Search Results - "Devos, Rafaela Julyana Barboza"

Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process by Tibola, Casiane Salete, Fontes, Milena Ramos Vaz, Miranda, Martha Zavariz de, Devos, Rafaela Julyana Barboza, Dias, Alvaro Renato Guerra, Bock, Emílio, Zavareze, Elessandra da Rosa

“…The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant…”
Get full text

Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin by da Silva Faresin, Larissa, Devos, Rafaela Julyana Barboza, Reinehr, Christian Oliveira, Colla, Luciane Maria

“…The development of functional ice cream with reduction of fat and sugar added of Spirulina platensis, phycocyanin extract and/or inulin as emulsifier, texture…”
Get full text

Effect of debranning process on deoxynivalenol content in whole‐wheat flours by Tibola, Casiane Salete, Guarienti, Eliana Maria, Dias, Alvaro Renato Guerra, Nicolau, Marcio, Devos, Rafaela Julyana Barboza, Teixeira, Daniela Dalbosco

“…Background and objectives Post‐harvest mitigation strategies are essential to reduce mycotoxin contamination in wheat‐based foods. The study aimed to evaluate…”
Get full text

Is Acrylamide really a food safety issue? by Krein, Daniela Dal Castel, Devos, Rafaela Julyana Barboza, Colla, Luciane Maria, Reinehr, Christian Oliveira

“…Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and…”
Get full text

Simultaneous saccharification and fermentation to obtain bioethanol: A bibliometric and systematic study by Devos, Rafaela Julyana Barboza, Colla, Luciane Maria

“…Bioethanol is a biofuel that enables less aggressive combustion, cleanly and sustainably compared to fossil fuels. Its production can be done using…”
Get full text

Multienzyme production by Bacillus velezensis strains isolated from fruit residues in submerged fermentation using triticale and sugarcane bagasse in the cultivation media by Devos, Rafaela Julyana Barboza, Bender, Letícia Eduarda, Lopes, Samuel Teixeira, Cavanhi, Vítor Augusto Farina, Colvero, Gabriel Lanza, Rempel, Alan, Harakava, Ricardo, Alves, Sérgio Luiz, Colla, Luciane Maria

“…The production of multienzymes complex that could act in different raw materials is needed to improve the bioethanol production process. We isolated bacteria…”
Get full text

Challenges in bioethanol production from food residues by Bender, Leticia Eduarda, Lopes, Samuel Teixeira, Gomes, Karolynne Sousa, Devos, Rafaela Julyana Barboza, Colla, Luciane Maria

Get full text