Výsledky vyhledávání - "Paulo José Ogliari"

Akademický článek

Influence of fermentation time on characteristics of sourdough bread

Autor: Krischina Singer Aplevicz, Paulo José Ogliari, Ernani Sebastião Sant'Anna

Publikováno v: Brazilian Journal of Pharmaceutical Sciences, Vol 49, Iss 2, Pp 233-239 (2013)

Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and

Externí odkaz: https://doaj.org/article/fb5bd1184c2a4472984b214c70f5eb20

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Akademický článek

Quality evaluation of Pecan nuts [Carya illinoinensis (Wangenh.) C. Koch] during storage in different packaging

Autor: Tatiana Oro, Paulo José Ogliari, Renata Dias de Mello Castanho Amboni, Daniel Barrera-Arellano, Jana Mara Block

Publikováno v: Grasas y Aceites, Vol 59, Iss 2, Pp 132-138 (2008)

In the present work, the quality changes of pecan nuts stored in nylon-polyethylene plastic film under vacuum and in polypropylene plastic recipients at ambient temperature for 150 days were evaluated. The nutritional composition, fatty acid composit

Externí odkaz: https://doaj.org/article/56bef5bcd0e04407b9b342078fde9aea

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Akademický článek

Effect of the addition of ultraviolet absorber (Tinuvin 234) on the quality of soybean oil packaged in polyethylene terephthalate (PET)

Autor: Márcia Aurelina de Oliveira Alves, Carmen Silvia Arruda, Paulo José Ogliari, Elza María Meinert, Evanilda Teixeira, Daniel Barrera-Arellano, Jane Mara Block

Publikováno v: Grasas y Aceites, Vol 56, Iss 4, Pp 245-253 (2005)

In this work, the effect of the addition of the UV absorber Tinuvin 234 on the quality of soybean oil packaged in PET bottles stored at ambient temperature for 6 months under fluorescent light (634 lux). Along this period determinations were made of:

Externí odkaz: https://doaj.org/article/3152eab451b341088442d36d42205337

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Akademický článek

Composition of omega-3 and omega-6 fatty acids in freeze-dried chicken embryo eggs with different days of development

Autor: Célia Maria Teixeira de Campos, Antônio José Simões Hamad, Jane Mara Block, José Carlos Fiad Padilha, Paulo José Ogliari, Daniel Barreira-Arellano, Rosana Nogueira Cavalcanti Moreira

Publikováno v: Brazilian Archives of Biology and Technology, Vol 47, Iss 2, Pp 219-224 (2004)

Fatty acids omega--3 and omega--6 composition and specially DHA were determined in freeze-dried chicken embryo eggs with pre-determined incubation periods. Fertile and embryo eggs presented palmitic (23.18 + 0.54%), stearic (7.70 + 0.28%), palmitolei

Externí odkaz: https://doaj.org/article/e1554e92bcb94a1fac6fcffb585fff08

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Akademický článek

SANIDADE DE SEMENTES DE FEIJÃO NO ESTADO DE SANTA CATARINA - RESULTADOS PRELIMINARES

Autor: Ricardo Silveiro Balardin, Celso Antonio Dal Piva, Paulo José Ogliari

Publikováno v: Ciência Rural, Vol 22, Iss 2, Pp 151-155 (1992)

Na safra de 1985/86 foram coletadas 212 amostras de sementes de feijão (Phaseolus vulgaris L.) em sete municípios produtores do Estado de Santa Catarina As amostras foram categorizadas segundo locais de coleta, origem de produção e cultivares. Fo

Externí odkaz: https://doaj.org/article/63e64585ec1144b681e36ca4b422a7cb

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Evaluation of the PetrifilmTM EB and TEMPO® EB systems with ISO 21528-2:2004 method for the count of Enterobacteriaceae in milk

Autor: Cleide Rosana Werneck Vieira, Andréia Cirolini, Paulo José Ogliari, Helen Silvestre da Silva, Fernanda Morgana Machado, Marília Miotto

Publikováno v: Brazilian Journal of Microbiology, Vol 44, Iss 3, Pp 771-775 (2013)
Brazilian Journal of Microbiology, Volume: 44, Issue: 3, Pages: 771-775, Published: SEP 2013
Brazilian Journal of Microbiology
Brazilian Journal of Microbiology v.44 n.3 2013
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM

The development of alternative microbiological techniques is driven by the necessity to meet the current needs to deliver rapid results in the manufacturing process of foods, but it is important that these methods be evaluated for each application. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7bb775f950b9ac75e23ccae365f152d
https://doi.org/10.1590/s1517-83822013000300016

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Optimization of α-tocopherol loaded solid lipid nanoparticles by central composite design

Autor: Pedro Luiz Manique Barreto, Gabriela Rocha, Renata Calegari Lino, Caroline Louise Floriani, Ismael C. Bellettini, Carolina Montanheiro Noronha, Paulo José Ogliari, Sabrina Matos de Carvalho

Publikováno v: Industrial Crops and Products. 49:278-285

Solid lipid nanoparticle (SLN) systems were developed using response surface methodology to optimize the mean particle size, α-tocopherol recovery rate and zeta potential of SLNs containing α-tocopherol. The optimization of α-tocopherol-loaded SLN

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::55022a1102c11d5b48cb49b19468293e
https://doi.org/10.1016/j.indcrop.2013.04.054

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Optimization of the extraction of carrageenan from Kappaphycus alvarezii using response surface methodology Otimização da extração de carragenana de Kappaphycus alvarezii utilizando metodologia de superfície de resposta

Autor: Vanessa Webber, Sabrina Matos de Carvalho, Paulo José Ogliari, Leila Hayashi, Pedro Luiz Manique Barreto

Publikováno v: Food Science and Technology, Vol 32, Iss 4, Pp 812-818 (2012)

This study aims to optimize an alternative method of extraction of carrageenan without previous alkaline treatment and ethanol precipitation using Response Surface Methodology (RSM). In order to introduce an innovation in the isolation step, atomizat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::774341739806e36f7f3cc41b7a6ce7fd
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400026

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Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration

Autor: Marcelo Maraschin, Renata Dias de Mello Castanho Amboni, Rodrigo Santos Leite, Aureanna N. Negrão Murakami, José Carlos Cunha Petrus, Paulo José Ogliari, Ana Paula Aguiar Prudêncio, Elane Schwinden Prudencio

Publikováno v: Food and Bioproducts Processing. 90:399-405

The goal of this study was to determine the best conditions to obtain the highest total polyphenol content from mate bark aqueous extract and investigate the phenolic composition and antioxidant activity of the concentrate obtained during nanofiltrat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f2ec42852a6922799851bc9a71e46725
https://doi.org/10.1016/j.fbp.2011.12.003

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Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology

Autor: Reinaldo F. Teófilo, Paulo José Ogliari, Márcia M. C. Ferreira, Thiago M. Cunha, Elane Schwinden Prudencio, Fabiane Picinin de Castro

Publikováno v: LWT - Food Science and Technology. 42:993-997

Lactic beverages have been used as an important vehicle for probiotics, and the utilization of cheese whey and oligofructose would contribute even more to the functional properties of this product. However, because of the short lifespan of probiotics

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4e99b15c0c18e2f0a201fc7134ea0ed
https://doi.org/10.1016/j.lwt.2008.12.010

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