Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Regiane Ribeiro-Santos"'
Autor:
Sheyla Moreira Gonçalves, Joyce Fagundes Gomes Motta, Regiane Ribeiro-Santos, Davy William Hidalgo Chávez, Nathália Ramos de Melo
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 1-8 (2020)
Cellulose acetate (CA) films with sweet fennel essential oil (FEO) were evaluated for possible changes caused by the incorporation of 5, 10, 20 and 30% glycerol. The results show that the incorporation of different concentrations of plasticizer cause
Externí odkaz:
https://doaj.org/article/77005463c5a8416e8ac06f71fe3a267d
Publikováno v:
Foods, Vol 8, Iss 9, p 387 (2019)
Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gr
Externí odkaz:
https://doaj.org/article/220036cd84be4f29a672a896c4d03647
Autor:
Regiane Ribeiro-Santos, Davy William Hidalgo Chávez, Joyce Fagundes Gomes Motta, Nathália Ramos de Melo, Sheyla Moreira Gonçalves
Publikováno v:
Current Research in Food Science, Vol 3, Iss, Pp 1-8 (2020)
Current Research in Food Science
Current Research in Food Science
Cellulose acetate (CA) films with sweet fennel essential oil (FEO) were evaluated for possible changes caused by the incorporation of 5, 10, 20 and 30% glycerol. The results show that the incorporation of different concentrations of plasticizer cause
Autor:
Ana Sanches-Silva, Nathália Ramos de Melo, Elisangela Aparecida Nazario Franco, Regiane Ribeiro-Santos
Publikováno v:
Trends in Food Science & Technology. 96:166-175
Background Fiber intake has been associated with a lower risk of developing various chronic diseases such as metabolic diseases (e.g. obesity, diabetes, dyslipidemia). In this line, psyllium presents a high content of soluble fiber, associated with h
Autor:
Mariana A. Andrade, Cássia H. Barbosa, Regiane Ribeiro Santos, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos
Publikováno v:
Food Bioactive Ingredients ISBN: 9783030902988
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0874c1f5a1403809de7d2aa9f38565fd
https://doi.org/10.1007/978-3-030-90299-5_11
https://doi.org/10.1007/978-3-030-90299-5_11
Autor:
Regiane Ribeiro-Santos, Victor Gomes Lauriano de Souza, Mariana Alvoco Andrade, Ana Sílvia Boroni de Oliveira, Joyce Fagundes Gomes Motta
Publikováno v:
Food Bioactive Ingredients ISBN: 9783030902988
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2a761a3d155570ee94eeee7842db48f
https://doi.org/10.1007/978-3-030-90299-5_4
https://doi.org/10.1007/978-3-030-90299-5_4
Autor:
Maria Cristina Dias Paes, Regiane Ribeiro-Santos, Marinna Fabiane Lourenço Ferreira, Felipe Machado Trombete, Kamila de Oliveira do Nascimento
Publikováno v:
Ensino, Pesquisa e Extensão em Engenharia de Alimentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b260b3d481a777765537e14b5809e6bc
https://doi.org/10.29327/522644.1-1
https://doi.org/10.29327/522644.1-1
Autor:
Otniel Freitas-Silva, Caroline Corrêa de Souza Coelho, Felipe Machado Trombete, Renata Regina Pereira da Conceição, Regiane Ribeiro-Santos
Publikováno v:
Aflatoxins in Food ISBN: 9783030857615
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a09a15dfc1d667b6c11d64d535a31c5
https://doi.org/10.1007/978-3-030-85762-2_11
https://doi.org/10.1007/978-3-030-85762-2_11
Publikováno v:
Exploring Plant Cells for the Production of Compounds of Interest ISBN: 9783030582708
Essential oils have been used since the discovery of fre by many civiliza tions. Alchemists used to produce the Quinta essentia by distillation, which now is known as essential oils. This review aims to provide a systematic overview of the compositio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38d38ecfb7e789ba33683d358a464dc5
https://doi.org/10.1007/978-3-030-58271-5_6
https://doi.org/10.1007/978-3-030-58271-5_6
Autor:
Letícia Vitorazi, Maria Clara Guimarães, Nathália Ramos de Melo, Lívia de Aquino Garcia Moura, Regiane Ribeiro-Santos, Joyce Fagundes Gomes Motta
Publikováno v:
Research, Society and Development, Vol 9, Iss 10 (2020)
Research, Society and Development; Vol. 9 No. 10; e6059108996
Research, Society and Development; Vol. 9 Núm. 10; e6059108996
Research, Society and Development; v. 9 n. 10; e6059108996
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 No. 10; e6059108996
Research, Society and Development; Vol. 9 Núm. 10; e6059108996
Research, Society and Development; v. 9 n. 10; e6059108996
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Growing demand for safe foods coupled with the intent to reduce food waste, seeing as much of it is lost through contamination by spoilage microorganisms, leads to research on antimicrobial agents such as LAE (Nα-lauroyl-L-arginine ethyl ester monoh