Výsledky vyhledávání - "Alessandra Ferraiolo Nogueira DOMINGUES"

Akademický článek

Elaboration and characterization of snack bars made with ingredients from the Amazon

Autor: Isadora Cordeiro dos PRAZERES, Alessandra Ferraiolo Nogueira DOMINGUES, Ana Paula Rocha CAMPOS, Ana Vânia CARVALHO

Publikováno v: Acta Amazonica, Vol 47, Iss 2, Pp 103-110 (2017)

ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and

Externí odkaz: https://doaj.org/article/f02f4dcc02ca4468b9e90a149d633326

Zobrazit plný text záznamu

Akademický článek

Efeito da adição de leite bovino ao leite de búfala nas diferentes características do queijo artesanal do Marajó, tipo creme

Autor: Marilda Garcia Simoes, Alessandra Ferraiolo Nogueira Domingues, Lorena Pedreiro Maciel, Joseane Gonçalves Rabelo, Eduardo Basílio de Oliveira, Célia Lúcia de Luces Fortes Ferreira

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 68, Iss 391, Pp 32-40 (2013)

O objetivo do estudo foi comparar os efeitos da substituição parcial do leite bubalino por leite de vaca, nas características físico-químicas, de textura, cor e nos parâmetros sensoriais do queijo artesanal do Marajó tipo Creme, tradicionalmen

Externí odkaz: https://doaj.org/article/66d57a49aa254f518a96857f3fdc7556

Zobrazit plný text záznamu

Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits

Autor: L. F. Abreu, Ana Vânia Carvalho, Alessandra Ferraiolo Nogueira Domingues, Isadora Cordeiro dos Prazeres

This study aimed to develop and assess the physicoche-mical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56709da710c6e00ce6367a6128b21451
https://doi.org/10.4067/s0717-75182020000200190

Zobrazit plný text záznamu

Elaboration and characterization of snack bars made with ingredients from the Amazon

Autor: Ana Vânia Carvalho, Isadora Cordeiro dos Prazeres, Alessandra Ferraiolo Nogueira Domingues, Ana Paula Rocha Campos

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Acta Amazonica, Volume: 47, Issue: 2, Pages: 103-110, Published: JUN 2017
Acta Amazonica, Vol 47, Iss 2, Pp 103-110 (2017)
Acta Amazonica v.47 n.2 2017
Acta Amazonica
Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA

CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico Como uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51c5ec7b072b939ebd5cc8499df54200
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1069236

Zobrazit plný text záznamu

Effect of bovine milk addition to buffalo's milk on different characteristics of artisanal Marajó 'cream cheese' type

Autor: Alessandra Ferraiolo Nogueira Domingues, Marilda Garcia Simoes, Eduardo Basílio de Oliveira, Célia Lúcia de Luces Fortes Ferreira, Lorena Pedreiro Maciel, Joseane Gonçalves Rabelo

Publikováno v: Revista do Instituto de Laticínios Cândido Tostes. 68:32-40

The purpose of the present study was to compare the effects of a partial substitution of buffalo's milk by cow's milk, on physico-chemical characteristics, texture, color and sensorial parameters of an artisanal Cream cheese from Marajo, which is tra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ed70e37aedf2514cb8ed0fd5484b7630
https://doi.org/10.5935/2238-6416.20130018

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání