Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ana Paula Rocha Campos"'
Autor:
Isadora Cordeiro dos PRAZERES, Alessandra Ferraiolo Nogueira DOMINGUES, Ana Paula Rocha CAMPOS, Ana Vânia CARVALHO
Publikováno v:
Acta Amazonica, Vol 47, Iss 2, Pp 103-110 (2017)
ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and
Externí odkaz:
https://doaj.org/article/f02f4dcc02ca4468b9e90a149d633326
Publikováno v:
Food Science and Technology, Vol 41, Iss 1, Pp 82-89 (2020)
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d19d2b05b94fb7e1e1c9e5c2083f38de
http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst37519.pdf
http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst37519.pdf
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72ebe0f082153af11e3e3ed27a663782
https://doi.org/10.1111/jfpp.16509
https://doi.org/10.1111/jfpp.16509
Autor:
Ana Paula Rocha Campos, Alessandra Santos Lopes, Rosinelson da Silva Pena, Jaqueline de Fátima Cabral Moraes, Adriano Lucena de Araújo
Publikováno v:
Scientia Plena. 17
The study presents itself as an alternative for the minimal processing of crushed cassava leaves, a product widely used in the Northern Brazilian cuisine. A Box-Behnken design was used to define the concentration of the sodium hypochlorite solution (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1a877ac44f4c71c7e33271f57ffeb98
https://doi.org/10.14808/sci.plena.2021.051501
https://doi.org/10.14808/sci.plena.2021.051501
Autor:
Ana Vânia Carvalho, Isadora Cordeiro dos Prazeres, Alessandra Ferraiolo Nogueira Domingues, Ana Paula Rocha Campos
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Acta Amazonica, Volume: 47, Issue: 2, Pages: 103-110, Published: JUN 2017
Acta Amazonica, Vol 47, Iss 2, Pp 103-110 (2017)
Acta Amazonica v.47 n.2 2017
Acta Amazonica
Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Acta Amazonica, Volume: 47, Issue: 2, Pages: 103-110, Published: JUN 2017
Acta Amazonica, Vol 47, Iss 2, Pp 103-110 (2017)
Acta Amazonica v.47 n.2 2017
Acta Amazonica
Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico Como uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51c5ec7b072b939ebd5cc8499df54200
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1069236
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1069236
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology v.39 n.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 2, Pages: 365-371, Published: 29 NOV 2018
Food Science and Technology v.39 n.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 2, Pages: 365-371, Published: 29 NOV 2018
O Tucupi é um produto obtido da fermentação e cocção de efluentes da raiz da mandioca, amplamente utilizado na culinária popular da região Norte do Brasil. Este estudo empregou um delineamento experimental para selecionar o processamento do tu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f740e2f884672845bc2bcd551a1bdc9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027114&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027114&lng=en&tlng=en