Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Vanessa Maria Gervin"'
Autor:
Milene Marquezi, Vanessa Maria Gervin, Lucas Bertoldi Watanabe, Rodolfo Moresco, Edna Regina Amante
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to deter
Externí odkaz:
https://doaj.org/article/0c5dec00c5ef4ffdb04475863d4481a5
Autor:
Milene Marquezi, Vanessa Maria Gervin, Lucas Bertoldi Watanabe, Priscila Zaczuk Bassinello, Edna Regina Amante
Publikováno v:
Brazilian Journal of Food Technology, Vol 19, Iss 0 (2016)
Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total
Externí odkaz:
https://doaj.org/article/2a7c4cc0d78f45d0a55aa2f76c0e69d6
Publikováno v:
Brazilian Journal of Food Technology, Vol 19, Iss 0
Resumo O polvilho azedo apresenta um sabor típico, com características diferentes do amido nativo de mandioca. É utilizado, por exemplo, na produção de biscoitos e de pães de queijo, produtos de grande aceitação sensorial no Brasil. Nas últi
Externí odkaz:
https://doaj.org/article/e4195114dfa34dcbbcd8dfb2492c8eb6
Autor:
Edna Regina Amante, Salete Maria de Olinda Carvalho Farias, Vanessa Maria Gervin, Isabela da Silveira
Publikováno v:
Journal of Food Nutrition and Metabolism. :1-9
The solid residue from pulp production of guava (Psidium guajava) represents around 30% of the raw material. The drying of this residue on drier’ trays at 45, 50, 55, 60, 65 and 70 °C was investigated. After drying, the material was ground in one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::851ced6e05af33cc8288e2ecbb29e5c5
https://doi.org/10.31487/j.jfnm.2020.02.07
https://doi.org/10.31487/j.jfnm.2020.02.07
Autor:
Vanessa Maria Gervin, Priscila Z. Bassinello, Milene Marquezi, Lucas Bertoldi Watanabe, Edna Regina Amante
Publikováno v:
Brazilian Journal of Food Technology v.19 2016
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazilian Journal of Food Technology, Vol 19, Iss 0 (2016)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazilian Journal of Food Technology, Vol 19, Iss 0 (2016)
Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54c2e876f12173384824771b5716b506
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100404
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100404
Autor:
Rodolfo Moresco, Edna Regina Amante, Vanessa Maria Gervin, Lucas Bertoldi Watanabe, Milene Marquezi
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Brazilian Journal of Food Technology v.20 2017
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.20 2017
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine thei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89c1197ad0cc6e3de273f91c28cffdec
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100431&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100431&lng=en&tlng=en
Publikováno v:
Brazilian Journal of Food Technology, Vol 19, Iss 0
Resumo O polvilho azedo apresenta um sabor típico, com características diferentes do amido nativo de mandioca. É utilizado, por exemplo, na produção de biscoitos e de pães de queijo, produtos de grande aceitação sensorial no Brasil. Nas últi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f24abfb151a0bc5c53d5d0fafb6ab3b5
https://doi.org/10.1590/1981-6723.5515
https://doi.org/10.1590/1981-6723.5515
Autor:
Edna Regina Amante, Carlos Eduardo Maduro de Campos, Vanessa Maria Gervin, Marcelo Maraschin, Rodolfo Moresco, Eduardo da Costa Nunes, Miguel Rocha, Virgílio Gavicho Uarrota, Bianca Coelho
Publikováno v:
8th International Conference on Practical Applications of Computational Biology & Bioinformatics (PACBB 2014) ISBN: 9783319075808
PACBB
PACBB
Manihot esculenta currently ranks as the third most important species source of calories in the world. The most important part of the plant is the root, rich in starch. The starch fraction is basically composed of amylose and amylopectin, and differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::308ac1f7f9c83b1c12f360311034e77c
https://doi.org/10.1007/978-3-319-07581-5_7
https://doi.org/10.1007/978-3-319-07581-5_7