Elaboración de pan bisnaguinha sin gluten y sin huevo, elaborado con ñame y una mezcla de harinas: una propuesta para la alimentación escolar de niños con alergias alimentarias

Autor: Souza, Marcelle Ramos de, Martins, Adriana Lau da Silva, Souza, Hosana Lima Siqueira de, Oliveira, Cyntia Ferreira de, Mallet, Aline Cristina Teixeira, Nascimento , Kamila de Oliveira do

Publikováno v: Research, Society and Development; Vol. 10 No. 13; e440101321364
Research, Society and Development; Vol. 10 Núm. 13; e440101321364
Research, Society and Development; v. 10 n. 13; e440101321364
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

It is estimated that food allergies affect a portion of the population and have shown an increasing prevalence in recent years. Thus, the work aimed to develop a gluten-free and egg-free bisnaguinha-type bread, made with yams and a mix of flours, as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::fa2e989711d3cb04952adca48c5391af
https://rsdjournal.org/index.php/rsd/article/view/21364

Evaluación de control de calidad de frutas y hortalizas comercializadas en la feira libre de Valença/RJ

Autor: Silva, Mateus Anselmo da, Vargas, Pedro Henrique Barbosa, Martins, Adriana Lau da Silva, Nascimento, Kamila de Oliveira do

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e1109119346
Research, Society and Development; Vol. 9 Núm. 11; e1109119346
Research, Society and Development; v. 9 n. 11; e1109119346
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Open markets stand out for selling fresh products of animal and vegetable origin, most of the time free of pesticides. However, the failure to apply the good practices provided for by legislation that guarantee the quality and safety of food, can int

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ff1787ddeb0fe18cbafdf366f769b1f4
https://rsdjournal.org/index.php/rsd/article/view/9346

Utilização do aquecimento ôhmico no processamento de alimentos

Autor: Nascimento, Kamila de Oliveira do, Reis, Isabela Pereira, Rebello, Flávia de Floriani Pozza

Publikováno v: Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 9, Iss 5, Pp 62-67 (2015)
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 9, Iss 5 (2015)
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 9 No. 5 (2014): EDIÇÃO ESPECIAL; 62-67
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 9 Núm. 5 (2014): EDIÇÃO ESPECIAL; 62-67
Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 9 n. 5 (2014): EDIÇÃO ESPECIAL; 62-67
Revista Verde de Agroecologia e Desenvolvimento Sustentavel
Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron:GVAA

O aquecimento ôhmico é considerado uma tecnologia inovadora no processamento dos alimentos, que consiste na passagem de corrente elétrica alternada através de um alimento com a finalidade principal de aquecimento através da geração interna de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::27ad95f327647aee4666bfae7dd9e3cc
http://www.gvaa.com.br/revista/index.php/RVADS/article/view/3047

PHYSICOCHEMICAL CHARACTERISTICS OF TUBERS FROM ORGANIC SWEET POTATO ROOTS

Autor: Nascimento, Kamila de Oliveira do, Lopes, Dhiego Santos, Takeiti, Cristina Yoshie, Barbosa Jr, José Lucena, Barbosa, Maria Ivone Martins Jacintho

Publikováno v: Revista Caatinga, Vol 28, Iss 2, Pp 225-234 (2015)
REVISTA CAATINGA; Vol. 28 No. 2 (2015); 225-234
Revista Caatinga; v. 28 n. 2 (2015); 225-234
Revista Caatinga
Universidade Federal Rural do Semi-Árido (UFERSA)
instacron:UFERSA

This work aimed to determine instead at determining chemical composition, nutritional aspects and morphological characteristic of tubers from sweet potato roots (Ipomoea batatas L.) of cultivars Rosinha de Verdan, Capivara and orange-fleshed produced

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::65f03277b0b1aec9f5b32a30eca71601
http://www.redalyc.org/articulo.oa?id=237139260026

Obtaining and characterization of flours from rizhomes and tubers of organic system and its potential in the development of foods for coeliacs

Autor: Nascimento, Kamila de Oliveira do

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFRRJ
Universidade Federal Rural do Rio de Janeiro (UFRRJ)
instacron:UFRRJ

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2020-01-28T17:33:29Z No. of bitstreams: 1 2015 - Kamila de Oliveira do Nascimento.pdf: 4106833 bytes, checksum: 5a448dee8656759c39dd251300e484a5 (MD5) Made available in DSpace on 2020-01-28T17:33:29

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::90325ecff08d944c8370fcd42e42615c
https://tede.ufrrj.br/jspui/handle/jspui/3266