Výsledky vyhledávání - "Ana Vania Carvalho"

Application of extruded broken bean flour for formulation of gluten-free cake blends

Autor: Iana Gabriela de Oliveira, Priscila Z. Bassinello, Luciana de Oliveira Froes Gomes, Raquel de Andrade Cardoso Santiago, Ana Vania Carvalho, Rosangela Nunes Carvalho

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, Volume: 35, Issue: 2, Pages: 307-313, Published: APR 2015
Food Science and Technology v.35 n.2 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 35, Iss 2, Pp 307-313 (2015)

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Glu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb465b723515726c28e96337cc3a1dfd
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025443

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Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

Autor: Ana Vania Carvalho, Stephanie Lima dos Santos, V. T. Maciel, Maria Luzenira de Souza, Clarissa Reschke da Cunha, Cydia de Menezes Furtado

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, Volume: 34, Issue: 3, Pages: 585-590, Published: SEP 2014
Food Science and Technology, Vol 34, Iss 3, Pp 585-590 (2014)
Food Science and Technology v.34 n.3 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a00be56792234c66be2b1a5e6b4cf0a
http://www.alice.cnptia.embrapa.br/alice/handle/doc/999250

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Extration, concentration and functionary and physical-chemical characterization of proteins of cupuacu seed(Theobroma grandiflorum Schum)

Autor: Ana Vania Carvalho

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Nelson Horacio Pezoa Garcia Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O cupuaçu (Theobroma grandiflorum Schum) é uma fruta típica da região Norte do Brasil, com grande potencial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff486cd638f20294298507ef5150ac97

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Akademický článek

Empirical Evidence of the Effects of Climate Change on NCDs: A Literature Review.

Autor: Bernhardt, Lea¹ (AUTHOR) bernhardt@hwwi.org, Roy, Prasanta Kumar² (AUTHOR)

Publikováno v: Review of Economics / Jahrbuch für Wirtschaftswissenschaften. Aug2024, Vol. 75 Issue 2, p71-108. 38p.

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Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits

Autor: L. F. Abreu, Ana Vânia Carvalho, Alessandra Ferraiolo Nogueira Domingues, Isadora Cordeiro dos Prazeres

This study aimed to develop and assess the physicoche-mical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56709da710c6e00ce6367a6128b21451
https://doi.org/10.4067/s0717-75182020000200190

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Compostos bioativos e potencial antioxidante de diferentes acessos de Euterpe oleracea e Euterpe precatoria do banco ativo de germoplasma de açaí

Autor: Camile Ramos Lisboa, Maria do Socorro Padilha de Oliveira, Renan Campos Chisté, Ana Vânia Carvalho

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

O Banco Ativo de Germoplasma de açaí (Euterpe spp), BAG Açaí, da Embrapa Amazônia Oriental (Belém, PA, Brasil) possui um grande número de acessos de três espécies, das quais duas E. oleracea e E. precatoria subsidiam o melhoramento genético

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb0e54de4623d8feb504862ac449cf42
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1147930

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Akademický článek

Bioactive compounds and antioxidant activity of pepper (C apsicum sp.) genotypes.

Autor: Carvalho, Ana, Andrade Mattietto, Rafaella, Oliveira Rios, Alessandro, Almeida Maciel, Renan, Moresco, Karla, Souza Oliveira, Thaise

Publikováno v: Journal of Food Science & Technology; Nov2015, Vol. 52 Issue 11, p7457-7464, 8p

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Obtenção de barrinha açucarada à base de farinha de tapioca saborizada com polpa de maracujá por meio de metodologia de superfície de resposta

Autor: Alessandra Ferraiolo de Freitas, Ana Vânia Carvalho, Rafaella de Andrade Mattietto

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

O objetivo deste trabalho foi desenvolver barrinha açucarada à base de farinha de tapioca saborizada com polpa de maracujá, utilizando um planejamento fatorial e superfície de resposta. O planejamento adotado foi do tipo composto central rotacion

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a966b7965dcf776e20123f4d48c041
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136349

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