Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Silva, Mara Reis"'
Autor:
Silva, Mara Reis
Publikováno v:
Repositório Institucional da UnicampUniversidade Estadual de CampinasUNICAMP.
Orientadores: Maria Aparecida A. Pereira da Silva, Yoon Kill Chang
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-07-22T15:26:07Z (GMT). No. of bitstreams: 1 Silva
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-07-22T15:26:07Z (GMT). No. of bitstreams: 1 Silva
Externí odkaz:
http://repositorio.unicamp.br/jspui/handle/REPOSIP/254954
Physicochemical composition and antioxidants of buriti (Mauritia flexuosa Linn. F.) – pulp and sweet
Autor:
Nascimento-Silva, Nara Rúbia Rodrigues, Department of Food Engineering, School of Agronomy, Federal University of Goiás, Silva, Flávio Alves, Silva, Mara Reis, Faculty of Nutrition – Federal University of Goiás
Publikováno v:
Journal of bioenergy and food science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2792019JBFS
Journal of Bioenergy and Food Science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2792019JBFS
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 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2792019JBFS
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
Buriti pulp has an elevated nutritional value and commercial potential, mainly because of its significant amounts of bioactive compounds. The objective of this research was to evaluate the physicochemical characteristics, the antioxidant capacity, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::2c7bbac63c5e7022288226956765487a
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/279
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/279
Akademický článek
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Publikováno v:
Revista Brasileira de Medicina do Esporte, Volume: 21, Issue: 6, Pages: 457-461, Published: DEC 2015
Introdução A nutrição esportiva e a composição corporal são fatores importantes para o desempenho de atividades esportivas. A corrida de rua se popularizou no mundo, especialmente na última década. Os corredores de rua devem consumir uma die
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::13bd311de78361d8d988a33866fb5e2e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-86922015000600457&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-86922015000600457&lng=en&tlng=en
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
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
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::b7776e81c1f7c7224cbf1bd821aeb69e
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300029
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300029
Publikováno v:
Food Science and Technology, Volume: 32, Issue: 3, Pages: 621-628, Published: 07 AUG 2012
The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::b7776e81c1f7c7224cbf1bd821aeb69e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300029&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300029&lng=en&tlng=en
Publikováno v:
Food Science and Technology, Volume: 28 Supplement, Pages: 158-165, Published: DEC 2008
A metodologia de superfície de resposta foi usada para determinar as melhores condições de processamento de acordo com a máxima perda de peso e de umidade, baixo valor de atividade de água e incorporação de sólidos e maior concentração de v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::045d49a5225830495d305b3f1dd8bb1d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500025&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500025&lng=en&tlng=en