Impact of acerola pulp on physical and chemical properties of lactose-free sweet bread during storage

Autor: Maria Paula Pimenta Vilas Boas, Letícia Casarine Almeida, Rafael Carvalho do Lago, Elídio Zaidine Maurício Zitha, Elisângela Elena Nunes Carvalho, Joelma Pereira, Eduardo Valério de Barros Vilas Boas

Publikováno v: Food Chemistry Advances, Vol 4, Iss , Pp 100605- (2024)

The aim of this work was to evaluate the effect of the total replacement of water with acerola pulp on the physical and chemical properties of sweet bread without lactose over five days of storage. Analyses of mass loss, soluble solids, titratable ac

Externí odkaz: https://doaj.org/article/697cda70375b47fcaf9ce361d4d573af

RESPOSTA DO TOMATEIRO A DIFERENTES TENSÕES DE ÁGUA NO SOLO

Autor: Rogério Rangel Rodrigues, Samuel Cola Pizetta, Nicolly Kalliliny Cavalcanti Silva, Elídio Zaidine Maurício Zitha, Luciane Vilela Resende, Eduardo Valério de Barros Vilas Boas, Mário Euclides Pechara da Costa Jaeggi, Geraldo Magela Pereira

Publikováno v: Revista UniVap, Vol 22, Iss 40 (2017)

Objetivou-se com esse trabalho avaliar a resposta do tomateiro (Solanum lycopersicon L.), híbrido Dominador F1, a diferentes tensões de água no solo. O experimento foi conduzido em casa de vegetação na Universidade Federal de Lavras, Lavras, MG.

Externí odkaz: https://doaj.org/article/bfaed9b9dd8647829d5be525755572b7

Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly

Autor: Eduardo Valério de Barros Vilas Boas, Elídio Zaidine Maurício Zitha, Heloísa Helena de Siqueira Elias, Elisângela Elena Nunes Carvalho, Ana Beatriz Silva Araújo, Patrícia da Silva Machado

Publikováno v: Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology (2021)
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, Volume: 42, Article number: e28221, Published: 09 JUL 2021

This study evaluated the impact of processing, packages (amber and transparent glass jars), and storage time on the stability of the bioactive compounds (total phenolic compounds and vitamin C), and antioxidant activity of mangaba jelly. Jelly proces

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a0b59e83034710950ecc7bb85f9f8a9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005035210&lng=en&tlng=en

Hancornia speciosa

Autor: Eduardo Valério de Barros Vilas Boas, Juliana Pinto de Lima, Gilma Auxiliadora Santos Gonçalves, Elídio Zaidine Maurício Zitha, Elisângela Elena Nunes de Carvalho

Publikováno v: Fruits of the Brazilian Cerrado ISBN: 9783030629489

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f116458513c34d20fcdcb452d486c52
https://doi.org/10.1007/978-3-030-62949-6_10

Bioactive and functional compounds of mixed beverages based on fruits and vegetables

Autor: Eduardo Valério de Barros Vilas Boas, Elídio Zaidine Maurício Zitha, Elisângela Elena Nunes Carvalho, Patrícia da Silva Machado, Rafaela da Silva Melo, Ítalo Careli Gondim, Ana S. Araújo, Luiz Carlos de Oliveira Lima, Taciene Carvalho Mesquita

Publikováno v: SN Applied Sciences. 2

In recent years, the demand for fruits and vegetables has increased in several countries. Thereby, the consumption of natural beverages increased, and specifically those with claims of functional properties. However, there is a clear need for further

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a57f5397419222dc2e7aff39573cf52
https://doi.org/10.1007/s42452-019-1822-4