Zobrazeno 1 - 10 of 46 pro vyhledávání: '"Edson Pablo da Silva"'
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Akademický článek
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni
Autor: Jaime Paiva Lopes Aguiar, Edson Pablo da Silva, Raimundo Carlos Pereira Junior, Dionisia Nagahama, Francisca das C. Do A. Souza
Publikováno v: International Journal of Food Properties, Vol 22, Iss 1, Pp 1242-1249 (2019)
The aim of this study was to characterize Caramuri Pouteria elegans (A.DC.) Baehni, an exotic fruit of the Amazonian biome to highlight it is a new source nutritional potential. The nutritional (vitamin A, B, C, and E) and volatile composition of the
Externí odkaz: https://doaj.org/article/a9dfd290a5c34f7786461398776e293f
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2
A brief account of the 2030 agenda and its implications for Brazil and the Amazon Region in achieving Sustainable Development Goal 6: Clean Water and Sanitation
Autor: Simone Bessa de Almeida, Edson Pablo da Silva
Publikováno v: International Journal of Advanced Engineering Research and Science. 9:090-095
The 2030 Agenda prepared by the United Nations (UN) in 2015 contains 17 Sustainable Development Goals (SDGs) broken down into 169 goals and 231 indicators to be implemented by 2030, among them, we highlight the goal Sustainable Development Goal 6: wh
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9e956fd08b4d5f325503aaf31d3b1360
https://doi.org/10.22161/ijaers.98.12
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3
Waste Management in Brazil and Implications of the Most Applied Techniques in The Management Process
Autor: Claudenilson dos Santos Viana, Flávio Augusto de Freitas, Edson Pablo da Silva
Publikováno v: International Journal of Advanced Engineering Research and Science. 9:240-252
Objective: this work aimed to investigate aspects of waste generation in Brazil and the main waste management techniques that are reported in the literature. Methodology: the methodology used comprises a literature review, where recent works were use
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fbc1c6aea9027e34de3720b37ec6831f
https://doi.org/10.22161/ijaers.97.26
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4
Bioactive Compounds and Nutritional Value of Cagaita ( Eugenia dysenteric ) during its Physiological Development
Autor: Eduardo Ramirez Asquieri, Eduardo Valério de Barros Vilas Boas, Aline Priscilla Gomes da Silva, Edson Pablo da Silva, Monik M. M. da Silva, Clarissa Damiani, Lismaíra Gonçalves Caixeta Garcia, Jianbo Xiao
Publikováno v: eFood, Vol 1, Iss 4 (2020)
The Cerrado is the second largest vegetation formation in Brazil, after the Amazon, and is the richest tropical savanna in the world in terms of biodiversity. This study aimed to evaluate cagaita fruits for bioactive compounds and nutrients during th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f04657ada4fc8298841f47de986a557a
https://doi.org/10.2991/efood.k.200729.001
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5
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Autor: Ivone Lima Santos, Caroline Joy Steel, Marcio Schmiele, Francisca das Chagas do Amaral Souza, Edson Pablo da Silva, Jaime Paiva Lopes Aguiar
Publikováno v: Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional do INPA
Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
Food Science and Technology, Volume: 40, Issue: 2, Pages: 458-464, Published: 28 OCT 2019
Food Science and Technology, Vol 40, Iss 2, Pp 458-464
The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleidere
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8007c0b4c7cf8b966aaf33b3f216b18b
https://doi.org/10.1590/fst.04019
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6
Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): a comprehensive review
Autor: Aline Priscilla Gomes da Silva, William Gustavo Sganzerla, Angelo Pedro Jacomino, Edson Pablo da Silva, Jianbo Xiao, Jesus Simal-Gandara
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG Uvaia (Eugenia pyriformis Cambess – Myrtaceae family) is an unexplored native fruit from the Brazilian Atlantic Rainforest with a high potential for agro-industrial processin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0940aa56b915054097d952b8c4d8465c
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8
Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages
Autor: Francisca das Chagas do Amaral Souza, Edson Pablo da Silva, Jaime Paiva Lopes Aguiar
Publikováno v: Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 961-966, Published: 16 OCT 2020
Food Science and Technology, Issue: ahead, Published: 16 OCT 2020
During the process of fruit development there is synthesis and catabolism of compounds that culminate with the specific characteristics of each species, such as changes in color, size, acidity, vitamins content and volatile composition. In the presen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::605803f3377d87f6833f64a472ef6ae0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400961
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10
Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) 'in natura'
Autor: Flávio Augusto de Freitas, Elizângela Elena Nunes Carvalho, Marcia Santos Lira de Freitas, Edson Pablo da Silva, Clarissa Damiani, Luis Carlos Cunha Junior, Eduardo Valério de Barros Vilas Boas, Fábio Leandro Calderaro
Publikováno v: Research, Society and Development; Vol. 10 No. 6; e4110615446
Research, Society and Development; Vol. 10 Núm. 6; e4110615446
Research, Society and Development; v. 10 n. 6; e4110615446
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the maro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::363a51ba37286a33988f85140e096d2f
https://rsdjournal.org/index.php/rsd/article/view/15446
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