نتائج البحث - "emulsificantes"

المصدر: Revista de Investigaciones Veterinarias del Perú; Vol. 33 No. 2 (2022); e20788 ; Revista de Investigaciones Veterinarias del Perú; Vol. 33 Núm. 2 (2022); e20788 ; 1682-3419 ; 1609-9117

مصطلحات موضوعية: Lecithins, feed conversion, feed consumption, weight gain, emulsifiers, Lecitinas, conversión alimenticia, consumo de alimentos, ganancia de peso, emulsificantes

وصف الملف: application/pdf

Relation: https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/20788/18089; https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/20788

الاتاحة: https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/20788
https://doi.org/10.15381/rivep.v33i2.20788

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5

Academic Journal

Production of biosurfactant by Cunninghamella elegans UCP 0542 using food industry waste in 3 L flasks and evaluation of orbital agitation effect ; Producción de biosurfactante por Cunninghamella elegans UCP 0542 a partir de residuos de la industria alimentaria en frascos de 3 L y evaluación del efecto de la agitación orbital ; Produção de biossurfactante por Cunninghamella elegans UCP 0542 utilizando resíduos da indústria alimentícia em frascos de 3 L e avaliação do efeito da agitação orbital

المؤلفون: Medeiros, Alexandre D’Lamare Maia de, Silva Junior, Cláudio José Galdino da, Souza, Adriana Ferreira de, Cavantanti , Davi de Lima, Rodriguez, Dayana Montero, Silva, Carlos Alberto Alves da, Andrade, Rosileide Fontenele da Silva

المصدر: Research, Society and Development; Vol. 11 No. 4; e50311427438 ; Research, Society and Development; Vol. 11 Núm. 4; e50311427438 ; Research, Society and Development; v. 11 n. 4; e50311427438 ; 2525-3409

مصطلحات موضوعية: Biotensoativo, Fungo Mucorales, Substratos renováveis, Redução da tensão superficial, Propriedades emulsificantes, Ação de dispersante, Hongo Mucorales, Sustratos renovables, Reducción de la tensión superficial, Propiedades emulsionantes, Acción dispersante, Biotensoactive, Mucoralean fungus, Renewable substrates, Surface tension reduction, Emulsifying properties, Dispersing action

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/27438/24137; https://rsdjournal.org/index.php/rsd/article/view/27438

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/27438
https://doi.org/10.33448/rsd-v11i4.27438

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6

Academic Journal

Eco-friendly production of biosurfactant by Mucor circinelloides UCP 0018 using agro-industrial substrates ; Producción ecológica de biosurfactante por Mucor circinelloides UCP 0018 utilizando sustratos agroindustriales ; Produção ecológica de biossurfactante por Mucor circinelloides UCP 0018 usando substratos agroindustriais

المؤلفون: Bione, Ana Paula, Lins, Amanda Barbosa, Melo, Camila Freire de, Mendonça, Rafael de Souza, Rodríguez, Dayana Montero, Campos-Takaki, Galba Maria de

المصدر: Research, Society and Development; Vol. 11 No. 11; e88111133025 ; Research, Society and Development; Vol. 11 Núm. 11; e88111133025 ; Research, Society and Development; v. 11 n. 11; e88111133025 ; 2525-3409

مصطلحات موضوعية: Microbial surfactant, Mucorales fungus, Waste bioconversion, Emulsifying properties., Surfactante microbiano, Hongo Mucorales, Bioconversión de residuos, Propiedades emulsionantes., Fungo Mucorales, Bioconversão de resíduos, Propriedades emulsificantes

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/33025/28367; https://rsdjournal.org/index.php/rsd/article/view/33025

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/33025
https://doi.org/10.33448/rsd-v11i11.33025

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7

Academic Journal

Produção de biossurfactante por Lysinibacillus sp. e Bacillus sp. a partir de diferentes óleos como fonte de carbono

المؤلفون: Almeida, Grazieny Aparecida Mendes de, Vieira Neta, Maria dos Remédios Araújo, Silva, Gabriela Fiori da, Prado, Pierre Ferreira do, Almeida, Mônica Aparecida de, Duarte, Iolanda Cristina Silveira

