Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Náira da Silva Campos"'
1
Akademický článek
Determination of composition, calcium partition and calcium bioaccessibility in marketed Minas Padrão cheeses
Autor: João Pablo Fortes Pereira, Náira da Silva Campos, Ângela Maria Ferreira de Oliveira, Rafael Arromba de Sousa, Junio César Jacinto de Paula, Paulo Henrique Fonseca da Silva
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 226-234 (2019)
Cheeses have a prominent position among dairy products due to their high lipid, protein and mineral content. This work aimed to evaluate twelve Minas Padrão cheeses marketed in Juiz de Fora. The analyzes were carried out when the cheeses were betwee
Externí odkaz: https://doaj.org/article/0986e02ee6c047feb68c5f8715df5078
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2
Akademický článek
Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES
Autor: Náira da Silva Campos, Flávia Barbosa Magalhães Alvarenga, Céphora Maria Sabarense, Marcone Augusto Leal de Oliveira, Janaína Garcia Timm, Mariana Antunes Vieira, Rafael Arromba de Sousa
Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. Th
Externí odkaz: https://doaj.org/article/f2afe0f8da9b413a9d07fba35fc8776e
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3
Akademický článek
Classification of Frankfurters by FT-Raman Spectroscopy and Chemometric Methods
Autor: Náira da Silva Campos, Kamila Sá Oliveira, Mariana Ramos Almeida, Rodrigo Stephani, Luiz Fernando Cappa de Oliveira
Publikováno v: Molecules, Vol 19, Iss 11, Pp 18980-18992 (2014)
Frankfurters are widely consumed all over the world, and the production requires a wide range of meat and non-meat ingredients. Due to these characteristics, frankfurters are products that can be easily adulterated with lower value meats, and the pre
Externí odkaz: https://doaj.org/article/d8d838ecbec5455eabbb3f360ebd2829
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4
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time
Autor: Antônio Fernandes de Carvalho, Marta Fonseca Martins, Júlia d’Almeida Francisquini, Renato Moreira Nunes, Ana Carolina Mageste, Náira da Silva Campos, Rafael Arromba de Sousa, Paulo Henrique Fonseca da Silva, Ítalo Tuler Perrone, João Pablo Fortes Pereira
Publikováno v: Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 39, Iss 4, Pp 859-866 (2019)
Food Science and Technology, Volume: 39, Issue: 4, Pages: 859-866, Published: 10 OCT 2019
Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibilit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b5d74784289e957408b70c234aee60a
https://doi.org/10.1590/fst.12518
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5
Determinação da composição, partição e bioacessibilidade de cálcio em queijos Minas Padrão comerciais
Autor: Ângela Maria Ferreira de Oliveira, Náira da Silva Campos, Rafael Arromba de Sousa, Paulo Henrique Fonseca da Silva, Junio César Jacinto de Paula, João Pablo Fortes Pereira
Publikováno v: Revista do Instituto de Laticínios Cândido Tostes. 73:226-234
Os queijos apresentam destaque entre os derivados lácteos pelos elevados teores lipídico, proteico e mineral. Este trabalho teve como objetivo avaliar doze queijos Minas Padrão comercializados em Juiz de Fora. As análises ocorrerem quando os quei
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6a28faa846b8c24e97b077a24d0bde9b
https://doi.org/10.14295/2238-6416.v73i4.705
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6
Simultaneous determination of cadmium, lead and copper in chocolate samples by square wave anodic stripping voltammetry
Autor: Thalles Pedrosa Lisboa, Náira da Silva Campos, Larissa Pinto Silva, Maria Auxiliadora Costa Matos, Rafael Arromba de Sousa, Renato Camargo Matos, Lucas Vinícius de Faria
Publikováno v: Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 38(3)
In this work, an effective and simple method is proposed for the simultaneous determination of cadmium, lead and copper in chocolate samples by Square Wave Anodic Stripping Voltammetry (SWASV). An ultrasonic bath was used for the extraction of cadmiu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50ee89b6a376e843c28b4495dd129d01
https://pubmed.ncbi.nlm.nih.gov/33493080
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7
Determinação de minerais em vísceras de frango cozidas em diferentes panelas e em amostras de sais e temperos por espectrometria atômica
Autor: Almeida, Náira da Silva Campos
Publikováno v: Repositório Institucional da UFJF
Universidade Federal de Juiz de Fora (UFJF)
instacron:UFJF
CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Temperos e vísceras de frango são importantes do ponto de vista econômico e nutricional. Neste estudo, determinaram-se os teores de em tecidos comestíveis de frango, especiar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::fdc27faef8d4daa5bbdba5cb4c6410ad
https://repositorio.ufjf.br/jspui/handle/ufjf/12151
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8
Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES
Autor: Mariana Antunes Vieira, Rafael Arromba de Sousa, Janaína Garcia Timm, Céphora Maria Sabarense, Náira da Silva Campos, Flávia Barbosa Magalhães Alvarenga, Marcone Augusto Leal de Oliveira
Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019308, Published: 27 JUL 2020
This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b57d5dc222cf014bc8c4009f1ca61d7
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100459&tlng=en
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