Search results for "Bertoni"

showing 5 items of 5 documents

Clotilde Bertoni, Letteratura e giornalismo Roma, Ed. Carocci - 2009

2010

Bertoni letteratura giornalismo new journalism non fiction novelSettore L-FIL-LET/10 - Letteratura Italiana
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Gozos en honor de la B. Luisa de Alberton, Viuda, de la Tercera Orden de N. S. P. S. Francisco : A 31 Enero.

El full orlat Grav. xil. enmarcat de la santa, flanquejat per gerros amb flors El text del goig a tres col. separades per filets

Lluïsa Albertonia santa Goigs lemac
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Mujeres con dependencia alcohólica: su participación en grupos de Alcohólicos Anónimos

2019

alcoholism, Alcoholics Anonymous, sexims, gender studies

Luci MaraMendes da Silva DiasAndressa alcoholism1696-1676 2341 Quaderns de ciències socials 538523 2019 42 7268710 Mujeres con dependencia alcohólica: su participación en grupos de Alcohólicos Anónimos Bertonisu participación en grupos de Alcohólicos Anónimos Bertoni [1696-1676 2341 Quaderns de ciències socials 538523 2019 42 7268710 Mujeres con dependencia alcohólica]gender studies 50 61seximsAlcoholics Anonymous
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Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment

2020

The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…

Steviollcsh:TX341-641Thermal treatmentphysicochemical properties01 natural scienceschemistry.chemical_compound0404 agricultural biotechnologyFood sciencethermal processingsteviol glycosideschemistry.chemical_classificationbioactive compoundslcsh:TP368-456stevia rebaudiana bertoni010401 analytical chemistryGlycoside04 agricultural and veterinary sciences040401 food science0104 chemical sciencesStevia rebaudianaAntioxidant capacitylcsh:Food processing and manufacturechemistrytotal antioxidant capacityexotic fruitslcsh:Nutrition. Foods and food supplyFood ScienceInternational Journal of Food Properties
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Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant com…

2017

The aim of this work was to investigate the potential use of non-conventional technologies (microwaves, ultrasounds, pulsed electric fields, and high voltage electrical discharges) to enhance the extraction of high-added value compounds (mainly stevioside and rebaudioside A), and antioxidants (total phenolic compounds, flavonoids, chlorophylls, and carotenoids), from Stevia rebaudiana leaves. After treatment at equivalent energy, a supplementary diffusion was performed until 1 h. Results demonstrated that when water (100%) was used as solvent, the maximum recovery of stevioside (50.8 ± 0.1 mg/g) was obtained after ultrasound-assisted extraction, while microwave allowed the highest yields of…

chemistry.chemical_classificationDownstream processingChromatographyGeneral Chemical Engineering010401 analytical chemistryExtraction (chemistry)GlycosideSteviol04 agricultural and veterinary sciencesGeneral Chemistry040401 food science01 natural scienceshigh voltage electrical discharges ; microwaves ; pulsed electric fields ; stevia rebaudiana Bertoni ; ultrasounds0104 chemical sciencesSolventStevia rebaudianachemistry.chemical_compound0404 agricultural biotechnologychemistryOrganic chemistrySteviosideRebaudioside AFood Science
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