Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Karina Cardoso Tramonte"'
Autor:
Manoela Alano Vieira, Rossana Podestá, Karina Cardoso Tramonte, Renata Dias de Mello Castanho Amboni, Karina Nunes de Simas, Sandra Regina Paulon Avancini, Edna Regina Amante
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 52, Iss 4, Pp 973-980 (2009)
Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour
Externí odkaz:
https://doaj.org/article/2df39d4861064938ac74d30cc50aacd2
Autor:
Karina Cardoso Tramonte, Iolanda Moreira Dutra Albuquerque E Silva, Renata Dias de Mello Castanho Amboni, Edna Regina Amante, João Gustavo Provesi, Marcelo Maraschin, Aureanna Nairne Negrão Murakami
Publikováno v:
International Journal of Food Science & Technology. 46:1871-1877
Summary The heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro-industry generates a large quantity of solid residue. The aim of this w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fabc06f4b979abdf395bb070a6b85c5c
https://doi.org/10.1111/j.1365-2621.2011.02695.x
https://doi.org/10.1111/j.1365-2621.2011.02695.x
Autor:
Renata Dias de Mello Castanho Amboni, Manoela Alano Vieira, Edna Regina Amante, Rossana Podestá, Sandra Regina Paulon Avancini, Karina Cardoso Tramonte
Publikováno v:
International Journal of Food Science & Technology. 43:1534-1540
Summary The aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie-making performance of residue blends from organic king palm processing and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abfcc5260d07cefddc547c5138b0adfc
https://doi.org/10.1111/j.1365-2621.2007.01568.x
https://doi.org/10.1111/j.1365-2621.2007.01568.x
Autor:
Karina N. De Simas, Edna Regina Amante, Rossana Podestá, Sandra Regina Paulon Avancini, Karina Cardoso Tramonte, Renata Dias de Mello Castanho Amboni, Manoela Alano Vieira
Publikováno v:
Brazilian Archives of Biology and Technology v.52 n.4 2009
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 52, Issue: 4, Pages: 973-980, Published: AUG 2009
Brazilian Archives of Biology and Technology, Vol 52, Iss 4, Pp 973-980 (2009)
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 52, Issue: 4, Pages: 973-980, Published: AUG 2009
Brazilian Archives of Biology and Technology, Vol 52, Iss 4, Pp 973-980 (2009)
Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b64e56f30c61b16b256e5dc3d3756a83
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400021
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400021
