Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Aline Pereira de Oliveira"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The sustainable food valorization is capable to stimulate the local products consumption with quality and nutritional security. In this scenario, Unconventional Food Plants (UFPs) deserve attention representing an alternative for rural commu
Externí odkaz:
https://doaj.org/article/18b4349977c7441a9a2425758e735e7a
Análise dos resíduos sólidos em construtoras da Região Metropolitana do Recife - Pernambuco (Brasil)
Autor:
Cristiano José da Silva, Juliana Fell Coutinho Silva, Aline Pereira de Oliveira Lima, Daniel de Morais Sobral, Romildo Morant de Holanda
Publikováno v:
Revista Brasileira de Meio Ambiente, Vol 4, Iss 1 (2018)
A problemática dos resíduos da construção civil vem movendo a cadeia produtiva do setor, já que a Resolução Nº 307 do Conselho Nacional do Meio Ambiente (CONAMA) e a Política Nacional de Resíduos Sólidos (PNRS) atribuem responsabilidades c
Externí odkaz:
https://doaj.org/article/e42455a24e3b4050bc2c0cf068ae0a0a
Publikováno v:
Journal of Hazardous Materials. 451:131098
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c42e86ae1440af9bf1ad78480a533a4
https://doi.org/10.1016/j.jhazmat.2023.131098
https://doi.org/10.1016/j.jhazmat.2023.131098
Autor:
Fernanda V. Matta, Nádia Cristina Fernandes Corrêa, Aline Pereira de Oliveira, Juliana Naozuka, Giselaine Alves dos Santos, Cassiana Seimi Nomura, A. C. Carvalho, Monica Felipe-Sotelo, Neil I. Ward
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bb05ecdcb7343966b9f0b2fd29f4ab5
https://doi.org/10.1021/acsfoodscitech.1c00070
https://doi.org/10.1021/acsfoodscitech.1c00070
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 39(3)
Mushrooms are bioaccumulators and have been used to produce Se-enriched foods. However, these fungi can also bioaccumulate potentially toxic metals, producing food dangerous to human health. It is known that co-exposure to Se plays a protective role
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::173eca37db1a85a48a89bb55017e664f
https://pubmed.ncbi.nlm.nih.gov/35113771
https://pubmed.ncbi.nlm.nih.gov/35113771
Publikováno v:
Food Chemistry. 399:133984
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2fc8191f20390176cbf732aef916087
https://doi.org/10.1016/j.foodchem.2022.133984
https://doi.org/10.1016/j.foodchem.2022.133984
Publikováno v:
Food chemistry. 383
A successful mushroom enrichment process must produce foods that have compounds potentially absorbed by the human body. In this study, Pleurotus ostreatus and Pleurotus djamor mushrooms were grown on organic substrate supplemented with different Se(I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea6390edafb5bd5d65b5158e35964ab6
https://pubmed.ncbi.nlm.nih.gov/36055911
https://pubmed.ncbi.nlm.nih.gov/36055911
Publikováno v:
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020294, Published: 18 AUG 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
The sustainable food valorization is capable to stimulate the local products consumption with quality and nutritional security. In this scenario, Unconventional Food Plants (UFPs) deserve attention representing an alternative for rural communities an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::563445a82a8224a4ebff4ab6f4747a5f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100455&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100455&lng=en&tlng=en
Autor:
Juliana Naozuka, Cassiana Seimi Nomura, Giselaine Alves dos Santos, Aline Pereira de Oliveira
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Kefir grains have been applied for milk fermentation, obtaining products derived from kefir fermented milk (kefir, Greek yogurt and whey). During fermentation, proteins become easily digestible and lactose is hydrolyzed, becoming a good option for la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc4001387a19a90c6c98486a1d85e762
https://doi.org/10.1016/j.jfca.2019.02.005
https://doi.org/10.1016/j.jfca.2019.02.005
Publikováno v:
Microchemical Journal. 145:1143-1150
The consumption of white (Pleurotus ostreatus) and pink (Pleurotus djamor) oyster mushrooms has been highlighting due to nutritional value and ability to accumulate essential elements, such as selenium (Se). Therefore, the aims of the present study w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18b4c92cc05b820992cda8692883fea8
https://doi.org/10.1016/j.microc.2018.12.046
https://doi.org/10.1016/j.microc.2018.12.046