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Featured researches published by Elessandra da Rosa Zavareze.


Brazilian Journal of Food Technology | 2012

Filmes biodegradáveis à base de proteínas miofibrilares de pescado

Elessandra da Rosa Zavareze; Shanise Lisie Mello el Halal; Annie Campello Telles; Carlos Prentice-Hernández

The objective of this work was to study the physical, mechanical and barrier properties of the films produced from different concentrations of myofibrillar proteins of fish. The fish used was croaker (Micropogonias furnieri), which was gutted and filleted. The myofibrillar proteins were obtained through the muscle with successive washes with distilled water. The films were made with 3, 4 and 5% of myofibrillar proteins by the method of casting. The films were analyzed by thickness, solubility, opacity, tensile strength, elongation and water vapor permeability (PVA). The increase of myofibrillar proteins concentration in the films increased thickness, opacity, tensile strength and water vapor permeability and reduced elongation at break of the film.


Archive | 2012

CHAPTER 4:Relation between Structural Anisotropy in Natural Fibres and Mechanical Properties in Composites

Elessandra da Rosa Zavareze; Alvaro Renato Guerra Dias

This chapter will review natural fibres and composite properties, emphasising the co-relation between the structural anisotropy of natural fibres and mechanical properties in composites. The importance and applications of natural fibre composites will also be discussed. As a result of the increasing demand for environmentally friendly materials and the desire to reduce the cost of traditional fibres (carbon, glass and aramid), reinforced petroleum-based composites and new bio-based composites have been developed. The selection of suitable fibres is determined by the required values of stiffness and tensile strength of a composite. Further criteria for the choice of suitable reinforcing fibres include the following: elongation at failure, thermal stability, adhesion of the fibres and matrix, dynamic behaviour, long-term behaviour and price and processing costs. A very important factor to consider is the effect of anisotropy in composites reinforced with natural fibres, i.e., the mechanical properties depend on the direction in which a force is applied. The fibres adopt a particular orientation under loading, which is responsible for the stiffness composites along the direction of flow. The mechanical performance of composites is mainly dependent on the properties of the matrix and reinforcement and the interaction between the matrix and reinforcement.


Revista brasileira de agrociencia | 2012

Propriedades tecnológicas e nutricionais de pães preparados com diferentes proporções de farinha de arroz e farinha de arroz extrusada

Jarine Amaral do Evangelho; Vania Zanella Pinto; Elessandra da Rosa Zavareze; Nathan Levien Vanier; Alvaro Renato Guerra Dias; Letícia Mascarenhas Pereira Barbosa


Current Agricultural Science and Technology | 2012

TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF BREAD PREPARED WITH DIFFERENT PROPORTIONS OF RICE FLOUR AND EXTRUDED RICE FLOUR

Jarine Amaral do Evangelho; Vânia Zanella Pinto; Elessandra da Rosa Zavareze; Nathan Levien Vanier; Alvaro Renato Guerra Dias; Letícia Mascarenhas Pereira Barbosa


Archive | 2014

Original article Molecular structure and granule morphology of native and heat-moisture-treated pinhao starch

Vania Zanella Pinto; Khalid Moomand; Nathan Levien Vanier; Rosana Colussi; Franciene Almeida Villanova; Elessandra da Rosa Zavareze; Loong-Tak Lim; Alvaro Renato Guerra Dias


Anais do Simpósio Latino Americano de Ciências de Alimentos | 2014

DEGREE OF SUBSTITUTION AND PASTING PROPERTIES OF ACETYLATED RICE STARCH IN DIFFERENT ACETIC ANHYDRIDE CONCENTRATIONS

Rosana Colussi; Shanise Lisie Mello El Halal; Vania Zanella Pinto; Franciene Almeida Villanova; Alvaro Renato Guerra Dias; Luiz Carlos Gutkoski; Elessandra da Rosa Zavareze


Archive | 2012

The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of green, red and white teas and their effects on the lipid profiles of rats

Fernanda Aline de Moura; Rafael Aldrighi Tavares; Silva Lameiro; Elessandra da Rosa Zavareze; Alvaro Renato Guerra Dias; Elizabete Helbig


Anais do Salão Internacional de Ensino, Pesquisa e Extensão | 2012

Oxidação de amido de batata com diferentes concentrações de hipoclorito de sódio e seu efeito nas propriedades de pasta

Laura Martins Fonseca; Júlia Rosa Gonçalves; Rosana Colussi; Alvaro Renato Guerra Dias; Elessandra da Rosa Zavareze


Anais do Salão Internacional de Ensino, Pesquisa e Extensão | 2012

Poder de inchamento e solubilidade de amido de batata oxidado com hipoclorito de sódio

Júlia Rosa Gonçalves; Laura Martins Fonseca; Elessandra da Rosa Zavareze


Anais do Salão Internacional de Ensino, Pesquisa e Extensão | 2012

Comportamento Do óleo De Soja Refinado Submetido A Processo De Fritura Em Uma Unidade De Alimentação E Nutrição Do MunicÍpio Do Capão Do Leão/rs.

Jarine Amaral do Evangelho; Vânia Zanella Pinto; Diego Batista Zeni; Rosana Colussi; Elessandra da Rosa Zavareze; Alvaro Renato Guerra Dias

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Rosana Colussi

Universidade Federal de Pelotas

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Nathan Levien Vanier

Universidade Federal de Pelotas

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Laura Martins Fonseca

Universidade Federal do Pampa

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Vânia Zanella Pinto

Universidade Federal de Pelotas

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