Search Results - "Carvalho, Lúcia M J"

Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil by Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora-Ortiz, Gisela M., Cardoso, Flávio S. N., Carvalho, José L. V., Viana, Daniela S., Freitas, Sidinea C., Rocha, Maurisrael M.

“…Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in…”
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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora-Ortiz, Gisela M., Cardoso, Flávio S. N., Carvalho, José L. V.

“…The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from…”
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Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking by Carvalho, LuciaM. J., Corrêa, MarianaM, Pereira, ElenildaJ, Nutti, MaríliaR, Carvalho, JoséL. V., Ribeiro, EdianeM. G., Freitas, SidinéaC

“…Background : According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to…”
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Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking by Carvalho, LuciaM. J., Oliveira, AlcidesR. G., Godoy, RonoelL. O., Pacheco, Sidney, Nutti, MaríliaR, de Carvalho, JoséL. V., Pereira, ElenildaJ, Fukuda, WâniaG

“…Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished…”
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Development of goat cheese whey-flavoured beverages by TRANJAN, BÁRBARA C, CRUZ, ADRIANO G, WALTER, EDUARDO H M, FARIA, JOSE A F, BOLINI, HELENA M A, MOURA, MIRIAM R L, CARVALHO, LUCIA M J

“…Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests…”
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Potentially probiotic açaí yogurt by DE ALMEIDA, MARIO H.B, ZOELLNER, SIDNEY S, DA CRUZ, ADRIANO G, MOURA, MIRIAM R.L, DE CARVALHO, LUCIA M.J, FREITAS, MARIA CRISTINA J, DE S.SANT'ANA, ANDERSON

“…The aim of this work was to evaluate the suitability of yogurt containing açaí pulp as a food carrier of probiotic cultures. Probiotic yogurts containing…”
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Pasteurized milk: efficiency of pasteurization and its microbiological conditions in Brazil by Silva, Ramon, Cruz, Adriano G, Faria, José A F, Moura, Miriam M L, Carvalho, Lúcia M J, Water, Eduardo H M, Sant'Ana, Anderson S

“…This study aimed to verify the pasteurization efficiency and the microbiological quality of milk sold in the city of Rio de Janeiro, Brazil. The microbial…”
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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Pereira, Elenilda J, Carvalho, Lucia M J, Dellamora-Ortiz, Gisela M, Cardoso, Flávio S N, Carvalho, José L V

“…The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from…”
Get full text