Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Thays Lorrayne Lavrinha e Silva"'
Autor:
Jéssyca Santos Silva, Clarissa Damiani, Edson Pablo Silva, Cristiane Rodrigues Gomes Ruffi, Eduardo Ramirez Asquieri, Thays Lorrayne Lavrinha e Silva, Eduardo Valério de Barros Vilas Boas
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study w
Externí odkaz:
https://doaj.org/article/3c5348a8d52e4385ba95f5bf686989d4
Autor:
Kélin Schwarz, Thays Lorrayne Lavrinha e Silva, Juliano Tadeu Vilela de Rezende, Danilo Pezzoto de Lima, Laura Souza Santos, Nathalia Campos Vilela Resende, Daiana Novelo
Publikováno v:
Research, Society and Development. 9:e73953115
O fruto do morangueiro é muito sensível e facilmente danificado quando manuseado in natura, gerando assim grandes perdas na pós-colheita, tanto comerciais como nutricionais. Assim, torna-se necessário o aprimoramento de tecnologias para otimizar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cadf0dab7869a43f60f432b2c67cc37
https://doi.org/10.33448/rsd-v9i5.3115
https://doi.org/10.33448/rsd-v9i5.3115
Autor:
Clarissa Damiani, Eduardo Valério de Barros Vilas Boas, Mariana Crivelari da Cunha, Eduardo Ramirez Asquieri, Thays Lorrayne Lavrinha e Silva, Edson Pablo da Silva, Jéssyca Santos Silva
Publikováno v:
Research, Society and Development, Vol 9, Iss 4, Pp e51942826-e51942826 (2020)
Research, Society and Development; Vol. 9 No. 4; e51942826
Research, Society and Development; Vol. 9 Núm. 4; e51942826
Research, Society and Development; v. 9 n. 4; e51942826
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 No. 4; e51942826
Research, Society and Development; Vol. 9 Núm. 4; e51942826
Research, Society and Development; v. 9 n. 4; e51942826
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The flour from the pulp of marolo (Annona crassiflora Mart.) is an important source of fiber, however, its use as a food ingredient requires investigation as to its functionality. Thus, this work aimed to evaluate the physical, chemical, nutritional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e838d9472a9afa393e705caa018a5345
https://doi.org/10.33448/rsd-v9i4.2826
https://doi.org/10.33448/rsd-v9i4.2826
Autor:
Clarissa Damiani, Flávio Alves da Silva, Jéssyca Santos Silva, Eduardo Ramirez Asquieri, Thays Lorrayne Lavrinha e Silva, Ellen Caroline Silvério Vieira, Edson Pablo da Silva
Publikováno v:
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 11 JUN 2018
Food Science and Technology, Volume: 38, Issue: 3, Pages: 399-406, Published: 11 JUN 2018
Food Science and Technology v.38 n.3 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 JUN 2018
Food Science and Technology, Volume: 38, Issue: 3, Pages: 399-406, Published: 11 JUN 2018
Food Science and Technology v.38 n.3 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ce04d84413a52de8ef10d54e9a95c5e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012101&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012101&lng=en&tlng=en
Autor:
Thays Lorrayne Lavrinha e Silva, Cristiane Rodrigues Gomes Ruffi, Jéssyca Santos Silva, Clarissa Damiani, Edson Pablo da Silva, Eduardo Valério de Barros Vilas Boas, Eduardo Ramirez Asquieri
Publikováno v:
Journal of food quality, 2018:8639525
Journal of Food Quality, Vol 2018 (2018)
Journal of Food Quality, Vol 2018 (2018)
Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b9babf4ba056d9570bf8deb97e48c1f
https://repository.publisso.de/resource/frl:6415475
https://repository.publisso.de/resource/frl:6415475
