Zobrazeno 1 - 10 of 45 pro vyhledávání: '"Lucia Maria Jaeger de CARVALHO"'
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Akademický článek
FOOD WITH PESTICIDES OR AGROECOLOGICALLY-BASED FOOD: SYMBOLIC GAME ON THE FIELD
Autor: Verônica Oliveira Figueiredo, Maria Claudia Veiga Soares Carvalho, Francisco Romão Ferreira, Luciléia Granhen Tavares Colares, Izabela Miranda de Castro, Lucia Maria Jaeger de Carvalho
Publikováno v: Demetra, Vol 11, Iss Supl., Pp 1245-1260 (2016)
Destacamos os agrotóxicos como um elemento que pode influenciar no habitus dos sujeitos que participam do contexto da agricultura brasileira assumindo, geralmente, uma posição favorável ou contra o uso desses insumos. Este artigo busca alguns ele
Externí odkaz: https://doaj.org/article/23d44fcaa4474c61b901a6c6a44c3ac2
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2
Akademický článek
Efeitos de tratamentos diferenciados no plantio de banana var. Prata-Anã através da quantificação de resíduos de carbofuran Different treatments of carbofuran in the field of banana var. Prata-Anã on pesticides residues
Autor: Izabela Miranda de Castro, Maria Geralda Vilela Rodrigues, Ronoel Luiz de Oliveira Godoy, Leila Martins da Costa Quinteiro, Lucia Maria Jaeger de Carvalho
Publikováno v: Revista Brasileira de Fruticultura, Vol 27, Iss 1, Pp 40-42 (2005)
Este trabalho teve como objetivo avaliar os níveis de resíduos de carbofuran utilizando métodos específicos de análise em amostras de bananas Musa spp submetidas a nove tratamentos distintos de controle químico. As aplicações do produto na pl
Externí odkaz: https://doaj.org/article/9bf0a985d5ac423ea79330fcdadee220
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3
Multi-residue method of pesticides by UPLC-MS/MS in bivalve mollusks samples as a tool for food quality and safety
Autor: Izabela Miranda de Castro, Lucia Helena Pinto Bastos, Marianna Ramos dos Anjos, Angélica Castanheira de Oliveira, Débora Maria S F da Costa, Maria Helena Wohlers Morelli Cardoso, Lucia Maria Jaeger de Carvalho
Publikováno v: Food Science and Technology. 43
Bivalve molluscs (BM) are filter animals and bioaccumulators of substances from the environment. This characteristic allows a great absorption of nutrients that makes them a source of protein-rich foods. On the other hand, if there are toxic contamin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::45f74beb0c0faa01b5b8eb46a7a485ec
https://doi.org/10.5327/fst.116722
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4
Gamma Radiation Applied in Euterpe oleraceae Pulps
Autor: Edgar Oliveira de Jesus, Bruno Paranhos, José Luiz Viana de Carvalho, Lucia Maria Jaeger de Carvalho
Publikováno v: European Journal of Nutrition & Food Safety. :134-145
Aims: The aim of this work was to evaluate the optimal radiation dose to maintain the antioxidant capacity of conventional and organic acaí freeze-dried pulps. Study Design: All analyses were conducted in sextuplicate for each experiment. Place and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb4033cfc456f0f6e98fd20aec7f6eda
https://doi.org/10.9734/ejnfs/2020/v12i1030310
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6
Jussaí (Euterpe edulis): a review
Autor: Lucia Maria Jaeger de CARVALHO, Alison Almeida ESMERINO, José Luiz Viana de CARVALHO
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e08422, Published: 13 MAY 2022
The fruit of the jussara palm (Euterpe edulis M.) from the Brazilian Atlantic Forest is rich in anthocyanins, mainly 3-O-glucoside cyanidin and 3-O-rutinoside cyanidin, with high antioxidant capacity which can prevent different types of diseases. The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ddaba54e7dc34a2a04b13726424abbd
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102064
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7
[RETRACTED ARTICLE] Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
Autor: Flávio de Souza Neves CARDOSO, Lucia Maria Jaeger de CARVALHO, Gisela Maria Dellamora ORTIZ, Maria Gabriela Bello KOBLITZ
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential. It can be consumed in natura or as processed products like juices and pulps. The search for products with lower nutritional and sensorial changes led to the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54611d5fd0767a25f66261c94bc1d032
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100756
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8
Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration
Autor: Lucia Maria Jaeger de Carvalho, Claudia De Lucas Baganha, José Luiz Viana de Carvalho
Publikováno v: Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e35021, Published: 20 AUG 2021
Food Science and Technology, Issue: ahead, Published: 20 AUG 2021
Sweet potato (Ipomoea batatas (L.) Lam.) is a plant with great importance in food security, especially in developing countries. Grown in more than 100 countries, it is nutritious and contains high levels of dietary fiber, minerals such as iron and vi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0187411502e95dc24f6dd63b07b36f72
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005040215&tlng=en
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9
Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms
Autor: Lucia Maria Jaeger de Carvalho, Izabela Miranda de Castro, Joyce Aparecida Tavares de Miranda, Ana Cláudia de Macêdo Vieira
Publikováno v: Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 27 JUN 2019
Beans are a vital food for the population around the world because it contains a relatively high amount of protein, vitamins, fiber, and minerals, being an important vegetable source of iron, particularly when combined with ascorbic acid and cysteine
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07334885042af3db858e0856974d4597
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600718
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