Zobrazeno 1 - 5
of 5
pro vyhledávání: '"José Francisco dos Santos Silveira Junior"'
Autor:
Francieli Braghini, Caroline Giane de Carli, Barbara Bonsaglia, José Francisco dos Santos Silveira Junior, Débora Francielly de Oliveira, Janaína Tramujas, Ivane Benedetti Tonial
Publikováno v:
Pesquisa Agropecuária Gaúcha, Vol 20, Iss 1/2, Pp 7-15 (2014)
O chimarrão, produto da infusão das folhas de erva-mate faz parte dos costumes e dieta, principalmente, dos consumidores do sul do Brasil. Isso porque, a bebida apresenta características sensoriais particulares e pode trazer benefícios à saúde
Externí odkaz:
https://doaj.org/article/15413b7f89f647869152e5f1e4be82b1
Autor:
Camila Delinski Bet, Isaac Yves Lopes de Macêdo, Eric de Souza Gil, Murilo Ferreira de Carvalho, José Francisco dos Santos Silveira Junior, Marney Pascoli Cereda
Publikováno v:
Polysaccharides, Vol 2, Iss 43, Pp 715-719 (2021)
Food frauds present a major problem in the foodstuff industry. Arrowroot and cassava may be targeted in adulteration and falsification processes. Raman analysis combined with chemometric techniques was proposed to identify the mixing and adulteration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e87ec0fb7801f8c59cf8b69e291f9cc9
https://www.mdpi.com/2673-4176/2/3/43
https://www.mdpi.com/2673-4176/2/3/43
Autor:
Edivaldo Rosas dos Santos Junior, José Francisco dos Santos Silveira Junior, Marney Pascoli Cereda, Camila Delinski Bet, Paloma Freire Neves Leal Cortes
Active methodologies have been widely used in education to provide greater involvement in the teaching-learning process. In the face of the current pandemic scenario, remote activities are strategies to spread knowledge but require adaptations of fac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04b0231661ba693c53dde23c5d3961ef
https://doi.org/10.21203/rs.3.rs-366666/v1
https://doi.org/10.21203/rs.3.rs-366666/v1
Autor:
Débora Francielly De Oliveira, Francieli Braghini, Edenes M. S. Loss, José Francisco dos Santos Silveira Junior, Ivane Benedetti Tonial, Claudia Eugênia Castro Bravo
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 67, n. 386 (2012); 67-80
Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 386 (2012); 67-80
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 386 (2012); 67-80
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The cheese produced in colonial south west region Parana state is important in the economic life or the population living in rural areas. In order to verify the physical and chemical composition and learn the nutritional quality of these cheeses colo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65956471cf72058e8d9da33dfe1884b4
https://doi.org/10.5935/2238-6416.20120038
https://doi.org/10.5935/2238-6416.20120038
Autor:
Ivane Benedetti Tonial, Débora Francielly De Oliveira, Alexandre Rodrigo Coelho, José Francisco dos Santos Silveira Junior, Francieli Braghini
Publikováno v:
Arquivos de Ciências da Saúde da UNIPAR. 18
O salame tipo colonial é um produto de grande aceitação na região sudoeste do Paraná, especialmente, por fazer parte da tradição de origem italiana e pela cultura na produção de suínos. Tradicionalmente, o salame tipo colonial é produzido
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::098ae9bccd99505c92b9689a1e5a4d02
https://doi.org/10.25110/arqsaude.v18i3.2014.5190
https://doi.org/10.25110/arqsaude.v18i3.2014.5190