
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::627e4d2524b22c3178776ac6d29f79a2
https://doi.org/10.37885/211106811
https://doi.org/10.37885/211106811
Publikováno v:
O Ensino de Química 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e7e6be2128f44c3bcd984caa56e9b60
https://doi.org/10.22533/at.ed.8901926043
https://doi.org/10.22533/at.ed.8901926043
Autor:
Maristela Raupp dos Santos, Ana Flavia Chaves da Silveira, Fernanda Caspers Zimmer, Angela Claudia Rodrigues, Nilson Evelázio de Souza, Aloisio Henrique Pereira de Souza, Makoto Matsushita
Publikováno v:
Journal of the Brazilian Chemical Society v.28 n.12 2017
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Journal of the Brazilian Chemical Society, Volume: 28, Issue: 12, Pages: 2326-2333, Published: DEC 2017
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Journal of the Brazilian Chemical Society, Volume: 28, Issue: 12, Pages: 2326-2333, Published: DEC 2017
There is a great interest in developing suitable alternatives for the utilization of whey, a by-product from cheese production that contains high concentration of lactose. These alternatives allow the transformation of whey into several products, red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::723fe6010abaa3882ec10a2a23fc55ac
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017001202326
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017001202326