Výsledky vyhledávání - "Ana Cristina Richter Krolow"

Akademický článek

Uso da torta de mamona na produção orgânica de morangos cv. Camarosa

Autor: Marines Batalha Moreno Kirinus, Caroline Farias Barreto, Pricila Santos Silva, Ana Cristina Richter Krolow, César Bauer Gomes, Marcelo Barbosa Malgarim

Publikováno v: Agrarian, Vol 11, Iss 39, Pp 1-5 (2018)

No Brasil, a cultura do morangueiro possui grande importância, necessitando de novas alternativas orgânicas para o controle de fitopatógenos no solo. O objetivo deste trabalho foi avaliar a influência de tratamentos alternativos para o controle f

Externí odkaz: https://doaj.org/article/bb0ebd8a04e740a799f6dc29e190603e

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Akademický článek

Características físico-químicas e sensoriais de batata frita da cultivar BRS Ana branqueada e revestida com metilcelulose

Autor: Márcia de Mello LUVIELMO, Caroline Dellinghausen BORGES, Marina Vighi SCHIAVON, Daniela Silva de ARMAS, Flávia Fernandes PAIVA, Ana Cristina Richter KROLOW, Núbia Marilin Lettinin FERRI

Publikováno v: Brazilian Journal of Food Technology, Vol 18, Iss 3, Pp 211-219 (2015)

Resumo O estudo propôs avaliar o efeito do branqueamento combinado ao uso de sais e de revestimentos à base de metilcelulose (MC) na absorção de gordura e nas características físico-químicas e sensoriais de batatas da cultivar BRS Ana, submeti

Externí odkaz: https://doaj.org/article/af2b436647fd4212905552a1b9607e19

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Akademický článek

Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed

Autor: Márcia Vizzotto, Elisa dos Santos Pereira, Juliana Rocha Vinholes, Priscila Cardoso Munhoz, Núbia Marilin Lettnin Ferri, Luis Antonio Suita de Castro, Ana Cristina Richter Krolow

Publikováno v: Ciência Rural, Vol 47, Iss 4

ABSTRACT: Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering

Externí odkaz: https://doaj.org/article/89656fd86acc4ae98f38101e4af43bd0

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Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application

Autor: Adriano Hirsch Ramos, Ana Cristina Richter Krolow, Roberta Bascke Santos, Márcia Arocha Gularte, Aline Machado Pereira, Fernanda Doring Krumreich

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology
Food Science and Technology, Volume: 40 Supplement 2, Pages: 691-698, Published: 01 JUN 2020
Food Science and Technology, Issue: ahead, Published: 01 JUN 2020
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45ec1ad07a075063dbfb4b8046c97ec5
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920

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Chemical and mineral characteristics, bioactive compounds and antioxidant activity of blackberries grown in an organic system

Autor: Marcelo Barbosa Malgarim, Márcia Vizzotto, Luis Eduardo Corrêa Antunes, Ana Cristina Richter Krolow, Carlos Roberto Martins, Rafaela Schmidt de Souza

Publikováno v: Comunicata Scientiae; Vol. 11 (2020); e3272
Comunicata Scientiae; v. 11 (2020); e3272
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Blackberry bushes have increasingly drawn producers? and consumers? interest since they find their cultivation characteristics, production and nutraceutical qualities advantageous. Both chemical and mineral characteristics, bioactive compounds and an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c809d18f08337ae84792128e848dabf
https://doi.org/10.14295/cs.v11i0.3272

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Análises físico-químicas e capacidade antioxidante de genótipos coloridos de batata-doce in natura e termicamente processados

Autor: Ana Cristina Richter Krolow, N. M. L. Ferri, Juliana Vinholes, Elisa dos Santos Pereira, Márcia Vizzotto, Luis Antônio Suita de Castro, Priscila Cardoso Munhoz

Publikováno v: Ciência Rural, Volume: 47, Issue: 4, Article number: e20151385, Published: 16 FEB 2017
Ciência Rural, Vol 47, Iss 4
Ciência Rural v.47 n.4 2017
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff3fcbe56ec86f73b5cef6189f2d4216
https://doi.org/10.1590/0103-8478cr20151385

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Mineral composition of sweet potato genotypes with coloured pulps and their consumption adequacy for risk groups

Autor: Luis Antônio Suita de Castro, Elisa dos Santos Pereira, Ana Cristina Richter Krolow, Chirle de Oliveira Raphaelli, Márcia Vizzotto

Publikováno v: Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2016175, Published: 27 NOV 2017
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)

Resumo Este estudo objetivou quantificar minerais presentes em genótipos de batata-doce de polpa colorida, selecionados e cultivados pela Embrapa (Empresa Brasileira de Pesquisa Agropecuária), no sul do Rio Grande do Sul, bem como verificar o perce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::945bbc4b0d47c2d1ac46540c2fb13676
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100415

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Physicochemical and sensory characteristics of potato chips made from blanched potatoes of the cultivar BRS Ana and coated with methylcellulose

Autor: Ana Cristina Richter Krolow, Márcia de Mello Luvielmo, Caroline Dellinghausen Borges, M. V. Schiavon, F. F. Paiva, Daniela Silva de Armas, Núbia Marilin Lettinin Ferri

Publikováno v: Brazilian Journal of Food Technology, Vol 18, Iss 3, Pp 211-219 (2015)
Brazilian Journal of Food Technology v.18 n.3 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 18, Issue: 3, Pages: 211-219, Published: SEP 2015

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::236258b259265bccdfcc0171b912b227
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300211&lng=en&tlng=en

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