Zobrazeno 1 - 10
of 41
pro vyhledávání: '"ROGÉRIO GERMANI"'
Autor:
Melicia Cintia Galdeano, Allan Eduardo Wilhelm, Isabella Borges Goulart, Renata Valeriano Tonon, Otniel Freitas-Silva, Rogério Germani, Davy William Hidalgo Chávez
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the t
Externí odkaz:
https://doaj.org/article/4d3c066564a2469dab1bc5db3b0b76df
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 35, Iss 1, Pp 1-9 (2000)
A utilização de gases inertes como fumigantes no controle de pragas é uma alternativa ao uso de fosfina. O objetivo deste trabalho foi avaliar a eficiência de uma atmosfera com CO2 no controle de Rhyzoperta dominica (Fabr.) (Coleoptera: Bostrichi
Externí odkaz:
https://doaj.org/article/038756bcf0aa494aa6b257f284cb355f
Autor:
Mônica R. Pirozi, Rogério Germani
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 41, Iss 1, Pp 149-163 (1998)
The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days. Quality of samples was analysed for their rheological propertie
Externí odkaz:
https://doaj.org/article/57265462e55c4cf986286d41deea6a4c
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 42, Iss 1, p 0 (1999)
An extensive work to determine the test weight (TW), the thousand kernel weight (TKW) and the hardness (HD) of Brazilian wheat, was undertaken for the crop years from 1990 to 1994, with the objetive of drawing the Brazilian wheat physical characteris
Externí odkaz:
https://doaj.org/article/8bf0753427844238a6d71bc49c800867
Autor:
Raúl Comettant-Rabanal, Davy William Hidalgo Chávez, Rogério Germani, José Luis Ramírez Ascheri, Carlos Wanderlei Piler de Carvalho
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the production of gluten-free bread. The study character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd63bd982e24d1412d0a44e67c99dc31
https://doi.org/10.1016/j.lwt.2021.112042
https://doi.org/10.1016/j.lwt.2021.112042
Autor:
Raúl Comettant Rabanal, Rogério Germani, J. L. R. Ascheri, Carlos Wanderlei Piler de Carvalho, Davy William Hidalgo Chávez
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b4e88ff43e65a825f804e14469bd441
https://doi.org/10.29327/cbcp2020.276119
https://doi.org/10.29327/cbcp2020.276119
Autor:
J. L. R. Ascheri, Davy William Hidalgo Chávez, Raúl Comettant Rabanal, Rogério Germani, Carlos Wanderlei Piler de Carvalho
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b83e91f893b519b7534581a602c7d253
https://doi.org/10.29327/cbcp2020.276130
https://doi.org/10.29327/cbcp2020.276130
Autor:
Otniel Freitas-Silva, Davy William Hidalgo Chávez, Melicia Cintia Galdeano, Isabella Borges Goulart, Rogério Germani, Renata V. Tonon, A. E. Wilhelm
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)
Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c88de699d1d24ff3eccdf4d03ec2d88
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100433
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100433
Autor:
Claudio Ernani Mendes da Silva, Rogério Germani, Paloma L. da Silva, Sandra de Aguiar Soares, Nágila M.P.S. Ricardo, Anida M.M. Gomes, Maria Izabel Gallão
Publikováno v:
Carbohydrate Polymers. 77:885-890
The properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::252370852f12ce95a1dfbb05edd5aae2
https://doi.org/10.1016/j.carbpol.2009.03.015
https://doi.org/10.1016/j.carbpol.2009.03.015
Publikováno v:
Food Science and Technology, Vol 28, Pp 56-65 (2008)
O aproveitamento dos subprodutos da agroindústria de alimentos diminui os custos da produção, aumenta o aproveitamento total do alimento e reduz o impacto que esses subprodutos podem causar ao serem descartados no ambiente. Dessa forma, alguns sub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::241b6b31f5934b24998e43cb63e24a55
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500010
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500010