Desenvolvimento de polpas de fruta fermentadas
The Food Industry is constantly on the lookout for innovation by developing new products with new flavors that are able to promote the well-being and the health of the consumers. The use of fermented fruit pulps is therefore one possible way to respond to this demand.
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Smoothies Marketed in Spain: Are They Complying with Labeling Legislation? [PDF]
Da Silva-Mojón L +2 more
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Histological evaluation of dentin-pulp tissue response after transplantation of stem cells from periosteum and human deciduous teeth and in rats. [PDF]
Yamanaka TB +11 more
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Intensified green-based extraction process as a circular economy approach to recover bioactive compounds from soursop seeds (Annona muricata L.). [PDF]
Mesquita PC +5 more
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Synergistic Antiviral Activity of Xanthan Gum and Camostat Against Influenza Virus Infection. [PDF]
Chun K +7 more
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Este trabalho tem como objetivo avaliar o escurecimento e a mudança total de cor da polpa de diferentes cultivares de maçã através de parâmetros colorimétricos, a fim de identificar aqueles com mínima ocorrência destes fenômenos e potencial para o ...
Cristhian Leonardo Fenili +5 more
doaj
Development of the Brazilian version of the Performance of Upper Limb scale for children and adolescents with Duchenne muscular dystrophy. [PDF]
Cardoso J +5 more
europepmc +1 more source
LOCAL INJECTION OF HUMAN DENTAL PULP STEM CELLS FOR TREATMENT OF JUVENILE AVASCULAR NECROSIS OF THE FEMORAL HEAD: PRELIMINARY RESULTS IN IMMATURE PIGS. [PDF]
Angeli LRA +7 more
europepmc +1 more source
Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties. [PDF]
Wurlitzer NJ +6 more
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Purchases from family agriculture for school feeding in Brazilian capitals. [PDF]
Dias PC +7 more
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