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Preparation and Modification of N, N, N-Trimethyl Chitosan Nanoparticles for Food Application. Repository: BDPA Publication year: 2010
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.... ... Repository: BDPA Publication year: 2021
Development, uncertainty estimation and application of a LC-MS/MS method for simultaneous determination of acrylamide and 4hydroxy2,5-dimethyl-3(2H)-furanone in baby food. Acrylamide, a heatgenerated food contaminant, has been associated with neurotoxic effects in humans and was classified under group 2A as a probable human carcinogen by the International Agency Researc... ... Repository: BDPA Publication year: 2016
Staple food consumption influencing economic, social, cultural, nutritional, and public health aspects in Brazil. In 2016 the Brazilian Agricultural Research Corporation (Embrapa) launched an initiative (movement) entitled 'Rice and Beans: the Brazilian Food' aiming to demonstrate the nutritional importance of di... ... Repository: BDPA Publication year: 2020
Doce de banana Pacovan com maracujá do mato. O objetivo deste trabalho foi identificar a melhor combinação entre banana Pacovan e maracujá do mato para fabricação de doce. Repository: BDPA Publication year: 2013
Agricultura familiar no MS: entre resultados expressivos e decisões politicas deficientes. Resumo: O presente trabalho pretende demonstrar uma falta de melhor entendimento entre os setores responsáveis pelas políticas de fomento e incentivo para a agricultura familiar e os atores que trabal... ... Repository: BDPA Publication year: 2012
Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments. The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elit... ... Repository: BDPA Publication year: 2017
4DGAP: New tool for multidimensional impact assessment and guide to certification programs for Good Agricultural and Environmental Practices. Food markets are increasingly demanding the implementation of good agricultural practices programs (GAP) in the public or private sectors as a way to guarantee the sustainable and responsible producti... ... Repository: BDPA Publication year: 2021
Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts. Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which re... ... Repository: BDPA Publication year: 2017
Sorghum, an alternative cereal for gluten-free product. There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten... ... Repository: BDPA Publication year: 2018

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