Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tâmisa Pires Machado dos Santos"'
Autor:
Luciana Igarashi-Mafra, Tâmisa Pires Machado dos Santos, Danielle Wisniewski Zelinski, Vanessa Leifeld
Publikováno v:
Journal of Environmental Management. 222:284-292
Cassava is the most important tuberous root in tropical and subtropical regions of the world, being the third largest source of carbohydrates. The root processing is related to the production of starch, an important industrial input, which releases a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ca3cba53ce17250e50abb9eff21485
https://doi.org/10.1016/j.jenvman.2018.05.087
https://doi.org/10.1016/j.jenvman.2018.05.087
Autor:
Tâmisa Pires Machado dos Santos, Acácio Antonio Ferreira Zielinski, Priscila Judacewski, Aline Alberti, Alessandro Nogueira
Publikováno v:
Journal of the Institute of Brewing. 124:261-268
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c58939cff6e33764c9552b3d00b7ec7
https://doi.org/10.1002/jib.500
https://doi.org/10.1002/jib.500
Autor:
Filipe Hobi Bordon Sosa, Tâmisa Pires Machado dos Santos, Fabiane Oliveira Farias, Luciana Igarashi-Mafra, Marcos R. Mafra, Matheus Gomes Sanglard
Publikováno v:
Fluid Phase Equilibria. 466:7-13
Aqueous biphasic systems (ABS) are a promising method for separation and purification of several biomolecules. The use of organic compounds as phase former in ABS have been studied with the main finality to obtain systems with lower viscosity compare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af1cb8940c10ad263a9704e5848200a2
https://doi.org/10.1016/j.fluid.2018.03.009
https://doi.org/10.1016/j.fluid.2018.03.009
Autor:
Caroline Mongruel Eleutério dos Santos, Tâmisa Pires Machado dos Santos, Acácio Antonio Ferreira Zielinski, Alessandro Nogueira, Ivo Mottin Demiate, Cíntia Maia Braga, Aline Alberti
Publikováno v:
LWT - Food Science and Technology. 65:436-443
The chemical profile of juices and ciders prepared with three varieties of dessert apples (Gala, Lis Gala and Fuji Suprema) at three different ripening stages (unripe, ripe and senescent) were established. Sixty-five analytical parameters were determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51cc748d03c2f36b1706f31d6ea0a983
https://doi.org/10.1016/j.lwt.2015.08.045
https://doi.org/10.1016/j.lwt.2015.08.045
Autor:
Thiago Atsushi Takashina, Danielle Wisniewski Zelinski, Luciana Igarashi-Mafra, Tâmisa Pires Machado dos Santos, Vanessa Leifeld
Publikováno v:
Water, Air, & Soil Pollution. 229
Artificial sweeteners are food additives widely used, mainly in reduced sugar or sugar-free foods and beverages. Acesulfame potassium (ACE-K) and sodium saccharin (SAC) are among the most widely consumed sweeteners worldwide. These compounds when ing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fdc3043a9b9c4186e249bfc29ccc296
https://doi.org/10.1007/s11270-018-3856-4
https://doi.org/10.1007/s11270-018-3856-4
Autor:
Caroline Mongruel Eleutério dos Santos, Regina Maria Matos Jorge, Giovana de Arruda Moura Pietrowski, Alessandro Nogueira, Cíntia Maia Braga, Tâmisa Pires Machado dos Santos, Márcio José Rossi, Jorge Luiz Ninow, Gilvan Wosiacki
Publikováno v:
Journal of Food Science. 80:C1170-C1177
The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aabc712c8e231c6a2d8371ed4b14c36f
https://doi.org/10.1111/1750-3841.12879
https://doi.org/10.1111/1750-3841.12879
Autor:
Alessandro Nogueira, Tâmisa Pires Machado dos Santos, Acácio Antonio Ferreira Zielinski, Aline Alberti, Caroline Mongruel Eleutério dos Santos, Cíntia Maia Braga, Karolline da Silva
Publikováno v:
Anais do Simpósio Nacional de Bioprocessos.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::831ec5f48e5427b6c90770bbae6beff8
https://doi.org/10.17648/sinaferm-2015-33495
https://doi.org/10.17648/sinaferm-2015-33495
Autor:
Caroline Mongruel, Eleutério Dos Santos, Giovana de Arruda Moura, Pietrowski, Cíntia Maia, Braga, Márcio José, Rossi, Jorge, Ninow, Tâmisa Pires, Machado Dos Santos, Gilvan, Wosiacki, Regina Maria Matos, Jorge, Alessandro, Nogueira
Publikováno v:
Journal of food science. 80(6)
The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (150 mg/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a59f3a266104fdb225d9da89f2b83820
https://pubmed.ncbi.nlm.nih.gov/25920613
https://pubmed.ncbi.nlm.nih.gov/25920613