Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Adriano Cesar Calandrini Braga"'
Autor:
Adriano Cesar Calandrini Braga, Priscila Dias Saldanha Ramos, Raquel Pinto da Costa, Licia Amazonas Calandrini Braga
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Resumo O objetivo deste estudo foi a elaboração e a caracterização reológica de um iogurte sabor bacuri com reduzido teor de gordura. Foram elaborados três iogurtes a partir dos tipos de leite UHT integral, semidesnatado e desnatado. As anális
Externí odkaz:
https://doaj.org/article/503e4f1d2ef6413e8d5c36545dbf7432
Autor:
Adriano Cesar Calandrini Braga, Antonio Manoel da Cruz Rodrigues, Luiza Helena Meller da Silva, Lícia Amazonas de Araújo
Publikováno v:
Revista Brasileira de Fruticultura, Vol 35, Iss 1, Pp 226-237 (2013)
O objetivo deste trabalho foi determinar o comportamento reológico do suco de abacaxi- pérola natural e tratado com enzimas pectinolíticas. As condições de tratamento enzimático foram otimizadas através de um planejamento experimental do tipo
Externí odkaz:
https://doaj.org/article/66677ccae8fd4648bd73be5c4a81d445
Autor:
Daniela Pereira de Oliveira, Jéssica Kalene Palheta Moraes, André Cristiano Silva Melo, Denilson Ricardo de Lucena Nunes, Ítalo Flexa Di Paolo, Adriano Cesar Calandrini Braga
Publikováno v:
Brazilian Journal of Development. 7:66894-66911
When disposed of inappropriately, waste from the production of açaí pulp, originating from the açaí production chain, is the cause of many environmental, economic, and social problems. In an attempt to minimize impact, Reverse Logistics is an ins
Autor:
Jefferson Junior Alves da Silva, Ítalo Flexa Di Paolo, Wanderson Alexandre da Silva Quinto, Adriano Cesar Calandrini Braga, Denilson Ricardo de Lucena Nunes, André Cristiano Silva Melo
Publikováno v:
Brazilian Journal of Development. 7:58194-58213
In Northern Brazil, many açaí producers have difficulties and are even unaware of methods that can be used to treat the waste from their production. There are many reports on how this waste is disposed of and several methods are not advisable due t
Autor:
Jefferson Junior Alves da Silva, Ítalo Flexa Di Paolo, Wanderson Alexandre da Silva Quinto, Adriano Cesar Calandrini Braga, Denilson Ricardo de Lucena Nunes, André Cristiano Silva Melo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a60d27df6e8ed8e7639695e5d5fbd2e5
https://doi.org/10.35587/brj.ed.0001546
https://doi.org/10.35587/brj.ed.0001546
Autor:
Isabelly Silva AMORIM, Danyelly Silva AMORIM, Ana Beatriz Rocha LOPES, Andreza de Brito LEAL, Jamille de Sousa MONTEIRO, Vinícius Costa Gomes de CASTRO, Adriano Cesar Calandrini BRAGA, Bruna Almeida da SILVA
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e92921, Published: 20 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This research aimed to evaluate the influence of adding cupuassu (Theobroma grandiflorum) and pitaya (Hylocereus polyrhizus) pulps on the physicochemical and sensory properties of milk bread. We prepared four formulations: control (no fruit added), a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96ba0afa404640823adf5b227f2fad6e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101149&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101149&lng=en&tlng=en
Autor:
Elaine Lopes Figueiredo, Ana Carla Alves Pelais, Alessandra Eluan da Silva, Luiza Helena da Silva Martins, Adriano Cesar Calandrini Braga, Ingryd Rodrigues Martins
Publikováno v:
Brazilian Journal of Development. 6:25945-25960
O interesse dos consumidores por produtos mais saudaveis e com propriedades terapeuticas tem ampliado cada vez mais o mercado para a elaboracao de produtos funcionais, como as bebidas probioticas que sao fontes de microrganismos que proporcionam bene
Autor:
Pedro Danilo de Oliveira, Lícia Amazonas Calandrini Braga, Adriano Cesar Calandrini Braga, Tânya Sulamytha Bezerra, Francineide Bentes Penha, Lucas Felipe Araújo de Souza, Ellén Cristina Nabiça Rodrigues
Publikováno v:
Brazilian Journal of Development. 6:38970-38987
Autor:
Danyelly Silva AMORIM, Isabelly Silva AMORIM, Jamille de Sousa MONTEIRO, Vinícius Costa Gomes de CASTRO, Adriano Cesar Calandrini BRAGA, Bruna Almeida da SILVA
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e62422, Published: 21 OCT 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This research aimed to evaluate the influence of tropical fruit peel flours on the breading and quality of chicken nuggets. The treatments consisted of nuggets breaded with four different flour formulations: breadcrumbs, pineapple, bacuri, and peach
Autor:
Marcos Daniel das Neves Sousa, Isabelly Silva Amorim, Ana Beatriz Rocha Lopes, Jamille de Sousa Monteiro, Andreza de Brito Leal, Adriano Cesar Calandrini Braga, Danyelly Silva Amorim, Ana Carla Alves Pelais, Kássia Rodrigues da Costa Sena
Publikováno v:
Política, Planejamento e Gestão em Saúde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::586748643822d82449bd3d00b00a1648
https://doi.org/10.22533/at.ed.00220280811
https://doi.org/10.22533/at.ed.00220280811