An overview of the mitigating mechanisms of the fitness cost of mutations associated with pesticide resistance in arthropods

Autor: Ana Cristina Silva de Lima, Daniela Cristina De Toni, Norma Machado da Silva

Publikováno v: Biotemas, Vol 33, Iss 4 (2020)

Alleles that cause resistance to pesticides may also result in host physiological cost, as they can impair phenotypes such as reproduction and survival. However, works have described that in some arthropods mechanisms that mitigate the physiological

Externí odkaz: https://doaj.org/article/9c84a540cc144f4ba566ae2c4654c170

AvaliaÃÃo da bioacessibilidade de cobre, ferro, zinco e atividade antioxidante total de suco integral e fibra de caju

Autor: Ana Cristina Silva de Lima

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFCUniversidade Federal do CearáUFC.

CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior
O caju possui componentes que lhe conferem o tÃtulo de alimento funcional, sendo assim considerado, por se subentender que este atende as necessidades nutricionais e possui funÃÃo agregada

Externí odkaz: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10796

Potencial bioactivo de nanopartículas de subproducto de acerola (Malpighia sp. L): Bioaccesibilidad en néctar

Autor: Ana Cristina Silva de Lima, Alessandra Pinheiro de Góes Carneiro, Larissa Moraes Ribeiro da Silva, Antonia Livânia Linhares de Aguiar, Paulo H.M. de Sousa, Raimundo Wilane de Figueiredo

Publikováno v: Research, Society and Development; Vol. 9 No. 9; e159996691
Research, Society and Development; Vol. 9 Núm. 9; e159996691
Research, Society and Development; v. 9 n. 9; e159996691
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 9 (2020)

The industrial processing of acerola generates a large amount of waste that is usually discarded, causing economic and environmental losses. Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c5e9f9f42eaddabbd693498120cfa0c
https://rsdjournal.org/index.php/rsd/article/view/6691

Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

Autor: Marcos Venânces de Souza Leão, Andrêssa M.M.T. Galvão, Cícera Alyne Lemos Melo, Samuel Veloso Carneiro, Ana Cristina Silva de Lima, Luciana Gama de Mendonça, Rafael Audino Zambelli

Publikováno v: Food Science and Technology Research. 24:747-754

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7d2ec10ceb504a8954e216fb1213cc4c
https://doi.org/10.3136/fstr.24.747

Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

Autor: Luiz Bruno de Sousa Sabino, Natalia Kellen Vieira da Silva, Larissa Morais Ribeiro da Silva, José Diogo da Rocha Viana, Ana Cristina Silva de Lima, Paulo Henrique Machado de Sousa

Publikováno v: LWT - Food Science and Technology. 76:253-258

The cooking methods may influence the retention of nutrients and phytochemicals contents of vegetables showing the requirement to know the best way of cooking. Highlighting that in terms of nutrition is not only sufficient to relate the total content

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::48a87c69f85e8a85e7bf0f39785025e1
https://doi.org/10.1016/j.lwt.2016.07.023