Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ana Cristina Trindade Cursino"'
Autor:
Gabriela Cavalca Ongaratto, Gabriela Oro, Daneysa Lahis Kalschne, Ana Cristina Trindade Cursino, Cristiane Canan
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 758-764 (2021)
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and character
Externí odkaz:
https://doaj.org/article/e4b39878da774e1e920d7e89ef207808
Autor:
José Luis Guimarães, Ana Cristina Trindade Cursino, Cyro Ketzer Saul, Maria Rita Sierrakowski, Luiz Pereira Ramos, Kestur Gundappa Satyanarayana
Publikováno v:
Materials, Vol 9, Iss 2, p 76 (2016)
Continuous efforts are being made in some countries for the recovery of crude glycerin (RG/CG) and castor oil cake (COC), the two byproducts of biodiesel production. These are expected to help, not only in addressing environmental safety, but also in
Externí odkaz:
https://doaj.org/article/874bfcd0e2c344929db380bc1435f2cb
Autor:
Raquel Thomaz da Silva, Ana Cristina Trindade Cursino, Joanez Aparecida Aires, Orliney Maciel Guimarães
Publikováno v:
Ensaio Pesquisa em Educação em Ciências, Vol 11, Iss 2 (2009)
This study investigated papers published in the section "Experimentation in the Chemistry Education", of the New Chemistry at School Journal, from 2000 to 2008. The aim was to examine if and how contextualization has been used in the experiments incl
Externí odkaz:
https://doaj.org/article/5dfd7011a61541c1bebb44ae1ee3adf4
Autor:
Raquel Thomaz da Silva, Ana Cristina Trindade Cursino, Joanez Aparecida Aires, Orliney Maciel Guimarães
Publikováno v:
Ensaio Pesquisa em Educação em Ciências, Vol 11, Iss 2, Pp 277-298
Este estudo investigou artigos publicados na seção "Experimentação no Ensino de química" da Revista Química Nova na Escola entre 2000 e 2008. O objetivo foi analisar se e como a contextualização vem sendo usada nos experimentos incluídos nes
Externí odkaz:
https://doaj.org/article/b05cf0b869524243a88ec83bcc5ffcde
Autor:
Daneysa Lahis Kalschne, Cristiane Canan, Ana Cristina Trindade Cursino, Gabriela Oro, Gabriela Cavalca Ongaratto
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 758-764 (2021)
Current Research in Food Science
Current Research in Food Science
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and character
Autor:
Daniel Walker Tondo, Welington Francisco, Ana Cristina Trindade Cursino, Raquel Rodrigues Dias, Leize Aparecida Chaiben
Publikováno v:
Brazilian Journal of Development. 6:74152-74162
RESUMO O presente artigo busca fazer uma pesquisa de estado da arte sobre tipos de abordagens desenvolvidas para Quimica orgânica. Para isso, foi realizada uma pesquisa de carater bibliografico descritivo, na Revista Quimica Nova na Escola (QNEsc) o
Autor:
Ana Cristina Trindade Cursino, Carla Cristina Bem, Crizieli Silveira Ostrovski, Carolina Castilho Garcia
Publikováno v:
Brazilian Journal of Development. 6:69401-69411
Autor:
CAROLINA CASTILHO GARCIA, CARLA Cristina Bem, ANA Cristina Trindade Cursino, FLAVIO Dias Ferreira, TASIA Hickmann, CRIZIELI SILVEIRA OSTROVSKI
Publikováno v:
Proceedings of the L Brasilian Congress of Engineering Education.
Publikováno v:
Anais do(a) Anais do SimPROFQUI e Workshop do PROFQUI UFAL.
Autor:
Daneysa Lahis Kalschne, Cristiane Canan, Elza Iouko Ida, Ana Cristina Trindade Cursino, Oldair Donizeti Leite, Gabriela Cavalca Ongaratto, Éder Lisandro de Moraes Flores
Publikováno v:
Journal of Food Processing and Preservation. 45