Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Natália Alves Barbosa"'
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Akademický článek
CAROTENOID RETENTION IN MINIMALLY PROCESSED BIOFORTIFIED GREEN CORN STORED UNDER RETAIL MARKETING CONDITIONS
Autor: Natália Alves Barbosa, Maria Cristina Dias Paes, Paulo Evaristo de Oliveira Guimarães, Joelma Pereira
Publikováno v: Ciência e Agrotecnologia, Vol 39, Iss 4, Pp 363-371 (2015)
Storing processed food products can cause alterations in their chemical compositions. Thus, the objective of this study was to evaluate carotenoid retention in the kernels of minimally processed normal and vitamin A precursor (proVA)-biofortified gre
Externí odkaz: https://doaj.org/article/caae324da845412d8b62e2bce5010884
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5
RENDIMENTO E CARACTERÍSTICAS DOS AMIDOS DE INHAME E DE TARO
Autor: Natália Alves Barbosa, Luan Alberto Andrade, Joelma Pereira
Publikováno v: Avanços em Ciência e Tecnologia de Alimentos-Volume 3 ISBN: 9786587196923
Avanços em Ciência e Tecnologia de Alimentos-Volume 3
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c853ce3ec5d806849ffce08a741acf5
https://doi.org/10.37885/210203353
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8
Extraction and properties of starches from the non-traditional vegetables Yam and Taro
Autor: Joelma Pereira, Natália Alves Barbosa, Luan Alberto Andrade
Publikováno v: Polímeros, Iss 0
Polímeros v.27 n.2 2017
Polímeros (São Carlos. Online)
Associação Brasileira de Polímeros (ABPol)
instacron:ABPO
Polímeros, Volume: 27, Issue: 2, Pages: 151-157, Published: 29 JUN 2017
The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf72a96be797778c0392ac738d9ca0fe
https://doi.org/10.1590/0104-1428.04216
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9
Retenção de carotenoides em milho verde biofortificado minimamente processado armazenado em condições de varejo
Autor: Maria Cristina Dias Paes, Joelma Pereira, Natália Alves Barbosa, Paulo Evaristo de Oliveira Guimarães
Publikováno v: Ciência e Agrotecnologia v.39 n.4 2015
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Vol 39, Iss 4, Pp 363-371 (2015)
Ciência e Agrotecnologia, Volume: 39, Issue: 4, Pages: 363-371, Published: AUG 2015
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Storing processed food products can cause alterations in their chemical compositions. Thus, the objective of this study was to evaluate carotenoid retention in the kernels of minimally processed normal and vitamin A precursor (proVA)-biofortified gre
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eef8db7ead0f476a8172242892721a96
https://doi.org/10.1590/s1413-70542015000400007
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10
Carotenoid Retention in Immature Corn Ear Grains Subjected to Different Thermal Treatments
Autor: Maria Cristina Dias Paes, Joelma Pereira, Paulo Evaristo de Oliveira Guimarães, Natália Alves Barbosa
Publikováno v: Journal of Agricultural Science. 7:177
Processed food products may undergo changes in chemical composition during processing, leading to potential losses in nutritional value. The objective of this study was to determine carotenoid retention in immature grains of normal corn (BRS1030) and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a6c4bcaefe8a5d9b70da72cf004fecad
https://doi.org/10.5539/jas.v7n12p177
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