Zobrazeno 1 - 6
of 6
pro vyhledávání: '"José Fábio Soares"'
Autor:
Renata Nolasco Braga‐Souto, Mariana Gonçalves Teixeira, Lara Aguiar Borges, Mariuze Loyanny Pereira Oliveira, José Fábio Soares, Caroline Liboreiro Paiva, Juliana Pinto Lima
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d2598db75e4bb5dce51eb856291a1e3
https://doi.org/10.1111/jfpp.16557
https://doi.org/10.1111/jfpp.16557
Autor:
Alves Barroso Lívia, Tânia Santos de Almeida, Maria Josiane Macedo, Michelle Guimarães Horta, Jocilane Pereira de Oliveira, Ana Júlio, José Fábio Soares, Rita Caparica, Fabiane Neves Silva
Publikováno v:
Journal Biomedical and Biopharmaceutical Research. 16:97-104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64be8af9adcfc88a3b28961e0159b984
https://doi.org/10.19277/bbr.16.1.203
https://doi.org/10.19277/bbr.16.1.203
Autor:
Sérgio Henrique Sousa Santos, Juliana Pinto de Lima, Lara Aguiar Borges, José Fábio Soares, Igor Viana Brandi
Publikováno v:
Research, Society and Development. 10:e58010313734
O buriti (Mauritia flexuosa L.) é uma palmeira da família Arecaceae, que ocorre no Cerrado, sendo encontrado notadamente nas veredas. O fruto do buriti se destaca por possuir uma composição química complexa, com destaque para sua fração lipíd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fd17dace2df5a59217cfdad57de1c22
https://doi.org/10.33448/rsd-v10i3.13734
https://doi.org/10.33448/rsd-v10i3.13734
Autor:
Ederson Paulo Xavier Guilherme, Silvia Cecília Santana, José Fábio Soares, Maria Aparecida Milagres Machado, Flávia Échila Ribeiro Batista, Fernando da Silva Rocha, Demerson Arruda Sanglard
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
The bean cooking time is important in the definition of farming to be made available for research institutions due to the cooking time that can prevent consumer acceptance. Thus, breeding programs should prioritize the identification of genotypes tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::3f4813a9e5feed72a0899e88e5e48e33
Autor:
Ederson Paulo Xavier Guilherme, Silvia Cecília Santana, José Fábio Soares, Maria Aparecida Milagres Machado, Flávia Échila Ribeiro Batista, Fernando da Silva Rocha, Demerson Arruda Sanglard
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
During storage, the bean drying is the process most commonly used to ensure quality and stability, reducing the biological activity and possible physical and chemical changes. Reducing the water content of the beans decreases the size of the grains a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::aa106c9b5ad03918f43a5e494fddaed7
Autor:
Ederson Paulo Xavier Guilherme, José Fábio Soares, Silvia Cecília Santana, Maria Aparecida Milagres Machado, Flávia Échila Ribeiro Batista, Fernando da Silva Rocha, Demerson Arruda Sanglard
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
The bean (Phaseolus vulgaris L.) is an important food because of its nutritional composition and has high mineral content, vitamins, carbohydrates, fiber and protein. Creole or traditional accessions can be defined as genotypes in use by farmers, obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::90043386536a37a997b9ea5527c7c267