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pro vyhledávání: '"Santos Neto, João Paixão dos"'
Autor:
Santos Neto, João Paixão dos
Publikováno v:
Repositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.
Submitted by JOÃO PAIXÃO DOS SANTOS NETO (joaopaixaoneto@gmail.com) on 2018-11-12T17:32:27Z No. of bitstreams: 1 Tese Definita João.pdf: 2906923 bytes, checksum: 845ed5e6f32d28d2764507fa3867c277 (MD5)
Rejected by Neli Silvia Pereira null (nel
Rejected by Neli Silvia Pereira null (nel
Externí odkaz:
http://hdl.handle.net/11449/158277
Orientador: Gustavo Henrique de Almeida Teixeira
Coorientadora: Priscila Lupino Gratão
Banca: José Fernando Durigan
Banca: Marcos David Ferreira
Banca: Luciana Maria Saran
Banca: Eduardo Purgatto
O objetivo geral deste
Coorientadora: Priscila Lupino Gratão
Banca: José Fernando Durigan
Banca: Marcos David Ferreira
Banca: Luciana Maria Saran
Banca: Eduardo Purgatto
O objetivo geral deste
Externí odkaz:
http://hdl.handle.net/11449/158277
Autor:
Menezes, Adielma Maria de, Santos, Saniel Carlos dos, Santos Neto, João Paixão dos, Noronha, Marissônia de Araujo, Costa, João Gomes da
Publikováno v:
Nativa; v. 10 n. 2 (2022); 170-176
Nativa; Vol. 10 No. 2 (2022); 170-176
Nativa (Sinop)
Universidade Federal de Mato Grosso (UFMT)
instacron:UFMT
Nativa; Vol. 10 No. 2 (2022); 170-176
Nativa (Sinop)
Universidade Federal de Mato Grosso (UFMT)
instacron:UFMT
The postharvest quality of different yam accessions was evaluated. The vegetable materials were collected in Alagoas and Sergipe, later the centesimal composition, physicochemical, and content of mineral elements were analyzed. After statistical anal
Autor:
Santos Neto , João Paixão dos, Silva, Lucas Afonso Sotero Gouveia da, Gatti, Victória Carolline do Moraes, Beirão, Antonio Thiago Madeira, Silva, Claudete Rosa da, Oliveira , Job Teixeira de, Silva, Katiane Pereira da, Carvalho , Fábio Israel Martins, Silva , Priscilla Andrade, Santana, Maria Cecília Castelo Branco de
Publikováno v:
Research, Society and Development; Vol. 10 No. 8; e4710816955
Research, Society and Development; Vol. 10 Núm. 8; e4710816955
Research, Society and Development; v. 10 n. 8; e4710816955
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 8; e4710816955
Research, Society and Development; v. 10 n. 8; e4710816955
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Jelly is considered a prominent product on an industrial scale, due to its good acceptance by consumers. The aim of this study was to develop conventional and mixed dietary jelly from umbu and mandacaru. The jellies were made using the standard and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::8885078e61e405e323517ae600faf394
https://rsdjournal.org/index.php/rsd/article/view/16955
https://rsdjournal.org/index.php/rsd/article/view/16955
Autor:
Santos Neto, João Paixão dos, Santos, Yada Maria Pereira dos, Cunha, Pamela Stephany Jennings, Gatti, Victória Carolline do Moraes, Barata, Henrique da Silva, Nunes, Gabriel Gustavo Tavares, Oliveira, Job Teixeira de, Carvalho, Fábio Israel Martins, Silva, Priscilla Andrade, Santana, Maria Cecília Castelo Branco de
Publikováno v:
Research, Society and Development; Vol. 10 No. 3; e42010313557
Research, Society and Development; Vol. 10 Núm. 3; e42010313557
Research, Society and Development; v. 10 n. 3; e42010313557
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 3; e42010313557
Research, Society and Development; v. 10 n. 3; e42010313557
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The umbu is an especially important plant source for the Caatinga, as it has important compounds for food. Spirulina spp. is used as a functional food supplement. In the present study, the objective was to elaborate and evaluate the physical-chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::d433f23fec07c26a1a6e95f425735712
https://rsdjournal.org/index.php/rsd/article/view/13557
https://rsdjournal.org/index.php/rsd/article/view/13557
Autor:
Santos Neto, João Paixão dos1, Leite, Gustavo Walace Pacheco1, Oliveira, Gabriele da Silva1, Cunha Júnior, Luís Carlos2, Gratão, Priscila Lupino1, Morais, Camilo de Lelis Medeiros de3, Teixeira, Gustavo Henrique de Almeida1 gustavo@fcav.unesp.br
Publikováno v:
Journal of Food Processing & Preservation. Jun2018, Vol. 42 Issue 6, p1-1. 11p.
Autor:
Santos Neto, João Paixão dos
Publikováno v:
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Submitted by JOÃO PAIXÃO DOS SANTOS NETO (joaopaixaoneto@gmail.com) on 2018-11-12T17:32:27Z No. of bitstreams: 1 Tese Definita João.pdf: 2906923 bytes, checksum: 845ed5e6f32d28d2764507fa3867c277 (MD5) Rejected by Neli Silvia Pereira null (nelisps@
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::4e83ff0aa620a8d8a82eb539b3c5e88c
Autor:
Pupin, Letícia1, Santos, Vívian da Silva2, Santos Neto, João Paixão dos3, De Fusco, Deborah Oliveira1, Teixeira, Gustavo Henrique de Almeida3 gustavo@fcav.unesp.br
Publikováno v:
LWT - Food Science & Technology. May2018, Vol. 91, p14-25. 12p.