Zobrazeno 1 - 4
of 4
pro vyhledávání: '"SAINZ, Ricardo Lemos"'
Autor:
Sainz, Ricardo Lemos, IFSul - Instituto Federal Sul-rio-grandense, CINAT - Química, Campus Pelotas., Ferri, Valdecir Carlos, UFPel- Universidade Federal de Pelotas, de Souza, Camila Pacheco de Castro, UFPel - Universidade Federal de Pelotas, Bosenbecker, Veridiana Krolow
Publikováno v:
Journal of bioenergy and food science; Vol 6, No 2 (2019): Journal of Bioenergy and Food Science; 41-50
Journal of Bioenergy and Food Science; Vol 6, No 2 (2019): Journal of Bioenergy and Food Science; 41-50
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
Journal of Bioenergy and Food Science; Vol 6, No 2 (2019): Journal of Bioenergy and Food Science; 41-50
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
Sparkling wines produced by the Champenoise method are different oenological products and use of this method the specific characteristics of these wines are assigned. The aim of this study was to test the possibility of using regionally grapes castes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::203ecb02acc35a40ee12d9925cfc986f
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/215
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/215
Autor:
Cerbaro, Deisi, Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça, Rombaldi, César Valmor, Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Sainz, Ricardo Lemos, Nobre, Gisele Alves
Publikováno v:
Journal of bioenergy and food science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160
Journal of Bioenergy and Food Science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
Journal of Bioenergy and Food Science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::fb8098c63bbbc297a7df71f46c7b2bea
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103
Publikováno v:
Brazilian Journal of Food Technology, Volume: 18, Issue: 3, Pages: 239-249, Published: SEP 2015
Resumo O consumo de frutas e derivados vem aumentando consideravelmente nos últimos anos fazendo com que, atualmente, a demanda de sucos e néctares cresça a taxas constantes, criando novos nichos de mercado para estes produtos, como o dos sucos cl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::006250c147fc04ff495864655d10a311
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300239&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300239&lng=en&tlng=en
Publikováno v:
Repositório Institucional da FURG (RI FURG)
Universidade Federal do Rio Grande (FURG)
instacron:FURG
Universidade Federal do Rio Grande (FURG)
instacron:FURG
A diversificação da oferta de produtos pesqueiros e, as práticas de aquicultura poderão incrementar o consumo destes produtos, desde que a exigência cada vez maior dos consumidores por alimentos de melhor qualidade, frescos e naturais, seja leva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::3c376cafc628496c11153f87b50e92fa
http://repositorio.furg.br/handle/1/1941
http://repositorio.furg.br/handle/1/1941