Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Patrícia Casarin de Lima"'
Autor:
Juliana M. G. Pereira, Evandro Silva, Angélica Marquetotti Salcedo Vieira, Eduardo Jorge Pilau, Patrícia Casarin de Lima, Rúbia Carvalho Gomes Corrêa, Franciele Leila G. Viell, Evandro Bona
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e10604527ce06cc48c9336d95aa99aec
https://doi.org/10.1111/jfpp.15512
https://doi.org/10.1111/jfpp.15512
Autor:
Augusto Tanamati, Gabriela Possebon, Juliana Mendes Garcia Pereira, Ailey Aparecida Coelho Tanamati, Patrícia Casarin de Lima, Jorge Leonardo Sanchez, Evandro Bona
Publikováno v:
Food Analytical Methods. 11:188-200
The hydrogenation process of soybean oil is monitored through time-consuming methodologies that demand sample preparation and produce chemical residues. Thus, it is necessary to develop faster low-cost waste-free instrumentation methodologies. The ai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de8e727d58c1fe46379c45f8697ac610
https://doi.org/10.1007/s12161-017-0989-9
https://doi.org/10.1007/s12161-017-0989-9
Autor:
Ronei J. Poppi, Evandro Bona, Patrícia Casarin de Lima, Jorge Leonardo Sanchez, Gabriela Possebon, Ailey Aparecida Coelho Tanamati, Sérgio Benedito Gonçalves Pereira, Augusto Tanamati
Publikováno v:
European Food Research and Technology. 243:1447-1457
The industrial hydrogenation of soybean oil is well established. However, its control is carried out through time-consuming methods. The objective of this study was to evaluate the mid-infrared spectroscopy (FTIR-ATR) in tandem with support vector ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f272d93971400da89fe8a0295de34a33
https://doi.org/10.1007/s00217-017-2855-9
https://doi.org/10.1007/s00217-017-2855-9
Autor:
Marcela Marta Lazaretti, Tormena, Luana Tabalipa, de Medeiros, Patrícia Casarin, de Lima, Gabriela, Possebon, Renata Hernandez Barros, Fuchs, Evandro, Bona
Publikováno v:
Journal of the science of food and agriculture. 97(11)
In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0b0a315231a4e6bfec4930aba19df1df
https://pubmed.ncbi.nlm.nih.gov/28078724
https://pubmed.ncbi.nlm.nih.gov/28078724