Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Volnei Brito de Souza"'
Publikováno v:
Journal of Culinary Science & Technology. :1-11
Autor:
Carolina Couto Ribas OLIVEIRA, Bárbara Reges FEITOSA, Volnei Brito de SOUZA, Fabricio Luiz TULINI, Marcos Vidal MARTINS
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e42721, Published: 02 MAY 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e42721, Published: 02 MAY 2022
The presented study aimed to produce sequilhos with Non-Conventional Food Plants (arrowroot and licuri), using different proportions of wild passion fruit shell powder (PFP). These products were analyzed with regards to the proximal composition (ash,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d9cd16f12cd45eb0a345977064bedf2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101110
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101110
Autor:
Fabrício Luiz Tulini, Bárbara Reges Feitosa, Laura Sthefany de Castro Dias, Isabella Santos Barreto Meneses, Volnei Brito de Souza, Marcos Vidal Martins
Publikováno v:
Brazilian Journal of Development. 6:87049-87060
Autor:
Fabrício Luiz Tulini, Marcelo Thomazini, Volnei Brito de Souza, Carmen Silvia Fávaro-Trindade, Christianne Elisabete da Costa Rodrigues, Isabela Elias Chaves, Mariana Alejandra Echalar Barrientos, Juliana Mayumi Koketsu Maeda
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
Autor:
Letícia Tóvia Romeiro Mota, Fabrício Luiz Tulini, Volnei Brito de Souza, Marcos Vidal Martins
Publikováno v:
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas ISBN: 9786589826521
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84c126906e1d231fc769777a35ac813f
https://doi.org/10.37885/210604985
https://doi.org/10.37885/210604985
Autor:
Volnei Brito de Souza, Marcelo Thomazini, Tânia Petta, Maria Inés Genovese, Christianne Elisabete da Costa Rodrigues, Fabrício Luiz Tulini, Carmen Sílvia Fávaro Trindade, Augusto Tasch Holkem, Carlos Augusto Fernandes de Oliveira
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___::be63e1e47641c3ef9da920144be6174b
Autor:
Volnei Brito de Souza, Alice Fujita, Carmen Silvia Fávaro-Trindade, Maria Inés Genovese, Luis Daniel Daza, Daniel Granato
Publikováno v:
Journal of Food Science. 82:1083-1091
Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on
Autor:
Bárbara Reges Feitosa, Marcos Vidal Martins, Volnei Brito de Souza, Fabrício Luiz Tulini, Flávia Alessandra Quadros
Publikováno v:
Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 2 ISBN: 9786587196268
Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 2
Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dc43f0a1e21d4f2efbbe6259273f1a8
https://doi.org/10.37885/200800926
https://doi.org/10.37885/200800926
Autor:
Roselayne Ferro-Furtado, Carmen Silvia Fávaro-Trindade, Isabela Elias Chaves, Volnei Brito de Souza, Marcelo Thomazini
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
Many plant extracts are rich in phenolic compounds. The cinnamon extract is a rich source of proanthocyanidins, polyphenolic compounds that have several beneficial effects to health. However, this extract presents strong flavor, bitterness, causing a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::451e640275318a7ee448f4ddb15a3ba9
Autor:
Carlos Priminho Pirovani, Marília Lordêlo Cardoso Silva, Aurizangela Oliveira de Sousa, Volnei Brito de Souza, Maria Gabriela Bello Koblitz, Aristóteles Góes-Neto, Verônica da Silva Santos, Rita Terezinha de Oliveira Carneiro, Raquel Guimarães Benevides, Maiza Alves Lopes
Publikováno v:
Journal of Microbiology and Biotechnology. 27:179-188
White-rot basidiomycetes are the organisms that decompose lignin most efficiently, and Trametes villosa is a promising species for ligninolytic enzyme production. There are several publications on T. villosa applications for lignin degradation regard