|
|
|
|
|
Tongda Lian, Shintaro Matsushita and Takayuki Aoki
In this study, an AMR-PLIC-HF method is proposed and implemented by GPU parallel computing based on CUDA programming language and NVIDIA GPU. The present method improves the computation efficiency without compromising the accuracy and conservation of the...
ver más
|
|
|
|
|
|
|
|
|
|
|
Eliza Mariane Rotta, Damila Rodrigues de Morais, Polyana Batoqui França Biondo, Vanessa Jorge dos Santos, Makoto Matsushita, Jesui Vergilio Visentainer
Pág. 23 - 29
The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have be...
ver más
|
|
|
|
|
|
|
|
|
|
|
Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Ana Beatriz Zanqui, Nilson Evelázio Souza, Jesui Vergilio Visentainer, Makoto Matsushita
Pág. 537 - 543
A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory...
ver más
|
|
|
|
|
|
|
|
|
|
|
Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Jesui Vergílio Visentainer, Nilson Evelázio Souza, Makoto Matsushita
Pág. 157 - 163
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Aloisio Henrique Pereira de Souza, Aline Kirie Gohara, Ângela Cláudia Rodrigues, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer, Makoto Matsushita
Pág. 757 - 763
The present study investigated the fatty acid composition, tocopherols and nutritional factors in the nut and shell of Sacha inchi (Plukenetia volubilis) through multivariate data analysis. The nut showed a high lipid content (48.5%), while the shell sho...
ver más
|
|
|
|
|
|
|
|
|
|
|
Weliton Pedro Batiston, Swami Arêa Maruyama, Sandra Terezinha Marques Gomes, Jesuí Vergílio Visentainer, Nilson Evelázio de Souza, Makoto Matsushita
Pág. 581 - 585
The aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity. The former was determined through...
ver más
|
|
|
|
|
|
|
|
|
|
|
K. Sato, K. Matsushita, K. Takahashi, M. Aoki, J. Fuziwara, S. Miyanari, and T. Kamada
Pág. 1582 - 1589
|
|
|
|
|
|
|
|
|
|
|
Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergílio Visentainer, Makoto Matsushita, Nilson Evelazio de Souza
Pág. 105 - 110
The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty a...
ver más
|
|
|
|
|
|
|
|
|
|
|
H. Kondo, T. Furukawa, Y. Hirakawa, M. Ida, I. Matsushita, H. Horiike, T. Kanemura, H. Sugiura, J. Yagi, A. Suzuki, T. Terai, S. Fukada and H. Nakamura
|
|
|
|
|
|
|
|
|
|
|
Hirokazu Sugiura, Takuji Kanemura, Sachiko Yoshihashi-Suzuki, Hiroo Kondo, Tomohide Yoshikawa, Nobuo Yamaoka, Mizuho Ida, Hiroo Nakamura, Izuru Matsushita and Hiroshi Horiike
|
|
|
|
|
|