Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Raquel Carolina Giarola"'
Autor:
Raquel Carolina Giarola, Roseli Aparecida Ferrari, Ana Clara Troya Raineri Fiocco, Flavia Maria Netto, Rosiane Lopes da Cunha, Elizabeth Harumi Nabeshima, Peter Eisner, Isabel Muranyi, Mitie Sonia Sadahira
This study evaluated the formation and dispersion effects with 4% w/w total biopolymer [sunflower meal protein (SMP) and pectin (P)] at SMP:P ratio 1:0, 25:1, 15:1, 5:1, pH 3.7, prepared at room temperature (RT) or heat treated (HT) at 98 °C on emul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c12e7d3b944e75da8aba6b96cf937c2
https://publica.fraunhofer.de/handle/publica/437533
https://publica.fraunhofer.de/handle/publica/437533
Autor:
Flávio Martins Montenegro, Elizabeth Harumi Nabeshima, Mitie Sônia Sadahira, Roseli Aparecida Ferrari, Júlia Michelazzo Campopiano, Raquel Carolina Giarola
Publikováno v:
J Food Sci Technol
Sunflower protein meal could be an alternative and sustainable plant-based protein source, with the potential to add value and replace egg (E) in cakes due to its surface-active properties, however, contains chlorogenic acid and its oxidation leads t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fa627d34aea0b098e5b7f66addd5a25
https://europepmc.org/articles/PMC8882756/
https://europepmc.org/articles/PMC8882756/
Autor:
Fernanda Zaratini Vissotto, Lívia Calegari Jorge, Gisele Tokie Makita, Raquel Carolina Giarola, Florencia Cecilia Menegalli, Maria Isabel Rodrigues, Gina Maria Bueno Quirino Cardozo
Publikováno v:
Food Science and Technology, Volume: 34, Issue: 4, Pages: 649-656, Published: DEC 2014
Food Science and Technology, Vol 34, Iss 4, Pp 649-656 (2014)
Food Science and Technology v.34 n.4 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 34, Iss 4, Pp 649-656 (2014)
Food Science and Technology v.34 n.4 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In this study, the morphological characteristics of cocoa beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the mor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1e10a5a0384911f244490c7912b57a7
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400001&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400001&lng=en&tlng=en