Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Danilo Emídio de Souza Cavalcanti"'
Autor:
João Henrique Fernandes da Silva, José Sabino da Silva Neto, Edilene Souza da Silva, Danilo Emídio de Souza Cavalcanti, Patrícia Moreira Azoubel, Mohand Benachour
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 381-390 (2020)
Research background: Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is
Externí odkaz:
https://doaj.org/article/7f78475d47d040c6b258797d88425f3a
Publikováno v:
Revista Ibero-Americana de Ciências Ambientais. 13:204-215
The socioeconomic context brought by the COVID-19 pandemic and the war in Ukraine, caused a crisis in the world economy. Faced with this situation of inflation and the rise of the dollar, access to basic items such as water and cooking gas has become
Publikováno v:
Revista Ibero-Americana de Humanidades, Ciências e Educação. 8:120-142
O Relato Integrado (RI) é um demonstrativo que reúne informações financeiras e não financeiras, para atender aos novos desafios e oportunidades do momento atual e vem se tornando um padrão mundial de comunicação empresarial. As empresas do IS
Autor:
Jakeline Silva de Araújo Campos, Daniele de Castro Pessoa de Melo, Wanderson dos Santos Souza, Danilo Emídio de Souza Cavalcanti, Eduardo Antonio Maia Lins
Publikováno v:
International Journal of Advanced Engineering Research and Science. 9:166-171
Non-renewable energy sources have organic plant or animal origin, and it takes millions of years to form in nature. This high consumption harms society and the environment, because of the high volume of carbon dioxide (CO2), which its burning release
Autor:
João Henrique Fernandes da Silva, Danilo Emídio de Souza Cavalcanti, Edilene Souza da Silva, Mohand Benachour, Patrícia Moreira Azoubel, José Sabino da Silva Neto
Publikováno v:
Food Technology and Biotechnology
Volume 58
Issue 4
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 381-390 (2020)
Volume 58
Issue 4
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 381-390 (2020)
Research background: Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is