Potential of cowpea genotypes for nutrient biofortification and cooking quality

Autor: Thaise Kessiane Teixeira Freitas, Fernanda de Oliveira Gomes, Maurício dos Santos Araújo, Izabel Cristina Vera Silva, Daisy Jacqueline Sousa Silva, Kaesel Jackson Damasceno-Silva, Maurisrael de Moura Rocha

Publikováno v: Revista Ciência Agronômica, Vol 53 (2022)

ABSTRACT - Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes fo

Externí odkaz: https://doaj.org/article/f4d264655e9e4bdd847101e27bcd21e4

Avaliação físico-química de uma bebida à base de kefir saborizada com pequi

Autor: Regilda Saraiva dos Reis Moreira Araújo, Poliana Brito Sousa, Fernanda de Oliveira Gomes, Melina da Conceição Macedo Silva, Daisy Jacqueline Sousa Silva, Thaise Kessiane Teixeira Freitas

Publikováno v: Brazilian Journal of Development. 6:10755-10762

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3e0db31d5ee298af76524395592a87a
https://doi.org/10.34117/bjdv6n3-084

Author response for 'Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour'

Autor: Thaise Kessiane Teixeira Freitas, Elizabeth Harumi Nabeshima, Kaesel Jackson Damasceno e Silva, Rafaela Teixeira Salgado, Jorge Minoru Hashimoto, Daisy Jacqueline Sousa Silva

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7985d45269dbf29b4db32f46ea1cf90
https://doi.org/10.1111/ijfs.15312/v2/response1

CONSUMO DE FEIJÕES (Phaseolus) E SEU IMPACTO NA RESPOSTA GLICÊMICA PÓS-PRANDIAL

Autor: Rocilda Cleide Bonfin de Sabóia, Daisy Jacqueline Sousa Silva, Thaise Kessiane Teixeira Freitas, Karoline de Macêdo Gonçalves Frota, Maurisrael de Moura Rocha, Cecília Maria Resende Gonçalves de Carvalho, Kaesel Jackson Damasceno, Maria do Carmo de Carvalho e Martins

Publikováno v: Journal of Health Care; Vol. 17 No. 59 (2019): Revista de Atenção à Saúde-Ras
Revista de Atenção à Saúde; v. 17 n. 59 (2019): Revista de Atenção à Saúde-Ras
Revista de Atenção à Saúde
Universidade Municipal de São Caetano do Sul (USCS)
instacron:USCS

Introdução: O feijão é uma leguminosa pertencente à família Leguminosae e sub-família Papipilionoideae, é um excelente alimento, fornecendo nutrientes importantes para o organismo humano, como proteínas, minerais, vitaminas, carboidratos e f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::865f6801e6b7269bba0a7ee616fac63b
http://seer.uscs.edu.br/index.php/revista_ciencias_saude/article/view/5826

Potential of cowpea genotypes for nutrient biofortification and cooking quality

Autor: FREITAS, T. K. T., GOMES, F. de O., ARAÚJO, M. dos S., SILVA, I. C. V., SILVA, D. J. S., SILVA, K. J. D. e, ROCHA, M. de M.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortif

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::64e901ddb948e1ab53908911790f2e74
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142539