Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Priscilla Magalhães de Lima"'
Autor:
Priscilla Magalhães de Lima, Gustavo César Dacanal, Lorena Silva Pinho, Samuel Henrique Gomes de Sá, Marcelo Thomazini, Carmen Sílvia Favaro-Trindade
Publikováno v:
Molecules, Vol 27, Iss 21, p 7530 (2022)
Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spra
Externí odkaz:
https://doaj.org/article/3922cc270ded458cb3f07e32e7b2632a
Autor:
Lorena Silva Pinho, Priscilla Magalhães de Lima, Samuel Henrique Gomes de Sá, Da Chen, Osvaldo H. Campanella, Christianne Elisabete da Costa Rodrigues, Carmen Sílvia Favaro-Trindade
Publikováno v:
Foods, Vol 11, Iss 17, p 2557 (2022)
Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research
Externí odkaz:
https://doaj.org/article/0e12e7687c344157ba37cfacc3642ee3
Autor:
Larissa de Oliveira Fassio, Marcelo Ribeiro Malta, Gladyston Rodrigues Carvalho, Gilberto Rodrigues Liska, Priscilla Magalhães de Lima, Carlos José Pimenta
Publikováno v:
Beverages, Vol 2, Iss 1, p 1 (2016)
Considering the importance of the chemical compounds in Arabica coffee beans in the definition of the drink sensory quality and authentication of coffee regions, the aim of this study was to evaluate, from principal component analysis—PCA—if ther
Externí odkaz:
https://doaj.org/article/70ce842983854e47affd8e4230c88bda
Autor:
Marcelo Ribeiro Malta, Marcelo Ângelo Cirillo, Larissa de Oliveira Fassio, Adauto Ferreira Barcelos, Priscilla Magalhães de Lima
Publikováno v:
Revista Ciência Agronômica, Vol 48, Iss 2, Pp 389-394
ABSTRACT The aim of this work was to propose a mathematical model to determine the best combination of the by-products of coffee processing in the production of silage. To this end, 13 treatments were evaluated, resulting from the combination of wet
Externí odkaz:
https://doaj.org/article/31084067e56a4fe0bdd06a44f4087c65
Autor:
Marcelo Ângelo Cirillo, Larissa de Oliveira Fassio, Marcelo Ribeiro Malta, Priscilla Magalhães de Lima, Adauto Ferreira Barcelos
Publikováno v:
Revista Ciência Agronômica, Volume: 48, Issue: 2, Pages: 389-394, Published: JUN 2017
Revista Ciência Agronômica, Vol 48, Iss 2, Pp 389-394
Revista Ciência Agronômica v.48 n.2 2017
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Revista Ciência Agronômica, Vol 48, Iss 2, Pp 389-394
Revista Ciência Agronômica v.48 n.2 2017
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
The aim of this work was to propose a mathematical model to determine the best combination of the by-products of coffee processing in the production of silage. To this end, 13 treatments were evaluated, resulting from the combination of wet coffee hu
Autor:
Sttela Dellyzete Veiga Franco da Rosa, Marcelo Ribeiro Malta, Larissa de Oliveira Fassio, Juliano Batista Santos, Priscilla Magalhães de Lima
Publikováno v:
REVISTA ENGENHARIA NA AGRICULTURA - REVENG. 21:431-440
Pesquisas recentes têm indicado várias alterações nos grãos de café decorrentes do processamento e secagem. Assim, neste trabalho objetivou-se verificar a influência da secagem lenta e secagem rápida sobre alguns parâmetros bioquímicos e fi
Autor:
Carlos José Pimenta, Gladyston Rodrigues Carvalho, Larissa de Oliveira Fassio, Priscilla Magalhães de Lima, Gilberto Rodrigues Liska, Marcelo Ribeiro Malta
Publikováno v:
Beverages; Volume 2; Issue 1; Pages: 1
Beverages, Vol 2, Iss 1, p 1 (2016)
Beverages, Vol 2, Iss 1, p 1 (2016)
Considering the importance of the chemical compounds in Arabica coffee beans in the definition of the drink sensory quality and authentication of coffee regions, the aim of this study was to evaluate, from principal component analysis—PCA—if ther
Autor:
Larissa de Oliveira Fassio, Priscilla Magalhães de Lima, Marcelo Ribeiro Malta, Gilberto Rodrigues Liska, Carlos José Pimenta, Denis Henrique Silva Nadaleti, A. J. Fonseca, Gladyston Rodrigues Carvalho
Publikováno v:
Journal of Agricultural Science. 9:88
The quality of the coffee drink is defined by its sensorial attributes which are developed through the chemical predecessors found on raw grains. Due to this relation, this present work had a goal evaluating the sensorial characteristics of resistant