Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Sant'anna, Laudiane Justo"'
Autor:
Martins, Thayrine Rodrigues, de Andrade, Márcio Rodrigues, de Alcantara, Marcela, Martins, Inayara Beatriz Araujo, Sant'Anna, Laudiane Justo, Fogaça, Fabiola Helena dos Santos, Rosenthal, Amauri, Deliza, Rosires
Publikováno v:
In International Journal of Gastronomy and Food Science June 2024 36
Autor:
Sant'Anna, Laudiane Justo1 (AUTHOR), Araújo, Cirila Ionara Almeida1 (AUTHOR), Cornejo, Lara Lima1 (AUTHOR), Moreira, Eduardo da Silva1 (AUTHOR), Minim, Valéria Paula Rodrigues2 (AUTHOR), Della Lucia, Suzana Maria1 (AUTHOR), Lima Filho, Tarcísio1 (AUTHOR) tarcisio.lima@ufes.br
Publikováno v:
Journal of Sensory Studies. Dec2023, Vol. 38 Issue 6, p1-12. 12p.
Autor:
Araújo, Cirila Ionara Almeida, Sant'Anna, Laudiane Justo, Moreira, Eduardo da Silva, Cornejo, Lara Lima, Della Lucia, Suzana Maria, Carvalho, Raquel Viera de, Saraiva, Sérgio Henriques, Lima Filho, Tarcísio
Publikováno v:
In Food Research International January 2022 151
Autor:
Araújo, Cirila Ionara Almeida, Sant'Anna, Laudiane Justo, Moreira, Eduardo da Silva, Paula, Matheus Custódio de, Della Lucia, Suzana Maria, Carvalho, Raquel Viera de, Saraiva, Sérgio Henriques, Lima, Rondinelli Moulin, Lima Filho, Tarcísio
Publikováno v:
In Food Research International December 2021 150 Part A
Autor:
Sant'anna, Laudiane Justo1 (AUTHOR), Araújo, Cirila Ionara Almeida1 (AUTHOR), de Paula, Matheus Custódio1 (AUTHOR), da Moreira, Eduardo da Silva1 (AUTHOR), Della Lucia, Suzana Maria1 (AUTHOR), Lima Filho, Tarcísio1 (AUTHOR) tarcisio.lima@ufes.br
Publikováno v:
Journal of Sensory Studies. Oct2022, Vol. 37 Issue 5, p1-11. 11p.
Akademický článek
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Autor:
Sant’anna, Laudiane Justo, Araújo, Cirila Ionara Almeida, Cornejo, Lara Lima, Moreira, Eduardo da Silva, Paula, Matheus Custódio de, Carvalho, Raquel Viera de, Lucia, Suzana Maria Della, Lima Filho, Tarcisio
Publikováno v:
Research, Society and Development; Vol. 9 No. 12; e36491211376
Research, Society and Development; Vol. 9 Núm. 12; e36491211376
Research, Society and Development; v. 9 n. 12; e36491211376
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 12; e36491211376
Research, Society and Development; v. 9 n. 12; e36491211376
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
One of the main factors responsible for the worldwide high hypertension rate is the excessive sodium intake. Currently, the population salt consumption is twice the recommended limit and thus initiatives to reduce this component content in food, espe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::879d133d0dcb6e6de3dd42bf5a174768
https://rsdjournal.org/index.php/rsd/article/view/11376
https://rsdjournal.org/index.php/rsd/article/view/11376
Autor:
Araújo, Cirila Ionara Almeida, Sant’anna, Laudiane Justo, Moreira, Eduardo da Silva, Cornejo, Lara Lima, Paula, Matheus Custódio de, Lucia, Suzana Maria Della, Carvalho, Raquel Viera de, Lima Filho, Tarcisio
Publikováno v:
Research, Society and Development; Vol. 9 No. 11; e97891110833
Research, Society and Development; Vol. 9 Núm. 11; e97891110833
Research, Society and Development; v. 9 n. 11; e97891110833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 11; e97891110833
Research, Society and Development; v. 9 n. 11; e97891110833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Excessive sodium consumption is a worldwide public health problem. The big challenge is to make reductions in sodium content without affecting the physical and technological characteristics and the sensory acceptance of food. The objective of this st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::08ae5284b898280463d932d8faf169f9
https://rsdjournal.org/index.php/rsd/article/view/10833
https://rsdjournal.org/index.php/rsd/article/view/10833