Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Patrícia Fernanda Schons"'
Publikováno v:
Anais do VII Colóquio Internacional sobre Educação Profissional e Evasão Escolar e do V Workshop de Educação Profissional e Evasão Escolar.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d43c6d1dbef2067ee98beb5571f1c20
https://doi.org/10.29327/vcisepeeeevwdepeee2022.563706
https://doi.org/10.29327/vcisepeeeevwdepeee2022.563706
Autor:
Marcos Roberto Dobler Stroschein, Murilo Dalla Costa, João Frederico Mangrich dos Passos, Ana Paula de Lima Veeck, Patrícia Fernanda Schons, William Gustavo Sganzerla, Roberto Akitoshi Komatsu
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 35:102082
Uvaia (Eugenia pyriformis Cambess) is a native Atlantic Rainforest plant that produces an acidic yellow-orange fruit with singular properties. Few studies were performed with the native's population of uvaia, and there is not a standard production of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69d43d649e665b866960754390047a54
https://doi.org/10.1016/j.bcab.2021.102082
https://doi.org/10.1016/j.bcab.2021.102082
Autor:
Janaína Schmitt, Gilson Parussolo, Edi Franciele Ries, Patrícia Fernanda Schons, Roberson Pauletto, Rita Tatiana Busatto
Publikováno v:
LWT - Food Science and Technology. 82:192-198
The food industry is continually seeking to provide healthy functional foods to satisfy increasing consumer demand. However, numerous challenges exist, such as the requirement for making technological improvements to the processing of these foods, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2303945d13b5fa7c173832199dcaa380
https://doi.org/10.1016/j.lwt.2017.04.049
https://doi.org/10.1016/j.lwt.2017.04.049
Autor:
Fernanda Cristina Rezende Lopes, Vania Battestin, Gabriela Alves Macedo, Patrícia Fernanda Schons
Publikováno v:
Journal of Microencapsulation. 28:211-219
Tannase produced by Paecilomyces variotii was encapsulated in sodium alginate beads and used for the effective hydrolysis of tannic acid; the efficiency of hydrolysis was comparable to that of the free enzyme. The alginate beads retained 100% of thei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b785c9d104d879354282501f37fd448
https://doi.org/10.3109/02652048.2011.552988
https://doi.org/10.3109/02652048.2011.552988
Publikováno v:
International Journal of Food Science & Technology. 46:1253-1258
Summary Sorghum is a cereal used as a food source by humans and animals. However, it presents antinutritional factors such as tannins and phytic acid, compounds that form complexes with proteins and minerals, respectively, decreasing sorghum’s dige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9044816ee2135e307efb526eea1723ed
https://doi.org/10.1111/j.1365-2621.2011.02620.x
https://doi.org/10.1111/j.1365-2621.2011.02620.x
Autor:
Rita Bussato, Patche Helena Michel, Gilson Parussolo, Edi Franciele Ries, Janaína Schmitt, Vanessa Pires da Rosa, Patrícia Fernanda Schons
Publikováno v:
Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::258222e6b9ed75d78829fa815781fb78
https://doi.org/10.5151/foodsci-microal-255
https://doi.org/10.5151/foodsci-microal-255
Publikováno v:
Brazilian Journal of Microbiology v.43 n.1 2012
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Volume: 43, Issue: 1, Pages: 89-97, Published: MAR 2012
Brazilian Journal of Microbiology, Vol 43, Iss 1, Pp 89-97 (2012)
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Volume: 43, Issue: 1, Pages: 89-97, Published: MAR 2012
Brazilian Journal of Microbiology, Vol 43, Iss 1, Pp 89-97 (2012)
Sorghum (Sorghum bicolor Moench) is the fifth most produced cereal worldwide. However, some varieties of this cereal contain antinutritional factors, such as tannins and phytate that may form stable complexes with proteins and minerals which decrease
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee6faa99f508c5f57eccd041774e91d3
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100010
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100010
