Results 31 to 40 of about 43,472 (212)
Conserva: espacio abierto y desafíos
revista PH, 2018 Conserva es una revista de periodicidad anual publicada por el Centro Nacional de Conservación y Restauración de Chile (CNCR) desde 1997, en materias vinculadas con el patrimonio cultural y sus procesos de investigación, conservación y restauración.
Viviana Hervé Jiménez +1 more
openaire +2 more sources
Revista de I + D Tecnológico, 2004 Se estudió el efecto de diferentes tratamientos térmicos y de la temperatura de almacenamiento sobre el color del atún y sobre la textura de la zanahoria en una conserva de vegetales y pescado.
Wedleys Tejedor +2 more
doaj
Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging
Food Safety and Health, Volume 4, Issue 2, Page 310-326, April 2026.This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout +3 more
wiley +1 more source
Minimilho em conserva: avaliação de híbridos [PDF]
Acta Amazonica, 2008 O minimilho, uma espiga imatura ainda não fertilizada, vem ganhando importância no Brasil para o consumo como conserva, principalmente por ser agradável e apresentar baixo valor calórico. A pesquisa se propôs avaliar a qualidade das conservas de quatro híbridos; determinar a composição nutricional destes híbridos; e determinar o rendimento de minimilho
Raupp, Dorivaldo da Silva +5 more
openaire +3 more sources
Elaborati grafici e dattiloscritti per il progetto di restauro
, 2009 Il capitolo, in appendice, delinea le modalità e gli elaborati necessari allo sviluppo del progetto di restauro ...
CONSERVA, FRANCESCO
core +1 more source
Food Risk Assess Europe, Volume 4, Issue 2, April 2026.Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez +5 more
wiley +1 more source
, 2009 Il capitolo offre un contributo all’approfondimento delle tematiche legate alle tecniche di rilievo per il progetto di ...
CONSERVA, FRANCESCO
core +1 more source
Community‐level effects of Müllerian mimicry on pollinator diversity and functioning
Functional Ecology, Volume 40, Issue 3, Page 599-610, March 2026.Read the free Plain Language Summary for this article on the Journal blog. Abstract Müllerian mimicry, a mutualistic interaction in which harmful species evolve similar warning signals, is often accompanied by niche divergence among mimetic species. While these aspects have traditionally been studied in an evolutionary context, their community‐level ...
Paola Laiolo, José Ramón Obeso
wiley +1 more source
, 2011 Il contributo, esposto durante la sessione Recupero e riqualificazione del patrimonio edilizio esistente, offre una panoramica sull’evoluzione del concetto di atlante dell’architettura storica inteso quale strumento “aperto” sempre aggiornabile ed ...
CONSERVA, FRANCESCO
core +1 more source
HISTAMINE IN CANNED SARDINES HISTAMINA EM CONSERVAS DE SARDINHA
Ciência Animal Brasileira, 2010 In this study, the presence of histamine in 122 samples of canned sardines produced with three different species by three industries located in the municipalities of Sao Goncalo and Niteroi was evaluated.
Fancislene Bernardes Tebalti do Carmo +4 more
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