Zobrazeno 1 - 10
of 162
pro vyhledávání: '"SANDRA HELENA PRUDENCIO"'
Publikováno v:
Biology, Vol 13, Iss 10, p 772 (2024)
Studies have shown that corn (Zea mays L.) proteins, mainly α-zein, have the potential to act on therapeutic targets related to non-communicable chronic diseases, such as high blood pressure and type 2 diabetes. Enzymatic hydrolysis of proteins pres
Externí odkaz:
https://doaj.org/article/a447cc5e97984d59a7fd295b2b312aa2
Autor:
José Renato Silva, Fernanda Carla Henrique-Bana, Jerônimo Kahn Villas-Bôas, Tatiana Colombo Pimentel, Wilma Aparecida Spinosa, Sandra Helena Prudencio
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 6, Iss , Pp 100157- (2023)
The objective of this study was to characterize the microbiota biodiversity of Uruçú-Amarela honey through metagenomics. Furthermore, the impact of maturation temperatures (20 and 30 °C) and time (0–180 days) on the physicochemical and antioxida
Externí odkaz:
https://doaj.org/article/446847cc03e34f51ba6cbe1d2fc3cf6b
Autor:
Débora Dahmer, Sara Scandorieiro, Briani Gisele Bigotto, Thays Amélio Bergamini, Jennifer Germiniani-Cardozo, Isabela Mazarim da Costa, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Dionísio Borsato, Sandra Helena Prudencio, Marina Leite Mitterer Daltoé, Maria Antonia Pedrine Colabone Celligoi, Audrey Alesandra Stinghen Garcia Lonni
Publikováno v:
Cosmetics, Vol 10, Iss 6, p 166 (2023)
The demand for sustainable cosmetics leads to the search for natural and biotechnological ingredients. The present study reports the development of a multifunctional lip moisturizer containing levan (LEV) from Bacillus subtilis natto, sophorolipids (
Externí odkaz:
https://doaj.org/article/0fc5873d936e426fb6e7354fd5fd0c09
Autor:
Talita Kato, Saulo Martiello Mastelini, Gabriel Fillipe Centini Campos, Ana Paula Ayub da Costa Barbon, Sandra Helena Prudencio, Massami Shimokomaki, Adriana Lourenço Soares, Sylvio Barbon
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 7, Pp 1015-1026 (2019)
Objective The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer acceptance. The WS classification was performed based on a computer vision system (CVS), exploring
Externí odkaz:
https://doaj.org/article/28742cfbe0484498b8c8bbea5612f915
Publikováno v:
Semina: Ciências Agrárias, Vol 37, Iss 2, Pp 751-762 (2016)
The common bean (Phaseolus vulgaris L.) is one of the most widely consumed legumes in the world, but nevertheless different varieties vary with respect to their physical and chemical aspects. This study evaluated the physical and chemical characteris
Externí odkaz:
https://doaj.org/article/ed12ef279530431689b8a9eadb4feabd
Autor:
RENATA KOYAMA, ADRIANE MARINHO DE ASSIS, LILIAN YUKARI YAMAMOTO, SANDRA HELENA PRUDENCIO, SERGIO RUFFO ROBERTO
Publikováno v:
Revista Brasileira de Fruticultura, Vol 37, Iss 4, Pp 893-901 (2015)
RESUMO O suco de uva ‘Isabel’ apresenta deficiência de cor e uma alternativa é o uso de ácido abscísico para aumentar a coloração. O objetivo deste trabalho foi avaliar a aceitação do suco integral de uva ‘Isabel’ tratada com ácido a
Externí odkaz:
https://doaj.org/article/f91ceb3a911f401193e4ffe69d4fdbf4
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 50, Iss 10, Pp 979-988 (2015)
Resumo:O objetivo deste trabalho foi caracterizar química, física e sensorialmente três genótipos de arroz polido de cultivo irrigado e cinco de terras altas. Determinaram-se: a composição centesimal, o amido, a amilose, a temperatura de gelati
Externí odkaz:
https://doaj.org/article/1e01f951fb4041ddb9bafc4d10e0502e
Autor:
Carlos Eduardo Rocha Garcia, Fabio Yamashita, Elza Youssef Youssef, Sandra Helena Prudencio, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 2, Pp 311-318 (2013)
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15
Externí odkaz:
https://doaj.org/article/9b5b06db1f6740bf9de74c32dfc8b0e6
Publikováno v:
Alimentos e Nutrição, Vol 24, Iss 1, Pp 51-59 (2013)
Oito cultivares de soja brasileiras foram utilizadas como matéria-prima para obtenção de tofu, com o objetivo de verificar a retenção de proteínas, minerais e iso- flavonas durante o processamento. O procedimento utilizado na produção de
Externí odkaz:
https://doaj.org/article/200e15a7734649c8b2ff7a1bac7630b4
Publikováno v:
Alimentos e Nutrição, Vol 23, Iss 4, Pp 555-565 (2012)
Oito cultivares brasileiras de soja foram utilizadas na elaboração de tofus. Foram realizadas medidas instrumentais de cor e textura dos produtos, e suas características sensoriais foram descritas por uma equipe treinada, a fim de distinguir c
Externí odkaz:
https://doaj.org/article/f40dd43844c74edea9a8c5c471250445