Výsledky vyhledávání - "Cabral, L. M."

Akademický článek

Stability of Bioactive Compounds of Microencapsulated Mango and Passion Fruit Mixed Pulp.

Autor: Rivas, J. C.¹ jessicachavesrivas@yahoo.com.br, Cabral, L. M. C.², Rocha-Leão, M. H.^1,3

Publikováno v: International Journal of Fruit Science. 2020 Supplement, Vol. 20, pS94-S110. 17p.

Sustainable Processing Innovations for Foods

Autor: AGUILAR, C. N., CABRAL, L. M. C., JAUREGI, P.

Publikováno v: Repositório de Informação Tecnológica da Embrapa (Infoteca-e)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Editorial Article.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ef6c12a250bc2230352409335b9a3352
http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1123080

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Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

Autor: DIAS, J. F., SIMBRAS, B. D., BERES, C., SANTOS, K. M. O. dos, CABRAL, L. M. C., MIGUEL, M. A. L.

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

Made available in DSpace on 2020-05-27T04:41:18Z (GMT). No. of bitstreams: 1 fsufs-02-00058.pdf: 572725 bytes, checksum: c1006e3b17b57676f127756199859911 (MD5) Previous issue date: 2018

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::61e2f558316e8dd33cfa48c51c9277c9
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122601

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Akademický článek

Crystal structure of iminodiacetic acid monomethyl ester monohydrate, C5H9NO4 · H2O

Autor: Ramos Silva M., Matos Beja A., Paixāo J. A., Sobral A. J. F. N., Cabral L. M. L., Lopes S. H., Rocha Gonsalves Α. Μ. d’A.

Publikováno v: Zeitschrift für Kristallographie - New Crystal Structures, Vol 217, Iss 1, Pp 535-536 (2002)

Externí odkaz: https://doaj.org/article/f42b7dc2b4694c1bae52ea4f1d042fcd

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Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits

Autor: BEZERRA, V. S., FREITAS-SILVA, O., DAMASCENO, L. F., MAMEDE, A. M. G. N., CABRAL, L. M. C.

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

Açai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Açai there is still a need for improving saniti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a498c79e48cee9de41409a3e14f2b26b
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1071541

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The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries

Autor: BEZERRA, V. S., WALTER, E. H. M., FREITAS-SILVA, O., GOMES, I. A., DAMASCENO, L. F., ALCANTARA, I., CABRAL, L. M. C.

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

Açai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5d471554d388b626224ac1a87a81e6de
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066557

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Akademický článek

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Adesividade e sobrevivência de Salmonella spp. na superfície de frutos de açaí (Euterpe oleracea Mart.)

Autor: BEZERRA, V. S., WALTER, E. H. M., FREITAS-SILVA, O., MELLO, V. F. de, CABRAL, L. M. C.

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

O fruto do açaí (Euterpe oleracea) é largamente utilizado na elaboração de sucos, sorvetes e bebidas energéticas que são consumidos localmente e exportados para vários países. A alta perecebilidade do fruto é devida a elevada carga microbia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::693fd087a3848fa18a512f0b2284a003
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1018673

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