Goiabas, açúcar, mãos firmes e tradição: uma cartografia afetiva do saber-fazer artesanal da goiabada cascão

Autor: Araujo, Fernanda Maria Oliveira

Publikováno v: Biblioteca Digital de Teses e Dissertações do Mackenzie
Universidade Presbiteriana Mackenzie (MACKENZIE)
instacron:MACKENZIE

This study deals with the artisanal know-how of the goiabada cascão, the sweet made of guavas and sugar in copper pot that is culturally representative, which received the title of Intangible Cultural Heritage in some municipal instances and that is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::82b068961c75913c28aff5d7a94b6597
http://dspace.mackenzie.br/handle/10899/24668

Doce em massa convencional e light de goiabas (Psidium Guajava L.): estabilidade de compostos bioativos, qualidade sensorial e microbiológica

Autor: Freda, Suzan Almeida

Publikováno v: Repositório Institucional da UFPELUniversidade Federal de PelotasUFPEL.

Submitted by Aline Batista (alinehb.ufpel@gmail.com) on 2015-03-24T17:06:47Z No. of bitstreams: 2 Doce em massa convencional e light de goiabas (Psidium Guajava L.) estabilidade de compostos bioativos, qualidade sensorial e microbiológica.pdf: 16189

Externí odkaz: http://repositorio.ufpel.edu.br/handle/ri/2718

Guava Jam packaging determinant attributes in consumer buying decision

Autor: Maria Inês de Souza Dantas, Damiana Diniz Rosa, Fábia de Oliveira Andrade, Camila Canzian, Vânia Mayumi Nakajima, Hércia Stampini Duarte Martino

Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 31, Issue: 3, Pages: 567-570, Published: SEP 2011
Food Science and Technology, Vol 31, Iss 3, Pp 567-570 (2011)

Using packaging and labels to lure consumers and to communicate product benefits directly on the shelf is a competitive advantage factor in the food industry sector. The label is especially effective since besides supplying basic details, such as wei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb11fed100a328e139cb1980a469c161
http://www.locus.ufv.br/handle/123456789/17373

Efeito do processamento industrial para obtenção de goiabada sobre os compostos antioxidantes e cor

Autor: Tasca, Ana Paula Wolf [UNESP]

Publikováno v: AlephRepositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.

Made available in DSpace on 2014-06-11T19:23:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-01-16Bitstream added on 2014-06-13T19:50:08Z : No. of bitstreams: 1 tasca_apw_me_arafcf.pdf: 409003 bytes, checksum: 7420aca804a506ac84ef976d1fe0f2

Externí odkaz: http://hdl.handle.net/11449/88351

Efeito da estocagem da goiabada a diferentes temperaturas sobre os teores de carotenóides e de ácido ascórbico

Autor: Pinto, Jamilla Teixeira [UNESP]

Publikováno v: AlephRepositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.

Made available in DSpace on 2014-06-11T19:23:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-09-28Bitstream added on 2014-06-13T20:50:33Z : No. of bitstreams: 1 pinto_jt_me_arafcf.pdf: 1063344 bytes, checksum: 3d55af6aa3dad875adb86aa30580f0

Externí odkaz: http://hdl.handle.net/11449/88637