Caroline Liboreiro Paiva
Biographic Data
| ID | 9492898 |
|---|---|
| NAME | Caroline Liboreiro Paiva |
| GIVEN NAMES | Caroline Liboreiro |
| FAMILY NAME | Paiva |
| SIGNATURE | PAIVA C L |
| AFFILIATIONS | Universidade Federal de Minas Gerais |
| ORCID | 0000-0002-0898-648X |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Amêndoa de macaúba
A amêndoa de macaúba, rica em lipídeos, proteínas, fibras e minerais, é um ingrediente promissor para a elaboração de alimentos. Este projeto, uma parceria entre UFV, UFOP e UFMG, teve como objetivo promover o uso desta amêndoa junto a famílias afetadas pelo rompimento da barragem do Fundão e pelos efeitos econômicos causados pela pandemia de COVID-19, a partir da elaboração e divulgação de alimentos saudáveis. Agricultoras familiares de Goiabeir…
Development of cakes with almond baru flour
Purpose Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them. Design/methodology/approach Cakes …
No prominent works on this page.
Development of cakes with almond baru flour
Purpose Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them. Design/methodology/approach Cakes …
Amêndoa de macaúba
A amêndoa de macaúba, rica em lipídeos, proteínas, fibras e minerais, é um ingrediente promissor para a elaboração de alimentos. Este projeto, uma parceria entre UFV, UFOP e UFMG, teve como objetivo promover o uso desta amêndoa junto a famílias afetadas pelo rompimento da barragem do Fundão e pelos efeitos econômicos causados pela pandemia de COVID-19, a partir da elaboração e divulgação de alimentos saudáveis. Agricultoras familiares de Goiabeir…
Agricultural and Food Sciences (2 works) · African Botany and Ecology Studies (1 work) · Baru (1 work) · Chemistry (1 work) · Chewiness (1 work) · Engineering (1 work) · Food Science (1 work) · Food Science (1 work) · Geography (1 work) · Ingredient (1 work)