Výsledky vyhledávání - "Rafael A. Zambelli"

Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking

Autor: João P.B. Oliveira, Yandra A.P. Nascimento, Kímberle P.S. Amorim, Luciana R.B. Gonçalves, Larissa B.N. Freitas, Ayrles F.B. Silva, Odair P. Ferreira, Márcio V. Ramos, Pedro F.N. Souza, Jefferson S. Oliveira, Nilton A.S. Neto, Luciana G. Mendonça, Rafael A. Zambelli, Cleverson D.T. Freitas

Publikováno v: Food chemistry. 403

Calotropis procera cysteine peptidases (CpCPs) have presented several potential biotechnological applications. Here, these enzymes were immobilized on glyoxyl-agarose (glyoxyl-CpCPs) with yields of 90-95 % and the recovered activities ranged from 10

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::357ff4688441995c86211e1e1d3c7574
https://pubmed.ncbi.nlm.nih.gov/36182849

Zobrazit plný text záznamu

Akademický článek

Efeito da estocagem de massas congeladas nos parâmetros colorimétricos de pães tipo forma adicionados de ingredientes funcionais

Autor: Rafael Audino Zambelli, Luan Ícaro Freitas Pinto, Gerla Castello Branco Chinelate, Lucicléia Barros de Vasconcelos Torres, Dorasílvia Ferreira Pontes

Publikováno v: Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 10, Iss 1 (2015)

O presente teve como objetivo estudar o efeito da estocagem congelada de massas por até 60 dias nos parâmetros colorimétricos de pães tipo forma. Foram desenvolvidas 7 formulações de pães tipo forma, uma padrão, sema adição de ingredientes

Externí odkaz: https://doaj.org/article/b031d1de66e94c1b8a603827b103b5e3

Zobrazit plný text záznamu

Salted crackers added with surimi fish and powdered tomato: Acceptability in school feeding

Autor: Neliane Pereira do Nascimento, Candido Pereira do Nascimento, Mariane Márcia Cunha de Oliveira, Rafael Audino Zambelli, José Maria Correia da Costa, Elisabeth Mary Cunha da Silva

Publikováno v: Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences. 14:1-8

This study aimed to develop a salted cracker added with surimi fish and powdered tomato and to verify their acceptability in school feeding. Using the Rotational Central Composite Design (RCCD), 11 formulations of crackers were tested, with different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8bfc8e82d8425b50b293dd8e015b0800
https://doi.org/10.5039/agraria.v14i2a5635

Zobrazit plný text záznamu

Plant-based food: study consumer choice criteria

Autor: Paulo Maciel Neto, Clarissa Pacheco Fernandes Nascimento, Rafael Audino Zambelli, Kaliana Sitonio Eça

Publikováno v: Research, Society and Development; Vol. 9 No. 7; e984974980
Research, Society and Development; Vol. 9 Núm. 7; e984974980
Research, Society and Development; v. 9 n. 7; e984974980
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e984974980-e984974980 (2020)

Growing demand for plant-based food is already a reality in the global food market. These foods serve groups of heterogeneous profile. However, far too little is known about the factors that influence their choice. Thus, the aim of this paper was to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec34381af6af18471fdd232a0c9cd3a1
https://rsdjournal.org/index.php/rsd/article/view/4980

Zobrazit plný text záznamu

Latex peptidases produce peptides capable of delaying fungal growth in bread

Autor: João P.B. Oliveira, Rafael Audino Zambelli, Pedro F.N. Souza, Jefferson Soares de Oliveira, Deborah C. Freitas, Márcio V. Ramos, Cleverson D.T. Freitas, Ayrles F.B. Silva, Leandro P. Bezerra, Glauber Batista Moreira Santos, Celso Shiniti Nagano

Publikováno v: Food Chemistry. 373:131410

Antimicrobial peptides (AMPs) have been reported to be promising alternatives to chemical preservatives. Thus, this study aimed to characterise AMPs generated from the hydrolysis of wheat gluten proteins using latex peptidases of Calotropis procera,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8743ec6bfb30bc3073804eaa823155ab
https://doi.org/10.1016/j.foodchem.2021.131410

Zobrazit plný text záznamu

Coating development with modified starch and tomato powder for application in frozen dough

Autor: Samuel Veloso Carneiro, Maria do Socorro Rocha Bastos, Andrêssa M.M.T. Galvão, Rafael Audino Zambelli, Antonio Willian de Oliveira Araújo

Publikováno v: Food Packaging and Shelf Life. 16:194-203

The Central Composite Rotatable Design (CCRD) with variables developed modified ascorbic acid (AA) starch coating added with tomato powder (TP): ascorbic acid and tomato powder. The CCRD verified the effects on the coating’s properties: surface ten

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4a70c3417568117e9d14ca8b907e4d84
https://doi.org/10.1016/j.fpsl.2018.04.003

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání