Search Results - "dos Santos, Tâmisa Pires Machado"

Photocatalytic Degradation of Emerging Contaminants: Artificial Sweeteners by Zelinski, Danielle Wisniewski, dos Santos, Tâmisa Pires Machado, Takashina, Thiago Atsushi, Leifeld, Vanessa, Igarashi-Mafra, Luciana

“…Artificial sweeteners are food additives widely used, mainly in reduced sugar or sugar-free foods and beverages. Acesulfame potassium (ACE-K) and sodium…”
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Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders by Santos, Tâmisa Pires Machado, Alberti, Aline, Judacewski, Priscila, Zielinski, Acácio Antonio Ferreira, Nogueira, Alessandro

“…This study evaluated the effect of sulphur dioxide (SO2) added at different steps in the process on the volatile composition contributing to the fruity aroma…”
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Ferrous ions reused as catalysts in Fenton-like reactions for remediation of agro-food industrial wastewater by Leifeld, Vanessa, dos Santos, Tâmisa Pires Machado, Zelinski, Danielle Wisniewski, Igarashi-Mafra, Luciana

“…Cassava is the most important tuberous root in tropical and subtropical regions of the world, being the third largest source of carbohydrates. The root…”
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Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties by Alberti, Aline, Machado dos Santos, Tâmisa Pires, Ferreira Zielinski, Acácio Antonio, Eleutério dos Santos, Caroline Mongruel, Braga, Cíntia Maia, Demiate, Ivo Mottin, Nogueira, Alessandro

“…The chemical profile of juices and ciders prepared with three varieties of dessert apples (Gala, Lis Gala and Fuji Suprema) at three different ripening stages…”
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Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production by Eleutério dos Santos, Caroline Mongruel, Pietrowski, Giovana de Arruda Moura, Braga, Cíntia Maia, Rossi, Márcio José, Ninow, Jorge, Machado dos Santos, Tâmisa Pires, Wosiacki, Gilvan, Jorge, Regina Maria Matos, Nogueira, Alessandro

“…The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis…”
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