Zobrazeno 1 - 10
of 27
pro vyhledávání: '"VANIA SILVA CARVALHO"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The ora-pro-nóbis (Pereskia aculeata Miller) is a cactus popularly known as “poor man's meat” due to its popular use related to the protein content found in its leaves and its low cost, thus being classified as an Unconventional Food Pl
Externí odkaz:
https://doaj.org/article/af40484d6d0f4411b2dc35f64efbae24
Autor:
Bruna Ferreira Dias, Suzane Martins Ferreira, Vania Silva Carvalho, Dayana Silva Batista Soares
Publikováno v:
Revista de Agricultura Neotropical, Vol 3, Iss 3, Pp 57-64 (2016)
A produção de queijos é uma forma apropriada de conservar o leite, transformando-o em produto mais estável, cujas qualidades são mantidas. No comércio são encontrados queijos Minas frescal nas comercializados industrial e artesanal, e fazem pa
Externí odkaz:
https://doaj.org/article/aed0c3f718ff4ee7b4a9a0650d635e39
Publikováno v:
Ciência Rural, Vol 48, Iss 7 (2018)
ABSTRACT: Dairy products are a common staple in the human diet. Moisture content is an important factor in the composition of foods, and it is a parameter used to measure product quality due to its direct influence on food storage. In this study, the
Externí odkaz:
https://doaj.org/article/de6b1b06fb684213ac89cf375293d57e
Autor:
Daniela Castilho Orsi, Adriana Cândida Faustino Nishi, Vania Silva Carvalho, Eduardo Ramirez Asquieri
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo No Japão, o feijão azuki é comumente usado na elaboração de doce, observando-se que a sua casca vermelha é rica em antioxidantes. No Brasil, o feijão azuki ainda é pouco consumido e o doce de feijão é pouco conhecido pelos brasileiro
Externí odkaz:
https://doaj.org/article/71df3608ff744759973472a9d7d4c46b
Publikováno v:
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 9, Iss 2, Pp 66-70 (2014)
Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian,PeruvianandColombianAmazon.Thepulpoftheripefruitisedible,fibrous,of intenseorangecolor,sweetflavorandaromatic.Sincethefruitisknowninthe Brazilian Amazo
Externí odkaz:
https://doaj.org/article/4506bd99ab984cffb01027a00e22cdb4
Autor:
Daniela Castilho Orsi, Vania Silva Carvalho, Adriana Cândida Faustino Nishi, Clarissa Damiani, Eduardo Ramirez Asquieri
Publikováno v:
Ciência e Agrotecnologia, Vol 36, Iss 5, Pp 560-566 (2012)
Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The result
Externí odkaz:
https://doaj.org/article/b8e35a5dd98b4900827cabbb66a5cfb2
Autor:
Vania Silva Carvalho, Clarissa Damiani, Eduardo Ramirez Asquieri, Daniela Castilho Orsi, Adriana Cândida Faustino Nishi
Publikováno v:
Ciência e Agrotecnologia, Vol 36, Iss 3, Pp 341-347 (2012)
Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is k
Externí odkaz:
https://doaj.org/article/00359280757f4f79baeb50e3a8537629
Publikováno v:
Agrarian, Vol 11, Iss 40, Pp 198-195 (2018)
A produção de sorvetes utilizando a polpa de sapota pode ter um apelo junto ao consumidor através da combinação da cor única da sapota, seu sabor natural e a promoção da saúde através de seus constituintes. Foram processados três tipos de
Externí odkaz:
https://doaj.org/article/c30384988002455ea2c6b664e83e69bd
Publikováno v:
Brazilian Journal of Food Technology, Volume: 26, Article number: e2022054, Published: 01 MAY 2023
The ora-pro-nóbis (Pereskia aculeata Miller) is a cactus popularly known as “poor man's meat” due to its popular use related to the protein content found in its leaves and its low cost, thus being classified as an Unconventional Food Plant (UFP)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::814b4b222257ee6d3ead0cbf08beca4d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100410&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100410&lng=en&tlng=en
Autor:
Nayana Ribeiro Soares, Clenia Maria Martins Rodrigues, Suzane Martins Ferreira, Vania Silva Carvalho
Publikováno v:
UNICIÊNCIAS. 22:11-14
As proteínas são bastante utilizadas na indústria alimentícia para o melhoramento da textura dos produtos e são de extrema importância para a nutrição humana. Esse estudo avaliou o conteúdo de proteína total de três derivados lácteos dife
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0fb356a793761de5849921873fac450
https://doi.org/10.17921/1415-5141.2018v22n3espp11-14
https://doi.org/10.17921/1415-5141.2018v22n3espp11-14