Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Raul A. Viana"'
Autor:
Rebeca Martín-García, Victor Arribas, Pedro M. Coll, Mario Pinar, Raul A. Viana, Sergio A. Rincón, Jaime Correa-Bordes, Juan Carlos Ribas, Pilar Pérez
Publikováno v:
Cell Reports, Vol 25, Iss 3, Pp 772-783.e4 (2018)
Summary: Paxillin is a scaffold protein that participates in focal adhesion signaling in mammalian cells. Fission yeast paxillin ortholog, Pxl1, is required for contractile actomyosin ring (CAR) integrity and collaborates with the β-glucan synthase
Externí odkaz:
https://doaj.org/article/e44fba83e4f34910b90e050daf1135d0
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Abstract Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as ta
Externí odkaz:
https://doaj.org/article/128417aab7a945de9904211b52f36392
Autor:
Cláudia Mendes dos Santos, Denise Alvarenga Rocha, Raul Antônio Viana Madeira, Estela de Rezende Queiroz, Marcelle Mendes Mendonça, Joelma Pereira, Celeste Maria Patto de Abreu
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Resumo Devido ao processamento industrial do mamão, uma grande quantidade de subprodutos dessa fruta é gerada. Dentre esses subprodutos, estão as cascas e sementes, que têm grande valor nutricional, pois apresentam valores consideráveis de fibra
Externí odkaz:
https://doaj.org/article/d4d947d441b541feb44417a18500c749
Publikováno v:
Revista GESTO: Revista de Gestão Estratégica de Organizações; v. 9 n. 2 (2021): Julho/dezembro de 2021; 55-73
Revista GESTO: Revista de Gestão Estratégica de Organizações
Universidade Regional Integrada do Alto Uruguai e das Missões (URI)
instacron:URI
Revista GESTO: Revista de Gestão Estratégica de Organizações
Universidade Regional Integrada do Alto Uruguai e das Missões (URI)
instacron:URI
Resumen En la Provincia de Misiones, la evolución de los emprendimientos agrícolas a unidades de negocio de las pequeñas chacras, puede constituir un importante elemento en su desarrollo económico y social sustentable. Una pequeña chacra puede g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae153327b2f8eb23f5e27a39db1b5528
https://san.uri.br/revistas/index.php/gesto/article/view/321
https://san.uri.br/revistas/index.php/gesto/article/view/321
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as taro mucila
Autor:
Marcelle Mendes Mendonça, Joelma Pereira, Celeste Maria Patto de Abreu, Raul Antônio Viana Madeira, Denise Alvarenga Rocha, Estela de Rezende Queiroz, Cláudia Mendes dos Santos
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, Volume: 21, Article number: e2017120, Published: 22 FEB 2018
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, Volume: 21, Article number: e2017120, Published: 22 FEB 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Resumo Devido ao processamento industrial do mamão, uma grande quantidade de subprodutos dessa fruta é gerada. Dentre esses subprodutos, estão as cascas e sementes, que têm grande valor nutricional, pois apresentam valores consideráveis de fibra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cfbf5bf812bc35f406d9460f4497c6d
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100428
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100428
Autor:
Joelma Pereira, Carlos Wanderlei Piler de Carvalho, Anderson Felicori Fernandes, Raul Antônio Viana Madeira
Publikováno v:
Ciência e Agrotecnologia, Volume: 40, Issue: 2, Pages: 235-243, Published: APR 2016
Ciência e Agrotecnologia, Vol 40, Iss 2, Pp 235-243 (2016)
Ciência e Agrotecnologia v.40 n.2 2016
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Vol 40, Iss 2, Pp 235-243 (2016)
Ciência e Agrotecnologia v.40 n.2 2016
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ee3e904be13974747f5654768baf28e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235&lng=en&tlng=en
Autor:
Carlos Wanderlei Piler de Carvalho, Joelma Pereira, Raul Antônio Viana Madeira, Anderson Felicori Fernandes, Wagner Pereira Reis
Publikováno v:
Ciência e Agrotecnologia v.39 n.3 2015
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Volume: 39, Issue: 3, Pages: 283-290, Published: JUN 2015
Ciência e Agrotecnologia, Vol 39, Iss 3, Pp 283-290 (2015)
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Volume: 39, Issue: 3, Pages: 283-290, Published: JUN 2015
Ciência e Agrotecnologia, Vol 39, Iss 3, Pp 283-290 (2015)
Farmers need highly productive wheat cultivars in order to reach better profitability. However, this alone is not enough, because, in order to serve the mills, the food industry, and more specifically, the bakers, wheat cultivars must present minimum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::260637a1f3e9a5449a9c7adbcf1cb89b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300283
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300283
Autor:
Bruno Batista Ribeiro, Clovis de Piza, Virgílio Anastácio da Silva, Antonio Jackson de Jesus Souza, Raul Antônio Viana Madeira, Fernanda Faria Montanari, Cleiton Antônio Nunes
Publikováno v:
Coffee Science. 12:148
Os diferentes tipos de processamentos pós-colheita empregados nos frutos de café podem originar diferentes bebidas, cujo perfil sensorial depende de fatores ambientais e do manejo no processo de produção. Todos os processos envolvidos na produç
Autor:
Anderson Felicori Fernandes, Raul Antônio Viana Madeira, Carlos Wanderlei Piler Carvalho, Joelma Pereira
Publikováno v:
Ciência e Agrotecnologia, Vol 40, Iss 2, Pp 235-243 (2016)
ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a
Externí odkaz:
https://doaj.org/article/01c507e45df5478dbcfce0fcced676cb