Zobrazeno 1 - 10
of 50
pro vyhledávání: '"SANDRIANE PIZATO"'
Autor:
Sandriane Pizato, Sergio Sebastian Vega-Herrera, Raquel Costa Chevalier, Rosalinda Arevalo Pinedo, William Renzo Cortez-Vega
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 65 (2022)
Abstract The work aimed to evaluate the effects of applying chitosan edible coating with the addition of different concentrations of clove essential oil in minimally processed strawberries. The strawberries were selected and sanitized, had their leav
Externí odkaz:
https://doaj.org/article/e284071eb26e4948ad251b2b4dd16161
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 93, Iss 4 (2021)
Abstract The aim of the study was to evaluate the effect of the jambolan (Syzigium cumini L.) peel and leaves extract added in pectin based edible coating onto color changes, mass loss and β-carotene retention of minimally processed papaya during st
Externí odkaz:
https://doaj.org/article/46871c92cfbc4e068d771442c7e35022
Autor:
Felipe Mateus Silva HOLSBACH, Sandriane PIZATO, Nayane Tinno FONTELES, Pâmela Davalos de SOUZA, Rosalinda Arevalo PINEDO, William Renzo CORTEZ-VEGA
Publikováno v:
Journal of Bioenergy and Food Science, Vol 6, Iss 4, Pp 78-96 (2019)
O objetivo do presente trabalho foi avaliar a qualidade de mamão minimamente processado utilizando diferentes concentrações de amido de mandioca, glicerol e óleo essencial de cravo como revestimentos comestíveis. Os mamões foram lavados, desca
Externí odkaz:
https://doaj.org/article/c1311e189ff3452aacdf950915051377
Autor:
Rosalinda Arévalo PINEDO, Marcello Lima BERTUCI, Sandriane PIZATO, Carlos Alberto Baca MALDONADO, Aroldo ARÉVALO-PINEDO, William Renzo CORTEZ-VEGA
Publikováno v:
Journal of Bioenergy and Food Science, Vol 5, Iss 4, Pp 119-130 (2018)
Calabash is considered a non-traditional herb, for not being normally consumed. Osmotic dehydration is an alternative to add value to this vegetable. The objective of this study was to develop candied fruit of calabash (Lagenaria siceraria) and evalu
Externí odkaz:
https://doaj.org/article/d148548867bb4f9f8ac78b9fc45d76ff
Autor:
Rosiane de Souza SILVA, Barbara Matias Moreira dos SANTOS, Sandriane PIZATO, Gustavo Graciano FONSECA, William Renzo CORTEZ-VEGA
Publikováno v:
Journal of Bioenergy and Food Science, Vol 5, Iss 1, Pp 1-11 (2018)
Industrial fish processing generates large quantities of protein-rich byproducts, which are usually discarded because of their low commercial value. It is therefore very important to find feasible alternatives to make use of this protein-rich raw mat
Externí odkaz:
https://doaj.org/article/78cea0f52f4b4b798ef033e5574b7ea6
Autor:
Raquel Costa Chevalier, Gisele Fernanda Alves da Silva, Denize Marques da Silva, Sandriane Pizato, William Renzo Cortez-Vega
Publikováno v:
Journal of Bioenergy and Food Science, Vol 3, Iss 3, Pp 130-138 (2016)
Revestimentos comestíveis podem contribuir para aumentar a vida útil de frutas minimamente processadas reduzindo a umidade e a migração do soluto, a troca gasosa, respiração e velocidades de reação de oxidação, bem como reduzir distúrbios
Externí odkaz:
https://doaj.org/article/a3636ed7f8c74c189566a41506befd4d
Publikováno v:
Journal of Bioenergy and Food Science, Vol 2, Iss 3, Pp 117-128 (2015)
A produção de ácido lático por fermentação tem aumentado nos últimos anos. As bactérias láticas são micro-organismos que requerem nutrientes complexos. Este trabalho teve como objetivo realizar um screening para avaliar as variáveis mais s
Externí odkaz:
https://doaj.org/article/4f91cbb452d04f37ac0b6e6bc57c8969
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 2, Pp 355-360 (2014)
The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stor
Externí odkaz:
https://doaj.org/article/4e101444065043b994aa0dd541d47c81
Autor:
Sandriane Pizato, William Renzo Cortez-Vega, Carlos Prentice-Hernández, Caroline Dellinghausen Borges
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 1, Pp 253-264 (2013)
The objective of this study was to evaluate the effects of applying different gums (tara, xanthan and sodium alginate) associated with citric acid, ascorbic acid and calcium chloride, in relation to chemical, physical and microbiological characterist
Externí odkaz:
https://doaj.org/article/f6876f4465354b6da171045d72252360
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss 2, Pp 667-674 (2012)
The fish is quite sensitive to the deterioration due to the high activity of water and, especially to a near pH of the neutrality. The application of the heat needs a rigorous control of time and temperature. The objective of this work developed meat
Externí odkaz:
https://doaj.org/article/e5c9f44d5b2b4ec2ab6df4353d189665