Zobrazeno 1 - 10 of 26 pro vyhledávání: '"Tânia Aparecida Pinto de Castro Ferreira"'
1
Sanitizantes clorados no setor alimentício: mini-revisão
Autor: Eder Júlio de Jesus, Elaine Alves dos Santos, Tânia Aparecida Pinto de Castro Ferreira
The practical utility, positive aspects and disadvantages are shown in this mini-review by means a practical formula to calculate the dosage of chlorine sanitizers (CS), which provides the amount of chlorine being used in the solution in gram (g) or
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::86b6554873190c873dc955b2c2d031df
https://doi.org/10.56238/cipcaebv1-027
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3
Food and nutritional potential of two mushrooms native species to the Brazilian savanna (Cerrado)
Autor: Carlos de Melo e SILVA NETO, Francisco Junior Simões CALAÇA, Leovigildo Aparecido Costa SANTOS, Jason Carvalho MACHADO, Jadson Belem de MOURA, Diogo de Souza PINTO, Tânia Aparecida Pinto de Castro FERREIRA, Solange Xavier dos SANTOS
Publikováno v: Food Science and Technology, Volume: 42, Article number: e64422, Published: 28 OCT 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Until recently, no native mushroom was considered food in the Cerrado biome, while there are records of the occurrence of about 638 species of fungi so far, many of which have numerous undefined potentials, with the potential for food among them. Our
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50b88caac09c4f5329c12d106edb181e
https://doi.org/10.1590/fst.64422
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4
Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits
Autor: Edinilda de Souza Moreira, Normane Mirele Chaves da Silva, Tânia Aparecida Pinto de Castro Ferreira, Milton Ricardo Silveira Brandão, Herlândia Cotrim Santos
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 22 NOV 2021
Food Science and Technology, Volume: 42, Article number: e26221, Published: 22 NOV 2021
Food Science and Technology (2021)
To improve storability and to maintain the qualitative characteristics of guava fruit, by an intelligent and sustainable approach, a factorial experiment was conducted in a completely randomized design with three replications. The experimental treatm
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b039839e48d1b25dd52f8a33f371138
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100831
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6
Akademický článek
VALOR BIOLÓGICO DO GRÃO DE AMARANTO EXTRUSADO, CRU E TORRADO PROTEIN BIOLOGICAL VALUE OF EXTRUDED, RAW AND TOASTED AMARANTH GRAIN
Autor: Tânia Aparecida Pinto de Castro Ferreira, José Alfredo Gomes Arêas
Publikováno v: Pesquisa Agropecuária Tropical, Vol 34, Iss 1, Pp 53-59 (2007)
O amaranto é um falso cereal da classe das dicotiledôneas, pertencente à família Amaranthacea. Apresenta grande potencial de aumento de produção e consumo no mundo, em especial nas regiões tropicais, onde pode ser cultivado em rotação com a
Externí odkaz: https://doaj.org/article/8eee3bb341ec435a828400d098787331
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7
COMPOSIÇÃO CENTESIMAL DETERMINADA E A DECLARADA DE PÃES DE QUEIJO DE DIFERENTES MARCAS
Autor: Renata de Souza Machado, Maria Lemes Campos Rodrigues Ferro, Tiago Dias, Tânia Aparecida Pinto de Castro Ferreira, Rodrigo Barbosa Monteiro Cavalcante
Publikováno v: DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins. 6:79-85
O pão de queijo é um produto que apresenta ótima aceitação e a venda de massas congeladas promove maior praticidade e disseminação do produto. O presente estudo visou determinar a composição centesimal e comparar com os teores de macronutrie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7732f07b24a8cacbb68a952db07b04e9
https://doi.org/10.20873/uft.2359365220196especialp79
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8
Sustainable approach for lycopene extraction from tomato processing by-product using hydrophobic eutectic solvents
Autor: Tânia Aparecida Pinto de Castro Ferreira, Marianne Su-Ling Brooks, Yasmini Portes Abraham Silva, Guangling Jiao
Publikováno v: Journal of Food Science and Technology. 56:1649-1654
Lycopene, a non-polar antioxidant compound with important effects on human health and wide commercial applications, was extracted from tomato processing wastes using innovative hydrophobic eutectic mixtures (HEMs) replacing traditional organic solven
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d1b5ba5d12964efb40ebe842467570f
https://doi.org/10.1007/s13197-019-03618-8
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10
Hedonic thresholds and ideal sodium content reduction of bread loaves
Autor: Cláudia Pires Lobo, Tânia Aparecida Pinto de Castro Ferreira
Publikováno v: Food research international (Ottawa, Ont.). 140
Global public policies have advocated strategies for reducing sodium consumption due to the high incidence of non-communicable chronic diseases (NCDs) worldwide. The objectives of this study were to identify the bread loaves sodium content considered
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1634c14af4ed8a56e4f880ed96b298d3
https://pubmed.ncbi.nlm.nih.gov/33648305
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