Zobrazeno 1 - 3
of 3
pro vyhledávání: '"L. C. O. SANTOS"'
Autor:
Tatiana Cristina VASCONCELOS, Joselito Santos, Débora Najda de Medeiros VIANA, A. A. F. FIGUEIREDO, Ana Alayde Werba SALDANHA, B. S. NASCIMENTO, B. M LIMA, D. R. BARROS, Denise Reinaldo Pereira Ramo, EMELLYNE LIMA DE MEDEIRO DIAS LEMOS, G. E. DANTAS, I. C. V. OLIVEIRA, J. A. Silva, K. C. VIONE, L. C. O. SANTOS, M. X. OLIVEIRA, M. P. L COUTINHO, M. E. M. LEONARDO, Lígia GOUVEIA, Melyssa K. Cavalcanti-Galdino, N. M. R. SALOMAO, N. A. SANTOS, O. D. L. FERREIRA, Patricia Nunes da FONSECA, Pierre Gonçalves de OLIVEIRA FILHO, R. D. R. CAZÉ, R. S. P. SARAIVA, R. B. DINIZ, S. F. SOUSA, T. R. P. CABRAL, Tálita Rayane de Sampaio Brito, T. C. BRASILEIRO, T. H. A. OLIVEIRA, T. A. CARVALHO, V. V. GOUVEIA, V. L. N. LUCENA, W. A. SANTOS, Y B.GOUVEIA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8efb08a3880742b8c6a25b54f0893271
https://doi.org/10.24824/978854443410.9
https://doi.org/10.24824/978854443410.9
Autor:
Anelise Leal Vieira Cubas, Edna Regina Amante, Deise Helena Baggio Ribeiro, L. C. O. Santos, Elisa Helena Siegel Moecke
Publikováno v:
Journal of Food Protection. 81:1897-1905
This work aimed to study the pumpkin puree processing by cold plasma corona discharge as an alternative to heat treatment to reduce Escherichia coli contamination and evaluate physicochemical alterations, using argon (Ar) as the process gas. The trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::359a134f8f6fa25f393ed0df092e3ff5
https://doi.org/10.4315/0362-028x.jfp-18-136
https://doi.org/10.4315/0362-028x.jfp-18-136
Autor:
Edna Regina Amante, Júlia dos Santos Opuski de Almeida, Vanessa Simão, Eduardo Carasek, Ana Carolina Moura de Sena Aquino, L. C. O. Santos
Publikováno v:
Journal of Agricultural Science. 9:234
Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contaminati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13ea5ff472f281857fde4e9ef8efe990
https://doi.org/10.5539/jas.v9n10p234
https://doi.org/10.5539/jas.v9n10p234