Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Renan de Almeida Maciel"'
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Akademický článek
Características físicas e químicas de frutos de pupunheira no Estado do Pará
Autor: Ana Vânia Carvalho, Jacqueline Chaves Beckman, Renan de Almeida Maciel, João Tomé de Farias Neto
Publikováno v: Revista Brasileira de Fruticultura, Vol 35, Iss 3, Pp 763-768 (2013)
O objetivo deste estudo foi caracterizar física e físico-quimicamente frutos de 21 matrizes de pupunheira (Bactris gasipaes Kunth), visando a obter subsídios que permitam avançar com o programa de melhoramento genético, em especial para caracter
Externí odkaz: https://doaj.org/article/19fd0f81dd7f496e809746941fec88bc
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2
Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes
Autor: Rafaella de Andrade Mattietto, Alessandro de Oliveira Rios, Karla Suzana Moresco, Thaise Cristine de Souza Oliveira, Ana Vânia Carvalho, Renan de Almeida Maciel
Publikováno v: Journal of Food Science and Technology. 52:7457-7464
Eight pepper genotypes (Capsicum sp., Capsicum annun L., C. chinense Jacq, and C. baccatum L. var. umbilicatum) were assayed for total phenolics, anthocyanins, carotenoids, vitamin C, and total antioxidant activity in order to determine their bioacti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::814c43ced22e1b1e0ef6549900b37b09
https://doi.org/10.1007/s13197-015-1833-0
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3
Expanded Gluten-Free Extrudates Made from Rice Grits and Bandinha (Bean) Flour Mixes: Main Quality Properties
Autor: Priscila Z. Bassinello, Alessandro de Oliveira Rios, Ana Vânia Carvalho, Renan de Almeida Maciel, Jose De J. Berrios
Publikováno v: Journal of Food Processing and Preservation. 39:2267-2275
The effect of extrusion operating conditions on main quality properties of glutenfree expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9316ef854d3e383d468791c23c1bba28
https://doi.org/10.1111/jfpp.12472
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5
Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet
Autor: Renan de Almeida Maciel, Rosinelson da Silva Pena, Antonio Manoel da Cruz Rodrigues
The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistical
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::152e70b1ccdc546a9bba21affda886d6
https://europepmc.org/articles/PMC4711434/
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6
Processamento e caracterização de refeição matinal extrusada formulada com farinha de grãos quebrados de arroz e feijão
Autor: Renan de Almeida Maciel, Priscila Z. Bassinello, Alessandro de Oliveira Rios, Rafaella de Andrade Mattietto, Ana Vânia Carvalho, Rosangela Nunes Carvalho, Selma Nakamoto Koakuzu
Publikováno v: Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Food Science and Technology, Vol 32, Iss 3, Pp 515-524 (2012)
Food Science and Technology, Volume: 32, Issue: 3, Pages: 515-524, Published: 17 JUL 2012
Food Science and Technology v.32 n.3 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior O objetivo deste trabalho foi elaborar um produto matinal extrusado de quirera de arroz e bandinha de feijão, além de verificar a influência do processo de extrusão nas suas
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13db1cd8a0531509f2944209e2daef9d
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7
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties
Autor: BASSINELLO, P. Z., CARVALHO, A. V., RIOS, A. de O., MACIEL, R. de A., BERRIOS, J. de J.
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.7
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6433680a405eb9dbb6a823ab9b15d0c3
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1012324
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8
Características físicas e químicas de frutos de pupunheira no estado do Pará
Autor: CARVALHO, A. V., BECKMAN, J. C., MACIEL, R. de AL., FARIAS NETO, J. T. de
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
O objetivo deste estudo foi caracterizar física e físico-quimicamente frutos de 21 matrizes de pupunheira (Bactris gasipaes Kunth), visando a obter subsídios que permitam avançar com o programa de melhoramento genético, em especial para caracter
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d023d2830d1a9c9580190f29b54645c7
http://www.alice.cnptia.embrapa.br/alice/handle/doc/971564
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