Výsledky vyhledávání - "Natalia Kellen Vieira da Silva"

Akademický článek

Effect of food additives on the antioxidant properties and microbiological quality of red guava juice

Autor: Natalia Kellen Vieira da Silva, Luiz Bruno de Sousa Sabino, Luciana Siqueira de Oliveira, Lucicléia Barros de Vasconcelos Torres, Paulo Henrique Machado de Sousa

Publikováno v: Revista Ciência Agronômica, Vol 47, Iss 1, Pp 77-85

ABSTRACT Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservativ

Externí odkaz: https://doaj.org/article/e316167be7b04fb49932e74a903d4225

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Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

Autor: Luiz Bruno de Sousa Sabino, Natalia Kellen Vieira da Silva, Larissa Morais Ribeiro da Silva, José Diogo da Rocha Viana, Ana Cristina Silva de Lima, Paulo Henrique Machado de Sousa

Publikováno v: LWT - Food Science and Technology. 76:253-258

The cooking methods may influence the retention of nutrients and phytochemicals contents of vegetables showing the requirement to know the best way of cooking. Highlighting that in terms of nutrition is not only sufficient to relate the total content

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::48a87c69f85e8a85e7bf0f39785025e1
https://doi.org/10.1016/j.lwt.2016.07.023

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Effect of food additives on the antioxidant properties and microbiological quality of red guava juice

Autor: Lucicléia Barros de Vasconcelos Torres, Luiz Bruno de Sousa Sabino, Paulo Henrique Machado de Sousa, Luciana Siqueira de Oliveira, Natalia Kellen Vieira da Silva

Publikováno v: Revista Ciência Agronômica, Vol 47, Iss 1, Pp 77-85
Revista Ciência Agronômica v.47 n.1 2016
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC

Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservatives, indiv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77ce95a0b6c825609a9b9a9c0d626428
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000100077&lng=en&tlng=en

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