Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Célia Maria de Sylos"'
Publikováno v:
Revista Brasileira de Fruticultura, Vol 40, Iss 2 (2018)
Abstract Some foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric aci
Externí odkaz:
https://doaj.org/article/55a8715887364662b3d9e4688db464d2
Autor:
Fernanda Barbosa Borges JARDIM, Elisa Norberto Ferreira SANTOS, Daise Aparecida ROSSI, Roberta Torres de MELO, Daniela Peres MIGUEL, Elizeu Antônio ROSSI, Célia Maria de SYLOS
Publikováno v:
Alimentos e Nutrição, Vol 23, Iss 2, Pp 275-286 (2012)
O objetivo deste trabalho foi desenvolver uma bebida láctea sabor morango carbonatada e fermentada com bactérias potencialmente probióticas. Foram elaboradas quatro formulações de bebida láctea: Controle (BL), Fermentada (BLF), Carbonatada
Externí odkaz:
https://doaj.org/article/15d75e3bab424628abf0016f57821800
Autor:
Marcos Vinicius Foguel, Gabriela Furlan Giordano, Célia Maria de Sylos, Iracilda Zeppone Carlos, Antonio Aparecido Pupim Ferreira, Assis Vicente Benedetti, Hideko Yamanaka
Publikováno v:
Chemosensors, Vol 4, Iss 3, p 17 (2016)
This work describes the investigation of a label-free immunosensor for the detection of aflatoxin B1 (AFB1). CD-trodes (electrodes obtained from recordable compact disks) were used as low-cost and disposable transducers after modification with a self
Externí odkaz:
https://doaj.org/article/57835c73f2bc44c199309e93187c0fef
Publikováno v:
Alimentos e Nutrição, Vol 7, Iss 1 (2009)
RESUMO: Foi realizada uma avaliação comparativa de imunodosagem (ELISA) e cromatografia em minicoluna para a triagem de aflatoxinas em amendoim e milho. Foi verificado se havia contaminação da amostra e, nos casos positivos, se o nível era infer
Externí odkaz:
https://doaj.org/article/13eb6b0c5b0b4abf934895a46013f5c6
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2018-12-11T16:57:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-01-01 Fumonisin B1 was investigated in samples of rice intended for human consumption, including polished parboiled rice, whole grain rice and whol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5af0fd288ec85c912a6cb99b24e6278
https://doi.org/10.1016/j.foodcont.2015.06.004
https://doi.org/10.1016/j.foodcont.2015.06.004
Publikováno v:
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Revista Brasileira de Fruticultura, Vol 40, Iss 2 (2018)
Revista Brasileira de Fruticultura, Volume: 40, Issue: 2, Article number: e-011, Published: 26 APR 2018
Revista Brasileira de Fruticultura v.40 n.2 2018
Revista brasileira de fruticultura
Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Revista Brasileira de Fruticultura, Vol 40, Iss 2 (2018)
Revista Brasileira de Fruticultura, Volume: 40, Issue: 2, Article number: e-011, Published: 26 APR 2018
Revista Brasileira de Fruticultura v.40 n.2 2018
Revista brasileira de fruticultura
Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
Some foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric acid, subjec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1c4835474e8133b8b37fcc7115e1fc8
Autor:
Antonio Aparecido Pupim Ferreira, Assis Vicente Benedetti, Hideko Yamanaka, Marcos Vinicius Foguel, Célia Maria De Sylos, Iracilda Zeppone Carlos, Gabriela Furlan Giordano
Publikováno v:
Chemosensors, Vol 4, Iss 3, p 17 (2016)
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2018-11-26T17:04:29Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-09-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) FP7-PEOPLE-IRSES Conselho Nacional de Desenvolvimento Científico e Tecnol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27e154282df8d397ac36c2e975f288ac
http://www.mdpi.com/2227-9040/4/3/17
http://www.mdpi.com/2227-9040/4/3/17
Publikováno v:
Alimentos e Nutrição, Vol 19, Iss 4, Pp 379-384 (2009)
Flavonoids are polyphenolic compounds in fruits, vegetables, grains, etc with antioxidant capacity and anti-inflamatory, anticoagulant, antiallergic proprieties that contributes to human health. The effect of the pasteurization and concentration pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::b505279e0c4c75168a10512464f5b9eb
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/645
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/645
Publikováno v:
International Journal of Food Sciences and Nutrition. 60:107-115
Four citrus fruit varieties cultivated in Brazil (two kinds of sweet orange and two kinds of tangerine) were analyzed for physicochemical characteristics contents of total phenolics, total carotenoids and ascorbic acid, and antioxidant activities. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6baed6a3fc997cef50a5e0d2c97e347
https://doi.org/10.1080/09637480902769575
https://doi.org/10.1080/09637480902769575
Publikováno v:
Food Chemistry. 100:1686-1690
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization and concentration. However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::affd947c91d7d884bbaf267913e77f01
https://doi.org/10.1016/j.foodchem.2005.01.062
https://doi.org/10.1016/j.foodchem.2005.01.062