É
Érica Caroline da Silva
Researcher at Federal University of Mato Grosso do Sul
Publications - 4
Citations - 13
Érica Caroline da Silva is an academic researcher from Federal University of Mato Grosso do Sul. The author has contributed to research in topics: DPPH & Ascorbic acid. The author has an hindex of 2, co-authored 4 publications receiving 9 citations.
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Dietary fiber chemical structures and physicochemical properties of edible Pouteria glomerata fruits, native from Brazilian Pantanal.
Bruna Larissa Spontoni do Espirito Santo,Érica Caroline da Silva,Camila Jordão Cândido,Anderson Fernandes da Silva,Valter Aragão do Nascimento,Cíntia Reis Ballard,Cinthia Baú Betim Cazarin,Mário Roberto Maróstica Júnior,Lucimara M.C. Cordeiro,Kahlile Youssef Abboud,Carlos Alexandre Carollo,Denise Brentan Silva,Deisy dos Santos Freitas,Luciana Marçal Ravaglia,Glaucia Braz Alcantara,Karine de Cássia Freitas,Elisvânia Freitas dos Santos,Priscila Aiko Hiane +17 more
TL;DR: Pouteria glomerata is a native species from the Brazilian Pantanal, whose fruit is edible and still underexploited as mentioned in this paper, and the objective of this study was to carried out the chemical, nutritional and antioxidant properties of this tropical fruit, as well as to isolate e characterize the chemical strucutre of their dietary fibers.
Journal ArticleDOI
Evaluation of the chemical, physical and nutritional composition and sensory acceptability of different sweet potato cultivars
Ana Flávia de Oliveira,Jaqueline Machado Soares,Érica Caroline da Silva,Paulo Sergio Loubet Filho,Camila Jordão Candido,Luane Aparecida do Amaral,Elisvânia Freitas dos Santos,Juliano Tadeu Vilela de Resende,Kélin Schwarz,Daiana Novello +9 more
TL;DR: The Brazilian sweet potato cultivars more indicated for human consumption are the UGA 34, UGA 45 and Amorano, considering that present more favorable chemical, nutritional and sensory acceptability characteristics.
Journal ArticleDOI
Efeito da adição de inulina em geleia de abacaxi: análise físico-química e sensorial entre escolares:
Kétlin Ariane Santos,Priscila Naiverth Faix,Elisvânia Freitas dos Santos,Maria Raquel Manhani,Érica Caroline da Silva,Daiana Novello +5 more
TL;DR: In this paper, the authors evaluated the sensory acceptability of traditional formulations of pineapple jam of inulin additions among school children, and determined the physicochemical composition of the traditional product and that having a higher amount of INulin and acceptance similar to standard.
Projeto extensionista “alimentação saudável nas escolas”: elaboração e análise de produtos com adição de prebiótico
Celina Ducat Zanini,Cauana Lachman,Elisvânia Freitas dos Santos,Érica Caroline da Silva,Maria Raquel Manhani,Daiana Novello +5 more
TL;DR: In this article, the authors verificar a aceitabilidade sensorial of formulacoes de sorvete de banana adicionadas de inulina and determinar a composicao fisico-quimica do produto tradicional.