Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Emerson Zambrano Lara"'
Autor:
Ceila Juvino do Nascimento, Maria Helena da Silva Oliveira, Dyego da Costa Santos, Thalis Leandro Bezerra de Lima, Daniela Dantas de Farias Leite, João Paulo de Lima Ferreira, Rossana Maria Feitosa de Figueirêdo, João Paulo Castelo Feitosa, Emerson Zambrano Lara
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Brazil nuts are often used for direct consumption or in the preparation process of water-soluble extract. After obtaining the water-soluble extract, a large amount of Brazil nut residues with good sensory characteristics are generated. Thus,
Externí odkaz:
https://doaj.org/article/a849c4dd3187414f86f6ec766a147e00
Autor:
Fernanda Caetano Ferreira da Silva Ribeiro, Emerson Zambrano Lara, Claudia Adriana Macedo, Vanilda Barbosa Galli, Allison Carlos Assunção Silva, Julielmo de Aguiar Corrêa
Publikováno v:
UÁQUIRI - Revista do Programa de Pós Graduação em Geografia da Universidade Federal do Acre. 3:137-150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::822910778a7f69769468ae8a4b3483eb
https://doi.org/10.29327/268458.3.2-8
https://doi.org/10.29327/268458.3.2-8
Autor:
João Paulo de Lima Ferreira, Emerson Zambrano Lara, Daniela Dantas de Farias Leite, Dyego da Costa Santos, Ceila Juvino do Nascimento, Thalis Leandro Bezerra de Lima, Maria Helena da Silva Oliveira, Rossana Maria Feitosa de Figueirêdo, João Paulo Castelo Feitosa
Publikováno v:
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020297, Published: 13 AUG 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020297, Published: 13 AUG 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazil nuts are often used for direct consumption or in the preparation process of water-soluble extract. After obtaining the water-soluble extract, a large amount of Brazil nut residues with good sensory characteristics are generated. Thus, this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::817a766f082f7554fe1a8ecd833801b2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100450
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100450
Autor:
Paulo Rodrigues de Souza, Juvana Pontes dos Santos, Emerson Zambrano Lara, Julielmo de A. Corrêa
Publikováno v:
UÁQUIRI - Revista do Programa de Pós Graduação em Geografia da Universidade Federal do Acre. 2:12
Segundo a Organização Mundial da Saúde, a higienização das mãos é uma das melhores formas de evitar o contágio pelo COVID-19. Uma vez contagiada, o simples ato de levá-la aos olhos, boca e/ou nariz, já permite a entrada do vírus no organis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5aa8f1f82f7e9d9d46301dd7732036a
https://doi.org/10.47418/uaquiri.vol2.n2.2020.3726
https://doi.org/10.47418/uaquiri.vol2.n2.2020.3726