Zobrazeno 1 - 10 of 13 pro vyhledávání: '"componentes funcionais"'
1
PHYSICOCHEMICAL PROPERTIES, BIOACTIVE COMPOUNDS AND FATTY ACIDS FROM TUCUMÃS FIXED OILS
Autor: da Silva, Leirson Rodrigues, de Figueiredo, Ana Rosa, Monteiro Marques , Jamylle, Ascari Morgado, Cristiane Maria, Tomaz de Oliveira, Milena Maria, Rabelo Braga Farias, Thayane, de Almeida Freitas, Renata
Publikováno v: Nativa; v. 10 n. 1 (2022); 109-116
Nativa; Vol. 10 No. 1 (2022); 109-116
Nativa (Sinop)
Universidade Federal de Mato Grosso (UFMT)
instacron:UFMT
Brazil has a valuable reservoir of tropical palm trees, species of great economic importance. Despite its wide use, the species are little known, requiring further research, especially on vegetable oils that contain special components. The aim of thi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::95e4c4562d1be1c5dc5871403f7d408e
https://periodicoscientificos.ufmt.br/ojs/index.php/nativa/article/view/13368
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2
Artículo de revisión: Propiedades biológicas de las proteínas y péptidos del suero de leche de cabra
Autor: Campos, Maria Isabel Ferreira, Lima, Anna Karoline de Sousa, Lopes Neto, José Honório Pereira, Oliveira , Julia Mariano Caju de, Gadelha, Tatiane Santi
Publikováno v: Research, Society and Development; Vol. 11 No. 1; e6611124340
Research, Society and Development; Vol. 11 Núm. 1; e6611124340
Research, Society and Development; v. 11 n. 1; e6611124340
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Goat milk has been used for decades as a substitute for other milks because it is associated with better digestibility, lower allergenicity and potential health benefits to the consumer. The dairy industry occasionally discards by-products such as go
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5c53328de497dd3a561ce0304d3e55ae
https://rsdjournal.org/index.php/rsd/article/view/24340
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3
Akademický článek
Caracterização físico-química, bioquímica e funcional da jabuticaba armazenada sob diferentes temperaturas
Autor: Rogério Lopes Vieites, Érica Regina Daiuto, Maria Rosa de Moraes, Leandro Camargo Neves, Lídia Raquel de Carvalho
Publikováno v: Revista Brasileira de Fruticultura, Vol 33, Iss 2, Pp 362-375 (2011)
O presente trabalho teve como objetivo avaliar a qualidade pós-colheita de jabuticabas submetidas a diferentes temperaturas de armazenamento refrigerado (AR). Após a colheita, os frutos fisiologicamente maduros foram acondicionados em bandejas de p
Externí odkaz: https://doaj.org/article/8f417fd7d59b4089a63bd54bd6663794
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4
Propiedades funcionales y organolépticas de las plantas de condimentos: Revisión
Autor: Izidoro, Maiqui, Prates, Adrielle Rodrigues, Neves, Caio Scardini, Souza, Emanuele Possas de, Lossolli, Nathalia Aparecida Barbosa, Bonfim, Filipe Pereira Giardini
Publikováno v: Research, Society and Development; Vol. 10 No. 6; e2010614958
Research, Society and Development; Vol. 10 Núm. 6; e2010614958
Research, Society and Development; v. 10 n. 6; e2010614958
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The condiment plants are present in daily day life and have great acceptance in the world due to the exquisite taste and differentiated aroma, making the dishes more appetizing and nutritious. In addition to organoleptic properties, they also have fu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::10eaabbb887357be11d0f69f8292f149
https://rsdjournal.org/index.php/rsd/article/view/14958
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5
Chemical study, toxicological and neuroprotective effect of garlic passion fruit (Passiflora tenuifila Killip)
Autor: Holanda, Dayse Karine Rodrigues
Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
Several species of the genus Passiflora are its sedative and soothing properties. Passiflora tenuifila is a type of non-commercial passion fruit known as garlic passion fruit and is among the least known, with few scientific studies in the literature
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ac3ce2ffdde00124d8a41d89d68c4052
http://www.repositorio.ufc.br/handle/riufc/47592
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6
Dissertation/ Thesis
Avaliação da retenção de nutrientes, aspectos sensoriais e microbiológicos de batata-doce (Ipomoea batatas (L.) Lam.) submetida a diferentes métodos de cocção
Autor: Velho, Liana Cleide Flor de Lima
Publikováno v: Repositório Institucional da UFCUniversidade Federal do CearáUFC.
VELHO, Liana Cleide Flor de Lima. Avaliação da Retenção de Nutrientes, Aspectos Sensoriais e Microbiológicos de Batata-Doce (Ipomoea Batatas (L.) Lam.) Submetida a Diferentes Métodos de Cocção. 2016. 109 f. Dissertação (Mestrado em Ciência
Externí odkaz: http://www.repositorio.ufc.br/handle/riufc/19326
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7
Nutrient retention of assessment, sensory aspects and sweet potato of microbiological (Ipomoea batatas (L.) Lam.) submitted to different cooking methods
Autor: Velho, Liana Cleide Flor de Lima
Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
The sweet potato (Ipomoea batatas (L.) Lam.) is a tuberous root plant that belongs to the Convolvulaceae family. It is one of the most important economic crops in many tropical and subtropical countries and it is the fourth most consumed vegetable in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2a5067fd36ec9d9e347f0a3cf45527e3
http://www.repositorio.ufc.br/handle/riufc/19326
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8
Dissertation/ Thesis
Attributes of quality of pumpkin(Cucurbita moschata cv. Milk) obtained by different cooking methods
Autor: Maria de FÃtima Gomes da Silva
Publikováno v: Biblioteca Digital de Teses e Dissertações da UFCUniversidade Federal do CearáUFC.
Pumpkin is a vegetable that has a remarkable nutritional importance, especially because it is a rich source of carotenoids, the essential compounds to human nutrition. Although the cooking methods may influence the retention of nutrients and phytoche
Externí odkaz: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8043
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9
Dissertation/ Thesis
Atributos de qualidade de abóbora (Cucurbita moschata cv. Leite) obtida por diferentes métodos de cocção
Autor: SILVA, Maria de Fátima Gomes da
Publikováno v: Repositório Institucional da UFCUniversidade Federal do CearáUFC.
SILVA, Maria de Fátima Gomes da. Atributos de qualidade de abóbora (Cucurbita moschata cv. Leite) obtida por diferentes métodos de cocção. 2012. 81 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, De
Externí odkaz: http://www.repositorio.ufc.br/handle/riufc/17787
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10
Attributes of quality of pumpkin(Cucurbita moschata cv. Milk) obtained by different cooking methods
Autor: Silva, Maria de Fátima Gomes da
Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
A abóbora é um legume que apresenta uma notável importância nutricional, destacando-se pelo fato de ser uma rica fonte de carotenóides, compostos imprescindíveis na nutrição humana. Todavia, os métodos de cocção podem influenciar a retenç
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::327a0021d579400cbb6ade15a8069223
http://www.repositorio.ufc.br/handle/riufc/17787
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