Výsledky vyhledávání - "Silva, Washington Azevedo da"

Desarrollo y caracterización de la biomasa de plátano verde añadido de Petit suisse con tapa de pasion

Autor: Rezende, Ana Carla dos Reis, Pires, Christiano Vieira, Silva, Luana Sousa, Gonçalves, Aline Cristina Arruda, Silva, Washington Azevedo da

Publikováno v: Research, Society and Development; Vol. 10 No. 6; e27410615833
Research, Society and Development; Vol. 10 Núm. 6; e27410615833
Research, Society and Development; v. 10 n. 6; e27410615833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This work aimed to develop Petit suisse cheese with the addition of green banana biomass. Skimmed milk added sucrose was used to prepare the dough, followed by heat treatment at 83°C for 30 minutes, cooling to 39°C and adding cultures of the bacter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::313261b9ee7dc8ca370bb7c6494c0efa
https://rsdjournal.org/index.php/rsd/article/view/15833

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Aplicación de extracto acuoso de sorgo para preparar la cubierta comestible de hojas de ora-pro-nobis mínimamente procesadas

Autor: Campos, Carlos Eduardo Maia, Silva, Luana Sousa, Madeira, Ana Paula Coelho, Lopes, Daniela de Carvalho, Silva, Washington Azevedo da, Pedrosa, Marinalva Woods, Queiroz, Valéria Aparecida Vieira, Pires, Christiano Vieira, Carlos, Lanamar de Almeida, Silva, Andréia Marçal da

Publikováno v: Research, Society and Development; Vol. 10 No. 2; e41510212578
Research, Society and Development; Vol. 10 Núm. 2; e41510212578
Research, Society and Development; v. 10 n. 2; e41510212578
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Ora-pro-nóbis is an unconventional vegetable that contains high protein levels, being little explored in Brazil. Edible coatings can be applied to foods to prolong their shelf life or adding some nutrient. This study evaluated the effect of an edibl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f59859032066f39126f08557e532e235
https://rsdjournal.org/index.php/rsd/article/view/12578

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Desenvolvimento e avaliação de filme ativo incorporado com óleo essencial de orégano orégano (Origanum vulgare L.) no crescimento de Listeria innocua em queijo Minas frescal

Autor: Soares, Nilda de Fátima F., Santiago-Silva, Paula, Silva, Washington Azevedo da

Publikováno v: Journal of Candido Tostes Dairy Institute; v. 63, n. 365 (2008); 36-40
Revista do Instituto de Laticínios Cândido Tostes; v. 63, n. 365 (2008); 36-40
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

"Minas frescal" cheese constitute a suitable medium for the growth of many pathogens and have frequently been associated with several foodborne diseases in many countries. Antimicrobial films may provide an effective way to control food-borne pathoge

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::eea7edbbf152268758a1f582185b2bcd
https://www.revistadoilct.com.br/rilct/article/view/68

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Avaliação de revestimento contendo extrato de mostarda e da sanitização na conservação de batata-baroa

Autor: Soares, Nilda de Fátima Ferreira Soares, Lopes, Franceline Aparecida, Medeiros, Eber Antonio Alves, Silva, Washington Azevedo da, Gomes, Silvane Guimarães Silva, Chaves, Daniela Vieira, Fontes, Edimar Aparecida Filomeno

Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

Batata-baroa (Arracacha xanthorriza Bancroft) é um produto de alta perecibilidade, devido à perda de massa fresca por transpiração e a deterioração causada por microrganismos. Este trabalho teve por objetivo avaliar o efeito de um revestimento

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ab3c4ae7ff8ad328e9f01a1037a14e79
http://www.locus.ufv.br/handle/123456789/21042

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Akademický článek

ACTIVE SACHET: DEVELOPMENT AND EVALUATION FOR THE CONSERVATION OF HAWAIIAN PAPAYA QUALITY.

Autor: ESPITIA, PAULA JUDITH PEREZ¹, FERREIRA SOARES, NILDA DE FÁTIMA¹ nfsoares@ufv.br, BOTTI, LAURA COSTA MOREIRA¹, SILVA, WASHINGTON AZEVEDO DA¹, DE MELO, NATHÁLIA RAMOS², PEREIRA, OLINTO LIPARINI³

Publikováno v: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2011 Supplement, p107-110. 4p.

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Akademický článek

MECHANICAL PROPERTIES OF PVC FILM AFTER CONTACT WITH FOODS SIMULANTES AND FOODS.

Autor: DE MELO, NATHÁLIA RAMOS¹ nathaliarm@vm.uff.br, DE FÁTIMA FERREIRA SOARES, NILDA², DE PAULA, FILIPE SANTOS², FILOMENO, EDIMAR APARECIDA², SILVA, WASHINGTON AZEVEDO DA

Publikováno v: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2011 Supplement, p21-24. 4p.

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Akademický článek

Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil

Autor: Oliveira, Cristiane Patrícia de¹, Soares, Nilda de Fátima Ferreira² nfsoares@ufv.br, Oliveira, Taíla Veloso de², Baffa Júnior, José Carlos³, Silva, Washington Azevedo da⁴

Publikováno v: Food Control. Mar2013, Vol. 30 Issue 1, p90-92. 3p.

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Low density polyethylene/organoclay nanocomposite film

Autor: Santos, Johnson Clay Pereira

Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Technological advances are associated with the improvement of the properties of existing materials and the development of new materials that provide superior structural and functional pe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5516e210734297f6b16a5924218643cc
http://locus.ufv.br/handle/123456789/481

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Thermodynamics of the interation between lactate and nanoestructured vesicles of polydiacetylene

Autor: Camilloto, Geany Peruch

Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

Conselho Nacional de Desenvolvimento Científico e Tecnológico Polydiacetylenes are conjugated polymers that exhibit chromatic properties in the presence of different molecules. This work aimed: I) to develop vesicles of 10,12-pentacosadiynoic acid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::020a47a6cb421e8604aa7bffa9439454
http://locus.ufv.br/handle/123456789/476

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