Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Zeomar Nitão Diniz"'
Autor:
Vicente Queiroga Neto, Pushkar Singh Bora, Zeomar Nitão Diniz, José Marcelino Oliveira Cavalheiro, Karine Formiga Queiroga
Publikováno v:
Ciência e Agrotecnologia, Vol 33, Iss 6, Pp 1601-1607 (2009)
The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the Piauí and Maranhão state in the north east of Brazil. The measure physico-chemical properties
Externí odkaz:
https://doaj.org/article/92cfd304a4a34c84a29d7e9eb60a7589
Autor:
Zeomar Nitão Diniz, Pushkar Singh Bora, Vicente Queiroga Neto, José Marcelino Oliveira Cavalheiro
Publikováno v:
Grasas y Aceites, Vol 59, Iss 2, Pp 160-165 (2008)
The objective of the present work was to characterize sterculia seed kernel oil. The chemical composition of the seeds, physicochemical properties as well as the fatty acid composition of the kernel oil was determined. The chemical composition of ker
Externí odkaz:
https://doaj.org/article/c9259e31b9ca498c81dffa0afdb4a025
Autor:
V. Queiroga-Neto, Pushkar Singh Bora, P. A.S. Souza, Zeomar Nitão Diniz, José Marcelino Oliveira Cavalheiro
Publikováno v:
CyTA - Journal of Food. 7:23-29
The Dipteryx lacunifera plant is a native of the states of Piaui and Maranhao in Brazil. The fruit kernel, in spite of having a good potential for food use, is still unexplored. The present work investigates the kernel composition, electrophoretic be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0501895a4bcce84baadd24e34fc857f6
https://doi.org/10.1080/11358120902850594
https://doi.org/10.1080/11358120902850594
Autor:
Zeomar Nitão Diniz
Publikováno v:
Boletim do Centro de Pesquisa de Processamento de Alimentos. 5
Objetiva padronizar a concentração de cola de marceneiro na clarificação do suco de caju (cajuína), visando obter produto de boa qualidade e baixo custo Várias concentrações foram testadas, sendo que a de 0,5% apresentou considerável eficiê
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::782f4af21e078db937f70dcd06ab45ad
https://doi.org/10.5380/cep.v5i2.15141
https://doi.org/10.5380/cep.v5i2.15141
Publikováno v:
Boletim do Centro de Pesquisa de Processamento de Alimentos. 6
Estuda as características bromatológicas e tecnológicas da cajuína artesanal produzida no Estado do Piauí. Foram anali sadas quinze amostras de cajuínas procedentes dos princi pais municípios produtores, tanto de uso doméstico como de uso com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52516363d08a48257fc2bb0e26115bda
https://doi.org/10.5380/cep.v6i1.15110
https://doi.org/10.5380/cep.v6i1.15110