Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Vanessa Biasi"'
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 57 (2022)
Abstract The objective of this work was to determine the ideal conditions for the processing of flour and extraction of anthocyanins from blueberries (Vaccinium corymbosum). A central composite design (CCD) with response surfaces was used. For the pr
Externí odkaz:
https://doaj.org/article/d5fcd756889d4e9b81922e3c094ef97d
Autor:
Vanessa Biasi, Eduardo Huber
Publikováno v:
CONTRAPONTO: Discussões científicas e pedagógicas em Ciências, Matemática e Educação. 4:131-143
As intervenções pedagógicas são caracterizadas por ações que envolvem o planejamento e a implantação de interferências ou inovações com a finalidade de proporcionar avanços e melhorias nos processos de aprendizagem, onde os efeitos são a
Autor:
Eduardo Huber, Vanessa Biasi
Publikováno v:
CONTRAPONTO: Discussões científicas e pedagógicas em Ciências, Matemática e Educação. 3:107-122
Intervenções pedagógicas são investigações que envolvem o planejamento e a implementação de interferências destinadas a produzir avanços e melhorias nos processos de aprendizagem dos sujeitos que delas participam, e a posterior avaliação
Autor:
Vanessa Biasi, Eduardo Huber, Ana Paula Zapelini de Melo, Rodrigo Barcellos Hoff, Silvani Verruck, Pedro Luiz Manique Barreto
Publikováno v:
Food research international (Ottawa, Ont.). 163
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant
Autor:
Vanessa Biasi, Eduardo Huber, Thainá Sabrina Haefliger Goldoni, Ana Paula Zapelini de Melo, Rodrigo Barcellos Hoff, Silvani Verruck, Pedro Luiz Manique Barreto
Publikováno v:
Meat Science. 196:109041
Goldenberry is rich in phenolic compounds; however, no study has been carried out to assess its potential in meat products. The objective of the research was to characterize goldenberry (Physalis peruviana) fruits and flour and investigate its effect
Publikováno v:
Pesquisa Agropecuária Brasileira, Volume: 57, Article number: e02537, Published: 30 SEP 2022
Pesquisa Agropecuária Brasileira v.57 2022
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Pesquisa Agropecuária Brasileira v.57 2022
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The objective of this work was to determine the ideal conditions for the processing of flour and extraction of anthocyanins from blueberries (Vaccinium corymbosum). A central composite design (CCD) with response surfaces was used. For the processing
Autor:
Carina Faccio, Eduardo Huber, Tais Pohlmann, Marcelli Powzum Amorim, Cristiane Fagundes, Vanessa Biasi
Publikováno v:
Ciência e Tecnologia dos Alimentos – Volume 14 ISBN: 9786558662099
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a121d8f61ad1bebf1cd432ab4c57fb86
https://doi.org/10.36229/978-65-5866-209-9.cap.12
https://doi.org/10.36229/978-65-5866-209-9.cap.12
Publikováno v:
Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e60695
Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e60695
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e60695
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Compo
Publikováno v:
Journal of Food Science and Technology. 53:3043-3052
Vegetable fibers have been used lately as ingredients in popular meat products in order to increase its nutritional value. The objective of this study was the physical-chemical characterization of six vegetable fibers in order to apply them in chicke