يعرض 1 - 10 نتائج من 21 نتيجة بحث عن '"Silvania Alves Ladeira"', وقت الاستعلام: 0.87s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Spray drying of cellulases produced by Bacillus sp. SMIA-2

    المؤلفون: Erica Cruz, Simone Vilela Talma, João Batista Barbosa, Raphael Pires Bolzan, Silvania Alves Ladeira, Raquel Vieira de Carvalho, Meire Lelis Leal Martins

    المصدر: Bioscience Journal, Vol 40, Pp e40018-e40018 (2024)

    مصطلحات موضوعية: additives, avicelase, bacillus, carboxymethylcellulase, spray drying., Agriculture, Biology (General), QH301-705.5

    وصف الملف: electronic resource

    Relation: https://seer.ufu.br/index.php/biosciencejournal/article/view/64855; https://doaj.org/toc/1981-3163

    URL الوصول: https://doaj.org/article/598a44665dc449388f1c2affc03a4ab5

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  2. 2
    دورية أكاديمية
    INCLUDING CASHEW SWEET SAUCE IN GOAT MILK YOGURT CAN INCREASE SENSORY ACCEPTANCE?

    المؤلفون: Juliano Silva Lima, Roseli Santana Lima, Samara Dias Gonçalves, Silvania Alves Ladeira

    المصدر: Revista INGI, Vol 3, Iss 4, Pp 476-489 (2019)

    مصطلحات موضوعية: inovação tecnológica, leite caprino, fruta regional, aceitação sensorial, Law

    وصف الملف: electronic resource

    Relation: http://www.ingi.api.org.br/index.php/INGI/article/view/78; https://doaj.org/toc/2594-8288

    URL الوصول: https://doaj.org/article/bd387aaac7ca46efac7c3eb0f9c3610f

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  3. 3
    دورية أكاديمية
    Caracterização de bebida láctea tipo cappuccino com diferentes concentrações de soro de queijo caprino

    المؤلفون: Ane Caroline Borges Santos, Liliane Alves da Cunha Alencar, Simone Vilela Talma, Silvania Alves Ladeira, Juliano Silva Lima

    المصدر: Diversitas Journal, Vol 6, Iss 1 (2021)

    مصطلحات موضوعية: Education, Science, Social Sciences

    وصف الملف: electronic resource

    Relation: https://diversitasjournal.com.br/diversitas_journal/article/view/1665; https://doaj.org/toc/2525-5215

    URL الوصول: https://doaj.org/article/dcc1a328d0a5480ab9e20d9e815f9d50

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  4. 4
    دورية أكاديمية
    Produção e caracterização físico-química, microbiológica e sensorial de bebidas lácteas fermentadas prebióticas sabor tamarindo

    المؤلفون: Silvania Alves Ladeira, Maria Eduarda Melo da Paz, José Rafael Rodrigues Lima, Filipe de Oliveira Melo, Simone Vilela Talma, Juliano Silva Lima

    المصدر: Diversitas Journal, Vol 5, Iss 4 (2020)

    مصطلحات موضوعية: Education, Science, Social Sciences

    وصف الملف: electronic resource

    Relation: https://diversitasjournal.com.br/diversitas_journal/article/view/1199; https://doaj.org/toc/2525-5215

    URL الوصول: https://doaj.org/article/58b9c795750d47259d096c1f564a054a

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  5. 5
    دورية أكاديمية
    Nota Científica: utilização da pectina, proteínas do soro de queijo e água de maceração de milho para a produção de proteases por Bacillus sp. termofílico Scientific Note: use of pectin, whey protein and corn steep liquor for the production of protease by thermophilic Bacillus sp.

