Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rúbner Gonçalves Pereira"'
Autor:
Rúbner Gonçalves Pereira, Bruna Raminelli de Oliveira, Anne Beatrice da Silva, João Trajano da Silva Junior
Publikováno v:
Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 2 ISBN: 9786587196268
Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 2
Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4db7a8f12576c6ca346d1f8f917caf2c
https://doi.org/10.37885/200700626
https://doi.org/10.37885/200700626
Autor:
Julian Martínez, Rúbner Gonçalves Pereira, J. Felipe Osorio-Tobón, Vera Lúcia Garcia, Renato Naohiro Nakamura, Marili V.N. Rodrigues
Publikováno v:
The Journal of Supercritical Fluids. 127:23-32
The lignans phyllanthin and niranthin were extracted from Phyllanthus amarus using supercritical CO2 as solvent (SFE1) at different pressures (10, 20, 30 MPa) and temperatures (30, 40, 50 °C). The addition of 10% (w/w) of cosolvent (SFE2) was invest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8f6869605be56ece3cea591d896f69a
https://doi.org/10.1016/j.supflu.2017.03.017
https://doi.org/10.1016/j.supflu.2017.03.017
Publikováno v:
Separation and Purification Technology. 158:204-211
Extracts rich in lignans were obtained from Phyllanthus amarus by Pressurized Liquid Extraction (PLE). The influences of temperature and solvent type on the extraction yield and chemical composition of the extracts were evaluated. Temperature was eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::150848cc0a3fef7dd1cfaa40a753b274
https://doi.org/10.1016/j.seppur.2015.12.007
https://doi.org/10.1016/j.seppur.2015.12.007
Autor:
Renata Cristina Ferreira Bonomo, Marluce Oliveira da Guarda Souza, Alexilda Oliveira de Souza, Rafael da Costa Ilhéu Fontan, Cristiane Martins Veloso, Neura Mendes Da Silva, Lucas Farias de Sousa, Rúbner Gonçalves Pereira
Publikováno v:
Fuel Processing Technology. 126:476-486
The aim of this work was to prepare activated carbons from cocoa shells and siriguela seeds and to evaluate the whey protein adsorption on produced activated carbon. The residues were impregnated with ZnCl2 and H3PO4. DTA/TG and FTIR were performed w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf7e1689d2c4364641a6bd84658b5b49
https://doi.org/10.1016/j.fuproc.2014.06.001
https://doi.org/10.1016/j.fuproc.2014.06.001
Autor:
Rúbner Gonçalves Pereira, Vera Lucia Garcia Rehder, Julian Martínez, Marili V.N. Rodrigues, Renato Nakamura
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c028f02fef4d7efbf063f117ddb07fc
https://doi.org/10.19146/pibic-2016-50746
https://doi.org/10.19146/pibic-2016-50746
Autor:
Ulisses Alberto Rodrigues da Silva, Neura Mendes da Silva, Rúbner Gonçalves Pereira, Matheus Andrade Rocha Costa, Luciene Mendes da Silva
Publikováno v:
Anais do XIV Encontro Nacional de Estudantes de Engenharia Ambiental.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54a190b011f4f35897d06c3f598e0c90
https://doi.org/10.5151/engpro-eneeamb2016-rs-018-5131
https://doi.org/10.5151/engpro-eneeamb2016-rs-018-5131
Autor:
Lizzy Ayra Pereira Alcântara, Rafael da Costa Ilhéu Fontan, Renata Cristina Ferreira Bonomo, Vanessa Santos Sampaio, Rúbner Gonçalves Pereira, Evaldo Cardozo de Souza
Publikováno v:
International Journal of Food Engineering. 8
In order to design and to adapt equipments for food processing, it is essential to know thermophysical properties. Once temperature and composition affects these properties, models based in such factors are important for further calculation. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b80715431ebd0607dc33fbb6cea2b222
https://doi.org/10.1515/1556-3758.1860
https://doi.org/10.1515/1556-3758.1860