المصدر: Matéria (Rio de Janeiro). January 2020 25(4)

مصطلحات موضوعية: emulsificantes, bactérias, fontes alternativas, fermentação

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-70762020000400309

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8

Academic Journal

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology ; Potencialidades do uso de crioprotetores em massa congelada sem glúten e assamento em microondas como tecnologia emergente ; Potencialidades del uso de crioprotectores en masa congelada sin gluten y horneado en microondas como tecnología emergente

المؤلفون: Teotônio, Daniela de Oliveira, Rodrigues, Sander Moreira, Leoro, Maria Gabriela Vernaza, Pereira, Patrícia Aparecida Pimenta, Schmiele, Marcio

المصدر: Research, Society and Development

مصطلحات موضوعية: Yeast, Ice crystals, Emulsifiers, Carbohydrates, Proteins, Celiac, Levedura, Cristais de gelo, Emulsificantes, Carboidratos, Proteínas, Celíacos

وصف الملف: application/pdf

Relation: TEOTÔNIO, D. de O. et al. Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology. Research, Society and Development, Vargem Grande Paulista, v. 10, n. 6, e12410615674, 2021. DOI:10.33448/rsd-v10i6.15674.; http://repositorio.ufla.br/jspui/handle/1/50294

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/50294

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9

Academic Journal

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology ; Potencialidades del uso de crioprotectores en masa congelada sin gluten y horneado en microondas como tecnología emergente ; Potencialidades do uso de crioprotetores em massa congelada sem glúten e assamento em micro-ondas como tecnologia emergente

المؤلفون: Teotônio, Daniela de Oliveira, Rodrigues, Sander Moreira, Leoro, Maria Gabriela Vernaza, Pereira, Patrícia Aparecida Pimenta, Schmiele, Marcio

المصدر: Research, Society and Development; Vol. 10 No. 6; e12410615674 ; Research, Society and Development; Vol. 10 Núm. 6; e12410615674 ; Research, Society and Development; v. 10 n. 6; e12410615674 ; 2525-3409

مصطلحات موضوعية: Levedura, Cristais de gelo, Emulsificantes, Carboidratos, Proteínas, Celíacos, Levadura, Cristales de hielo, Carbohidratos, Celíaco, Yeast, Ice crystals, Emulsifiers, Carbohydrates, Proteins, Celiac

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/15674/13932; https://rsdjournal.org/index.php/rsd/article/view/15674

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/15674
https://doi.org/10.33448/rsd-v10i6.15674

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10

Report

Efeito da utilização de gomas na viscosidade e nas características sensoriais de shake à base de farinha de banana verde

المؤلفون: Silva, Roberta Ribeiro, Assumpção, Monique, Fernandes, Patrícia Mello, Feliciano, Tamires Almeida, Vieira, Camilla Ribeiro, Lomeu, Fernanda Laurides Ribeiro de Oliveira

المصدر: Brazilian Journal of Food Technology. January 2018 21

مصطلحات موضوعية: Emulsificantes, Goma xantana, Goma guar, Análise sensorial

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100601

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11

Academic Journal

Evaluación de las proporciones de almidón de yuca y emulsificantes para el mejoramiento textural de una torta libre de gluten

المؤلفون: Mariana Vélez Gutierrez, Laura Cristina Jimenez, Ximena Ximena Yepes Sánchez

المصدر: ACI Avances en Ciencias e Ingenierías, Vol 10, Iss 1 (2018)

مصطلحات موضوعية: torta, harinas libres de gluten, emulsificantes, almidón de yuca, Engineering (General). Civil engineering (General), TA1-2040, Science (General), Q1-390

وصف الملف: electronic resource

Relation: https://revistas.usfq.edu.ec/index.php/avances/article/view/483; https://doaj.org/toc/1390-5384

URL الوصول: https://doaj.org/article/67000638af284bf98b19f7896aa119ee

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12

Produção e caracterização de hidrolisados proteicos de pescado (HPP) a partir de subprodutos de cavala (Scomber colias)

المؤلفون: Bulhões, Cátia Folhas

المساهمون: Silva, Susana Filipa Jesus, Rodrigues, Maria José Ribeiro Machado, Nunes, Paulo Alexandre Marques, IC-Online

