Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Natália Caldeira de Carvalho"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The objective of this study was to investigate the perceptions and attitudes of consumers toward food service safety and hygiene when purchasing ready-to-eat food. Data were collected at three time points: before (T0) and during the COVID-19 pandemic
Externí odkaz:
https://doaj.org/article/1b6e12ef8e4a4ed48b6151472d594252
Publikováno v:
O Mundo da Saúde, Vol 48 (2024)
The practice of academic misconduct seems to be routine in undergraduate studies. Therefore, addressing ethical conduct in training is a starting point to promote debate on the construction of knowledge. This study aimed to analyze the academic misco
Externí odkaz:
https://doaj.org/article/889883b7637b47ef9a49996a585406cb
Publikováno v:
Journal of Culinary Science & Technology. :1-24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13408036255c7edfab4df65d44c252ea
https://doi.org/10.1080/15428052.2022.2104772
https://doi.org/10.1080/15428052.2022.2104772
Autor:
Erica Costa Rodrigues, Raquel de Deus Mendonça, Priscila Pena Camargo, Mariana Carvalho de Menezes, Natália Caldeira de Carvalho, Adriana Lúcia Meireles
Publikováno v:
Nutrition (Burbank, Los Angeles County, Calif.)
We sought to evaluate the effect of socioeconomic conditions and variables related to the COVID-19 pandemic on the food insecurity of students during suspension of classes in public schools.This was a telephone survey (n = 612) of adults responsible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dcf1b2464cc1f82598b0ba318a563f2
http://europepmc.org/articles/PMC8717084
http://europepmc.org/articles/PMC8717084
Autor:
Francielli P.R. de Morais, Natália Caldeira de Carvalho, Flavia Maria Netto, Tassia Batista Pessato, Ricardo de Lima Zollner, Luis Gustavo Romani Fernandes, Ana Carolina Migliorini Figueira
Publikováno v:
Journal of Functional Foods, Vol 51, Iss, Pp 121-129 (2018)
Structural changes and allergenicity of whey proteins (WPI) upon complexation with caffeic acid (CA) and (-)-epigallocatechin gallate (EGCG) at acidic and neutral pH conditions were investigated. WPI-phenolic compounds interactions were evidenced by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e9e3d92b0bc321f312edcf10f26d71a
http://www.sciencedirect.com/science/article/pii/S1756464618305371
http://www.sciencedirect.com/science/article/pii/S1756464618305371
Autor:
Priscila Pena Camargo, Mariana Carvalho de Menezes, Erica Costa Rodrigues, Raquel de Deus Mendonça, Natália Caldeira de Carvalho, Adriana Lúcia Meireles
Publikováno v:
Nutrition (Burbank, Los Angeles County, Calif.)
Objectives We sought to evaluate the effect of socioeconomic conditions and variables related to the COVID-19 pandemic on the food insecurity of students during suspension of classes in public schools. Methods This was a telephone survey (n = 612) of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74aa55f53007ae9ca9c9a73c63b7979c
https://doi.org/10.1016/j.nut.2021.111448
https://doi.org/10.1016/j.nut.2021.111448
Autor:
Natália Caldeira de Carvalho, Tassia Batista Pessato, Flavia Maria Netto, Luis Gustavo Romani Fernandes, Ricardo de Lima Zollner
Publikováno v:
International Dairy Journal. 71:24-34
Protein hydrolysis on a laboratory scale is commonly carried out under controlled pH conditions, while, in industry, it is conducted without pH control. The impact of pH, with or without control, substrate concentration (S%) and enzyme-substrate rati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e2d34c6a68aaec791d5aa6f5a86a4da
https://doi.org/10.1016/j.idairyj.2017.02.007
https://doi.org/10.1016/j.idairyj.2017.02.007
Autor:
Daniella de Figueiredo, Ricardo de Lima Zollner, Natália Caldeira de Carvalho, Talita Cristina Colomeu, Flavia Maria Netto, Luis Gustavo Romani Fernandes, Tassia Batista Pessato
Publikováno v:
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Agradecimentos: This scientific research was supported by São Paulo Research Foundation (FAPESP) (grant 2015/26586-7). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a147dc59f234fcdc32a0a795e0858850
Autor:
Natália Caldeira de Carvalho, Ricardo de Lima Zollner, Fernanda Negrão, Marcos N. Eberlin, Tassia Batista Pessato, Flavia Maria Netto, Jorge Herman Behrens
Publikováno v:
LWT. 113:108291
Whey protein hydrolysates are widely used in hypoallergenic formulas. The extensive hydrolysis required to reduce the protein antigenic potential frequently generates bitter-tasting peptides. This study investigates the effect of transglutaminase (TG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::106e7795a5d9013ab4689105db7116dd
https://doi.org/10.1016/j.lwt.2019.108291
https://doi.org/10.1016/j.lwt.2019.108291