Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Diogo de Souza PINTO"'
Autor:
Carlos de Melo e SILVA NETO, Francisco Junior Simões CALAÇA, Leovigildo Aparecido Costa SANTOS, Jason Carvalho MACHADO, Jadson Belem de MOURA, Diogo de Souza PINTO, Tânia Aparecida Pinto de Castro FERREIRA, Solange Xavier dos SANTOS
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e64422, Published: 28 OCT 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Until recently, no native mushroom was considered food in the Cerrado biome, while there are records of the occurrence of about 638 species of fungi so far, many of which have numerous undefined potentials, with the potential for food among them. Our
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50b88caac09c4f5329c12d106edb181e
https://doi.org/10.1590/fst.64422
https://doi.org/10.1590/fst.64422
Autor:
Diogo de Souza Pinto, Francisco J. Simões Calaça, Leovigildo Aparecido Costa Santos, Sara dos Santos Almeida, Carlos de Melo e Silva-Neto
Publikováno v:
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41 Supplement 1, Pages: 183-188, Published: 24 AUG 2020
Food Science and Technology
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41 Supplement 1, Pages: 183-188, Published: 24 AUG 2020
Food Science and Technology
The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f09cc5e9166c7fffad2dd68de157633
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500183
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500183
Autor:
Diogo de Souza Pinto, Leovigildo Aparecido Costa Santos, Francisco J. Simões Calaça, Carlos de Melo e Silva Neto
Publikováno v:
Food Science and Technology, Volume: 40, Issue: 3, Pages: 659-664, Published: 28 NOV 2019
Food Science and Technology, Vol 40, Iss 3, Pp 659-664 (2019)
Food Science and Technology, Issue: ahead, Published: 28 NOV 2019
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 3, Pp 659-664 (2019)
Food Science and Technology, Issue: ahead, Published: 28 NOV 2019
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Much of the diversity of mushrooms is still unknown to science. In the search for new edible mushrooms, we began to look at the traditions of Amazonian forest peoples in order to learn about the potential for edible mushrooms among other species. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3db125398678b100fcdb82770e2437cd
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300659&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300659&lng=en&tlng=en