Zobrazeno 1 - 10
of 21
pro vyhledávání: '"PRISCILA NEHRING"'
Autor:
Priscila Nehring, José Manuel Lorenzo, Raquel Guidetti Vendruscolo, Valcenir Júnior Mendes Furlan, Ana Carolina Mendes Dias Seibt, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Roger Wagner, Juliano Smaniotto Barin, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100351- (2023)
The chicken meat industry generates by-products containing lipids and proteins, requiring high treatment costs. Staphylococcus xylosus is used in fermented meat products to promote proteolysis and differentiated volatile compounds. Ultrasound (US) is
Externí odkaz:
https://doaj.org/article/316c956c7f0a48ad83b17517f3cda980
Autor:
DÉBORA P. DE MORAES, DANIELE F. FERREIRA, CARLA ANDRESSA A. FARIAS, PRISCILA NEHRING, MILENE T. BARCIA, ALEXANDRE JOSÉ CICHOSKI, JULIANO S. BARIN
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss suppl 1 (2023)
Abstract An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer
Externí odkaz:
https://doaj.org/article/28706a332ebe45e1b8510f244e3035df
Autor:
Priscila Nehring, José Manuel Lorenzo, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Bibiana Alves dos Santos, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 345-350 (2022)
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly u
Externí odkaz:
https://doaj.org/article/1cdcca171be84d3d9488f6e86c47e2fd
Autor:
Lais Morilla Pereira, Fabiana Della Betta, Siluana Katia Tischer Seraglio, Mayara Schulz, Priscila Nehring, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 3, Pp 376-384 (2021)
Research background. Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate
Externí odkaz:
https://doaj.org/article/983b5d4e66764aed9523f71cdab1215e
Autor:
Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol
Publikováno v:
Ultrasonics Sonochemistry, Vol 72, Iss , Pp 105443- (2021)
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stabi
Externí odkaz:
https://doaj.org/article/bdc62918102f4cd5a284f87bb8be82ec
Autor:
Priscila Nehring, Siluana Kata Tischer Seraglio, Mayara Schulz, Fabiana Della Betta, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa
Publikováno v:
As tecnologias e processos de Produção Industrial ISBN: 9786588890295
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a994033f6588abb1c5719f3e84c2247
https://doi.org/10.36599/editpa-atppin.002
https://doi.org/10.36599/editpa-atppin.002
Autor:
Siluana Katia Tischer Seraglio, Mayara Schulz, Ana Carolina Oliveira Costa, Luciano Valdemiro Gonzaga, Priscila Nehring, Lais Morilla Pereira, Fabiana Della Betta, Roseane Fett
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 3, Pp 376-384 (2021)
Food Technology and Biotechnology
Volume 59
Issue 3
Food Technology and Biotechnology
Volume 59
Issue 3
Research background. Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e6b6853a1e3c6ee71d95ae333b6cbe8
https://hrcak.srce.hr/file/384098
https://hrcak.srce.hr/file/384098
Autor:
Débora P. Moraes, Daniele F. Ferreira, Carla A. A. Farias, Priscila Nehring, Milene T. Barcia, Alexandre J. Cichoski, Juliano S. Barin
An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e0c89cc41431d1076a0763b7b1bd892
https://doi.org/10.21203/rs.3.rs-1643101/v1
https://doi.org/10.21203/rs.3.rs-1643101/v1
Autor:
Priscila Nehring, Siluana Katia Tischer Seraglio, Mayara Schulz, Fabiana Della Betta, Luciano Valdemiro Gonzaga, Luciano Vitali, Mayara da Silva, Gustavo Amadeu Micke, Ana Carolina Oliveira Costa, Roseane Fett
Publikováno v:
Food research international (Ottawa, Ont.). 157
Grumixama (Eugenia brasiliensis Lamarck) is a native fruit of the Atlantic rain forest that belongs to Myrtaceae family. It presents economic potential due to the attractive sensory attributes and bioactive compounds. This study determined physicoche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81beb5f755d017d816909fdf4b2acabd
https://pubmed.ncbi.nlm.nih.gov/35761695
https://pubmed.ncbi.nlm.nih.gov/35761695
Autor:
Priscila, Nehring, José Manuel, Lorenzo, Suelen Priscila, Santos, Roger, Wagner, Cristiano Ragagnin, de Menezes, Bibiana Alves, Dos Santos, Juliano Smanioto, Barin, Paulo Cezar Bastianello, Campagnol, Alexandre José, Cichoski
Publikováno v:
Current research in food science. 5
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b3ba19da77a84b6ddae7e4ebf8357c84
https://pubmed.ncbi.nlm.nih.gov/35198993
https://pubmed.ncbi.nlm.nih.gov/35198993