Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Inayara C A, Lacerda"'
Autor:
Mauro R. Silva, Lucas G. Freitas, Henrique de O. P. Mendonça, Amauri G. Souza, Hebert V. Pereira, Rodinei Augusti, Inayara C. A. Lacerda, Júlio O. F. Melo, Raquel L. B. Araújo
Publikováno v:
Química Nova, Vol 44, Iss 2, Pp 129-136 (2021)
The incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization ma
Externí odkaz:
https://doaj.org/article/78e6a0ca168d419797cd2e2971fcb253
Publikováno v:
Current Opinion in Food Science. 48:100928
Autor:
Inayara C. A. Lacerda, Fátima C. O. Gomes, Beatriz M. Borelli, César L. L. Faria Jr, Gloria R. Franco, Marina M. Mourão, Paula B. Morais, Carlos A. Rosa
Publikováno v:
Brazilian Journal of Microbiology, Volume: 42, Issue: 2, Pages: 650-657, Published: JUN 2011
Publons
Brazilian Journal of Microbiology, Vol 42, Iss 2, Pp 650-657 (2011)
Brazilian Journal of Microbiology v.42 n.2 2011
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Publons
Brazilian Journal of Microbiology, Vol 42, Iss 2, Pp 650-657 (2011)
Brazilian Journal of Microbiology v.42 n.2 2011
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f9b8941151f4a3f77979e09f480fa61
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029&lng=en&tlng=en
Autor:
Inayara C A, Lacerda, Fátima C O, Gomes, Beatriz M, Borelli, César L L, Faria, Gloria R, Franco, Marina M, Mourão, Paula B, Morais, Carlos A, Rosa
Publikováno v:
Brazilian Journal of Microbiology
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene c
Autor:
Vinícius Correia, Danielle D'Angelis, Valéria Queiroz, Ana Luiza Ramos, Maria Clara Macedo, Rodinei Augusti, Júlio Melo, Andreza Ferreira, Inayara Lacerda, Camila Fante
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This study aimed to evaluate the effect of gamma irradiation (GI) on the physicochemical, technological, antioxidant and microbiological characteristics of different whole sorghum flours (WSF), as well as to characterize the profile of chemical const
Autor:
Inayara Cristina Alves Lacerda, Gilberto Simeone Henriques, Valéria Aparecida Vieira Queiroz, Raquel Linhares Bello de Araújo, Mauro Ramalho Silva, Flávia A. Campelo, Maria Lúcia Ferreira Simeone, Rodinei Augusti, Júlio Onésio Ferreira Melo
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutr