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检索条件"机构=Food Science and Technology Post- Graduation Program"
139 条 记 录,以下是1-10 订阅
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Biogas and biohydrogen production using the main agricultural biomasses generated in Brazil: An integrative analysis to contribute to the implementation of energy decarbonization
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International Journal of Hydrogen Energy 2025年 137卷 190-201页
作者: dos Santos, Maele Costa Nadaleti, Willian Cezar Przybyla, Grzegozr Machado, Jones Bittencourt Environmental and Energy Engineering Lab – LEAE Engineering Center – CEng Postgraduation Program in Environmental Sciences - PPGCAmb The Federal University of Pelotas – UFPel Rio Grande do Sul Pelotas Brazil Department of Thermal Technology Silesian University of Technology Poland Post-graduation Program in Materials Science and Engineering - PPGCEM. The Federal University of Pelotas – UFPel Rio Grande do Sul Pelotas Brazil
The use of bioenergy feedstocks, agricultural and forest residues constitute a viable decarbonization design with regards to biofuel production. Nevertheless, aspects within agriculture that can be related to this pro... 详细信息
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Evaluation of the extraction of antioxidant compounds from buriti pulp (Mauritia flexuosa L.) by response surface methodology
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Heliyon 2025年 第2期11卷 e41926页
作者: Nogueira, Gabriela Mota Cardoso, Flávia Aparecida Reitz Perdoncini, Márcia Regina Ferreira Geraldo da Silva, Marcos Vieira Rigobello, Eliane Sloboda Department of Food Engineering and Chemical Engineering Federal University of Technology–Paraná (UTFPR) Campo Mourão 87301-005 Brazil Post-Graduation Program of Food Technology (PPGTA) Federal University of Technology–Paraná (UTFPR) Campo Mourão 87301-005 Brazil Post-Graduation Program of Technological Innovations (PPGIT) Federal University of Technology–Paraná Campo Mourão 87301-005 Brazil Instituto Federal Farroupilha Campus Alegrete Alegrete 97555-000 Brazil
Buriti is a fruit rich in antioxidant compounds, and hydroalcoholic extracts were produced from its pulp to investigate the extraction conditions that result in the highest concentrations of bioactive compounds and ma... 详细信息
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Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese
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Journal of food science and technology 2025年 1-10页
作者: Ribeiro, Alessandra Casagrande de Almeida Carminati, Joyce de Sousa Freitas, André Ferreira, Letícia Rocha Bernardes, Patrícia Campos Silva, Pollyanna Ibrahim da Costa, Adilson Vidal Bosi, Mirela Guedes Centro de Ciências Agrárias/ Post-Graduation Program in Food Science and Technology Universidade Federal do Espírito Santo s/n Caixa Postal 16 Bairro Alto Universitário ES AlegreCEP: 29.500-000 Brazil Centro de Ciências Agrárias/ Programa de Pós- Graduação em Agroquímica - CCENS Universidade Federal do Espírito Santo Alto Universitário s/nº Guararema Cx. Postal 16 ES AlegreCEP: 29.500-000 Brazil
Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety ... 详细信息
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Total Antioxidant Capacity of Meals Suggested in the Dietary Guidelines for the Brazilian Population
SSRN
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SSRN 2025年
作者: Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil
Chronic non-communicable diseases have modifiable risk factors, with dietary habits being a key component. A diet abundant in antioxidant-rich foods is inversely correlated with the onset and progression of these dise... 详细信息
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What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)
Food and Humanity
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food and Humanity 2025年 4卷
作者: Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil
Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increas... 详细信息
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Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs
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food Bioscience 2025年 69卷
作者: da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil
This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additional... 详细信息
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Total antioxidant capacity of meals suggested in the dietary guidelines for the brazilian population
Food and Humanity
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food and Humanity 2025年 4卷
作者: Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Nutrition course Federal University of Fronteira Sul Parana Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Parana Laranjeiras do Sul Brazil
Diets rich in antioxidants from foods are linked to a lower risk of developing and progressing of noncommunicable diseases. Unlike estimates of population antioxidant intake, this study aimed to estimate the total ant... 详细信息
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Alginate- Pereskia aculeata flour conjugates for the microencapsulation of Lacticaseibacillus rhamnosus GG
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International Journal of Biological Macromolecules 2025年 316卷
作者: Bruna Camila Souza Lima Luana de Carvalho Matheus Henrique Nogueira Mariana Lima Braga André Ricardo Peron dos Santos Edson Araujo de Almeida Márcia Cristina Furlaneto Regiane da Silva Gonzalez Luciana Furlaneto Maia Post-graduation Program of Food Technology Federal University of Technology Paraná 86036-370 Paraná Brazil Post-graduation Program in Chemistry Paraná State University of Maringá 87020-900 Paraná Brazil Department of Microbiology State University of Londrina 86051-990 Paraná Brazil Department of Food Technology Federal University of Technology Paraná 86036-370 Paraná Brazil
Pereskia aculeata (ora-pro-nobis – OPN) has emerged among plant-based bioactive compounds due to its proven health-promoting effects. This study aimed to encapsulate Lacticaseibacillus rhamnosus GG using external ion...
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From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis
Food and Humanity
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food and Humanity 2023年 1卷 581-588页
作者: de Jesus, Eliane Pompeu Techi Diniz, Luan Gabriel Alves, Vanessa da Silva, Yara Prock Schmitz, Ana Camila Quast, Leda Battestin dos Passos Francisco, Cátia Tavares Tormen, Luciano Bertan, Larissa Canhadas Food Engineering and Food Science and Technology Post Graduation Program Federal University of Fronteira Sul Laranjeiras do Sul Parana Brazil
There is a growing trend in the consumption of plant-based raw materials and the use of nuts is a promising alternative in the development of non-dairy foods. This study aimed to produce vegan Dulce de leche with wate... 详细信息
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Water-in-water pickering emulsions stabilized by talc or kaolinite layered particles
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Applied Clay science 2025年 274卷
作者: de Souza Machado, Vitor Vianna Hazt, Bianca Sotiles, Anne Raquel de Freitas, Rilton Alves Wypych, Fernando Department of Chemistry - Federal University of Paraná Caixa Postal 19032 Centro Politécnico Jardim das Américas 81531-980 PR Curitiba Brazil Department of Pharmacy - Federal University of Paraná Caixa Postal 19005 Setor de Ciências da Saúde Jardim Botânico – 80210-170 PR Curitiba Brazil Post-Graduation Program in Materials Science and Engineering - Federal University of Technology Av. dos Pioneiros 3131 - 86036-370 PR Londrina Brazil
Kaolinite (Kaol) - Al2Si2O5(OH)4 and talc - Mg3Si4O10(OH)2 (Talc) are abundant clay minerals, with layered particles characterized by nanometric thicknesses and few micrometers in length. Such characteristics are inte... 详细信息
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