Zobrazeno 1 - 10
of 154
pro vyhledávání: '"Marcelo A. Morgano"'
Autor:
Ruddy L. M. Mesa, Javier E. L. Villa, Sabir Khan, Rafaella R. Alves Peixoto, Marcelo A. Morgano, Luís Moreira Gonçalves, Maria D. P. T. Sotomayor, Gino Picasso
Publikováno v:
Nanomaterials, Vol 10, Iss 12, p 2541 (2020)
Methylmercury (MeHg+) is a mercury species that is very toxic for humans, and its monitoring and sorption from environmental samples of water are a public health concern. In this work, a combination of theory and experiment was used to rationally syn
Externí odkaz:
https://doaj.org/article/6bd9b518cb7a4dab8791a046c35abbc7
Autor:
Júlia S. Manzoli de Sá, Isabela C. Fernandes, Daniele C.F. Moreira, Raquel F. Milani, Marcelo A. Morgano, Késia Diego Quintaes
Publikováno v:
Nutrición Hospitalaria, Vol 29, Iss 1, Pp 196-203 (2014)
Introduction: The levels of cadmium (Cd) and lead (Pb) in foods should be monitored as a function of health risks. Objective: To evaluate Cd and Pb levels in oral hospital diets and in an oral food complement (OFC) according to their respective consu
Externí odkaz:
https://doaj.org/article/447645942ebf4608a9c7a32ea16b434f
Autor:
Ariene G. F. Van Dender, Leila M. Spadoti, Patrícia B. Zacarchenco, Fabiana K. H. S. Trento, Rita C. S. C. Ormenese, Marcelo A. Morgano
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 67, Iss 387, Pp 38-47 (2012)
O requeijão cremoso, um tipo de queijo fundido muito consumido pelos brasileiros, pode ser considerado como uma fonte de gordura e sódio na alimentação. O consumo destes componentes, quando presentes em alta concentração nos alimentos, pode lev
Externí odkaz:
https://doaj.org/article/09108c4e1f524d0c90e448cd648f5cb5
Publikováno v:
Química Nova, Vol 30, Iss 2, Pp 346-350 (2007)
In this work a fast method for the determination of the total sugar levels in samples of raw coffee was developed using the near infrared spectroscopy technique and multivariate regression. The sugar levels were initially obtained using gravimety as
Externí odkaz:
https://doaj.org/article/bd229e99036f444eb8675e6cd7d04879
Publikováno v:
Journal of Trace Elements and Minerals, Vol 8, Iss , Pp 100124- (2024)
Background: Lactose intolerance, cow milk protein allergy, and environmental and ethical concerns drive the global market for plant-based beverages (PPBs). Despite this, data on the occurrence of selenium (Se) in these beverages are scarce. Objective
Externí odkaz:
https://doaj.org/article/63dfedabf2564a48b382b8b90a26e522
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate produc
Externí odkaz:
https://doaj.org/article/e82da0f865184cfe965284d8e4ce800a
Autor:
Rívia Darla Alvares Amaral, Roseli Aparecida Ferrari, Luana Cristina Rabonato, Marcelo Antônio Morgano, Flávio Carlos Dalchiavon, Rafaela Souza Oliveira
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract In this research the mineral elements and the oil and protein contents of thirteen sunflower hybrids grown in Brazil, were studied. In addition, the possibility of jointly obtaining products with high productivity and high oil and protein co
Externí odkaz:
https://doaj.org/article/eafe1dd907884f7e9622efd8aa2f6533
Publikováno v:
Coffee Science. 15:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78030d7a6435026dfe91f62466783440
https://doi.org/10.25186/.v15i.1654
https://doi.org/10.25186/.v15i.1654
Autor:
Rita de Cássia Ramos do Egypto Queiroga, Tatiane Santi Gadelha, Tayanna Bernardo Oliveira Nunes Messias, Marciane Magnani, Marcelo Antonio Morgano, Maria Elieidy Gomes de Oliveira, Luana Martiniano da Silva, Juliane Alves, Tatiana Colombo Pimentel, Maria Teresa Bertoldo Pacheco
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 01 SEP 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: e37121, Published: 01 SEP 2021
Food Science and Technology, Issue: ahead, Published: 01 SEP 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: e37121, Published: 01 SEP 2021
This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb984b37aefa111a0c75c941c761e836
https://doi.org/10.1590/fst.37121
https://doi.org/10.1590/fst.37121
Autor:
Raquel Fernanda Milani, Adriana Aparecida Mauri, Vitor Lacerda Sanches, Marcelo Antonio Morgano, Solange Cadore
Publikováno v:
International Journal of Environmental Research and Public Health; Volume 20; Issue 6; Pages: 4986
Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cf79a0b142454a390542aee262ff702
https://doi.org/10.3390/ijerph20064986
https://doi.org/10.3390/ijerph20064986