Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Rejane de Castro Santana"'
Autor:
César Augusto Sodré da Silva, Karen Vanessa Marimón Sibaja, Sabrina de Ramos Cizilio, José Roberto Miranda Júnior, Rejane de Castro Santana, Marcio Arêdes Martins, Maurício de Oliveira Leite, Eduardo Basílio de Oliveira, Jane Sélia dos Reis Coimbra
Publikováno v:
Phycology, Vol 4, Iss 1, Pp 87-103 (2024)
The high protein content of several microalgal species makes them attractive and unconventional candidates for use in the food and pharmaceutical industries. Due to the robust cell walls of microalgae, cell rupture is necessary to improve the extract
Externí odkaz:
https://doaj.org/article/1745f60bb444422f9bfcb738d16fdaad
Autor:
VICTOR PEREIRA COUTINHO, DAMÁZIO BORBA SANT'ANA JÚNIOR, NILSON GABRIEL DE OLIVEIRA SANTOS, CESAR AUGUSTO SODRÉ DA SILVA, REJANE DE CASTRO SANTANA
Publikováno v:
The Journal of Engineering and Exact Sciences, Vol 4, Iss 2, Pp 0240-0245 (2018)
Creme hidratante é uma emulsão composta por gotas de óleo dispersas em um meio aquoso. O objetivo do presente trabalho consiste em avaliar a estabilidade cinética, reologia e tamanho de gotas de emulsões preparadas em três velocidades de rotaç
Externí odkaz:
https://doaj.org/article/2568f88b34ce425b8ea64c2a13ac30bc
Publikováno v:
The Journal of Engineering and Exact Sciences, Vol 4, Iss 1, Pp 0059-0064 (2018)
Crude oil can show high viscosity due to the presence of W/O (water-in-oil) emulsion structure and/or the presence of a high concentration of asphaltenes (as in heavy oil), causing difficulties during pipeline transport. The production of O/W emulsio
Externí odkaz:
https://doaj.org/article/79a37f0b4ba740cc88a61f3886891dd3
Autor:
Viviane Sobreira Lima, Davi Rocha Bernardes de Oliveira, César Augusto Sodré da Silva, Rejane de Castro Santana, Nilda de Fátima Ferreira Soares, Eduardo Basílio de Oliveira, Marcio Aredes Martins, Jane Sélia dos Reis Coimbra
Publikováno v:
Journal of Food Science and Technology. 60:797-808
Autor:
Larissa Lara Garcia e Silva, Renato Alves Bastos, Gabriel Vitor Souza Lima, Lucas de Souza Soares, Jane Selia dos Reis Coimbra, Márcio Arêdes Martins, Rejane de Castro Santana
Publikováno v:
Food Biophysics. 17:568-574
Publikováno v:
Journal of the Science of Food and Agriculture. 102:5585-5592
Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non-uniform viscoelastic tridimensional network was observed on emulsion
Publikováno v:
Latin American Journal of Energy Research. 8:86-95
Emulsões de petróleo do tipo água-em-óleo (A/O) podem apresentar viscosidade elevada, sendo necessário técnicas que viabilizem sua exploração e escoamento. Como alternativa, propõe-se a adição de microemulsões óleo-em-água (O/A) em emul
Autor:
Rejane de Castro Santana, César Augusto Sodré da Silva, Victor Pereira Coutinho, Nilson Gabriel De Oliveira Santos, Damázio Borba Sant'ana Júnior
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
The Journal of Engineering and Exact Sciences, Vol 4, Iss 2, Pp 0240-0245 (2018)
The Journal of Engineering and Exact Sciences; Vol. 4 No. 2 (2018); 0240-0245
The Journal of Engineering and Exact Sciences; Vol. 4 Núm. 2 (2018); 0240-0245
The Journal of Engineering and Exact Sciences; v. 4 n. 2 (2018); 0240-0245
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
The Journal of Engineering and Exact Sciences, Vol 4, Iss 2, Pp 0240-0245 (2018)
The Journal of Engineering and Exact Sciences; Vol. 4 No. 2 (2018); 0240-0245
The Journal of Engineering and Exact Sciences; Vol. 4 Núm. 2 (2018); 0240-0245
The Journal of Engineering and Exact Sciences; v. 4 n. 2 (2018); 0240-0245
The Journal of Engineering and Exact Sciences
Creme hidratante é uma emulsão composta por gotas de óleo dispersas em um meio aquoso. O objetivo deste trabalho consiste em avaliar a estabilidade, reologia e tamanho de gotas de emulsões preparadas em três velocidades de rotação (4000, 10000
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73095a87a4eb6884e963d4641e49d5cf
http://www.locus.ufv.br/handle/123456789/24601
http://www.locus.ufv.br/handle/123456789/24601
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 459:290-297
The cosurfactant effect of short-chain organic acids (acetic and propionic acids) and their behavior in relation to the oil prevailing unsaturation (HOSO or sunflower oil) was evaluated from SAXS and rheological measurements in systems formed by wate
Publikováno v:
Brazilian Journal of Chemical Engineering, Volume: 31, Issue: 2, Pages: 429-438, Published: JUN 2014
Brazilian Journal of Chemical Engineering, Vol 31, Iss 2, Pp 429-438 (2014)
Brazilian Journal of Chemical Engineering v.31 n.2 2014
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Brazilian Journal of Chemical Engineering, Vol 31, Iss 2, Pp 429-438 (2014)
Brazilian Journal of Chemical Engineering v.31 n.2 2014
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Emulsifying properties of sodium caseinate -locust bean gum Maillard conjugates produced at different temperatures (54 - 96 ºC), protein/polysaccharide ratios (0.3 - 1.0) and reaction times (1 - 24 hours) were evaluated. Conjugate formation was conf