Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Giovanni Cesar Teles"'
Autor:
PABLO RICARDO SANCHES DE OLIVEIRA, MAIARA PEREIRA LUNAS, GIOVANNI CESAR TELES, NATALIA SANTOS PRETES, MICHELLI GOUVEIA RAMOS
Publikováno v:
Pesquisas e Ações em Saúde Pública-Edição VII ISBN: 9786581549695
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bd40cd29fc419dfcb6d0265067c8d4b
https://doi.org/10.29327/5153544.7-1
https://doi.org/10.29327/5153544.7-1
Autor:
Thamara Thaiane da Silva CROZATTI, Paula Vitória LARENTIS, Vanderson Carvalho FENELON, Juliana Harumi MIYOSHI, Júlia Rosa de BRITO, Giovanna da Silva SALINAS, Beatriz de Oliveira MAZZOTTI, Giovanni Cesar TELES, Quirino Alves de LIMA NETO, Graciette MATIOLI
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e104122, Published: 30 JAN 2023
Cyclodextrins (CDs) have the ability to encapsulate numerous molecules and have applicability in several industrial areas, however, their cost has made their use difficult. To seek alternatives that may enable the use of DCs, the present study evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dd039b5e421cca685915b025e60e782
https://doi.org/10.1590/fst.104122
https://doi.org/10.1590/fst.104122
Autor:
Giovanni Cesar Teles, Juliana Harumi Miyoshi, Thamara Thaiane da Silva Crozatti, Pablo Ricardo Sanches de Oliveira, Dayvid Luckesi, Rafaela de Angelis Barros
Publikováno v:
Research, Society and Development; Vol. 11 No. 14; e355111435339
Research, Society and Development; Vol. 11 Núm. 14; e355111435339
Research, Society and Development; v. 11 n. 14; e355111435339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 14; e355111435339
Research, Society and Development; v. 11 n. 14; e355111435339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
A crescente procura por alimentos funcionais e/ou saudáveis tem sido expressiva nos últimos anos. A banana, quando verde e cozida consiste, em grande parte, em amido resistente, este um alimento funcional do tipo prebiótico. O presente trabalho tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::299e4ed7f2433aacdd1f160ba3206e69
https://doi.org/10.33448/rsd-v11i14.35339
https://doi.org/10.33448/rsd-v11i14.35339