Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Mirian Tiaki Kaneiwa Kubo"'
Autor:
Adilson Roberto Locali-Pereira, Mirian Tiaki Kaneiwa Kubo, Caroline Gregoli Fuzetti, Vânia Regina Nicoletti
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Microencapsulation can improve protection for compounds that degrade easily, such as β-carotene that is present in large amounts in buriti oil (Mauritia flexuosa). Encapsulating matrices are mainly composed of proteins and polysaccharides, which are
Externí odkaz:
https://doaj.org/article/d92cadb0dcb6425c86d2e0e11f78f419
Autor:
Mirian Tiaki Kaneiwa Kubo, Maria Elisa Caetano-Silva, Pedro Esteves Duarte Augusto, Meliza Lindsay Rojas
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a501357c23e0f9b934a115bf7bfc1ee8
https://doi.org/10.1111/ijfs.15113
https://doi.org/10.1111/ijfs.15113
Autor:
Carla Ivonne La Fuente Arias, Mirian Tiaki Kaneiwa Kubo, Pedro Esteves Duarte Augusto, Carmen Cecília Tadini
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The development of biodegradable packaging materials has been drawing attention worldwide to minimize the environmental impact of traditional petroleum-based plastics. Nevertheless, it is challenging to obtain bio-based materials with suitable proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29464b5399a3469fd7652661750c6694
https://pubmed.ncbi.nlm.nih.gov/34486888
https://pubmed.ncbi.nlm.nih.gov/34486888
Autor:
Pedro Esteves Duarte Augusto, Alline Artigiani Lima Tribst, Mirian Tiaki Kaneiwa Kubo, Bruno Ricardo de Castro Leite Júnior
Publikováno v:
Innovative Food Processing Technologies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52e7ce66fbf5ed9b0a4cd0a4f5e4b19b
https://doi.org/10.1016/b978-0-08-100596-5.22999-5
https://doi.org/10.1016/b978-0-08-100596-5.22999-5
Autor:
Mirian Tiaki Kaneiwa Kubo, Bruno H.G. dos Reis, Laura Naomi Isozaki Sato, Jorge Andrey Wilhelms Gut
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Soymilk is an interesting plant-based milk alternative; however, its consumption has been limited due to the presence of antinutritional factors and unpleasant flavor attributed to trypsin inhibitors (TI) and lipoxygenase (LOX) activity, respectively
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::204b6c6885beb26f0c3414133e741ad7
Publikováno v:
Innovative Food Processing Technologies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00dc5ac544f784e85856607fa13b8e92
https://doi.org/10.1016/b978-0-08-100596-5.23007-2
https://doi.org/10.1016/b978-0-08-100596-5.23007-2
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 263, pp.366-379. ⟨10.1016/j.jfoodeng.2019.07.011⟩
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Journal of Food Engineering, Elsevier, 2019, 263, pp.366-379. ⟨10.1016/j.jfoodeng.2019.07.011⟩
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Microwave processing of fruit juice model solution containerized in a cylinder was evaluated by a numerical multiphysics model, aiming to understand the temperature and peroxidase inactivation profiles along processing. In order to rigorously simulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd8ac597aa739555549c85cd6873ffcb
https://hal.archives-ouvertes.fr/hal-02329848
https://hal.archives-ouvertes.fr/hal-02329848
Autor:
Meliza Lindsay Rojas, Lionel Boillereaux, Mirian Tiaki Kaneiwa Kubo, Sébastien Curet, Pedro Esteves Duarte Augusto
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The effect of calcium chloride addition on the peroxidase (POD) thermal inactivation was evaluated in a fruit juice model solution and coconut water. The evaluation was conducted over the temperature range from 63 to 85 °C, considering the non-isoth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a10034f6aa766bea9c2127b5d9e54725
Publikováno v:
Food Research International. 51(1):170-179
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. Although the aspect of microbial inactivation has been widely studied, there are only a few work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a6d876ef65f8ff27caaea67c8c5b52b