Výsledky vyhledávání - "Amanda Rios Ferreira"

Akademický článek

Classificações e características nutricionais e tecnológicas de farinhas de mandioca comercializadas em Belém, Pará, Brasil

Autor: Elisa Cristina Andrade Neves, Gustavo Costa Nascimento, Amanda Rios Ferreira, Daniela Andrade Neves, André Rinaldi Fukushima, Luís Antônio Baffile Leoni, Maria Teresa Pedrosa Silva Clerici

Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)

Resumo A região Norte é grande produtora de mandioca, cuja farinha tem sido consumida como parte diária do hábito alimentar da população, sendo produzida artesanalmente. Devido à escassez de informações técnicas, este trabalho objetivou cla

Externí odkaz: https://doaj.org/article/a9131fcd82644dd287368789650ac604

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Akademický článek

CRIANÇAS NA ENGENHARIA DE MINAS

Autor: Sra. Câmara Nogueira, Cecília da Conceição Rodrigues, LETÍCIA PEREIRA FERREIRA LOPES, AMANDA RIOS FERREIRA, CARLOS ALBERTO PEREIRA

Publikováno v: Holos, Vol 6, Iss 0, Pp 249-255 (2017)

O projeto há 17 anos integra comunidade acadêmica, professores, alunos e sociedade através de oficinas de arte cantaria e atividades semanais de ensino com crianças. Por ano são selecionados sessenta alunos de escolas públicas de Ouro Preto, co

Externí odkaz: https://doaj.org/article/0fc61fc9fc4f4990aec34ce16ae10038

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Identification of fiber added to semolina by near infrared (NIR) spectral techniques

Autor: Douglas Fernandes Barbin, Amanda Rios Ferreira, Fernanda Lie Morimitsu, Amanda Teixeira Badaró, Maria Teresa Pedrosa Silva Clerici

Publikováno v: Food Chemistry. 289:195-203

Ingredients added in food products can increase the nutritional value, but also affect their functional properties. After processing, determination of added ingredients is difficult, thus it is important to develop rapid techniques for quantification

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40dcc856f016a243fcf79a1ab019b9ad
https://doi.org/10.1016/j.foodchem.2019.03.057

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Bamboo Fiber as a Substitute for Fat and/or Sugar in Cookies

Autor: Maria Teresa Pedrosa Silva Clerici, Patricia Satie Endo Miyake, Mária Herminia Ferrari Felisberto, Elisa Cristina Andrade Neves, Thaísa de Menezes Alves Moro, Amanda Rios Ferreira

Publikováno v: Biotechnological Advances in Bamboo ISBN: 9789811613098

Bamboo is source of fiber, which has been used to produce isolated fiber as an ingredient for food products. This chapter will present the study of cookie formulations manufactured with bamboo fiber (3%). A linear factorial design with a central poin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::270bd66296356bc494de660534e4e875
https://doi.org/10.1007/978-981-16-1310-4_19

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Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta

Autor: José Blasco, Maria Teresa Pedrosa Silva Clerici, Nuria Aleixos, Douglas Fernandes Barbin, Amanda Teixeira Badaró, José Manuel Amigo, Amanda Rios Ferreira

Publikováno v: electronico
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
ReDivia: Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
Instituto Valenciano de Investigaciones Agrarias (IVIA)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia

[EN] Pasta is mostly composed by wheat flour and water. Nevertheless, flour can be partially replaced by fibers to provide extra nutrients in the diet. However, fiber can affect the technological quality of pasta if not properly distributed. Usually,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7d5ab21b04c0044c9a5af9b5ac612f7
https://www.sciencedirect.com/science/article/abs/pii/S0308814620323797

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Functional Pasta: A Comparative Study of the Use of Bamboo Fibers and White Fibers

Autor: Amanda Rios Ferreira, Elisa Cristina Andrade Neves, Felipe Gianasi, Maria Teresa Pedrosa Silva Clerici, Mária Herminia Ferrari Felisberto, Thaísa de Menezes Alves Moro

Publikováno v: Biotechnological Advances in Bamboo ISBN: 9789811613098

Fiber consumption is related to health benefits, and considering this approach, the production of main meals with high fiber content may increase the daily fiber intake and provide income to communities depending on bamboo. This chapter presents the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::60c03c99f2ef1810da2b3229240b3769
https://doi.org/10.1007/978-981-16-1310-4_18

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Classificações e características nutricionais e tecnológicas de farinhas de mandioca comercializadas em Belém, Pará, Brasil

Autor: André Rinaldi Fukushima, Amanda Rios Ferreira, Elisa Cristina Andrade Neves, Gustavo Costa Nascimento, Daniela Andrade Neves, Maria Teresa Pedrosa Silva Clerici, Luis Antonio Baffile Leoni

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)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc33633e6b6bcc777ed579cbad5a01e1
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100445

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ENGENHARIA, EXTENSÃO E ENSINO (2000 - 2020): AS EXPERIÊNCIAS FORMATIVAS PARA GRADUANDOS NA OFICINA DE CANTARIA (DEMIN/UFOP)

Autor: Amanda Rios Ferreira, Fabiano Gomes da Silva, Gabriela de oliveira Brito, Carlos Alberto Pereira

Publikováno v: Proceedings of the XLVIII Brasilian Congress of Engineering Education.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::da5ac2dbca20f691e62505c96241f2fb
https://doi.org/10.37702/cobenge.2020.2866

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Estudo comparativo do uso de fibra de bambu e farinha do colmo jovem de bambu na produção de massas alimentícias de semolina de Triticum durum

Autor: Amanda Rios Ferreira, Mária Herminia Ferrari Felisberto, Elisa Cristina Andrade Neves, Jorge Herman Behrens, Maria Teresa Pedrosa Silva Clerici

Publikováno v: Research, Society and Development; Vol. 11 No. 2; e37811225728
Research, Society and Development; Vol. 11 Núm. 2; e37811225728
Research, Society and Development; v. 11 n. 2; e37811225728
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

A comparative study was carried out with the partial replacement of Triticum durum semolina in fettuccine pasta with bamboo fiber (BF) and young bamboo culm flour (YBCF) regarding the consumer demand for healthier products and the inconvenience of us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8c582e2ad06f050adf07dfbc6fa3cf9
https://doi.org/10.33448/rsd-v11i2.25728

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CRIANÇAS NA ENGENHARIA DE MINAS

Autor: Letícia Pereira Ferreira Lopes, Carlos Eduardo Pereira, Cecília da Conceição Rodrigues, Sra. Câmara Nogueira, Amanda Rios Ferreira

Publikováno v: Holos, Vol 6, Iss 0, Pp 249-255 (2017)
HOLOS; v. 6 (2017); 249-255
Holos
Instituto Federal do Rio Grande do Norte (IFRN)
instacron:IFRN

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8f196473fd4d43b5f48b97842821f0e
http://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/6498

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