Search Results - Gonçalves, Édira C. B. A.

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  1. 1
    Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient

    Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient by de Sá Mendes, Nathânia, Favre, Leonardo Cristian, Rolandelli, Guido, Ferreira, Cristina dos Santos, Gonçalves, Édira C. B. de A., Buera, María del Pilar

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  2. 2
    Development and Characterization of Edible Films Based on Fruit and Vegetable Residues

    Development and Characterization of Edible Films Based on Fruit and Vegetable Residues by Andrade, Roberta M. S., Ferreira, Mariana S. L., Gonçalves, Édira C. B. A.

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  3. 3
    Formulation and characterization of functional foods based on fruit and vegetable residue flour

    Formulation and characterization of functional foods based on fruit and vegetable residue flour by Ferreira, Mariana S. L., Santos, Mônica C. P., Moro, Thaísa M. A., Basto, Gabriela J., Andrade, Roberta M. S., Gonçalves, Édira C. B. A.

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  4. 4
    Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE

    Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE by dos Santos, Mônica C. P., de Sá Mendes, Nathânia, Cameron, Luiz C., Ferreira, Mariana S.L., Gonçalves, Édira C. B. A.

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  5. 5
    Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

    Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.) by Ferreira, Mariana SL, Fai, Ana Elizabeth C, Andrade, Cristina T, Picciani, Paulo H, Azero, Edwin G, Gonçalves, Édira CBA

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  6. 6
    Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MS E

    Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MS E by dos Santos, Mônica C. P., de Sá Mendes, Nathânia, Cameron, Luiz C., Ferreira, Mariana S.L., Gonçalves, Édira C. B. A.

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  7. 7
    Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE

    Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE by de Sá Mendes, Nathânia, Coimbra, Pedro P.S., Santos, Millena C.B., Cameron, Luiz C., Ferreira, Mariana S.L., Buera, María del P., Gonçalves, Édira C.B.A.

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  8. 8
    Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS E

    Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS E by de Sá Mendes, Nathânia, Coimbra, Pedro P S, Santos, Millena C B, Cameron, Luiz C, Ferreira, Mariana S L, Buera, María Del P, Gonçalves, Édira C B A

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  9. 9
    Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

    Characterization of pepper (Capsicum baccatum) - A potential functional ingredient by de Sá Mendes, Nathânia, Santos, Mônica C.P., Santos, Millena C.B., Cameron, Luiz C., Ferreira, Mariana S.L., Gonçalves, Édira C.B. A.

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