Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Ulliana Marques Sampaio"'
Autor:
Maria Teresa Pedrosa Silva Clerici, Pedro Henrique Campelo, Yoon Kil Chang, Ana Paula Aparecida Pereira, Ulliana Marques Sampaio, Glaucia Maria Pastore
Publikováno v:
International Journal of Food Science & Technology. 56:5688-5697
Autor:
Ulliana Marques Sampaio, Marcos Fellipe da Silva, Rosana Goldbeck, Maria Teresa Pedrosa Silva Clerici
Publikováno v:
Food Research International. 165:112482
Autor:
Jefferson Henrique Tiago Barros, Ulliana Marques Sampaio, Flávio Martins Montenegro, Caroline Joy Steel, Jayr de Amorim Filho, Maria Teresa Pedrosa Silva Clerici
Publikováno v:
Research, Society and Development. 11:e15611326261
O plasma não térmico (PNT) é uma tecnologia emergente que não gera resíduos ao meio ambiente. Inicialmente, o PNT foi aplicado em processos de esterilização de superfícies e descontaminação de alimentos, mas estudos mostraram resultados pro
Autor:
Maria Teresa Pedrosa Silva Clerici, Pedro Henrique Campelo, Ana Paula Miléo Guerra de Carvalho, Erica Oliveira da Silva, Edgar A. Sanches, Sérgio Michielon de Souza, Anderson S. Sant'Ana, Domingos Rodrigues Barros, Ulliana Marques Sampaio
Publikováno v:
International journal of biological macromolecules. 168
Aria (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added val
Autor:
Maria Teresa Pedrosa Silva Clerici, Aline Duarte Correa de Brito, Thaísa de Menezes Alves Moro, Ulliana Marques Sampaio, Rebeca Salvador Reyes, Jorge Herman Behrens
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Autor:
Karina R. Bortoluci, Sílvio Roberto Consonni, Marcella Rungue, Charles R. Mackay, Jaqueline de Souza Felipe, Brian T. Layden, Cristiane Sécca, Niels Olsen Saraiva Câmara, Laís Passariello Pral, Fabio Takeo Sato, Hosana G. Rodrigues, Ulliana Marques Sampaio, José Luís Fachi, Marco Colonna, Victor de Melo Rocha, Blanda Di Luccia, Patrícia Brito Rodrigues, Maria Teresa Pedrosa Silva Clerici, Angélica T. Vieira, Felipe Cezar Pinheiro de Mato, Marco Aurélio Ramirez Vinolo, Sergio C. Oliveira
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
The Journal of Experimental Medicine
Universidade de São Paulo (USP)
instacron:USP
The Journal of Experimental Medicine
Microbiota-derived acetate coordinates innate immune responses during intestinal Clostridium difficile infection through its cognate receptor FFAR2. Acetate accelerates early neutrophil recruitment and increases ILC3 expression of the IL-1 receptor,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a3bce01b261d6fe3ea8a3e60a3a1594
Autor:
Yoon Kil Chang, Ulliana Marques Sampaio, Pedro Henrique Campelo, Maria Teresa Pedrosa Silva Clerici
Publikováno v:
Research, Society and Development; Vol. 10 No. 4; e54510414529
Research, Society and Development; Vol. 10 Núm. 4; e54510414529
Research, Society and Development; v. 10 n. 4; e54510414529
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 4; e54510414529
Research, Society and Development; v. 10 n. 4; e54510414529
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
New ingredients have been used in extruded products to increase the healthiness and regionalization of these products. However, the process variables that can interfere with the technological quality of the product should be studied, aimed at good ac
The analytical methods used for starches are important for assessing the starch source, degree of purity, integrity (native or modified), and physicochemical, morphological, rheological, and structural properties. The steps of sample preparation, eli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66a98388df14ec9a1e63ab13d23348fb
https://doi.org/10.1016/b978-0-12-809440-2.00002-2
https://doi.org/10.1016/b978-0-12-809440-2.00002-2
This chapter will contribute to the introduction of beginners to studies on starch granules, as it presents the basic scientific concepts that will give the tools to understand the other chapters of this book.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cbf060fcc73daae1d4ec0ff06fb5034
https://doi.org/10.1016/b978-0-12-809440-2.00001-0
https://doi.org/10.1016/b978-0-12-809440-2.00001-0
Autor:
Marcio Schmiele, Maria Teresa Pedrosa Silva Clerici, Paula Thamara Goecking Gomes, Ulliana Marques Sampaio
The improvement of techniques and processes and the innovation of new methods of physical modification of starch present a current trend. In addition to promoting physical, morphological, and rheological properties that are not found in native starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51d9917a483f50c11c3ee6afa37c26be
https://doi.org/10.1016/b978-0-12-809440-2.00006-x
https://doi.org/10.1016/b978-0-12-809440-2.00006-x