Zobrazeno 1 - 10
of 238
pro vyhledávání: '"Suzana Caetano da Silva LANNES"'
Autor:
Marília Viana Borges, Cristina Xavier dos Santos Leite, Ingrid Alves Santos, Danilo Junqueira Leão, Sibelli Passini Barbosa Ferrão, Leandro Soares Santos, Amanda Beatriz Sales de Lima, Carmen Wobeto, Suzana Caetano da Silva Lannes, Marcondes Viana da Silva
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 59 (2024)
Abstract The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husk
Externí odkaz:
https://doaj.org/article/254dcf04b853480691e9ba4b06b528da
Publikováno v:
Cereal Chemistry. 100:752-761
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8d6cf3f2db91454c7c141d59d52f053
https://doi.org/10.1002/cche.10654
https://doi.org/10.1002/cche.10654
Autor:
Renata Miliani Martinez, Pedro Leonidas Oseliero Filho, Barbara Bianca Gerbelli, Wagner Vidal Magalhães, Maria Valéria Robles Velasco, Suzana Caetano da Silva Lannes, Cristiano Luis Pinto de Oliveira, Catarina Rosado, André Rolim Baby
Publikováno v:
Gels, Vol 8, Iss 1, p 36 (2022)
Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those ingredients in oily systems, there is scarce literature using a mixture of oil and antioxidants. Vita
Externí odkaz:
https://doaj.org/article/896e446ec55c4726820ccfacd1974fe9
Autor:
Milton Shintaku, Suely de Brito Clemente Soares, Benedito Barraviera, Suzana Caetano da Silva Lannes, Sigmar de Mello Rode, Rui Seabra Ferreira Jr
Publikováno v:
Ciência da Informação em Revista, Vol 5, Iss Esp., Pp 49-57 (2018)
O Curso de Editoração Científica (CEC), promovido pela Associação Brasileira de Editores Científicos (ABEC Brasil), procura discutir os principais temas de interesse dos editores brasileiros. Para tanto, buscou uma interlocução com seus parti
Externí odkaz:
https://doaj.org/article/1d795a9d7dfd4de1bcd6688c2d20480d
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fb401007a44939c2326f2162f648e84
https://doi.org/10.1111/jfpp.16932
https://doi.org/10.1111/jfpp.16932
Autor:
Dioneire Amparo Dos Anjos, Suzana Caetano da Silva Lannes, Marcondes Viana da Silva, Eduardo Bruno Macêdo Viana, Ingrid Alves Santos, Mariana Romana Correia Santos, Carmen Wobeto, Neuza Jorge, Izis Rafaela Alves Silva, Neuma Gonçalves Barbosa de Lima
Publikováno v:
Food Reviews International. 38:349-372
Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this process, several studies have been developed using synthetic antioxidants, which are widely used in oil...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0d8db94cf3c95cfb08387e73f4c2e66
https://doi.org/10.1080/87559129.2020.1869775
https://doi.org/10.1080/87559129.2020.1869775
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 49, Iss 3, Pp 511-519 (2013)
In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were chara
Externí odkaz:
https://doaj.org/article/c7c050d23e304bae94083748c8e4ee08