Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mariana Veras Oliveira de Carvalho"'
Autor:
Raquel Braz Assunção Botelho, Livia De Lacerda, Renata Puppin Zandonadi, Mariana Veras Oliveira de Carvalho
Publikováno v:
Journal of Culinary Science & Technology. 17:313-325
The aim of this study is to evaluate if thermoprocessed meals ready-to-eat (MRE) offered to Brazilian army are nutritious and tasty in comparison to freshly prepared meals (FPM) and to evaluate if ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::420c8c64aaaa58dc2ca91c5b74ea2fc8
https://doi.org/10.1080/15428052.2018.1442761
https://doi.org/10.1080/15428052.2018.1442761
Autor:
Marcela de Sá Barreto da Cunha, Lívia de Lacerda de Oliveira Pineli, Ana Maria Costa, Izabel Lucena Gadioli, Mariana Veras Oliveira de Carvalho
Publikováno v:
Critical Reviews in Food Science and Nutrition. 58:785-807
Passiflora plants are strategic in the context of biodiversity for food and nutrition. We applied the procedures of a systematic review protocol to study the state of the art on identification of phenolic compounds from Passiflora plants. An automate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226aa3b585fc50c6012568281c5836dc
https://doi.org/10.1080/10408398.2016.1224805
https://doi.org/10.1080/10408398.2016.1224805
Publikováno v:
Food chemistry. 266
Passiflora setacea is a Brazilian savannah fruit known as a good source of phytochemicals. The phytochemical composition is influenced by environmental factors and management techniques such as training system. This study aimed to evaluate the influe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97a0c4659b7aec961a2fd3ea0a381ecd
https://pubmed.ncbi.nlm.nih.gov/30381197
https://pubmed.ncbi.nlm.nih.gov/30381197
Autor:
Mariana Veras Oliveira, de Carvalho, Lívia de Lacerda, de Oliveira, Lauro, Melo, Ana Maria, Costa
Publikováno v:
Journal of the science of food and agriculture. 98(15)
Passiflora setacea DC. is a passion fruit species native from Brazilian savannah characterized by naturally sweet sensory characteristics. The sensory quality of the pulp can be affected by the growing environment. The effect of training systems (tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::081bcb9aaed5df71617dde96f53515b7
https://pubmed.ncbi.nlm.nih.gov/29736910
https://pubmed.ncbi.nlm.nih.gov/29736910
Autor:
Sonia Maria Costa Celestino, Raquel Braz Assunção Botelho, Marileusa D. Chiarello, Lívia de Lacerda de Oliveira Pineli, Mariana Veras Oliveira de Carvalho, Lorena Andrade de Aguiar, Guilherme Theodoro de Oliveira
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cce49cb2474d1a031e09cea8beb8b13
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1019623
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1019623
Publikováno v:
Revista Ceres, Volume: 61 Supplement, Pages: 764-779, Published: DEC 2014
Revista Ceres v.61 suppl.0 2014
Revista Ceres
Universidade Federal de Viçosa (UFV)
instacron:UFV
Revista Ceres, Vol 61, Iss suppl, Pp 764-779 (2014)
Revista Ceres v.61 suppl.0 2014
Revista Ceres
Universidade Federal de Viçosa (UFV)
instacron:UFV
Revista Ceres, Vol 61, Iss suppl, Pp 764-779 (2014)
Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f91c7f65d0e014e9516a74761ec34e09
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2014000700002&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2014000700002&lng=en&tlng=en