Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Helena T, Godoy"'
Autor:
Lara T.G.F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A.L. Pallone, Caroline J. Steel
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100243- (2022)
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch d
Externí odkaz:
https://doaj.org/article/9e981e022ee94206b1a524e650c8dd39
Autor:
AMANDA C. NOGUEIRA, GEORGIA A.R. SEHN, ANA PAULA REBELLATO, JANCLEI P. COUTINHO, HELENA T. GODOY, YOON K. CHANG, CAROLINE J. STEEL, MARIA TERESA P.S. CLERICI
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0 (2018)
ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced
Externí odkaz:
https://doaj.org/article/036c4973679c416eb46af67dd79a4734
Autor:
Alexandre, Lorini, Fernanda M, Damin, Diogo N, de Oliveira, Tassiana, Ramires, Cesar V, Rombaldi, Elessandra da R, Zavareze, Álvaro R G, Dias, Helena T, Godoy, Wladimir P, da Silva, Vanessa, Galli, Adriana D, Meinhart
Publikováno v:
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 57(1)
Autor:
Lara T.G.F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A.L. Pallone, Caroline J. Steel
Publikováno v:
Food Chemistry: X, Vol 13, Iss, Pp 100243-(2022)
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch d
Publikováno v:
Arquivos de Gastroenterologia, Vol 46, Iss 1, Pp 62-68 (2009)
CONTEXT: Chronic liver disease may induce to malabsorption of lipids and fat-soluble vitamins, leading to injury of nutritional status. OBJECTIVES: To evaluate the nutritional status of pediatric-age patients with autoimmune hepatitis and biliary atr
Externí odkaz:
https://doaj.org/article/cafed37e640f4831b2f9adf4449ed98d
Publikováno v:
Química Nova, Vol 29, Iss 4, Pp 719-723 (2006)
Vitamin C stability and concentration was evaluated in isotonic beverages and B group vitamins (B1, B2, B3, B5 and B6) in power beverages. The amount of vitamins was found to be above of that declared on the labels, even after the shelf life had been
Externí odkaz:
https://doaj.org/article/9fb01ac1f666483eb7899e388bdb565d
Autor:
Stanislau, Bogusz, Silvia H, Libardi, Fernanda Fg, Dias, Janclei P, Coutinho, Vivian C, Bochi, Daniele, Rodrigues, Arlete Mt, Melo, Helena T, Godoy
Publikováno v:
Journal of the science of food and agriculture. 98(1)
Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidan
Publikováno v:
Emirates Journal of Food and Agriculture. :125
The contents of caffeine, theophylline and theobromine were studied in 100 plants commercialized in Brazil to investigate new sources of these compounds, and evaluate the consumption of these compounds when these plants are used as infusions (teas).
Publikováno v:
Horticultura Brasileira, Vol 30, Iss 3, Pp 466-472 (2012)
Nove acessos de Capsicum chinense do Banco Ativo de Germoplasma de pimentas do Instituto Agronômico (IAC) foram caracterizados e avaliados nas condições edafoclimáticas de Campinas (SP). O experimento foi realizado de janeiro a outubro de 2010, e
Publikováno v:
Food Science and Technology, Vol 24, Iss 1, Pp 82-87 (2004)
O ácido fólico é uma vitamina, que desempenha funções importantes, o que justifica seu uso nos processos de enriquecimento dos alimentos. O objetivo deste trabalho foi avaliar a estabilidade do ácido fólico, utilizado no enriquecimento, durant