Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Allana Mariny Marconato"'
Autor:
Allana Mariny Marconato, Julya Oliveira, Maria Teresa Knaut Luzzi, Mariana Abe Vicente Cavagnari
Publikováno v:
Revista Brasileira de Nutrição Esportiva, Vol 13, Iss 80, Pp 492-497 (2019)
A adolescência é uma etapa da vida caracterizada por grandes alterações físicas, emocionais e sociais. É durante essa fase que ocorrem as transformações mais aparentes no corpo e a imagem corporal torna-se fator chave para o desenvolvimento s
Externí odkaz:
https://doaj.org/article/ae37a75ef08044eb8da416ae42e6ed55
Autor:
Allana Mariny Marconato, Giovanna Luiza Hartmann, Mirelly Marques Romeiro Santos, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Elisvânia Freitas dos Santos, Daiana Novello
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%),
Externí odkaz:
https://doaj.org/article/fd48f2fbaf6f4e63ba755d73c359a047
Autor:
Adriani Renardin, Cristiane Kauffmann Padilha, Allana Mariny Marconato, Caryna Eurich Mazur, Daniella Garcia Vidal Rodrigues Leonez
Publikováno v:
ID on line REVISTA DE PSICOLOGIA. 13:132-139
As plantas medicinais são conhecidas como uma fonte prolífica de metabólitos secundários que têm importante função durante a foliculogênese e esteroidogênese ovariana em muitas espécies de animais. Alguns metabólitos secundários podem atu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5131a0986019645fe220a282ca47e563
https://doi.org/10.14295/idonline.v13i44.1342
https://doi.org/10.14295/idonline.v13i44.1342
Autor:
Luane Aparecida do Amaral, Elisvânia Freitas dos Santos, Mirelly Marques Romeiro Santos, Daiana Novello, Allana Mariny Marconato, Giovanna Luiza Hartmann
The current study aimed to evaluate the influence of the addition of pumpkin peel flour (PPF) on physicochemical, cooking and sensory characteristics of bovine burger. Five hamburgers were formulated: F1 - standard (0% PPF) and the others added 1% (F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77892236b5258e301c7ab011fd264c04
Autor:
Giovanna Luiza Hartmann, Gabriel Oliveira de Souza, Mirelly Marques Romeiro Santos, Allana Mariny Marconato, Elisvânia Freitas dos Santos, Daiana Novello, Luane Aparecida do Amaral
Publikováno v:
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019115, Published: 30 MAR 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019115, Published: 30 MAR 2020
The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a48997586f33a27f2ae75b51de7889c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100425
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100425