Search Results - "da Silva, Natália Kellen Vieira"

Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity by de Lima, Ana Cristina Silva, da Rocha Viana, José Diogo, de Sousa Sabino, Luiz Bruno, da Silva, Larissa Morais Ribeiro, da Silva, Natália Kellen Vieira, de Sousa, Paulo Henrique Machado

“…The cooking methods may influence the retention of nutrients and phytochemicals contents of vegetables showing the requirement to know the best way of cooking…”
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Effect of food additives on the antioxidant properties and microbiological quality of red guava juice by Silva, Natalia Kellen Vieira da, Sabino, Luiz Bruno de Sousa, Oliveira, Luciana Siqueira de, Torres, Lucicléia Barros de Vasconcelos, Sousa, Paulo Henrique Machado de

“…Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids…”
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