Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Jaime Paiva Lopes, Aguiar"'
Autor:
Yasmin Verçosa Kramer, Charles Roland Clement, Josiane Celerino de Carvalho, Andreia Varmes Fernandes, Carlos Vinicius Azevedo da Silva, Hector Henrique Ferreira Koolen, Jaime Paiva Lopes Aguiar, Adriano Nunes-Nesi, Marcio Viana Ramos, Wagner L. Araújo, José Francisco de Carvalho Gonçalves
Publikováno v:
Plants, Vol 12, Iss 2, p 337 (2023)
The extraction and commercialization of palm hearts is the most profitable activity involving the peach palm (Bactris gasipaes), while consumption of its fruits is limited to Amazonian communities. The excessive attention paid to the implementation o
Externí odkaz:
https://doaj.org/article/c5827c2b312245ce9f3cec4558925331
Autor:
Jaime Paiva Lopes Aguiar, Edson Pablo da Silva, Raimundo Carlos Pereira Junior, Dionisia Nagahama, Francisca das C. Do A. Souza
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1242-1249 (2019)
The aim of this study was to characterize Caramuri Pouteria elegans (A.DC.) Baehni, an exotic fruit of the Amazonian biome to highlight it is a new source nutritional potential. The nutritional (vitamin A, B, C, and E) and volatile composition of the
Externí odkaz:
https://doaj.org/article/a9dfd290a5c34f7786461398776e293f
Autor:
Pollyane Gomes Corrêa, Leonardo Gomes Sanders Moura, Ana Claudia Fernandes Amaral, Maíra Martins H. de Almeida, Francisca das Chagas do Amaral Souza, Jaime Paiva Lopes Aguiar, Renê Lemos Aleluia, Jefferson Rocha de Andrade Silva
Publikováno v:
Journal of Food Science. 88:757-771
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f8156c927b7600f14e50e5821e7e9fe
https://doi.org/10.1111/1750-3841.16455
https://doi.org/10.1111/1750-3841.16455
Publikováno v:
Revista Brasileira de Fruticultura, Vol 39, Iss spe (2017)
ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieve
Externí odkaz:
https://doaj.org/article/816b48eb2708406796bb3918c5a521b3
Autor:
Francisca das Chagas do Amaral Souza, Jaime Paiva Lopes Aguiar, Jaime Paiva Lopes Aguiar Ercvania Rodrigues Costa, Tasso Ramos Tavares
Publikováno v:
Ciências agrárias, indicadores e sistemas de produção sustentáveis 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b902875eac800f89abe410b3a47fc9
https://doi.org/10.22533/at.ed.02121291115
https://doi.org/10.22533/at.ed.02121291115
Autor:
Ivone Lima Santos, Caroline Joy Steel, Marcio Schmiele, Francisca das Chagas do Amaral Souza, Edson Pablo da Silva, Jaime Paiva Lopes Aguiar
Publikováno v:
Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional do INPA
Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
Food Science and Technology, Volume: 40, Issue: 2, Pages: 458-464, Published: 28 OCT 2019
Food Science and Technology, Vol 40, Iss 2, Pp 458-464
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional do INPA
Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
Food Science and Technology, Volume: 40, Issue: 2, Pages: 458-464, Published: 28 OCT 2019
Food Science and Technology, Vol 40, Iss 2, Pp 458-464
The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleidere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8007c0b4c7cf8b966aaf33b3f216b18b
https://doi.org/10.1590/fst.04019
https://doi.org/10.1590/fst.04019
Autor:
Pollyane Gomes, Corrêa, Leonardo Gomes Sanders, Moura, Ana Claudia Fernandes, Amaral, Francisca das Chagas, do Amaral Souza, Jaime Paiva Lopes, Aguiar, Renê Lemos, Aleluia, Jefferson Rocha, de Andrade Silva
Publikováno v:
Food Research International. 163:112290
Ambelania duckei Markgr is a species of the Apocynaceae family, native to the Amazon region that is unexplored from a nutritional point of view and studied in relation to its chemical constituents. This work presents an unprecedented study of the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0451060ed60b244f7c7febfbca8750ca
https://doi.org/10.1016/j.foodres.2022.112290
https://doi.org/10.1016/j.foodres.2022.112290
Autor:
Amélia Augusta Lima Ajuricaba de Oliveira, Jaime Paiva Lopes Aguiar, Edson Pablo da Silva, Rinaldo Sena Fernandes, Francisca das C. Do A. Souza
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 47:102580
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::730adb8f61827936e7bc455e0b31aab3
https://doi.org/10.1016/j.bcab.2022.102580
https://doi.org/10.1016/j.bcab.2022.102580
Publikováno v:
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 961-966, Published: 16 OCT 2020
Food Science and Technology, Issue: ahead, Published: 16 OCT 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 961-966, Published: 16 OCT 2020
Food Science and Technology, Issue: ahead, Published: 16 OCT 2020
During the process of fruit development there is synthesis and catabolism of compounds that culminate with the specific characteristics of each species, such as changes in color, size, acidity, vitamins content and volatile composition. In the presen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::605803f3377d87f6833f64a472ef6ae0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400961
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400961
Autor:
Lucia Kiyoko Ozaki Yuyama, Jaime Paiva Lopes Aguiar, Danilo Fernandes Silva Filho, Kaoru Yuyama, Maria de Jesus Varejão, Déborah Inês Teixeira Fávaro, Marina Beatriz Agostini Vasconcellos, Sabria Aued Pimentel, Miriam Solange Fernandes Caruso
Publikováno v:
Acta Amazonica, Vol 41, Iss 4, Pp 545-552 (2011)
Os frutos do açaizeiro (Euterpe precatoria Mart.) procedentes de diferentes ecossistemas amazônicos foram processados para a obtenção de suco. O produto foi avaliado quanto à composição centesimal (umidade, cinzas, lipídeos, proteína, glicí
Externí odkaz:
https://doaj.org/article/d4f9cae2d91f40e2a35c3b2e9865103e