Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Rafael Francisco de Lima"'
Autor:
Ana Paula Peters, Lindamir Tomczak Tullio, Rafael Francisco de Lima, Carlos Brian Oliveira de Carvalho, Zilmar Meireles Pimenta Barros, Eunice Fraga Neta, Cátia Nara Tobaldini Frizon, Suelen Ávila, Patrícia Moreira Azoubel, Mônica de Caldas Rosa dos Anjos, Sila Mary Rodrigues Ferreira
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of os
Externí odkaz:
https://doaj.org/article/222d6cb5e6c04073a093178bf8d59bc5
Autor:
Cátia Nara Tobaldini Frizon, Ana Paula Peters, Patrícia Moreira Azoubel, Suelen Ávila, Rafael Francisco de Lima, Zilmar Meireles Pimenta Barros, Sila Mary Rodrigues Ferreira, Lindamir Tomczak Tullio, Mônica de Caldas Rosa dos Anjos, Eunice Gomes Fraga Neta, Carlos Brian Oliveira de Carvalho
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020068, Published: 21 MAY 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020068, Published: 21 MAY 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic deh