Search Results - "Shinagawa, Fernanda Branco"

Pressão hidrostática nos atributos sensoriais do néctar de mamão by Shinagawa, Fernanda Branco, Deliza, Rosires, Rosenthal, Amauri, Zarur, Maria Alice

“…A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial…”
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Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils by de Santana, Fernanda Carvalho, Shinagawa, Fernanda Branco, Araujo, Elias da Silva, Costa, Ana Maria, Mancini-Filho, Jorge

“…The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty…”
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Optimization of the antioxidant polyphenolic compounds extraction of yellow passion fruit seeds (Passiflora edulis Sims) by response surface methodology by de Santana, Fernanda Carvalho, de Oliveira Torres, Lucillia Rabelo, Shinagawa, Fernanda Branco, de Oliveira e Silva, Ana Mara, Yoshime, Luciana Tedesco, de Melo, Illana Louise Pereira, Marcellini, Paulo Sergio, Mancini-Filho, Jorge

“…The conditions for the solid–liquid extraction of the antioxidant polyphenol compounds from yellow passion fruit seeds were optimized by response surface…”
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Efeito do óleo de semente de uva prensado a frio nos marcadores bioquímicos e perfil inflamatório de ratos by Shinagawa, Fernanda Branco, Santana, Fernanda Carvalho de, Mancini-Filho, Jorge

“…Objetivo: O objetivo deste trabalho foi avaliar o efeito do consumo crônico do óleo de semente de uva, obtido do mercado brasileiro, nos marcadores bioquímicos…”
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Pressão hidrostática nos atributos sensoriais do néctar de mamão by Shinagawa, Fernanda Branco, Deliza, Rosires, Rosenthal, Amauri, Zarur, Maria Alice

“…A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial…”
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Hydrostatic high pressure in sensory attributes of papaya nectar/ Pressao hidrostatica nos atributos sensoriais do nectar de mamao by Shinagawa, Fernanda Branco, Rosenthal, Rosires Delizan Amauri, Zarur, Maria Alice

“…The food industry uses the sensory evaluation as an essential tool in the development, optimization, quality control and the analysis of new product potential…”
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Hydrostatic high pressure in sensory attributes of papaya nectar/ Pressao hidrostatica nos atributos sensoriais do nectar de mamao by Shinagawa, Fernanda Branco, Rosenthal, Rosires Delizan Amauri, Zarur, Maria Alice

“…The food industry uses the sensory evaluation as an essential tool in the development, optimization, quality control and the analysis of new product potential…”
Get full text