Navegação Ciências Agrárias por Assunto "Food analysis"

Resultados 1-2 de 2

    • Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities 

      Lira, Alessandra Danile; Castro, Ícaro Maia Santos de; Mann, Michele Bertoni; Mallmann, Luana Peixoto; Kothe, Caroline Isabel; Varela, Ana Paula Muterle; Frazzon, Ana Paula Guedes; Frazzon, Jeverson (2020) [Artigo de periódico]
      Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide. In the present work, the quality of 12 fresh and 12 ...

    • Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) 

      Braga, Vanessa Bernardi; Vieira, Maitê de Moraes; Barros, Ingrid Bergman Inchausti de (2018) [Artigo de periódico]
      Objective: To determine the centesimal composition of minerals, fatty acids and vitamin C of leaves and tubers of crem, and to discuss the nutritional potential of the T. pentaphyllum species. Methods: The centesimal ...