Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Daniela Canuto Fernandes"'
Autor:
Mariana Oliveira Borges, Daniela Canuto Fernandes, Geovana Ferreira dos Santos, Maria Margareth Veloso Naves
Publikováno v:
Ciência Rural, Vol 54, Iss 11 (2024)
ABSTRACT: The baru (Dipteryx alata Vog.) fruit stands out among the fruits native to the Cerrado for its high agri-food potential, and it consists of a thin peel covering the pulp and a woody endocarp coating the nut. During the extraction process of
Externí odkaz:
https://doaj.org/article/b7ebf0b34156473d9b192f397c9129f0
Publikováno v:
NFS Journal, Vol 24, Iss , Pp 26-36 (2021)
Baru (Dipteryx alata Vog.) is a native Brazilian fruit consisting of a thin peel, a fibrous pulp, and a woody endocarp, which coats the nut covered by skin. The baru nut has relevant commercial value, and nutritional and functional properties. The pe
Externí odkaz:
https://doaj.org/article/207c0e3250c54036a3b9d26d81f1cb00
Publikováno v:
Demetra, Vol 13, Iss 1, Pp 241-262 (2018)
Objective:To investigate the scientific evidence of how vitamin D and selenium are related to serum levels of thyroid hormones,anti-TPOAb antibodies and enzymatic activity, as well as the effect of supplementation. Methodology: The study was carried
Externí odkaz:
https://doaj.org/article/b83992afa79840a6bda8c4688df3ab4f
Autor:
Jullyana Borges de Freitas, Janaína Chaves de Matos Souza, Lívia Alves Velloso, Rebeca Albuquerque Santos Simão, Daniela Canuto Fernandes, Aline Medeiros Alves, Maria Margareth Veloso Naves
Publikováno v:
Vértices, Vol 17, Iss 3, Pp 99-109 (2016)
Este trabalho teve o objetivo de formular chocolate amargo enriquecido com amêndoa de baru, linhaça e quinoa (9% em substituição ao chocolate) e avaliar a aceitabilidade (aceitação global, aparência e intenção de compra) e o valor nutriciona
Externí odkaz:
https://doaj.org/article/1ad99ceacf314f83a10a215754d9ad2d
Autor:
Jullyana Borges de Freitas, Janaína Chaves de Matos Souza, Lívia Alves Velloso, Rebeca Albuquerque Santos Simão, Daniela Canuto Fernandes, Aline Medeiros Alves, Maria Margareth Veloso Naves
Publikováno v:
Vértices, Vol 17, Iss 3, Pp 99-109 (2016)
This study aimed to formulate dark chocolate enriched with baru almonds, flaxseed and quinoa (9% in replacement of chocolate, as well as assess the acceptability (global acceptance, appearance and purchase intent) and the nutritional value of the for
Externí odkaz:
https://doaj.org/article/2ec1c2b8f1d34f858d6c0827d7cfaeb8
Autor:
Aline Medeiros Alves, Daniela Canuto Fernandes, Amanda Goulart de Oliveira Sousa, Ronaldo Veloso Naves, Maria Margareth Veloso Naves
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 3, Pp 198-203 (2014)
O pequi é um fruto nativo do Cerrado que apresenta uma grande diversidade em suas características físicas e químicas. Estudos com frutos oriundos de diferentes ambientes de Cerrado são escassos na literatura. O objetivo deste estudo foi analisar
Externí odkaz:
https://doaj.org/article/611fb9a6ca424772a2f8a91f6f02ef95
Publikováno v:
Semina: Ciências Biológicas e da Saúde, Vol 32, Iss 2, Pp 177-184 (2011)
Bean protein is deficient in sulfur amino acids and has reduced digestibility, mainly due to the poliphenols and phytates present in the grain. The soaking process may reduce the content of thesesubstances and, thus improving protein digestibility. T
Externí odkaz:
https://doaj.org/article/25d6f2f70a844054972012a38d2132e1
Autor:
Maria Margareth Veloso Naves, Carla Marques Maia Prado, Daniela Canuto Fernandes, Álvaro Bisol Serafini
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 37, Iss 2, Pp 113-118 (2007)
The objective of this research was to analyze the microbiological profile of hen egg shell powder distributed to poor communities as an alternate calcium source, and optimizing powder preparation technique through efficient hygiene and sanitary safet
Externí odkaz:
https://doaj.org/article/2f2f7efb816b466daf20aef3551a71ce
Publikováno v:
NFS Journal, Vol 24, Iss, Pp 26-36 (2021)
Baru (Dipteryx alata Vog.) is a native Brazilian fruit consisting of a thin peel, a fibrous pulp, and a woody endocarp, which coats the nut covered by skin. The baru nut has relevant commercial value, and nutritional and functional properties. The pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23782297d5e9426b8f637cd5b6059ea0
http://www.sciencedirect.com/science/article/pii/S2352364621000195
http://www.sciencedirect.com/science/article/pii/S2352364621000195
Autor:
Daniela Canuto Fernandes, Maria Margareth Veloso Naves, Amanda Goulart de Oliveira Sousa, Aline Medeiros Alves, Jullyana Freitas Borges
Publikováno v:
Revista de Nutrição v.29 n.6 2016
Revista de Nutrição
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
Revista de Nutrição, Vol 29, Iss 6, Pp 859-866
Revista de Nutrição
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
Revista de Nutrição, Vol 29, Iss 6, Pp 859-866
Objetivo: Avaliar a composicao de nozes e sementes comestiveis nativas do cerrado, no que diz respeito aos acidos graxos, e comparar com oleaginosas tradicionais. Metodos: A amendoa de baru, a castanha-de-caju-do-cerrado e a amendoa de pequi foram ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf34f2c252a0ddeb2294090b52265092
https://doi.org/10.1590/1678-98652016000600010
https://doi.org/10.1590/1678-98652016000600010