مصطلحات موضوعية: Hidrolisados Proteicos de Pescado (HPP), Subprodutos de cavala, Grau de Hidrólise (GH), Propriedades emulsificantes, Hidrólise

وصف الملف: application/pdf

الاتاحة: http://hdl.handle.net/10400.8/1076

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13

Produção de hidrolisados de proteína de pescado (HPP) a partir de subprodutos da indústria do pescado de Peniche – Aplicações

المؤلفون: Santos, Maria de Fátima

المساهمون: IC-Online

مصطلحات موضوعية: Hidrolisados de proteína de pescado (HPP), Grau Hidrólise (GH), Atividade antioxidante, Aplicação HPP em pescado, Propriedades emulsificantes, Propriedades antimicrobianas, Fish protein hydrolysates (PPH), Degree of Hydrolysis (GH)

وصف الملف: application/pdf

الاتاحة: http://hdl.handle.net/10400.8/605

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14

Academic Journal

Emulsificantes: atuação como modificadores do processo de cristalização de gorduras

المؤلفون: Santos, Camilia Aoyagui dos, Ming, Chiu Chih, Gonçalves, Lireny Aparecida Guaraldo

المصدر: Ciência Rural. March 2014 44(3)

مصطلحات موضوعية: emulsificantes, ésteres de sorbitana, lecitina, cristalização, polimorfismo

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000300029

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15

Dissertation/ Thesis

Biossíntese de novos compostos emulsificantes para aplicação cosmética ; Biosynthesis of new emulsifying compounds for cosmetic applications

المؤلفون: Roque, Catarina Soares

المساهمون: Noro, Jennifer Martins, Monteiro, Luís S.

مصطلحات موضوعية: Esterificação, Lipases, Emulsificantes, Nanoemulsões, Docking molecular, Emulsifiers, Esterification, Lipase, Nanoemulsions, Molecular docking, Ciências Naturais::Outras Ciências Naturais

وصف الملف: application/pdf

Relation: https://hdl.handle.net/1822/84697; 203267125

الاتاحة: https://hdl.handle.net/1822/84697

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16

Academic Journal

Efeito da utilização de gomas na viscosidade e nas características sensoriais de shake à base de farinha de banana verde

المؤلفون: Roberta Ribeiro Silva, Monique Assumpção, Patrícia Mello Fernandes, Tamires Almeida Feliciano, Camilla Ribeiro Vieira, Fernanda Laurides Ribeiro de Oliveira Lomeu

المصدر: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)

مصطلحات موضوعية: Emulsificantes, Goma xantana, Goma guar, Análise sensorial, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100601&lng=en&tlng=en; https://doaj.org/toc/1981-6723

URL الوصول: https://doaj.org/article/9e606dcdceac49d695c7b23868704679

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17

Academic Journal

Evaluación de las proporciones de almidón de yuca y emulsificantes para el mejoramiento textural de una torta libre de gluten

المؤلفون: Vélez Gutierrez, Mariana, Jimenez, Laura Cristina, Ximena Yepes Sánchez, Ximena

المصدر: ACI Avances en Ciencias e Ingenierías; Vol. 10 No. 1 (2018) ; ACI Avances en Ciencias e Ingenierías; Vol. 10 Núm. 1 (2018) ; 2528-7788 ; 1390-5384 ; 10.18272/aci.v10i1

مصطلحات موضوعية: torta, harinas libres de gluten, emulsificantes, almidón de yuca

وصف الملف: application/pdf; text/html; text/xml; application/zip

Relation: https://revistas.usfq.edu.ec/index.php/avances/article/view/483/1330; https://revistas.usfq.edu.ec/index.php/avances/article/view/483/2591; https://revistas.usfq.edu.ec/index.php/avances/article/view/483/2592; https://revistas.usfq.edu.ec/index.php/avances/article/view/483/2593; https://revistas.usfq.edu.ec/index.php/avances/article/view/483

الاتاحة: https://revistas.usfq.edu.ec/index.php/avances/article/view/483
https://doi.org/10.18272/aci.v10i1.483

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