Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Nárgella Silva CARNEIRO"'
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Akademický článek
AVALIAÇÃO DO ALMOÇO SERVIDO EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO, SEGUNDO OS CRITÉRIOS DO PROGRAMA DE ALIMENTAÇÃO DO TRABALHADOR
Autor: Nárgella Silva CARNEIRO, Camila Melo Araújo de MOURA, Sueila Cristina Crus SOUZA
Publikováno v: Alimentos e Nutrição, Vol 24, Iss 3, Pp 361-365 (2013)
Diversos estudos foram realizados a fim de analisar o fornecimento de refeições e nutrientes pelas Unidades de Alimentação e Nutrição (UAN) em relação ao Programa de Alimentação do Trabalhador (PAT) e foram constatadas várias inadequa
Externí odkaz: https://doaj.org/article/a781e4463c8d49dc849480ea144f9fd0
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2
Akademický článek
Eugenia Klotzschiana O. Berg Fruits as New Sources of Nutrients: Determination of their Bioactive Compounds, Antioxidant Activity and Chemical Composition
Autor: Nárgella Silva Carneiro, Cássia Cristina Fernandes Alves, Caroline Cagnin, Celso Martins Belisario, Marco Antônio Pereira da Silva, Mayker Lazaro Dantas Miranda, Josemar Gonçalves de Oliveira Filho, José Milton Alves, Paulo Sérgio Pereira, Fabiano Guimarães Silva, Mariana Buranelo Egea
Publikováno v: Brazilian Archives of Biology and Technology, Vol 62
Abstract: The Cerrado is one of the world's biodiversity hotspots and Brazil’s second largest biome. Many native species of the Brazilian Cerrado provide fruits that have unique sensory characteristics and high nutritional value. This study aimed a
Externí odkaz: https://doaj.org/article/f386fe99d92346feb5ad539e0c66bee7
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3
Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars
Autor: Marcos de Oliveira Araújo, Daniele Silva Lima, Keyla Rezende Barcelos, Kátia Flávia Fernandes, Mayra Conceição Peixoto Martins Lima, Daiane Costa dos Santos, Mariana Buranelo Egea, Karla A. Batista, Nárgella Silva Carneiro, Milena Figueiredo de Sousa, Rafaiane Macedo Guimarães
Publikováno v: LWT. 101:812-818
This study aimed to demonstrate the potential of a corn byproduct, namely corn bran (CB) as a new source of nutrients in the diet by evaluating its application to snack bars (SB). CB was separated into five granulometric measurements (F1: 0.125; F2:
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fe3354e2c027d2f5dae78bbc80496bd3
https://doi.org/10.1016/j.lwt.2018.11.088
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4
Chemical composition, antioxidant and antibacterial activities of essential oils from leaves and flowers of Eugenia klotzschiana Berg (Myrtaceae)
Autor: Gustavo Amadeu Micke, Mayker Lazaro Dantas Miranda, Lizandra C. Bretanha, Maira Pereira Balleste, Eduardo V. Silveira, Carlos Henrique Gomes Martins, José Milton Alves, Cassia Cristina Fernandes Alves, Thayná de Souza Silva, Nárgella Silva Carneiro, Mariana Buranelo Egea
Publikováno v: Anais da Academia Brasileira de Ciências, Volume: 89, Issue: 3, Pages: 1907-1915, Published: 31 JUL 2017
Anais da Academia Brasileira de Ciências, Iss 0
Anais da Academia Brasileira de Ciências v.89 n.3 2017
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC
Many essential oils (EOs) of different plant species possess interesting antimicrobial effects on buccal bacteria and antioxidant properties. Eugenia klotzschiana Berg (pêra-do-cerrado, in Portuguese) is a species of Myrtaceae with restricted distri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1a6b88482bccff500f1ad553429877c
https://doi.org/10.1590/0001-3765201720160652
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6
Essential Oil of Flowers from Eugenia klotzschiana (Myrtaceae): Chemical Composition and In Vitro Trypanocidal and Cytotoxic Activities
Autor: José Milton Alves, Viviane Rodrigues Esperandim, Cassia Cristina Fernandes Alves, Mayker Lazaro Dantas Miranda, Nárgella Silva Carneiro
Publikováno v: Revista Virtual de Química. 9:1381-1392
A Doenca de Chagas e causada pelo Trypanosoma cruzi e os medicamentos mais utilizados em seu tratamento sao o nifurtimox e benzonidazol, que causam varios efeitos colaterais. O uso de produtos naturais no tratamento de doencas aumentou nos ultimos an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6be75e6f5ae91cc105af986357d2feba
https://doi.org/10.21577/1984-6835.20170080
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7
Chemical Composition from Essential oil of Cardiopetalum calophyllum Schltdl. (Annonacea
Autor: Mayker Lazaro Dantas Miranda, Edson Luiz Souchie, Carlos Henrique Gomes Martins, José Milton Alves, Mariana Buranelo Egea, Maria Anita Lemos Vasconcelos Ambrosio, Nárgella Silva Carneiro, Cassia Cristina Fernandes Alves, Elizabeth Aparecida Josefi da Silva, Marcelo Nogueira Xavier
Publikováno v: Revista Virtual de Química. 8:1433-1448
The Annonaceae family consists of ~135 genera with diverse species and a large number of chemical compounds arising from the secondary metabolism. However, the chemical composition of the essential oil of several species of the family such as Cardiop
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c7e63569b944142442922b7d43a05d49
https://doi.org/10.21577/1984-6835.20160101
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8
Eugenia Klotzschiana O. Berg Fruits as New Sources of Nutrients: Determination of their Bioactive Compounds, Antioxidant Activity and Chemical Composition
Autor: Marco Silva, Cassia Cristina Fernandes Alves, Josemar Gonçalves de Oliveira Filho, Mariana Buranelo Egea, Caroline Cagnin, Fabiano Guimarães Silva, José Milton Alves, Nárgella Silva Carneiro, Paulo Pereira, Mayker Lazaro Dantas Miranda, Celso Martins Belisário
Publikováno v: Brazilian Archives of Biology and Technology, Vol 62
Brazilian Archives of Biology and Technology v.62 2019
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 62, Article number: e19170562, Published: 13 JUN 2019
The Cerrado is one of the world's biodiversity hotspots and Brazil’s second largest biome. Many native species of the Brazilian Cerrado provide fruits that have unique sensory characteristics and high nutritional value. This study aimed at characte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bfa136ab96097756fac134d5169a2ca
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100402&lng=en&tlng=en
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