Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Janclei P Coutinho"'
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:
Fernando Freitas de Lima, Caroline Honaiser Lescano, Jucicléia da Silva Arrigo, Cláudia Andrea Lima Cardoso, Janclei Pereira Coutinho, Iluska Senna Bonfá Moslaves, Thalita Vieira do Nascimento Ximenes, Monica Cristina Toffoli Kadri, Simone Schneider Weber, Renata Trentin Perdomo, Cândida Aparecida Leite Kassuya, Maria do Carmo Vieira, Eliana Janet Sanjinez-Argandoña
Publikováno v:
PLoS ONE, Vol 13, Iss 4, p e0195678 (2018)
The anti-inflammatory, antiproliferative and cytoprotective activity of the Attalea phalerata Mart. ex Spreng pulp oil was evaluated by in vitro and in vivo methods. As for the chemical profile, the antioxidant activity was performed by spectrophotom
Externí odkaz:
https://doaj.org/article/36b70e0ce2b44cd0a6b0392b10279153
Autor:
Danilo Santos Souza, Jane Delane Reis Pimentel Souza, Janclei Pereira Coutinho, Sibelli Passini Barbosa Ferrão, Tatiana Sant’Anna de Souza, Arienilmar Araújo Lopes da Silva
Publikováno v:
Ciência Rural, Vol 42, Iss 6, Pp 1123-1129 (2012)
Objetivou-se elaborar uma farinha instantânea utilizando do mesocarpo de fruta-pão, variedade apyrena, e avaliar sua composição físico-química, bem como desenvolver um purê a base da farinha e determinar sua aceitação sensorial por consumido
Externí odkaz:
https://doaj.org/article/dc1a9c280bea4aba8c62391d1712dc52
Autor:
Herick M, Santos, Janclei P, Coutinho, Fábio Alan C, Amorim, Ivon P, Lôbo, Luana S, Moreira, Madson M, Nascimento, Raildo M, de Jesus
Publikováno v:
Food chemistry. 273
A microwave-assisted digestion procedure using diluted HNO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f46964b6274fa1553d8b9b86c674c4c2
https://pubmed.ncbi.nlm.nih.gov/30292363
https://pubmed.ncbi.nlm.nih.gov/30292363
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2b78b52b6afe2dc4fd5b9d41083c624d
https://pubmed.ncbi.nlm.nih.gov/28573647
https://pubmed.ncbi.nlm.nih.gov/28573647
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::719da8d328456fa1ab00c25b76b1d26e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362012000300018
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362012000300018