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Avaliação da qualidade de óleos de fritura utilizados na cantina no IBILCE/UNESP
(Revista Ciência em Extensão, 2016) [Artigo]
In this work, the frying oils used by the cafeteria located at IBILCE/UNESP in São José do Rio Preto-SP were evaluated. The goals were to determine the levels of alteration of the oils and to inform the establishment about ...
Extracts of red peppers: antioxidant activity and sensory evaluation
(Nutrition and Food Science, 2016-03-14) [Artigo]
Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean ...
Influence of soil cover and N and K fertilization on the quality of biofortified QPM in the humid tropics
(Journal Of The Science Of Food And Agriculture, 2016-08-30) [Artigo]
BACKGROUNDIn the humid tropics, unfavorable conditions present challenges to smallholder farmers attempting to meet food demands. The objective of this study was to evaluate the influence of alley cropping and addition of ...