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pro vyhledávání: '"Soquetta, Marcela"'
Autor:
Soquetta, Marcela Bromberger
Publikováno v:
Repositório Institucional da UFSMUniversidade Federal de Santa MariaUFSM.
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Pâté or paste is made up primarily of fats, proteins and water, being susceptible to deterioration reactions, such as lipid oxidation. Antioxidants are used to slow this processes
Pâté or paste is made up primarily of fats, proteins and water, being susceptible to deterioration reactions, such as lipid oxidation. Antioxidants are used to slow this processes
Externí odkaz:
http://repositorio.ufsm.br/handle/1/5788
Autor:
Huerta, Katira da Mota, Boeira, Caroline Pagnossim, Soquetta, Marcela Bromberger, Alves, Jamila dos Santos, Kubota, Ernesto Hashime, da Rosa, Claudia Severo
Publikováno v:
Nutrition & Food Science, 2018, Vol. 49, Issue 4, pp. 517-527.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-08-2018-0240
Autor:
Stefanello, Flávia Santi, dos Santos, Clarissa Obem, Bochi, Vivian Caetano, Fruet, Ana Paula Burin, Soquetta, Marcela Bromenberg, Dörr, Andréa Cristina, Nörnberg, José Laerte
Publikováno v:
In Food Chemistry 15 January 2018 239:385-401
Autor:
Soquetta, Marcela Bromberger, Stefanello, Flávia Santi, Huerta, Katira da Mota, Monteiro, Sabrina Sauthier, da Rosa, Claudia Severo, Terra, Nelcindo Nascimento
Publikováno v:
In Food Chemistry 15 May 2016 199:471-478
Autor:
Soquetta, Marcela Bromberger1 marcelasoquetta@hotmail.com, Terra, Lisiane de Marsillac1, Bastos, Caroline Peixoto2
Publikováno v:
CyTA: Journal of Food. Dec2018, Vol. 16 Issue 1, p400-412. 13p.
Autor:
Bromberger Soquetta, Marcela1 marcelasoquetta@hotmail.com, Schmaltz, Silvana1, Wesz Righes, Fabiana1, Salvalaggio, Renata1, de Marsillac Terra, Lisiane1
Publikováno v:
Journal of Food Processing & Preservation. Jan2018, Vol. 42 Issue 1, pn/a-1. 9p.
Autor:
Soquetta, Marcela Bromberger
Publikováno v:
Biblioteca Digital de Teses e Dissertações do UFSM
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Citrus fruits, produced in large quantities in Rio Grande do Sul, have been highlighted by the high content of bioactive compounds they present. These components can be extracted from the residues generated in the processing of these fruits, allowing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::0a8dd53b737ddf379fea4fc85597340f
http://repositorio.ufsm.br/handle/1/20626
http://repositorio.ufsm.br/handle/1/20626
Akademický článek
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Autor:
Boeira, Caroline Pagnossim, Piovesan, Natiéli, Soquetta, Marcela Bromberger, Flores, Déborah Cristina Barcelos, Lucas, Bruna Nichelle, Rosa, Claudia Severo da, Terra, Nelcindo Nascimento
Publikováno v:
Ciência Rural, Volume: 48, Issue: 11, Article number: e20180477, Published: 14 NOV 2018
The aim of this work was to determine the best extraction condition of bioactive compounds from lemongrass (Cymbopogon citratus), using the conventional method and ultrasonic assisted extraction, varying the temperature, in order to evaluate the anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::113b3935f200397d9ec769b6132cdc5f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001100751&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001100751&lng=en&tlng=en
Akademický článek
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