Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Edna Regina Amante"'
Autor:
Samanta de Paula de Almeida Duarte, Bárbara E. Teixeira-Costa, Rosely Carvalho do Rosário, Edna Regina Amante, Márlia Barbosa Pires, Orquídea Vasconcelo dos Santos
Publikováno v:
Foods, Vol 13, Iss 15, p 2415 (2024)
Unconventional food plants, popularized in Brazil as PANC, remain underutilized globally. In that sense, this study aims to explore the nutritional and functional properties of taioba (Xanthosoma sagittifolium), a plant with edible leaves and tubers,
Externí odkaz:
https://doaj.org/article/996c44365a47486c9d9e44f1b17d44cb
Autor:
Ivone Lima Santos, Antonio Manoel da Cruz Rodrigues, Edna Regina Amante, Luiza Helena Meller da Silva
Publikováno v:
Foods, Vol 12, Iss 7, p 1448 (2023)
The increased international interest in the properties of soursop (Annona muricata) alerts us to the sustainability of productive chain by-products, which are rich in phytochemicals and other properties justifying their industrial application in addi
Externí odkaz:
https://doaj.org/article/3b9e15b5f8d9433a90271909983686f5
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Abstract The present work aimed to evaluate the effect of the antifreeze protein on the microstructure and physicochemical properties of hidroponic strawberries, evaluating the titratable acidity, pH, colour and optical microscopy before freezing bot
Externí odkaz:
https://doaj.org/article/c47f3804cbe74cbd95bc69aaab4a061b
Publikováno v:
Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 2-13 (2015)
Um dos métodos mais tradicionais na conservação de alimentos, o congelamento também pode alterar de forma significativa as características do produto. Grandes cristais de gelo provocam alteração na textura e/ou danos a membranas e componentes
Externí odkaz:
https://doaj.org/article/c482080b3f4344688d74cfc6115e5022
Autor:
Fernanda Robert de Mello, Claudia Bernardo, Caroline Odebrecht Dias, Luciano Gonzaga, Edna Regina Amante, Roseane Fett, Lys Mary Bileski Candido
Publikováno v:
Ciência Rural, Vol 45, Iss 2, Pp 323-328 (2015)
Pitaya peel can be used as a raw material for betalains extraction. The aim of this research was to quantify phenolic compounds, antioxidant activity and betalains on pitaya peel. Furthermore, evaluate the betalains stability against various pH condi
Externí odkaz:
https://doaj.org/article/89b9e311c3974993a0605bfa96e47e9d
Autor:
Milene Marquezi, Vanessa Maria Gervin, Lucas Bertoldi Watanabe, Rodolfo Moresco, Edna Regina Amante
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to deter
Externí odkaz:
https://doaj.org/article/0c5dec00c5ef4ffdb04475863d4481a5
Autor:
Franciele do Carmo Lamaison, Rafael Fragata, Regina Vasconcellos Antônio, Edna Regina Amante, Valeria Reginatto
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 3, Pp 437-444 (2014)
Methods for the enrichment of an anaerobic sludge with H2-producing bacteria have been compared by using cassava processing wastewater as substrate.The sludge was submitted to three different pretreatments: 1) heat pretreatment by boiling at 98 °C f
Externí odkaz:
https://doaj.org/article/ea5508c9c7bd45edacbad038c5b1e89f
Autor:
Carolina Vieira Bezerra, Antonio Manoel da Cruz Rodrigues, Edna Regina Amante, Luiza Helena Meller da Silva
Publikováno v:
Revista Brasileira de Fruticultura, Vol 35, Iss 4, Pp 1140-1146 (2013)
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and
Externí odkaz:
https://doaj.org/article/03c2a5f6550b4f40a8c8007a78157c2e
Autor:
Juliane Mascarenhas Pereira, Ana Carolina Moura de Sena Aquino, Daiana Cardoso de Oliveira, Gabriela Rocha, Alícia de Francisco, Pedro Luiz Manique Barreto, Edna Regina Amante
Publikováno v:
Ciência Rural, Iss 0 (2016)
ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten
Externí odkaz:
https://doaj.org/article/abe924ccd3c14b978ad4a1be6b96b1a1
Autor:
Milene Marquezi, Vanessa Maria Gervin, Lucas Bertoldi Watanabe, Priscila Zaczuk Bassinello, Edna Regina Amante
Publikováno v:
Brazilian Journal of Food Technology, Vol 19, Iss 0 (2016)
Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total
Externí odkaz:
https://doaj.org/article/2a7c4cc0d78f45d0a55aa2f76c0e69d6