Zobrazeno 1 - 10
of 236
pro vyhledávání: '"propriedades funcionais."'
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 3, Pp 197-212 (2022)
Ice cream is a very popular dessert in Brazil. However, in the last decade, consumers in the country have been increasingly concerned about their health and are looking for healthier foods. To meet this demand, several authors have been researching t
Externí odkaz:
https://doaj.org/article/d0660938988b449fa8dae49e26f9e35c
Autor:
BERNADETE DE LOURDES DE ARAÚJO SILVA, CLAUDIA CARNEIRO DE AZEVEDO, FÁTIMA DE LOURDES ASSUNÇÃO ARAÚJO AZEVEDO
Publikováno v:
Revista Brasileira de Fruticultura, Vol 37, Iss 1, Pp 193-200 (2015)
RESUMO A semente da munguba (Pachira aquatica Aubl.) contém amêndoas que exibem um conteúdo excelente de óleo e um percentualsignificativo em proteínas. Propositou-se determinar algumas propriedades funcionais das proteínas de amêndoas damungu
Externí odkaz:
https://doaj.org/article/0d928a3cfe194631a5226aa3afbb114c
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 76, n. 3 (2021); 197-212
Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 3 (2021); 197-212
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 3 (2021); 197-212
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Ice cream is a very popular dessert in Brazil. However, in the last decade, consumers in the country have been increasingly concerned about their health and are looking for healthier foods. To meet this demand, several authors have been researching t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::3f872f54f4e5f299e9aa340d47760c47
https://www.revistadoilct.com.br/rilct/article/view/865
https://www.revistadoilct.com.br/rilct/article/view/865
Publikováno v:
The Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 15104-1e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 15104-1e
The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 15104-1e
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 15104-1e
The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 15104-1e
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
The mixed juice is defined as a mixture of two or more fruits, combination of fruit and vegetable, combination of the edible parts of vegetables or mixture of fruit and vegetable juice, being the combination constituted of mixed juice, followed by th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::3029a15e838add55a1db1441fde8d5f3
https://periodicos.ufv.br/jcec/article/view/15104
https://periodicos.ufv.br/jcec/article/view/15104
Autor:
Renato Clini Cervi, Maria Auxiliadora Andrade, Ângelo Luiz Fazani Cavallieri, Celso José de Moura, Marcos Barcellos Café
Publikováno v:
Ciência Animal Brasileira, Volume: 23, Article number: e-72577E, Published: 09 SEP 2022
Ciência Animal Brasileira v.23 2022
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG
Ciência Animal Brasileira v.23 2022
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG
Eggs are used as food industry ingredients due to their functional properties. Eggs from different bird species are used in industrial processing; therefore, rheological experiments were carried out at steady state to obtain the flow curves and also
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c19bad7699108dad36356f122cf1aa0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1809-68912022000100412&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1809-68912022000100412&lng=en&tlng=en
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 1, Pp 8-18 (2014)
The aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate
Externí odkaz:
https://doaj.org/article/402ed34d5b044c319e8ecbfc31c08117
Autor:
Janaina Lima da Silva, Simone Damasceno Gomes, Silvia Renata Machado Coelho, Janete Evarini, Priscila Ferri, Marney Pascoli Cereda, Shaiane Dal`Maso Lucas
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss 6, Pp 2279-2288 (2012)
The aerial parts of cassava, constituted by leaves, stalk sand stems, are considered as agro-industrial waste, so, they are thrown away during roots crop. This material has content of protein, vitamin and mineral; therefore, it can be used as a dieta
Externí odkaz:
https://doaj.org/article/109d8ad84e3c470db859b37ce20f5c63
Publikováno v:
Brazilian Journal of Food Technology, Vol 14, Iss 4, Pp 283-293 (2011)
Considerou-se neste trabalho a avaliação funcional de bases proteicas desidratadas de anchoita (Engraulis anchoita) foi considerada neste trabalho. A polpa do pescado foi separada mecanicamente e submetida à lavagem com dois solventes, água e ác
Externí odkaz:
https://doaj.org/article/364a8d61665f4a14b2076e042cefc7ab
Publikováno v:
Ciência Rural, Vol 41, Iss 11, Pp 2032-2038 (2011)
Neste trabalho, foi utilizada a técnica da programação linear a fim de formular uma pasta a partir de vegetais para produção de sopa desidratada, tendo como objetivo maximizar o valor calórico. A operação de secagem da pasta foi realizada em
Externí odkaz:
https://doaj.org/article/a6e33097c3af4bb6ad8be31ae9af7f3e
Autor:
Jéssica M Isaza Rengifo, Liliana M Londoño Ramírez, Diego A Restrepo Molina, Misael Cortes Rodriguez, Héctor Suárez Mahecha
Publikováno v:
Revista Colombiana de Ciencias Pecuarias, Vol 23, Iss 2, Pp 199-206 (2010)
El plasma obtenido de la sangre de algunos animales como el bovino, es aprovechado en diversos países en la alimentación humana, incorporado en los alimentos como fuente de proteína de bajo costo. El siguiente trabajo presenta el resultado de la i
Externí odkaz:
https://doaj.org/article/03b50d1b2a6743d6b1041abff24163cb