Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Renato João Sossela de Freitas"'
Autor:
Diomar Augusto de Quadros, Maurício Cesar Iung, Sila Mary Rodrigues Ferreira, Renato João Sossela de Freitas
Publikováno v:
Acta Scientiarum: Technology, Vol 32, Iss 4, Pp 439-443 (2010)
O presente trabalho teve como objetivo determinar o teor de açúcares redutor e não-redutor em batatas (cvs. Atlantic, Asterix, Innovator e Shepody), cultivadas em diferentes doses (0, 120, 360 e 1.080 kg K2O ha-1) e fontes de potássio (KCl e K2SO
Externí odkaz:
https://doaj.org/article/d2453ffa15d14d19bbce65b901d73deb
Publikováno v:
Semina: Ciências Exatas e Tecnológicas, Vol 31, Iss 2, Pp 157-164 (2010)
This study aimed to evaluate the sucrose acetate isobutyrate (SAIB) as an antioxidant in ethyl biodiesel sample obtained from crude soybean vegetable oil at 0, 1000, 2000, 3000, 4000 and 5000 ppm concentrations, by thermal analysis, to know if the SA
Externí odkaz:
https://doaj.org/article/ba0dc322e2fb422091fa2a108b522dbc
Autor:
Diomar Augusto de Quadros, Maurício Cesar Iung, Sila Mary Rodrigues Ferreira, Renato João Sossela de Freitas
Publikováno v:
Acta Scientiarum: Technology, Vol 32, Iss 4, Pp 439-443 (2010)
O presente trabalho teve como objetivo determinar o teor de açúcares redutor e não-redutor em batatas (cvs. Atlantic, Asterix, Innovator e Shepody), cultivadas em diferentes doses (0, 120, 360 e 1.080 kg K2O ha-1) e fontes de potássio (KCl e K2SO
Externí odkaz:
https://doaj.org/article/e04ef23a829d427e8259fe02fa7d5a41
Publikováno v:
Ciência Rural, Vol 38, Iss 4, Pp 1118-1124 (2008)
Utilizou-se como matéria-prima a paleta suína e elaborou-se um produto cárneo similar ao presunto curado espanhol. Acompanhou-se a evolução de alguns parâmetros físico-químicos (pH, a w, NO2, umidade, cloretos) e microbiológicos (bactérias
Externí odkaz:
https://doaj.org/article/17cb229b637749bc9bc5f0112e3fdf83
Autor:
Dayane Rosalyn Izidoro, Bogdan Demczuk Junior, Charles Windson Isidoro Haminiuk, Maria Rita Sierakowski, Renato João Sossela de Freitas, Agnes de Paula Scheer
Publikováno v:
Ciência e Agrotecnologia, Vol 31, Iss 5, Pp 1443-1448 (2007)
In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology w
Externí odkaz:
https://doaj.org/article/520fdebf0b8a446f8f37b8a808aa439f
Publikováno v:
Ciência Rural, Vol 36, Iss 3, Pp 965-970 (2006)
Paletas suínas desossadas pesando em média 1,6kg receberam injeção de salmoura contendo Staphylococcus xylosus. Permaneceram 30 dias em câmara de maturação em duas faixas de temperatura diferentes (2°C a 8°C e de 4°C a 9°C), sendo posterio
Externí odkaz:
https://doaj.org/article/46ede3cf7b71418893f4290f0183a604
Autor:
Sônia Cachoeira Stertz, Ana Paula do Espírito Santo, Cleusa Bona, Renato João Sossela de Freitas
Publikováno v:
Scientia Agricola, Vol 62, Iss 3, Pp 296-298 (2005)
Attempts to meet produces market demand are not always followed by research reports showing the impact of novel, intensive cropping systems on the environment, human and animal health, and eventual chemical and structural changes of plants. This work
Externí odkaz:
https://doaj.org/article/036a1d1d6cbf4f4fbe3decc28e54bd1c
Publikováno v:
Semina: Ciências Exatas e Tecnológicas, Vol 31, Iss 2 (2010)
Este trabalho teve como objetivo avaliar por técnica termoanalítica o Isobutirato Acetato de Sacarose (SAIB) como antioxidante em uma amostra de biodiesel etílico obtido de óleo de soja bruto, nas concentrações 0, 1000, 2000, 3000, 4000 e 5000
Externí odkaz:
https://doaj.org/article/3be32852ffed4e8aba5f8a5b73aa821d
Autor:
Marilice de Andrade Grácia, Carlos Eduardo Rocha Garcia, Renato João Sossela de Freitas, Rosemary Hoffmann Ribani, Cátia Nara Tobaldini Frizon, VinÃcius José Bolognesi
Publikováno v:
African Journal of Pharmacy and Pharmacology. 10:151-156
This work aims to evaluate the acceptability of culinary preparations formulated with different ground beef grades. Three standards of ground meat samples offered as special, first and second were purchased from local retail shops in Brazil and had i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37f59ed42f1ab2d4f846fa0996727ad2
https://doi.org/10.5897/ajpp2015.4443
https://doi.org/10.5897/ajpp2015.4443
Autor:
Herta Stutz Dalla Santa, Nelcindo Nascimento Terra, Osmar Roberto Dalla Santa, Cristina Maria Zanette, Renato João Sossela de Freitas, Renata Ernlund Freitas de Macedo, David Chacón Alvarez
Publikováno v:
Food Science and Technology, Vol 32, Iss 4, Pp 653-660 (2012)
Food Science and Technology, Volume: 32, Issue: 4, Pages: 653-660, Published: 02 NOV 2012
Food Science and Technology v.32 n.4 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 4, Pages: 653-660, Published: 02 NOV 2012
Food Science and Technology v.32 n.4 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a995610c490dc5688b0de38c39b5607f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400003&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400003&lng=en&tlng=en