    المؤلفون: Silvania Alves Ladeira, Andréia Boechat Delatorre, Marcela Vicente Vieira Andrade, Meire Lelis Leal Martins

    المصدر: Brazilian Journal of Food Technology, Vol 15, Iss 1, Pp 92-98 (2012)

    مصطلحات موضوعية: Proteases, Bacillus sp., Bactéria termofílica, Detergentes, Thermophilic bacterium, Detergents, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000100010; https://doaj.org/toc/1981-6723

    URL الوصول: https://doaj.org/article/9ff2e34015104c1ebd8673ab306e06ab

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  6. 6
    دورية أكاديمية
    Utilização de resíduos agroindustriais para a produção de proteases pelo termofílico Bacillus sp em fermentação submersa: otimização do meio de cultura usando a técnica de planejamento experimental Protease production using agroindustrial residues by thermophilic Bacillus sp in submerged fermentation: optimization of the culture medium using an experimental design approach

    المؤلفون: Silvania Alves Ladeira, Marcela Vicente Vieira Andrade, Andréia Boechat Delatorre, Victor Haber Perez, Meire Lélis Leal Martins

    المصدر: Química Nova, Vol 33, Iss 2, Pp 324-328 (2010)

    مصطلحات موضوعية: protease, Bacillus sp., fermentation, Chemistry, QD1-999

    وصف الملف: electronic resource

    Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000200018; https://doaj.org/toc/0100-4042; https://doaj.org/toc/1678-7064

    URL الوصول: https://doaj.org/article/8bed7dda6cc64153bcf413013159aa98

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  7. 7
    Produção e caracterização físico-química, microbiológica e sensorial de bebidas lácteas fermentadas prebióticas sabor tamarindo

    المؤلفون: José Rafael Rodrigues Lima, Simone Vilela Talma, Silvania Alves Ladeira, Juliano Silva Lima, Maria Eduarda Melo da Paz, Filipe de Oliveira Melo

    المصدر: Diversitas Journal, Vol 5, Iss 4 (2020)

    مصطلحات موضوعية: Food industry, business.industry, Science, High protein, Social Sciences, Biomass, Dairy industry, Context (language use), Raw material, Education, Lipid content, Food science, business, Flavor, Mathematics

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ab14f5d47a85a09162c82a785ac9b2d
    https://doi.org/10.17648/diversitas-journal-v5i4-1199

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  8. 8
    Microbiological and physicochemical evaluation of the UHT milk marketed in Nossa Senhora da Glória – SE

    المؤلفون: Cláudia Lúcia de Oliveira Pinto, Anne Karoline Menezes Melo, Ramon Canuto Vieira do Nascimento, Simone Vilela Talma, Maurilio Lopes Martins, Silvania Alves Ladeira, Acenini Lima Balieiro, João Batista Barbosa

    المصدر: Brazilian Journal of Development. 6:38204-38212

    مصطلحات موضوعية: Marketing, Pharmacology, Organizational Behavior and Human Resource Management, Strategy and Management, media_common.quotation_subject, Drug Discovery, Pharmaceutical Science, Art, Food science, media_common

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f0d5625d65b6394b948dd2927ef3ecef
    https://doi.org/10.34117/bjdv6n6-386

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  9. 9
    Caracterização de bebida láctea tipo cappuccino com diferentes concentrações de soro de queijo caprino

    المؤلفون: Silvania Alves Ladeira, Juliano Silva Lima, Simone Vilela Talma, Liliane Alves da Cunha Alencar, Ane Caroline Borges Santos

    المصدر: Diversitas Journal; v. 6 n. 1 (2021): Práticas e reflexões sobre ensino, pesquisa e extensão; 48-65
    Diversitas Journal
    Universidade Estadual de Alagoas (UNEAL)
    instacron:UNEAL
    Diversitas Journal, Vol 6, Iss 1 (2021)

    مصطلحات موضوعية: Science, Social Sciences, Titratable acid, Food science, Sweetness, Sugar, Flavor, Education, Mathematics, Mesophile

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f262033b618daa6404d28965b0d31e
    https://diversitasjournal.com.br/diversitas_journal/article/view/1665

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  10. 10
    CARACTERÍSTICAS FÍSICO-QUÍMICAS E MICROBIOLÓGICAS DE QUEIJO CAPRINO CONDIMENTADO E DEFUMADO

    المؤلفون: Liliane Alves da Cunha Alencar, Ane Caroline Borges Santos, Juliano Silva Lima, João Batista Barbosa, Silvania Alves Ladeira

    المصدر: Anais do Brazilian Congress of Development 2020.

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1faea7086dd3ede021d1faccd96603f3
    https://doi.org/10.51162/brc.dev2020-00052

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