Isolado proteico do soro de leite como perspectiva no cuidado nutricional de individuos com esclerose lateral amiotropica

Autor: Silva, Luciano Bruno de Carvalho

Publikováno v: Repositório Institucional da UnicampUniversidade Estadual de CampinasUNICAMP.

Orientador: Jaime Amaya-Farfan
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-09T15:48:38Z (GMT). No. of bitstreams: 1 Silva_LucianoBrunodeCarvalho_D.pdf: 16990

Externí odkaz: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254486

Cashew-apple (Anacardium occidentale L.) and yacon (Smallanthus sonchifolius) functional beverage improve the diabetic state in rats

Autor: Dionísio, Ana Paula, Carvalho-Silva, Luciano Bruno de, Vieira, Nara Menezes, Goes, Talita de Souza, Wurlitzer, Nedio Jair, Borges, Maria de Fatima, Brito, Edy Sousa de, Ionta, Marisa, Figueiredo, Raimundo Wilane de

Publikováno v: In Food Research International November 2015 77 Part 2:171-176

Evaluation of the antioxidant, antiproliferative and antimutagenic potential of araçá-boi fruit (Eugenia stipitata Mc Vaugh — Myrtaceae) of the Brazilian Amazon Forest

Autor: Neri-Numa, Iramaia Angélica, Carvalho-Silva, Luciano Bruno, Morales, Juliana Pinto, Malta, Luciana Gomes, Muramoto, Monika Tiemi, Ferreira, Jose Emilson Macêdo, de Carvalho, João Ernesto, Ruiz, Ana Lucia Tasca Gois, Maróstica Junior, Mario Roberto, Pastore, Glaucia Maria

Publikováno v: In Food Research International January 2013 50(1):70-76

Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities

Autor: Leite-Legatti, Alice Vieira, Batista, Ângela Giovana, Dragano, Nathalia Romanelli Vicente, Marques, Anne Castro, Malta, Luciana Gomes, Riccio, Maria Francesca, Eberlin, Marcos Nogueira, Machado, Ana Rita Thomazela, de Carvalho-Silva, Luciano Bruno, Ruiz, Ana Lúcia Tasca Gois, de Carvalho, João Ernesto, Pastore, Gláucia Maria, Maróstica, Mário Roberto, Júnior

Publikováno v: In Food Research International November 2012 49(1):596-603

Disfagia y mejora del estado nutricional: Características tecno-funcionales de los espesantes comerciales

Autor: Ikeda, Cintia Mitie, Tagliapietra, Bruna Lago, Campelo, Pedro Henrique, Clerici, Maria Teresa Pedrosa da Silva, Silva, Luciano Bruno de Carvalho

Publikováno v: Research, Society and Development; Vol. 10 No. 5; e50610515244
Research, Society and Development; Vol. 10 Núm. 5; e50610515244
Research, Society and Development; v. 10 n. 5; e50610515244
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Dysphagia is characterized by a dysfunction in the swallowing process, which impairs safe and autonomous oral feeding. To minimize the negative effects, modified texture foods and thickened drinks are used. This study aimed to compare the viscosities

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7990f3f525a0397b3ace9c46622efe6e
https://rsdjournal.org/index.php/rsd/article/view/15244