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Academic Journal

Aproveitamento dos resíduos do camarão-da-amazônia (Macrobrachium amazonicum) para elaboração de saborizante e sopa desidratada ; Use of amazonian shrimp (Macrobrachium amazonicum) waste for the elaboration of flavoring and dried soup ; Aprovechamiento de residuos de camarón amazónico (Macrobrachium amazonicum) para la elaboración de saborizante y sopa deshidratada

Subjects: Centesimal composition; Microbiology; Sensory analysis

  • Source: Research, Society and Development; Vol. 13 No. 4; e9113442872 ; Research, Society and Development; Vol. 13 Núm. 4; e9113442872 ; Research, Society and Development; v. 13 n. 4; e9113442872 ; 2525-3409

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Academic Journal

Parâmetros físico-químicos dos cortes de coxa e peito de frango criados em sistema caipira e convencional ; Physicochemical parameters of chicken drumstick and breast cuts raised in free-range and conventional systems ; Parámetros fisicoquímicos de cortes de muslo y pechuga de pollo criados en sistemas de corral y convencionales

Subjects: Análisis físico-químico; Composición centesimal; Sistema de producción convencional y al aire libre

  • Source: Research, Society and Development; Vol. 11 No. 16; e148111637742 ; Research, Society and Development; Vol. 11 Núm. 16; e148111637742 ; Research, Society and Development; v. 11 n. 16; e148111637742 ;

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Sugarcane pickles: from waste to processed food ; Encurtidos de caña de azúcar: de residuo a alimento procesado ; Picles de cana-de-açúcar: do resíduo ao alimento processado

Subjects: Saccharum officinarum; Processamento de alimentos; Composição centesimal

  • Source: Research, Society and Development; Vol. 11 No. 6; e16511628577 ; Research, Society and Development; Vol. 11 Núm. 6; e16511628577 ; Research, Society and Development; v. 11 n. 6; e16511628577 ;

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Physical and chemical characterization of biscuit with or without hibiscus flour ; Caracterización física y química de galleta que con o sin harina de hibisco ; Caracterização químico-física de biscoito formulado com ou sem farinha de hibisco

Subjects: Alimento Funcional; Atividade de água; Composição centesimal

  • Source: Research, Society and Development; Vol. 11 No. 2; e49011226094 ; Research, Society and Development; Vol. 11 Núm. 2; e49011226094 ; Research, Society and Development; v. 11 n. 2; e49011226094 ;

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Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens) ; Influencia del secado en compuestos bioactivos y actividad antioxidante de frutos de guabiju (Myrcianthes pungens) ; Influência da secagem em compostos bioativos e atividade antioxidante de frutos de guabiju (Myrcianthes pungens)

Subjects: Phenolic Compounds; Flavonoids; Anthocyanins

  • Source: Research, Society and Development; Vol. 10 No. 8; e5510817024 ; Research, Society and Development; Vol. 10 Núm. 8; e5510817024 ; Research, Society and Development; v. 10 n. 8; e5510817024 ; 2525-3409

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Academic Journal

Physicochemical characterization of Oenocarpus distichus Mart. from different sites in Pará, Brazil ; Caracterización fisicoquímica de la pulpa de Oenocarpus distichus Mart. de diferentes localidades de Pará, Brasil ; Caracterização físico-química da polpa de Oenocarpus distichus Mart. de diferentes localidades do Pará, Brasil

Subjects: Amazonía; Bacaba-de-leche; Composición centesimal

  • Source: Research, Society and Development; Vol. 10 No. 7; e51310717023 ; Research, Society and Development; Vol. 10 Núm. 7; e51310717023 ; Research, Society and Development; v. 10 n. 7; e51310717023 ;

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The importance of evaluating the composition of the quality of pirarucu during post-harvest processing ; La importancia de evaluar la composición de la calidad del pirarucu durante el procesamiento poscosecha ; A importância da avaliação da composição da qualidade do pirarucu durante o processamento pós colheita

Subjects: Pirarucu; Análise microbiológica; Composição centesimal

  • Source: Research, Society and Development; Vol. 10 No. 7; e25910716707 ; Research, Society and Development; Vol. 10 Núm. 7; e25910716707 ; Research, Society and Development; v. 10 n. 7; e25910716707 ;

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Proximate composition and purchase intention of biscuits obtained by mixing the flours of beet stalks, oat flakes and wheat flour ; Composición aproximada e intención de compra de las galletas obtenidas mediante la mezcla de harinas de remolacha, copos de avena y harina de trigo ; Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo

Subjects: Aproveitamentointegral; Delineamento centroide simplex; Composição Centesimal

  • Source: Research, Society and Development; Vol. 10 No. 5; e21110514813 ; Research, Society and Development; Vol. 10 Núm. 5; e21110514813 ; Research, Society and Development; v. 10 n. 5; e21110514813 ;

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Development and characterization of extruded corn snack with addition of ora-pro-nobis flour ; Desarrollo y caracterización de snack de maíz extruido con adición de harina de ora-pro-nobis ; Desenvolvimento e caracterização de snack de milho extrusado com adição de farinha de ora-pro-nóbis

Subjects: Ora-pro-nobis; Nutrição; Centesimal

  • Source: Research, Society and Development; Vol. 10 No. 3; e2910312850 ; Research, Society and Development; Vol. 10 Núm. 3; e2910312850 ; Research, Society and Development; v. 10 n. 3; e2910312850 ; 2525-3409

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Development, physico-chemical characterization and sensory analysis of whole grain breads added from Pilsen and Porter style brewing residue ; Desarrollo, caracterización físico-química y análisis sensorial de panes integrales agregados de residuos de elaboración de cerveza estilo Pilsen y Porter ; Desenvolvimento, caracterização físico-química e análise sensorial de pães integrais adicionados de resíduo da fabricação de cerveja estilo Pilsen e Porter

Subjects: Bagaço de malte; Pães integrais; Composição centesimal

  • Source: Research, Society and Development; Vol. 9 No. 11; e499119274 ; Research, Society and Development; Vol. 9 Núm. 11; e499119274 ; Research, Society and Development; v. 9 n. 11; e499119274 ; 2525-3409

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  • 1-10 of  11 results for ""Composición centesimal""