Vol. 2 No. 3 (2017): ABA - jul./dez.

DOI: https://doi.org/10.53928/10.53928/aba.v2i3

Published: 08/22/2021

Editorial

Editorial - Volume 2, número 3

Andréa Carla Mendonça de Souza Paiva

1-1

10.53928/aba.v2i3.1577
- PDF (Português (Brasil))

Artigos

Flour from fruit processing: bioacessibility of antinutritional compounds

Débora Nascimento Sena, Maria Mozarina Beserra Almeida, Luís Gustavo Lima Nascimento, Samuel Almeida Brito, Paulo Henrique Machado Sousa, Maria de Fátima Lopes Fernandes

156-163

10.53928/aba.v2i3.1727
- PDF (Português (Brasil))
Fine tangerina shell liquor: processing and characterization

Renato Costa da Silva, Ana Beatriz Filgueira Amorim, Regilane Marques Feitosa, Emanuel Neto Alves de Oliveira, Bruno Fonsêca Feitosa, Lumara Tatiely Santos Amadeu

164-173

10.53928/aba.v2i3.1669
- PDF (Português (Brasil))
Structured murici (Byrsonima crassifolia (L.) Kunth) hidrocoloide base: preparation and physicochemical characterization

Eveline de Alencar Costa, Samuel Almeida Brito, Paulo Henrique Machado de Sousa, Adriana Camurça Pontes Siqueira, Elba Cristina Barbosa Cunha Cunha, Luís Gustavo Lima Nascimento

174-181

10.53928/aba.v2i3.1538
- PDF (Português (Brasil))
Nutritional composition and antioxidant activity of non conventional food plants of the southern region of Brazil

Aline Sobreira Bezerra, Siliane Aparecida Stankievicz, Angélica Inês Kaufmann, Amanda Aimée Rosito Machado, Juliano Uczay

182-188

10.53928/aba.v2i3.1479
- PDF (Português (Brasil))
Nitrate content in strawberry cashew (fragaria x ananassa duch.) Grown in semihidropônico systems and organic

Liziane Cassia Carlesso, Cristiano Reschke Lajus, Gean Lopes da Luz, Fabiana Casarin

189-196

10.53928/aba.v2i3.1666
- PDF (Português (Brasil))
Physical attributes of juazeiro fruit (ziziphus joazeiro mart.) Stored at environmental temperature

Jéssica Leite da Silva, Franciscleudo Bezerra da Costa, Ana Marinho do Nascimento, Rafaela Teixeira R. do Vale Costa, Francimalba Francinilda de Sousa, Kalinne Passos dos Santos

197-209

10.53928/aba.v2i3.1509
- PDF (Português (Brasil))
Linseed use in development of new products and preparations

Eduardo Gouveia Amorim

210-222

10.53928/aba.v2i3.969
- PDF (Português (Brasil))

Declaração de privacidade

Vol. 2 No. 3 (2017): ABA - jul./dez.

Editorial

Editorial - Volume 2, número 3

Artigos

Flour from fruit processing: bioacessibility of antinutritional compounds

Fine tangerina shell liquor: processing and characterization

Structured murici (Byrsonima crassifolia (L.) Kunth) hidrocoloide base: preparation and physicochemical characterization

Nutritional composition and antioxidant activity of non conventional food plants of the southern region of Brazil

Nitrate content in strawberry cashew (fragaria x ananassa duch.) Grown in semihidropônico systems and organic

Physical attributes of juazeiro fruit (ziziphus joazeiro mart.) Stored at environmental temperature

Linseed use in development of new products and preparations

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