Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Karina Czaikoski"'
Autor:
Karina Czaikoski, Rodrigo Santos Leite, José Marcos Gontijo Mandarino, Mercedes Concórdia Carrão-Panizzi, Josemeyre Bonifácio Da Silva, Elza Iouko Ida
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 53, Iss 7, Pp 840-848 (2018)
Abstract: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean
Externí odkaz:
https://doaj.org/article/7b374e1acba448089cb6bc3dba680f1e
Autor:
Karina Czaikoski, Mercedes Concórdia Carrão-Panizzi, Josemeyre Bonifácio da Silva, Elza Iouko Ida
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 491-496 (2012)
The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation wa
Externí odkaz:
https://doaj.org/article/9be15911bf854c32b4152e9405f9070a
Autor:
Karina Czaikoski
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
A soja tipo hortaliça é colhida no estádio de maturação R6 quando os grãos atingem 80% de sua maturidade e estão desenvolvidos totalmente, porém de coloração verde e imaturos. Os objetivos deste trabalho foram avaliar o efeito do tempo e te
Publikováno v:
Brazilian Journal of Development. 6:58580-58588
A guavirova e um fruto comestivel e saboroso, apresentando potencial para utilizacao in natura e na industria de alimentos. Os frutos possuem baixo valor calorico, sao fonte de Vitamina C e possuem quantidades interessantes de beta caroteno, flavonoi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f91b0629f840c253a75ef60c48282c4
https://doi.org/10.34117/bjdv6n8-315
https://doi.org/10.34117/bjdv6n8-315
Autor:
Aline Czaikoski, Valéria Oliari Moreto, Morgana Keiber, Isabela Neves Micheletti, Karina Czaikoski
Publikováno v:
Investigação Científica no Campo da Engenharia e da Tecnologia de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7a92a1f2846b6013741710d37ea7e8f
https://doi.org/10.22533/at.ed.8932117052
https://doi.org/10.22533/at.ed.8932117052
Publikováno v:
Investigação Científica no Campo da Engenharia e da Tecnologia de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f29ea721d53583214a8f3f6c4df3ac8a
https://doi.org/10.22533/at.ed.8932117055
https://doi.org/10.22533/at.ed.8932117055
Autor:
Karina Czaikoski, Aline Czaikoski, Grazielly Gniech Silveira, Ariádine Reder Custodio de Souza
Publikováno v:
Nutrição, Análise e Controle de Qualidade de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd99258b2c87469e88a03e4a732ca443
https://doi.org/10.22533/at.ed.9242027106
https://doi.org/10.22533/at.ed.9242027106
Publikováno v:
Ciência e Tecnologia dos Alimentos – Volume 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9161d6b73a5455cdf305ad2940ed7a73
https://doi.org/10.36229/978-65-5866-031-6.cap.14
https://doi.org/10.36229/978-65-5866-031-6.cap.14
Autor:
Mercedes Concórdia Carrão-Panizzi, Josemeyre Bonifácio Da Siva, Elza Iouko Ida, Rodrigo Santos Leite, Karina Czaikoski, José Marcos Gontijo Mandarino
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 53, Iss 7, Pp 840-848 (2018)
Pesquisa Agropecuária Brasileira v.53 n.7 2018
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Pesquisa Agropecuária Brasileira, Volume: 53, Issue: 7, Pages: 840-848, Published: JUL 2018
Pesquisa Agropecuária Brasileira v.53 n.7 2018
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Pesquisa Agropecuária Brasileira, Volume: 53, Issue: 7, Pages: 840-848, Published: JUL 2018
The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3aa41e6c896e3d0ef93cfe62175a03d
https://doi.org/10.1590/s0100-204x2018000700008
https://doi.org/10.1590/s0100-204x2018000700008
Publikováno v:
Avanços e Desafios da Nutrição 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ba4f975f641d0e4a9fcaaa633a3b9c8
https://doi.org/10.22533/at.ed.40819240516
https://doi.org/10.22533/at.ed.40819240516