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pro vyhledávání: '"Aquino, Ana Carolina Moura de Sena"'
Akademický článek
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Publikováno v:
Repositório Institucional da UFSCUniversidade Federal de Santa CatarinaUFSC.
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2015.
Made available in DSpace on 2015-05-26T04:07:17Z (GMT). No. of bitstreams: 1
Made available in DSpace on 2015-05-26T04:07:17Z (GMT). No. of bitstreams: 1
Externí odkaz:
https://repositorio.ufsc.br/xmlui/handle/123456789/133075
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
Barros, Maria Gabriela Azevedo, Watanabe, Lucas Bertoldi, Aquino, Ana Carolina Moura de Sena, Amante, Edna Regina
Publikováno v:
Research, Society and Development; Vol. 11 No. 5; e57411528894
Research, Society and Development; Vol. 11 Núm. 5; e57411528894
Research, Society and Development; v. 11 n. 5; e57411528894
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 5; e57411528894
Research, Society and Development; v. 11 n. 5; e57411528894
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The aim of this study was to characterize the solid residue of bamboo shoot processing, which corresponds to more than 70% of the raw material, beyond the technological properties and cyanide removing. Pre-processing was carried out in boiling water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::c19ba6afca1b64a55811dc44f1d0608b
https://rsdjournal.org/index.php/rsd/article/view/28894
https://rsdjournal.org/index.php/rsd/article/view/28894
Publikováno v:
Research, Society and Development; Vol. 10 No. 12; e256101220339
Research, Society and Development; Vol. 10 Núm. 12; e256101220339
Research, Society and Development; v. 10 n. 12; e256101220339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 12; e256101220339
Research, Society and Development; v. 10 n. 12; e256101220339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The aim of this study was to carry out the physical-chemical characterization of the feijoa residue flour (FRF) and to verify the potential of its use in cookies, through its technological properties and sensory acceptance. The FRF was obtained from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::4847e2020cce6fa3432a62d8d7c81083
https://rsdjournal.org/index.php/rsd/article/view/20339
https://rsdjournal.org/index.php/rsd/article/view/20339
Publikováno v:
Brazilian Journal of Food Technology v.19 2016
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 19, Article number: e2015055, Published: 23 JUN 2016
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 19, Article number: e2015055, Published: 23 JUN 2016
Resumo O polvilho azedo apresenta um sabor típico, com características diferentes do amido nativo de mandioca. É utilizado, por exemplo, na produção de biscoitos e de pães de queijo, produtos de grande aceitação sensorial no Brasil. Nas últi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::53faa933df5c74a8848720da6173cda0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100600
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100600
Autor:
Aquino, Ana Carolina Moura de Sena, Santos, Joice Correia, Castro, Alessandra Almeida, Silva, Gabriel Francisco da
Publikováno v:
Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
O inhame (Dioscorea sp.) é uma hortaliça com expressivo consumo mundial e considerada cultura alternativa em expansão. A farinha de inhame pode ser adicionada à de trigo para a fabricação de pães ou pode ser utilizada em diversos produtos. O p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::21447c00404add3879a3a1340ae10a7d
https://ri.ufs.br/handle/riufs/724
https://ri.ufs.br/handle/riufs/724
Publikováno v:
Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Fundação de Apoio a Pesquisa e à Inovação Tecnológica do Estado de Sergipe - FAPITEC/SE Acerola (Malpighia emarginata D.C.) is a fruit much valued for its color and also for its high vitamin C content, as being among the main Brazilian products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::59a7c80fc0482112c21eb12e421075af
http://ri.ufs.br/jspui/handle/riufs/16607
http://ri.ufs.br/jspui/handle/riufs/16607