Zobrazeno 1 - 10
of 34
pro vyhledávání: '"CLÁUDIA DENISE DE PAULA"'
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 10, Iss 2, Pp 61-70 (2012)
En este trabajo se determino la composición físico-química y las características morfológicas de los rizóforos de seis variedades de ñame (Dioscorea alata) del Banco de Germoplasma de Hortalizas (BGH) de la Universidade Federal de Viçosa (UFV
Externí odkaz:
https://doaj.org/article/d1ed18a71a5947eaa39ebb301b808bf4
Autor:
Giulliano Amaral Viana, Cláudia Denise de Paula, Nilda de Fátima Ferreira Soares, Talita Moreira de Oliveira
Publikováno v:
Semina: Ciências Agrárias, Vol 29, Iss 1, Pp 117-128 (2008)
The enzymatic browning is the most limiting factor of fruits and vegetables shelf-life. The objective of this study was to evaluate the effect of an active packaging incorporated with anti-oxidant agents to inhibit apple’s enzymatic browning. Cellu
Externí odkaz:
https://doaj.org/article/1bb850076a8d4704ab021004c1ebf6fe
Publikováno v:
Temas Agrarios, Vol 13, Iss 2 (2008)
El presente trabajo es una revisión sobre componentes tóxicos de la yuca y medidas adoptadas en el procesamiento para reducción de éstos a concentraciones seguras para el consumidor. La yuca (Manihot esculenta Crantz) se cons t i tuye en al iment
Externí odkaz:
https://doaj.org/article/6a9aa4129a2d4234861a3833e5ade780
Autor:
Yina Domínguez-Anaya, Mónica María Simanca-Sotelo, Cláudia Denise de Paula, Yenis Pastrana-Puche, Beatriz Álvarez-Badel
Publikováno v:
NFS Journal, Vol 22, Iss, Pp 14-19 (2021)
Yacon (Smallanthus sonchifolius) is a sweet-tasting tuber, grown in the Andes Mountains and considered a functional food because of its fructooligosaccharide (FOS) content. The objective of the research was to characterize physicochemically and senso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35a763637c49e10c75bfa625c628bfbd
https://doi.org/10.1016/j.nfs.2020.12.001
https://doi.org/10.1016/j.nfs.2020.12.001
Autor:
Lorena Rangel Nunes, Acálisma Godinho de Oliveira, João Tomaz da Silva Borges, Mayara Caroline Souto de Barcelos, Júnio Brandão de Carvalho, Suelen Grace Araújo Carvalho, Deborah Sthefani Aparecida Bastos de Moraes, Cláudia Denise de Paula
Publikováno v:
Desafios e perspectivas nas ciências agrárias
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae2db5cd6c824f228bc353e244f5d6d1
https://doi.org/10.35587/brj.ed.0001133
https://doi.org/10.35587/brj.ed.0001133
Autor:
Júnio Brandão de Carvalho, Deborah Sthefani Aparecida Bastos de Moraes, Cláudia Denise de Paula, Mayara Caroline Souto de Barcelos, Lorena Rangel Nunes, Acálisma Godinho de Oliveira, João Tomaz da Silva Borges, Suelen Grace Araújo Carvalho
Publikováno v:
Brazilian Journal of Development. 6:66554-66573
A desidratacao de alimentos consiste na retirada de agua sob condicoes controladas de tempo, temperatura e velocidade do ar, podendo ser aplicada em diferentes alimentos. Este trabalho teve o objetivo de avaliar fichas fisicas e sensorialmente desidr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1423f85153903ea3e40e1624b8596f43
https://doi.org/10.34117/bjdv6n9-188
https://doi.org/10.34117/bjdv6n9-188
Autor:
Ana Júlia de Figueiredo Firmino, Mauro Lima dos Santos, Raquel Ribeiro Silva, Letícia Lourenço da Silva, Cláudia Denise de Paula, Suelen Grace Araújo Carvalho, Deborah Sthefani Aparecida Bastos de Moraes, Mayara Caroline Souto de Barcelos, Iasmin Pereira dos Santos, João Tomaz da Silva Borges
Publikováno v:
Fundamentos e atualidades em tecnologia e inspeção de alimentos vol.3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::062fe8d44615fd41bb564b2eb0e7e7f6
https://doi.org/10.47242/978-65-993899-6-29
https://doi.org/10.47242/978-65-993899-6-29
Autor:
Suelen Grace Araújo Carvalho, João Tomaz da Silva Borges, Cláudia Denise de Paula, Amanda Silva Soares, Kaliandra Letícia Almeida Caetano
Publikováno v:
Brazilian Journal of Development. 5:28450-28456
Geleia e o produto obtido pela coccao de frutas inteiras ou em pedacos, polpa ou suco de frutas, com acucar e agua e concentrado ate consistencia gelatinosa de forma que quando extraidas de seus recipientes, sejam capazes de manter seu estado semisso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3a7444e48afe362df4305fa9dc36839
https://doi.org/10.34117/bjdv5n12-026
https://doi.org/10.34117/bjdv5n12-026
Publikováno v:
Advance Journal of Food Science and Technology. 16:190-206
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fd24b00b8ac92e3238b0afbccc16249
https://doi.org/10.19026/ajfst.16.5955
https://doi.org/10.19026/ajfst.16.5955
Publikováno v:
Advance Journal of Food Science and Technology. 15:166-178
This research evaluates the effect of the addition of yam flour and starches on the sensory and instrumental properties of low-fat sausages. A 3×5 factorial arrangement completely randomized was applied to sausages using the following factors: fatty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5039b8eb1e7202a5f34d5fa6364264a6
https://doi.org/10.19026/ajfst.14.5890
https://doi.org/10.19026/ajfst.14.5890