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Sensory innervation of the human palmar aponeurosis in healthy individuals and patients with palmar fibromatosis
(John Wiley and Sons Inc, 2024)
Development of cassava cake enriched with its own bran and Spirulina platensis
(UNIV ESTADUAL MARINGA, PRO-REITORIA PESQUISA POS-GRADUACAOMARINGA, 2012)
The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids ...
Mapa de preferência de sorvetes ricos em fibras
(Food Science and Technology, 2019)
Desenvolvimento de suco de goiaba adicionado de micropartículas de óleo de chia e linhaça como fonte de ômega 3
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-11-09)
Omega 3 polyunsaturated fatty acids, present in marine fish, algae and some plant seeds, minimize the risk of cardiovascular and neurodegenerative diseases, arthritis, diabetes and certain types of cancer, but the human ...
Stability of mixed caja and umbu nectar
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit
(ELSEVIER SCI LTD, 2011)
Supercritical carbon dioxide (SC-CO(2)) extractions of Brazilian cherry (Eugenia uniflora L.) were carried out under varied conditions of pressure and temperature, according to a central composite 2(2) experimental design, ...
Utilização da enzima transglutaminase em medalhões de aparas e CMS de espinhaço de tilápia
(Inst Pesca, 2014-01-01)
The use of by-products generated in the filleting of fish constitutes a promising alternative for developing new products. The aim of this study was develop the product tilapia medallion using parings and minced fish of ...