Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Joelma Barbosa da Silva"'
Autor:
Emerson Iago Garcia e Silva, Joelma Barbosa da Silva, Janiclecia Macedo Albuquerque, Cristhiane Maria Bazílio de Omena Messias
Publikováno v:
O Mundo da Saúde, Vol 44, Pp 595-606 (2020)
The purpose of this study was to characterize tamarind residues in terms of physico-chemical aspects, phenolic proportion, and antioxidant activity, exploring its nutritional and anti-nutritional potential for human consumption. The selected fruits w
Externí odkaz:
https://doaj.org/article/d5e702b147bf48a2bed5a20161608985
Aproveitamento dos resíduos do tamarindo no vale do São Francisco: potencial alimentar e nutricional
Autor:
Emerson Iago Garcia e Silva, Joelma Barbosa da Silva, Janiclecia Macedo Albuquerque, Cristhiane Maria Bazílio de Omena Messias
Publikováno v:
Ciência Rural, Volume: 52, Issue: 12, Article number: e20210708, Published: 11 MAY 2022
This performed a technical application of tamarind residues (peel and seeds) in a habitually-consumed food product (cookie) and to verify its sensory and market acceptance. We initially proceeded by preparing the peel flour and roasted seeds by conve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0dc159a30f1b0ce53ff006b7304fa93
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022001200752&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022001200752&lng=en&tlng=en
Autor:
Cristhiane Maria Bazílio de Omena Messias, Emerson Iago Garcia e Silva, Janiclecia Macedo Albuquerque, Joelma Barbosa da Silva
Publikováno v:
O Mundo da Saúde. 44:595-606
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff2df31263a908a7034de3024149152f
https://doi.org/10.15343/0104-7809.202044595606
https://doi.org/10.15343/0104-7809.202044595606
Publikováno v:
Ciências sociais aplicadas: a sociedade em sua integralidade
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a4594c337b5a03e590f05f51bb9bad2
https://doi.org/10.37423/210604331
https://doi.org/10.37423/210604331
Autor:
Virgínia Cabral Benício, Antonio Alves dos Santos, Ana Caroline Januario Filipe, Janiclecia Macedo Albuquerque, Joelma Barbosa da Silva, Ágatha Cristhine de Souza Alencar Lima, Claudileide de Sá Silva, Maria Vanessa Feitoza da Silva, Jeane de Souza Silva
Publikováno v:
Research, Society and Development. 10:e49810615410
O desperdício é uma das principais causas do aumento dos custos na produção de refeições. Assim, objetivou-se avaliar o gerenciamento de desperdícios e as condições higiênico-sanitárias e microbiológicas de alimentos e superfícies de uma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee12ca03748855ac9278bb6482e1feea
https://doi.org/10.33448/rsd-v10i6.15410
https://doi.org/10.33448/rsd-v10i6.15410