Zobrazeno 1 - 10
of 26
pro vyhledávání: '"compostos fenólicos totais"'
Autor:
Antonio Carlos Pereira de Menezes Filho, Deibity Alves Cordeiro, Josemar Gonçalves de Oliveira Filho, Carlos Frederico de Souza Castro
Publikováno v:
Agrarian, Vol 13, Iss 49, Pp 437-447 (2020)
Muntingia calabura is an exotic fruit tree species introduced in Brazil where it has adapted very well the types of soils and tropical climate. The objective of this work was to analyze fruit biometry and physicochemical constituents, carotenoids, to
Externí odkaz:
https://doaj.org/article/94900818780545d686c216f8d07cf8ac
Publikováno v:
Brazilian Journal of Health Review; Vol. 4 No. 5 (2021); 18794-18809
Brazilian Journal of Health Review; v. 4 n. 5 (2021); 18794-18809
Brazilian Journal of Health Review
Federação das Indústrias do Estado do Paraná (FIEP)
instacron:BJRH
Brazilian Journal of Health Review; Vol 4, No 5 (2021); 18794-18809
Brazilian Journal of Health Review; v. 4 n. 5 (2021); 18794-18809
Brazilian Journal of Health Review
Federação das Indústrias do Estado do Paraná (FIEP)
instacron:BJRH
Brazilian Journal of Health Review; Vol 4, No 5 (2021); 18794-18809
Antioxidantes naturais são substâncias capazes de reduzir os impactos dos radicais livres no organismo. Dentre as principais fontes de antioxidantes estão alimentos, vitaminas, chás e compostos inorgânicos como o zinco. Diversos fatores influenc
Autor:
Davi Novaes Ladeia Fogaça, Wilson Rodrigues Pinto Júnior, Newton Oliveira Rêgo Júnior, Genebaldo Sales Nunes
Publikováno v:
Revista de Ciências Farmacêuticas Básica e Aplicada, Vol 34, Iss 2, Pp 257-261 (2013)
Foram determinados o teor de fenólicos totais e a atividade antioxidante de folhas da Terminalia catappa Linn em diferentes estágios de maturação. O teor de fenólicos totais foi avaliado em extratos etanólicos e etanólicos acidificados, n
Externí odkaz:
https://doaj.org/article/4e6956844a104c42a3745b11ad6fc59c
O objetivo do presente trabalho foi estudar a incorporação de bagas de sabugueiro fermentadas no pão. Para atingir este objetivo foi realizado um desenho experimental com vista à otimização das condições de fermentação das bagas de sabuguei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::bb06428bc5c12f0e3dd42d263d55dba0
http://hdl.handle.net/10198/25278
http://hdl.handle.net/10198/25278
Autor:
Lucia Helena da Silva Miglioranza, Alessandra Lourenço Cecchini, Kalidas Shetty, Renata Dinnies Santos
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss 2, Pp 655-666 (2012)
Natural antioxidants added to foods may have a physiological impact on human health, particularly because they may reduce the risk of illnesses or they promote the delay of damaging free radicals effect, like cardiovascular diseases, intestinal cance
Externí odkaz:
https://doaj.org/article/eb0ffec1927f4f52b88454a91bb4fd87
Autor:
Mariana Fátima Sato, Renato Giovanetti Vieira, Danianni Marinho Zardo, Leila Denise Falcão, Alessandro Nogueira, Gilvan Wosiacki
Publikováno v:
Acta Scientiarum: Agronomy, Vol 32, Iss 1, Pp 29-35 (2010)
The dried apple pomace composition of eleven cultivars was assessed in this work. The drying process of apple pomace spread in a thin layer in the trays of an oven with circulating heated air at 60oC showed a 3rd order polynomial tendency and after 1
Externí odkaz:
https://doaj.org/article/07d4760e4f764a6eb513e764e3ab1c8e
Autor:
Araújo, Nkarthe Guerra, Navarro, Lucivânia Assis de Oliveira, Macêdo, Cláudia Souza, Cardarelli, Haíssa Roberta
Publikováno v:
Research, Society and Development; Vol. 10 No. 10; e261101018635
Research, Society and Development; Vol. 10 Núm. 10; e261101018635
Research, Society and Development; v. 10 n. 10; e261101018635
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 10; e261101018635
Research, Society and Development; v. 10 n. 10; e261101018635
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
This work aimed to define the best solvent extracting bioactive compounds from the jambo pulp, stored by the methods of freezing and lyophilization. For this purpose, Syzygium malaccensis fruits from the State of Rio Grande do Norte-RN were processed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::fb3342af80729d459a18c1d7a0580f65
https://rsdjournal.org/index.php/rsd/article/view/18635
https://rsdjournal.org/index.php/rsd/article/view/18635
Autor:
Cavanholi, Monnik Gandin, Wanderley, Bruna Rafaela da Silva Monteiro, Santetti, Gabriela Soster, Amboni, Renata Dias de Mello Castanho, Fritzen-Freire, Carlise Beddin
Publikováno v:
Research, Society and Development; Vol. 10 No. 9; e25010917821
Research, Society and Development; Vol. 10 Núm. 9; e25010917821
Research, Society and Development; v. 10 n. 9; e25010917821
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 9; e25010917821
Research, Society and Development; v. 10 n. 9; e25010917821
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Mead is an alcoholic beverage, resulting from the fermentation of honey dilution in water, in the presence of yeast. The diversification of mead can be carried by out addition of fruits and herbs. Yerba mate is a native plant of South America, being
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::e54810a763f4528f0716084f6b33f9c9
https://rsdjournal.org/index.php/rsd/article/view/17821
https://rsdjournal.org/index.php/rsd/article/view/17821
A Pera-Rocha é uma variedade exclusivamente portuguesa produzida na sua maioria na Costa Central Oeste de Portugal. Reconhecida pela União Europeia, a Pera-Rocha do Oeste possui Denominação de Origem Protegida (DOP) e faz parte integrante do Patr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2016::5ba2559759090787c2d30b42cca21d8b
https://hdl.handle.net/10400.18/5959
https://hdl.handle.net/10400.18/5959
Publikováno v:
Revista Brasileira de Tecnologia Agroindustrial; v. 12, n. 1 (2018)
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR
Os frutos de Hylocereus polyrhizus, também chamado de pitaya ou fruta do dragão, é uma fruta exótica e atrativa devido suas características sensoriais, aparência e coloração. Apresenta casca e polpa de coloração vermelha violácea, a qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c09d29c1418c856af057d887dc7f66c6
https://periodicos.utfpr.edu.br/rbta/article/view/4668
https://periodicos.utfpr.edu.br/rbta/article/view/4668