Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mayara Lima Goiana"'
Autor:
Mayara Lima Goiana, Adriano Lincoln Albuquerque Mattos, Henriette Monteiro Cordeiro de Azeredo, Morsyleide de Freitas Rosa, Fabiano André Narciso Fernandes
Publikováno v:
Polymers, Vol 14, Iss 23, p 5215 (2022)
The environmental damage caused by plastic packaging and the need to reduce pollution requires actions to substitute plastic materials for more sustainable and biodegradable materials. Starch, gelatin, and bacterial cellulose films are three potentia
Externí odkaz:
https://doaj.org/article/041f09f87c8a4397b8628d6877dbaadf
Autor:
Janice Ribeiro Lima, Ídila Maria da Silva Araújo, Cláudia Oliveira Pinto, Mayara Lima Goiana, Maria do Carmo Passos Rodrigues, Larissa Vieira de Lima
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a
Externí odkaz:
https://doaj.org/article/0d48b13bf5d6448e898d16c7086925c6
Autor:
Elenilson G. Alves Filho, Edy Sousa de Brito, Henriette M.C. Azeredo, Emilio de Castro Miguel, Fabiano A.N. Fernandes, Mayara Lima Goiana, Morsyleide de Freitas Rosa
Publikováno v:
International Journal of Biological Macromolecules. 183:2009-2016
Cold plasma is an innovative strategy to strengthen the polysaccharide-based films characteristics. This study evaluated the effects of dielectric barrier discharge (DBD) plasma on the hydrophilic character, water vapor permeability (WVP), and tensil
Autor:
Claudia Oliveira Pinto, Maria do Carmo Passos Rodrigues, Ídila Maria da Silva Araújo, Mayara Lima Goiana, Larissa Vieira de Lima, Janice Ribeiro Lima
Publikováno v:
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020232, Published: 11 JUN 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazilian Journal of Food Technology, Vol 24 (2021)
Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3bcd7d9deaca38c5f22df574d20e814
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100435&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100435&lng=en&tlng=en
Autor:
Rafael Audino Zambelli, Luan Ícaro Freitas Pinto, Edilberto Cordeiro dos Santos Junior, Ana Carolina Vieira de Lima, Mayara Lima Goiana, Luciana Gama de Mendonça, Bárbara Guerra Rodrigues
Publikováno v:
Journal of Engineering & Processing Management, Vol 10, Iss 2, Pp 32-40 (2018)
The study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were
Autor:
GOIANA, M. L.
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
A descarga de barreira dielétrica (DBD) é um dos métodos de geração de plasma a frio, que ocorre entre dois eletrodos separados por uma barreira dielétrica isolante. Os polímeros naturais têm sido estudados como alternativas aos materiais pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::de1f7e922c23367006752280ecd3170c
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125874
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125874