Zobrazeno 1 - 10
of 22
pro vyhledávání: '"R. I. Nogueira"'
Publikováno v:
Brazilian Journal of Development, Vol 5, Iss 7, Pp 8082-8095 (2019)
The aim of this study was to evaluate the influence of inlet air temperature of spray drying on microparticles properties and heat loss on drying chamber in sense to select the conditions that promote the preservation of functional compounds and impr
Autor:
P. R. Pinto, S. D. D. De Vasconcelos, C. M Resende, Barreto A. S, Paulo Roberto Soares Stephens, L. A. C. Azevedo, A. C Pinto, C. C. H. C. Nascimento, P. Saranraj, G.F. Dire ., R. I. Nogueira
Publikováno v:
Asian Journal of Pharmaceutical Research and Development. 6:15-22
The hexane and ethyl acetate extracts of the leaves from Plumeria rubra L., form acutifolia (Ait) Woodson and the methanolic extract from the fungus Coleosporium plumeriae Pat. were analized by high resolution gas chromatography (HRGC) and by high re
Autor:
F. Marques Peixoto, V. de C. Martins, A.-C.M. Senna Gouvêa, L. da S. de M. do Nascimento, R. Galhardo Borguini, R.L. de Oliveira Godoy, M.C. Pessanha de Araujo Santiago, Sidney Pacheco, R. I. Nogueira, E. C. de O. Braga
Publikováno v:
Fruits. 73:201-208
Autor:
Bruna Leal Rodrigues, R. I. Nogueira, Anisio Iuri Lima dos Santos Rosario, Hariadyne Abreu Bitti, Carlos Adam Conte-Junior, Beatriz da Silva Frasao, Marion Pereira da Costa, Jéssica Diogo Baltar
Publikováno v:
Poultry Science
Poultry Science, Vol 100, Iss 8, Pp 101232-(2021)
Poultry Science, Vol 100, Iss 8, Pp 101232-(2021)
Juçara (Euterpe edulis) is a native Brazilian palm tree from the Atlantic Forest, whose fruit-processing waste can present high concentration of antioxidant compounds. This research was assessed to determine the antioxidant potential of juçara wast
Autor:
Renata Cristina Scarlato, R. I. Nogueira, Eliane Cristina Pires do Rego, Janaína Marques Rodrigues, Annibal Duarte Pereira Netto, Evelyn de Freitas Guimarães
Publikováno v:
Measurement. 98:300-304
Reliable analytical results are necessary to ensure effective consumer protection and the use of certified reference material (CRM) is an important tool for quality assurance. The Brazilian Metrology Institute (Inmetro) studied the feasibility of the
Autor:
Sidney Pacheco, Ronoel Luiz de Oliveira Godoy, Fernanda Marques Peixoto, Diego Renan Sobreiro Falcão Paim, Ana Cristina Miranda Senna Gouvêa, R. I. Nogueira, Suely Pereira Freitas, Manuela Cristina Pessanha de Araújo Santiago
Publikováno v:
LWT. 73:551-556
The present work evaluates the effect of different encapsulating agents (gum Arabic, modified starch Capsul™ and maltodextrin DE 5) on anthocyanin retention in microcapsules produced by spray drying of raw pomegranate juice. A high concentration of
Autor:
Suely Pereira Freitas, R. I. Nogueira, Daniela De Grandi Castro Freitas-Sá, Jéssica Ferreira da Costa
Publikováno v:
Boletim do Instituto de Pesca. 42:548-565
Este trabalho teve como objetivo estabelecer o processo para elaboração de farinha a partir da CMS de tilápia e avaliar sua composição de minerais, aminoácidos e ácidos graxos e os modelos matemáticos para representação das curvas de secage
Autor:
Luzimar da Silva de Mattos do Nascimento, Fernanda Marques Peixoto, R. I. Nogueira, Ronoel Luiz de Oliveira Godoy, Renata Galhardo Borguini, Manuela Cristina Pessanha de Araújo Santiago, Ana Cristina Miranda Senna Gouvêa, Sidney Pacheco
Publikováno v:
Fruits. 71:3-8
Introduction. Tropical fruit have a good commercial potential as natural colorants; however, they are underexploited. Anthocyanins from jamelao (Syzygium cumini ) fruit peel have been shown to be an alternative source of natural pigments for the food
Autor:
Carlos Wanderlei Piler de Carvalho, Renata V. Tonon, R. I. Nogueira, Adriana Paula da Silva Minguita, Neuri dos Santos Menezes, William Ferreira Leal-Junior, Melicia Cintia Galdeano
Publikováno v:
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
The saturated salt slurry method has been a standard method for many years, but there are several drawbacks, including long equilibration times, extensive labour and mould growth at high water activity (aw) values. The validity of the dynamic method
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Green Coffee Products (GCP) consumption have been increased recently and is justified due its benefits to human health, as the antioxidant activity and thermogenic properties and ant mutagenic and ant carcinogenic capacity and also present alleg