Zobrazeno 1 - 10 of 490 pro vyhledávání: '"Ciencia e tecnologia de alimentos"'
1
Efeitos do tratamento t??rmico em fatores antinutricionais de plantas aliment??cias n??o convencionais (PANC) da Regi??o Amaz??nica
Autor: Squinello, Diego Castro, https://orcid.org/0000-0003-0670-6939
Publikováno v: Biblioteca Digital de Teses e Dissertações da UFAM
Universidade Federal do Amazonas (UFAM)
instacron:UFAM
Submitted by Diego Squinello (squinello@ufam.edu.br) on 2022-03-24T22:51:49Z No. of bitstreams: 4 Disserta????o Vers??o Final.pdf: 2665111 bytes, checksum: fb09db83dcef0692b9932714c145aaa3 (MD5) Carta de Encaminhamento - Dep??sito de Tese.pdf: 47240
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3ad7aaada4a722d24db24339051198f1
https://tede.ufam.edu.br/handle/tede/8824
Zobrazit plný text záznamu
2
Physico-chemical characterization, identification of the volatile compounds of popsicle with fruit and residue
Autor: Jesus, Roseane Oliveira de
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Due to the high quantity of agro-industrial residues discarded annually, such as passion fruit, studies have been carried out aiming at a better use. Passion fruit is a fruit that contains nutrients, fiber and bioactive compounds of great importance
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::05da31f5d18f25609e9641409c405cc9
http://ri.ufs.br/jspui/handle/riufs/16637
Zobrazit plný text záznamu
3
Seleção de leveduras nativas do brejo paraibano para produção de cachaça
Autor: Neves, Francisco Tiberyo Freires
Publikováno v: Biblioteca Digital de Teses e Dissertações da UEPB
Universidade Estadual da Paraíba (UEPB)
instacron:UEPB
Submitted by Francisco Tiberyo Freires Neves (tiberyo1985@gmail.com) on 2022-10-27T16:10:21Z No. of bitstreams: 2 TERMO DE DEPOSITO TIBERYO NOVO.pdf: 562361 bytes, checksum: 6cfc62844fc9f3d004771d87532e6616 (MD5) DISSERTAÇÃO BIBLIOTECA..pdf: 770006
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4470eb6b52722217dc8bc53f472ef4d4
http://tede.bc.uepb.edu.br/jspui/handle/tede/4456
Zobrazit plný text záznamu
4
Elaboration and characterization of microcapsules obtained from extracts of fermented and non-fermented moringa leaves
Autor: Nascimento, Rosely de Jesus
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Moringa oleifera, also known as the “miracle tree” or “tree of life”, is a plant rich in nutrients, and phytochemicals, present in almost all parts, such as leaves, flowers, seeds and pods. Its leaves are worth mentioning, as they contain a h
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::501837240a2d30a5c453d3c033dba7b3
http://ri.ufs.br/jspui/handle/riufs/16209
Zobrazit plný text záznamu
5
Umbu (Spondias tuberosa Arruda Câmara) fermented drink with probiotic potential using kefir culture
Autor: Santos, Paula Tais Maia
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES The fermented beverage market has been growing approximately 10% per year. This is due to the search for ready-to-eat foods that guarantee nutrition to consumers, especially thos
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ca25f845d01e70b956943d302f8a6311
http://ri.ufs.br/jspui/handle/riufs/16201
Zobrazit plný text záznamu
6
Phenolic compounds in husks, seeds and oil of pink pepper obtained by cold pressing: study of husk bioaccessibility
Autor: Carneiro, Tuânia Soares
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Pink pepper (Schinus terebinthifolius R.) is produced in Brazil in an extractive way, its commercialization is done by the production of fresh, dehydrated fruits, essential oil. The bark, seeds and leaves contain bioactive compounds, highlighting ant
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::54a1734c27b5a2f13da2d45fa61e3749
http://ri.ufs.br/jspui/handle/riufs/16216
Zobrazit plný text záznamu
7
Microencapsulation of kefir by the ionic gelation technique for food application
Autor: Correia, Hugo José de Araújo
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Kefir is a complex food, as its microbiological composition aggregates a large number of symbiotic microrganisms, of which several bacteria have been identified as probiotic. However, its strong aroma and sour taste are unappreciated by most people.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::c5b59a3f5d018bba048eac7cedcb5ad3
http://ri.ufs.br/jspui/handle/riufs/16200
Zobrazit plný text záznamu
8
Characterization and comparison of genotypes of umbuzeiro (Spondias tuberosa Arruda Câmara) fruits from southeast Bahia
Autor: Moreira, Marcílio Nunes
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
The umbu tree, a plant belonging to the Spondias genus and Anacardiaceae family, has 18 species that are located in the Americas, Asia and Oceania. The fruit can be consumed fresh or processed into several other products. With Brazilian production es
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e932cae92553655f3d4f43da09c896d1
http://ri.ufs.br/jspui/handle/riufs/16210
Zobrazit plný text záznamu
9
Postharvest quality of hydrocooled mangabas (Hancornia Speciosa Gomes)
Autor: Soares, Alysson Caetano
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES Mangaba (Hancornia Speciosa Gomes), belonging to the Apocinaceae family, is a fruit rich in ascorbic acid and phenolic compounds, in addition to high levels of potassium, iron, z
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6ce134c6eddb59f6e3c0ec5e30b04707
http://ri.ufs.br/jspui/handle/riufs/16191
Zobrazit plný text záznamu
10
Estudos sobre caracterização físico-química, compostos bioativos e atividade antioxidante da fruta pão (Artocarpus altilis)
Autor: Silva, Clemilson Elpídio da
Publikováno v: Repositório Institucional da UFS
Universidade Federal de Sergipe (UFS)
instacron:UFS
Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq Breadfruit (Artocarpus altilis) is described as an important food source in the diet of several countries, being considered a valuable food with the potential to positi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1fabe7107a8bdb17b850a69c4d5978c7
http://ri.ufs.br/jspui/handle/riufs/16192
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje