Výsledky vyhledávání - "Mesquita, Juliana de Andrade"

Desarrollo de soluciones filmogénicas para la producción de películas comestibles biodegradables con actividad antioxidante: Revisión Sistemática

Autor: Silva, Thayanne Gonçalves da, Guerra, Itatiane Catarina, Mesquita, Juliana de Andrade, Hernandes, Thais, Takeuchi, Katiuchia Pereira

Publikováno v: Research, Society and Development; Vol. 11 No. 7; e59511730139
Research, Society and Development; Vol. 11 Núm. 7; e59511730139
Research, Society and Development; v. 11 n. 7; e59511730139
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Edible films and coatings are designed to protect food, increasing its shelf life. They have the potential to reduce the use of traditional synthetic polymers and maintain food quality by controlling mass transfer and improving mechanical, physical,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::14e803816f7c0984222d94184191d5d9
https://rsdjournal.org/index.php/rsd/article/view/30139

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Importancia de los recubrimientos comestibles activos como estrategia para proteger las semillas oleaginosas contra los procesos de oxidación de lípidos que se encuentran en la literatura

Autor: Nascimento, Debora Ribeiro, Guerra, Itatiane Catarina, Mesquita, Juliana de Andrade, Hernandes, Thais, Takeuchi, Katiuchia Pereira

Publikováno v: Research, Society and Development; Vol. 11 No. 6; e21911629080
Research, Society and Development; Vol. 11 Núm. 6; e21911629080
Research, Society and Development; v. 11 n. 6; e21911629080
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The Brazil nut (Bertholletia Excelsa) is rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) such as oleic acid, linoleic acid and linolenic acid. The high content of these acids makes it a perishable food, and thus susc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a88d602f9890426eed2dd7f9e63ad43d
https://rsdjournal.org/index.php/rsd/article/view/29080

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Caracterización físico-química y perfil lipídico de una premix con aceite de buriti para su aplicación en productos cárnicos

Autor: Mesquita, Juliana de Andrade, Oliveira, Thayla Thais da Silva, Santos, Joana Gabrieli da Silva, Gaspar, Michelle Regys Gonçalves Rafael do Carmo, Vieira, Vinícius de Almeida, Rodrigues, Erika Cristina, Nascimento, Edgar, Faria, Peter Bitencourt, Faria, Rozilaine Aparecida Pelegrine Gomes de

Publikováno v: Research, Society and Development; Vol. 11 No. 6; e8111628844
Research, Society and Development; Vol. 11 Núm. 6; e8111628844
Research, Society and Development; v. 11 n. 6; e8111628844
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to evaluate the physicochemical quality and fatty acid profile of a premix with partial replacement of animal fat by buriti oil (Mauritia flexuosa L.) for use in meat products. Four levels of animal fat replacement by buriti oil were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e0a5d2096a17a34f8a537357db7beb20
https://rsdjournal.org/index.php/rsd/article/view/28844

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