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Quality and environmental footprints of diets by socio-economic status in Argentina
(Elsevier Science, 2021-12)
Food consumption and production plays a major role on human health and environmental sustainability. In addition, socio-economic status (SES) could be an important determinant on these impacts. Here we investigated the ...
Low intensity light treatment improves purple kale (Brassica oleracea var. sabellica) postharvest preservation at room temperature
(Elsevier, 2019-09)
Purple Kale is a vegetable of the Brassicaceae family whose are popularly consumed in recent years due to their high level of healthy components. For consumption, matures leaves are harvested and postharvest senescence is ...
Diet selection of the southern vizcacha (Lagidium viscacia): A rock specialist in north western Patagonian steppe, Argentina
(Polish Academy of Sciences, 2012-10)
The southern vizcacha (Lagidium viscacia) is a rock specialist that inhabits small colonies in isolated rocky outcrops of northwestern Patagonia. This study analyzes its diet selection in relation to food availability, ...
Amido resistente: efeito de processamento, aceitabilidade e resposta glicêmica
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2010-01-14)
The present study was developed having as aims to investigate the effect of storage at low temperatures on level changes of resistant starch of foods usually consumed by the Brazilian population, the acceptability of these ...
Interactive effects of temperature, ultraviolet radiation and food quality on zooplankton alkaline phosphatase activity
(Elsevier, 2016-06)
Ultraviolet Radiation (UVR) is a stressor for aquatic organisms affecting enzyme activities in planktonic populations because of the increase in reactive oxygen species. In addition, UVR exposure combined with other ...
Evolution of extra virgin olive oil quality under different storage conditions
(MDPI, 2021-08-21)
The extent and conditions of storage may affect the stability and quality of extra virgin oliveoil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 ◦C and −18 ◦C temperatures, ...