Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Martins , Jorge Jacó Alves"'
1
Akademický článek
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3
Evaluación de la estabilidad de la gelatina de maracuyá añadida a la harina de cáscara de maracuyá e inulina mediante indicadores físicos, fisicoquímicos y microbiológicos
Autor: Garrido, Ingrid Paloma Conrado, Morais, Sinthya Kelly Queiroz, Coutinho, Emily Bezerra, Oliveira, Elizabeth Alves de, Gouveia, Deyzi Santos, Vieira, Patricia Pinheiro Fernandes, Mota, Mércia Melo de Almeida, Martins, Jorge Jacó Alves
Publikováno v: Research, Society and Development; Vol. 11 No. 11; e441111133902
Research, Society and Development; Vol. 11 Núm. 11; e441111133902
Research, Society and Development; v. 11 n. 11; e441111133902
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Among the fruits produced in Brazil, passion fruit can be used to prepare the most diverse products. Jelly, for example, has become an alternative to fruit utilization by providing increased shelf life and adding value to the product through whole fr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::772a6088a9da90d587cf03c2eb00420b
https://rsdjournal.org/index.php/rsd/article/view/33902
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4
Cinética de liofilización y modelización matemática de la leche de burra
Autor: Sousa, Francisca Moisés de, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins, Melo, Mylena Olga Pessoa, Leite Filho, Manoel Tolentino, Santos , Rebeca Morais Silva, Almeida, Michelly Daiane Araújo de, André, Anastácia Maria Mikaella Campos Nóbrega, Lúcio, Alexandre da Silva, Santos, Kamila de Lima, Martins , Jorge Jacó Alves, Rodrigues, Larissa Monique de Sousa
Publikováno v: Research, Society and Development; Vol. 10 No. 2; e46310212910
Research, Society and Development; Vol. 10 Núm. 2; e46310212910
Research, Society and Development; v. 10 n. 2; e46310212910
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
He interest in donkey milk has been highlighted due to studies related to its beneficial characteristics, it has similarities in palatability and composition when compared to breast milk. Milk of this species has been shown to be low in protein and f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0e8d05b6fc3f6507dbbe9cbc120bf7de
https://rsdjournal.org/index.php/rsd/article/view/12910
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5
Modelización matemática de la cinética de liofilización del extracto de sésamo o 'leche'
Autor: Melo, Mylena Olga Pessoa, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins, Sousa, Francisca Moisés de, Leite Filho, Manoel Tolentino, Lúcio, Alexandre da Silva, Almeida, Michelly Daiane Araújo de, Santos, Rebeca Morais Silva, André, Anastácia Maria Mikaella Campos Nóbrega, Barros, Sâmela Leal, Martins, Jorge Jacó Alves
Publikováno v: Research, Society and Development; Vol. 10 No. 2; e40110212752
Research, Society and Development; Vol. 10 Núm. 2; e40110212752
Research, Society and Development; v. 10 n. 2; e40110212752
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Among oilseeds, sesame has functional components that increase resistance against oxidative deterioration, providing neutraceutical values. Considering the high nutritional and functional potential of the sesame extract or "milk", it is necessary to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8e3f57c6088b8a916e1d9084605b3f72
https://rsdjournal.org/index.php/rsd/article/view/12752
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6
Akademický článek
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7
Comparison of two methods for the production of activated carbon from the sisal tassel
Autor: MARTINS, Jorge Jacó Alves.
Publikováno v: Biblioteca Digital de Teses e Dissertações da UFCG
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Submitted by Lucienne Costa (lucienneferreira@ufcg.edu.br) on 2019-06-07T16:33:36Z No. of bitstreams: 1 JORGE JACÓ ALVES MARTINS – DISSERTAÇÃO (PPGEA) 2016.pdf: 3927792 bytes, checksum: 9965596d83018eb43023d8225842cda7 (MD5) Made available in DS
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::580c3a2ff547898651099c56b48e121d
http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/4193
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8
Estabilidade de geleias de cajá durante o armazenamento em condições ambientais
Autor: Martins, Jorge Jacó Alves, Oliveira, Emanuel Neto Alves de, Rocha, Ana Paula Trindade, Santos, Dyego da Costa
Publikováno v: Comunicata Scientiae; Vol. 6 No. 2 (2015); 164-173
Comunicata Scientiae; v. 6 n. 2 (2015); 164-173
The jelly production is an alternative use of cajazeira fruits, since they have good nutritional and sensory characteristics for processing. The aim of the research was to develop and evaluate the physical and chemical stability of caja jellies prepa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=issn21769079::b07c5d2c092275b1984097b515d1d7a6
https://comunicatascientiae.com.br/comunicata/article/view/282
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