Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ellen Caroline Silvério Vieira"'
Autor:
Clarissa Damiani, Flávio Alves da Silva, Jéssyca Santos Silva, Eduardo Ramirez Asquieri, Thays Lorrayne Lavrinha e Silva, Ellen Caroline Silvério Vieira, Edson Pablo da Silva
Publikováno v:
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 11 JUN 2018
Food Science and Technology, Volume: 38, Issue: 3, Pages: 399-406, Published: 11 JUN 2018
Food Science and Technology v.38 n.3 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 JUN 2018
Food Science and Technology, Volume: 38, Issue: 3, Pages: 399-406, Published: 11 JUN 2018
Food Science and Technology v.38 n.3 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ce04d84413a52de8ef10d54e9a95c5e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012101&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012101&lng=en&tlng=en
Publikováno v:
Food chemistry. 265
This study evaluated the physicochemical characterization of Curcuma longa L. leaves with respect to proximate composition, mineral content, the presence of antinutritional factors, content of bioactive compounds and antioxidant capacity, and color m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cfdbe718a72bb6f1d4d05a6273d341f
https://pubmed.ncbi.nlm.nih.gov/29884387
https://pubmed.ncbi.nlm.nih.gov/29884387
Autor:
Carlos Adam Conte-Junior, Flávio Alves da Silva, Ellen Caroline Silvério Vieira, Eliane Teixeira Mársico, Clarissa Damiani, Maria Lúcia Guerra Monteiro, Anna Carolina Vilhena da Cruz Silva Canto
Publikováno v:
Journal of Food Processing and Preservation. 42:e13820
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e536a439ab57d6f506e5dc928e6badd
https://doi.org/10.1111/jfpp.13820
https://doi.org/10.1111/jfpp.13820
Autor:
Camila Carneiro de Mendonça Amorim, Fernanda Salamoni Becker, Edson Pablo da Silva, Clarissa Damiani, Gardênia Martins de Sousa, Ellen Caroline Silvério Vieira
Publikováno v:
Científica. 45:115
O aproveitamento de coprodutos gerados durante o processamento de frutas faz-se necessario, uma vez que, por meio deste, pode-se desenvolver/encontrar a forma ideal de aproveitamento, reduzindo o impacto ambiental e agregando valor nutritivo a prepar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9580d3ea42f46a4a7d1336d134f5b5e9
https://doi.org/10.15361/1984-5529.2017v45n2p115-122
https://doi.org/10.15361/1984-5529.2017v45n2p115-122