Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Simplex centroide"'
Autor:
Lima, Cristiane Teles, Lima, Nicole Guimarães, Rodrigues, Sander Moreira, Neves, Nathália de Andrade, Meza, Silvia Leticia Rivero, Schmiele, Marcio
Publikováno v:
Research, Society and Development; Vol. 11 No. 11; e34111133337
Research, Society and Development; Vol. 11 Núm. 11; e34111133337
Research, Society and Development; v. 11 n. 11; e34111133337
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 11; e34111133337
Research, Society and Development; v. 11 n. 11; e34111133337
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Gluten-associated enteropathies have been on the agenda today. With this, the food industry shows interest in adapting conventional foods made with wheat flour to gluten-free flour to meet this market niche. Thus, this work evaluated the physicochemi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::070bbb533e852d5e046df2c7f0684918
https://rsdjournal.org/index.php/rsd/article/view/33337
https://rsdjournal.org/index.php/rsd/article/view/33337
Autor:
Flávio Alves da Silva, André Luis Borges Machado, Cláudio Fernandes Cardoso, Kamilla Soares Silva, Fernanda Ferreira Freitas
Publikováno v:
Research, Society and Development; Vol. 9 No. 8; e163984848
Research, Society and Development; Vol. 9 Núm. 8; e163984848
Research, Society and Development; v. 9 n. 8; e163984848
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 8 (2020)
Research, Society and Development; Vol. 9 Núm. 8; e163984848
Research, Society and Development; v. 9 n. 8; e163984848
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 8 (2020)
Despite the nutritional and functional qualities of Pará nut (Bertholletia excelsa) and of Baru nut (Dipteryx alata Vogel), the industrial exploitation of these two nuts is still scarce. With this, the elaboration of a water-soluble extract based on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20dd3f4cff219c71c43c7f5eefe92ad0
https://rsdjournal.org/index.php/rsd/article/view/4848
https://rsdjournal.org/index.php/rsd/article/view/4848
Autor:
Machado, André Luiz Borges
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFGUniversidade Federal de GoiásUFG.
Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-04T10:15:18Z No. of bitstreams: 2 Dissertação - André Luiz Borges Machado - 2017.pdf: 4018960 bytes, checksum: 0f752eee89eafe0cb8606742dc6901b7 (MD5) license_rdf: 0 bytes, checksum: d41
Externí odkaz:
http://repositorio.bc.ufg.br/tede/handle/tede/7066
Autor:
Machado, André Luiz Borges
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFG
Universidade Federal de Goiás (UFG)
instacron:UFG
Universidade Federal de Goiás (UFG)
instacron:UFG
A Castanha-do-Brasil (Bertholletia excelsa) e a Macadâmia (Macadamia integrifolia) são alimentos ricos em nutrientes de excelente qualidade. A principal forma de consumo de nozes e amêndoas é in natura, porém existem produtos que podem ser elabo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::e4a3cb01df00bf6137ff10bdef5a1164
http://repositorio.bc.ufg.br/tede/handle/tede/7066
http://repositorio.bc.ufg.br/tede/handle/tede/7066
Autor:
Molina Díaz, María Augusta
Publikováno v:
Repositorio Universidad del Azuay
Universidad del Azuay
instacron:UAZUAY
Universidad del Azuay
instacron:UAZUAY
El objetivo de este estudio fue la elaboración de un diseño de mezclas para la obtención de una salsa de tomate baja en sodio, utilizando el modelo experimental Simplex Centroide. Se prepararon diez experimentos, partiendo de tres formulaciones in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::124c00d72eff946ade416db62e7b6c25
http://dspace.uazuay.edu.ec/handle/datos/5771
http://dspace.uazuay.edu.ec/handle/datos/5771
Autor:
Mendiola León, Jose Antonio, Martín-Álvarez, Pedro J., Señorans, F. Javier, Reglero, Guillermo, Capodicass, Alessandro, Nazzaro, Filomena, Sada, Alfonso, Cifuentes, Alejandro, Ibáñez, Elena
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Hoy día existe un gran interés en el desarrollo de nuevos tipos de aditivos alimentarios, basados en sustancias obtenidas de fuentes naturales empleando tecnologías limpias como la extracción con fluidos sub- y supercríticos. En este trabajo se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1aca494c6f4a108c553296894b21114d
http://www.iberolab.org
http://www.iberolab.org