Zobrazeno 1 - 10 of 81 pro vyhledávání: '"tecnologia de alimento"'
1
Chemical composition of caferana (Bunchosia armeniaca) fruit: a rich source of lycopene
Autor: BORGUINI, R. G., PACHECO, S., SANTIAGO, M. C. P. de A., JESUS, M. S. C. de, SILVA, L. H. de S., GODOY, R. L. de O.
Publikováno v: Diversitas Journal; v. 7 n. 4 (2022): A força do associativismo é sempre alternativa para o desenvolvimento
Diversitas Journal
Universidade Estadual de Alagoas (UNEAL)
instacron:UNEAL
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The present study aimed to evaluate the nutritional quality of the caferana fruit, focusing on the content and profile of carotenoids due to the characteristic coloring of these compounds. The fruits were collected, botanically identified, and evalua
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abd07bbb7ac7010a3198c11764d8e492
https://diversitasjournal.com.br/diversitas_journal/article/view/2415
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2
Akademický článek
Qualidade do requeijão cremoso de leite de búfalas suplementadas com subprodutos agroindustriais, em Belém, Pará
Autor: Lilaine de Sousa Neres, Evelyn Azevedo Pacheco, Vanessa Vieira Lourenço-Costa, Suely Cristina Gomes de Lima, Benjamim de Souza Nahúm, Alexandre Rossetto
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 68, Iss 391, Pp 24-31 (2013)
Objetivou-se avaliar o requeijão cremoso de leite de búfalas suplementadas com concentrados proteicos, T1 (controle): farelo de milho e soja, T2: farelo de milho e soja e torta de cupuaçu (Theobroma grandiflorum), e T3: farelo de milho e soja e to
Externí odkaz: https://doaj.org/article/4ed2a0eb8f074a3097fc3ab75db46e96
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3
Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa
Autor: Leonardo Fonseca Maciel, Sérgio Eduardo Soares, Eliete da Silva Bispo, Ligia Regina Radomille de Santana, Aline Camarão Telles Biasoto, Tassia Cavalcante Pires, Ivia Araújo das Virgens, Adriana Cristina Reis Ferreira
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca90b23acc9893d7289b7930d88c2b75
https://doi.org/10.1111/ijfs.14820
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4
Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
Autor: Raquel Alves Mauricio, Rosires Deliza, Renata Tieko Nassu
Publikováno v: Foods, Vol 11, Iss 323, p 323 (2022)
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Foods; Volume 11; Issue 3; Pages: 323
Made available in DSpace on 2022-04-28T19:50:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-02-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24f80df81c4d707178795fe8fa0697db
https://www.mdpi.com/2304-8158/11/3/323
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5
Queijo de cabra com extrato de semente de Helianthus annuus (girassol) e cultura nativa de Limosilactobacillus mucosae: Avaliação do potencial funcional e sobrevivência da bactéria lática in vitro
Autor: LIMA JÚNIOR, D. C.
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Resumo: O presente trabalho teve como objetivo avaliar o potencial funcional de queijo elaborado com extrato de sementes de Helianthus annuus (girassol) e cultura nativa potencialmente probiótica de Limosilactobacillus mucosae (cepa CNPC007), compar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0528198c024112edad9152d0f05048c4
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1144405
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6
Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt
Autor: Dalyane Laís da Silva Dantas, Vanessa Bordin Viera, Juliana Késsia Barbosa Soares, Karina Maria Olbrich dos Santos, Antônio Silvio do Egito, Rossana Maria Feitosa de Figueirêdo, Marcos dos Santos Lima, Nítalo André Farias Machado, Maria de Fátima Vanderlei de Souza, Maria Lúcia da Conceição, Rita de Cássia Ramos do Egypto Queiroga, Maria Elieidy Gomes de Oliveira
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also conta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7251cc18071a18df763901368084421d
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142408
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7
Electrophoresis (SDS-PAGE) as a method for screening species of Passiflora using seed proteins as molecular markers
Autor: null Marilia Penteado Stephan, null Ana Maria Costa, null Tatiana De Lima, null Azevedo, null Jeane Santos Da Rosa, null Alexsandro Araújo Dos Santos
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazil is the center of diversity and dispersion of species of the genus Passiflora. Two species of passion fruit Passiflora tenuifila BRS VT (passiflora garlic) and another of Passiflora setacea BRS PC were used in this study. The plants were grown
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::753ea82c04b27eb3ec8eb951aa8f5ecb
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146660
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8
Propriedades viscoamilográficas e higroscópicas das farinhas dos caroços de abacate (Persea Gratíssima Gaertner F.), jaca (Artocarpus Heterophyllus L.) e seriguela (Spondias Purpúrea L.)
Autor: NASCIMENTO, M. R. F., SOUZA, V. F. de, OLIVEIRA, N. G. M., OLIVEIRA, K. C. C. DE, ASCHERI, J. L. R.
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Visando sua utilização na elaboração de produtos alimentícios, foram obtidas diferentes farinhas de abacate, (Persea Gratíssima Gaertner F), jaca (Artocarpus Heterophyllus L.), e seriguela (Spondias Purpúrea L). Estas farinhas foram avaliadas
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::975c4b13f29513f7144ab0e34b85bdda
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1144462
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9
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels
Autor: Marilia Ieda da Silveira Folegatti Matsuura, Priscila Coutinho Miranda, Rosemar Antoniassi, Sidinéa Cordeiro de Freitas, Gleize Fiaes Ferreira, Thais Maria Ferreira de Souza Vieira
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology, Issue: ahead, Published: 06 AUG 2021
Food Science and Technology, Volume: 42, Article number: e69720, Published: 06 AUG 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Ter
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::181f9672e7470732256138f90bc96a32
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133679
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10
Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage
Autor: Fabíola Helena dos Santos Fogaça, João Avelar Magalhães, A. M. L. Pereira, Ana Sousa, Thais Danyelle Santos Araujo, Kirley Marques Canuto, Karina Neoob de Carvalho Castro, Edy Sousa de Brito, Monica Giacometti Mai
Publikováno v: Acta Amazonica, Vol 49, Iss 2, Pp 152-161 (2019)
Acta Amazonica, Volume: 49, Issue: 2, Pages: 152-161, Published: 06 MAY 2019
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Acta Amazonica v.49 n.2 2019
Acta Amazonica
Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at 0.75% v v
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3526322db812478acf9ed495ee005d42
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672019000200152&tlng=en
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