Výsledky vyhledávání - "Silva, Jiuliane Martins"

Metodología UV-VIS para la cuantificación de aceite vegetal en aceite de oliva adulterado

Autor: Minuceli, Fernando da Silveira, Silva, Jiuliane Martins da, Silveira, Roberta da, Santos, Oscar Oliveira

Publikováno v: Research, Society and Development; Vol. 10 No. 6; e50210612822
Research, Society and Development; Vol. 10 Núm. 6; e50210612822
Research, Society and Development; v. 10 n. 6; e50210612822
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Olive oil is a high-value product aggregated the obtained simply by pressing the olives. Known for being a functional and preventive food for several diseases such as cancer, coronary heart disease, and lowering of bad cholesterol; its adulteration b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6188dde6e9b9cedb5e9dda4990e6e96e
https://rsdjournal.org/index.php/rsd/article/view/12822

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Producción de sustituto de grasa de la leche humana mediante interesterificación enzimática: una revisión

Autor: Ferreira, Giovanna Caputo Almeida, Silva, Jiuliane Martins da, Silva, Geovane Aparecido Ramos da, Ponhozi, Isadora Boaventura, Castro, Matheus Campos de, Souza, Patrícia Magalhães de, Cruz, Victor Hugo Maldonado da, Santos Junior, Oscar de Oliveira

Publikováno v: Research, Society and Development; Vol. 10 No. 3; e36210313469
Research, Society and Development; Vol. 10 Núm. 3; e36210313469
Research, Society and Development; v. 10 n. 3; e36210313469
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Human milk is considered the main source of nutrients and energy for babies from a nutritional, immunological, and food security point of view. The best way to ensure the supply of the necessary nutrients for the infant is through breast milk, howeve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4a718a7dd3a46221b30829434b7d8c7f
https://rsdjournal.org/index.php/rsd/article/view/13469

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Almidón de yuca modificado por oxidación: propiedades físicas y químicas y perfil de textura de los geles

Autor: Silva, Jiuliane Martins da, Demczuk Junior, Bogdan, Vieira, Vitória Bitant, Klososki , Suellen Jensen, Barão, Carlos Eduardo, Pinheiro, Keren Hapuque, Pimentel, Tatiana Colombo

Publikováno v: Research, Society and Development; Vol. 9 No. 10; e9089108238
Research, Society and Development; Vol. 9 Núm. 10; e9089108238
Research, Society and Development; v. 9 n. 10; e9089108238
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Starch is an important compound in human food, as it is a great source of energy. However, native starch has limitations that make it difficult to use, so it can be modified to acquire stability, improve as rheological characteristics of the masses o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2c756ed82a27017f44343bc072378df1
https://rsdjournal.org/index.php/rsd/article/view/8238

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Sorvete potencialmente prebiótico de extrato hidrossolúvel de quirera de arroz

Autor: Silva, Jiuliane Martins da

Publikováno v: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
Universidade Estadual de Maringá (UEM)
instacron:UEM

Orientadora: Profª. Drª. Tatiana Colombo Pimentel Dissertação (mestrado em Engenharia de Alimentos) - Universidade Estadual de Maringá, 2020 RESUMO: O objetivo deste trabalho foi desenvolver um produto novo e alternativo para indivíduos intoler

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::c0b895f3b55e8da0c03f4953aaad37cb

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