Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Stefany Pergentino dos Santos"'
Autor:
Betina Louise Angioletti, Tuany Gabriela Hoffmann, Stefany Pergentino dos Santos, Caroline Meinert, Sávio Leandro Bertoli, Elane Schwinden Prudêncio, Carolina Krebs de Souza
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Lipids, one of the main macronutrients in beef burgers, can undergo oxidative reactions, negatively affecting product quality. Recently, Aloe vera (Aloe barbadensis Miller), a natural antioxidant, has gained attention as a functional food in
Externí odkaz:
https://doaj.org/article/c2a2709d99f8415fa8b4fd44af4caf1f
Autor:
Stefany Pergentino Dos Santos, Betina Louise Angioletti, Tuany Gabriela Hoffmann, Marcel Jefferson Gonçalves, Sávio Leandro Bertoli, Miroslava Hlebová, Mars Khayrullin, Vera Gribkova, Mohammad Ali Shariati, Carolina Krebs De Souza
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e5433
Refrigeration and coating of active biopolymers are two potential approaches to extending the shelf life of fresh fruits. Thus, the aim of this study was to test the influence of storage temperature (5 and 10 °C ± 1 °C) and whey concentration (edi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::babb2503914752c3a50d3be31df12440
https://doi.org/10.55251/jmbfs.5433
https://doi.org/10.55251/jmbfs.5433
Autor:
Carolina Krebs de Souza, Stefany Pergentino Dos Santos, Sávio Leandro Bertoli, Betina Louise Angioletti, Tuany Gabriela Hoffmann
Publikováno v:
International Journal of Nutrology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e9bc312613a2a075fd3352393aba819
https://doi.org/10.1055/s-0038-1674773
https://doi.org/10.1055/s-0038-1674773
Autor:
Sávio Leandro Bertoli, Tuany Gabriela Hoffmann, Carolina de Souza, Stefany Pergentino Dos Santos, Betina Louise Angioletti
Publikováno v:
Brazilian Journal of Food Research. 10:48
A carne de frango é um alimento perecível susceptível à deterioração bacteriana e bioquímica. Visando aumentar a vida útil deste alimento, utilizam-se métodos para reduzir os efeitos deteriorantes, como aplicação de embalagens, vácuo e a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c3f84a334e1b1f0c4d5cffd22bc2191
https://doi.org/10.3895/rebrapa.v10n4.10239
https://doi.org/10.3895/rebrapa.v10n4.10239