Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Ana Carolina Conti"'
Autor:
Luana Faria Silva, Tássila Nakata Sunakozawa, Diego Alves Monteiro, Tiago Casella, Ana Carolina Conti, Svetoslav Dimitrov Todorov, Ana Lúcia Barretto Penna
Publikováno v:
Metabolites, Vol 13, Iss 11, p 1134 (2023)
Lactic acid bacteria (LAB) are pivotal in shaping the technological, sensory, and safety aspects of dairy products. The evaluation of proteolytic activity, citrate utilization, milk pH reduction, and the production of organic compounds, acetoin, and
Externí odkaz:
https://doaj.org/article/b7f5ec299e94481490c771b6967d61ca
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 62 (2019)
Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw m
Externí odkaz:
https://doaj.org/article/fbf84f4204784fd989ddc14212c550c5
Publikováno v:
Ciência Rural, Vol 48, Iss 5 (2018)
ABSTRACT: The honey from Tiúba bees (Melipona fasciculata) is commercially important in the Brazilian state of Maranhão. However, the absence of any specific legislation for this kind of honey is an obstacle to its increased production and commerci
Externí odkaz:
https://doaj.org/article/46be27a8b6774c0ba149b5934e9ac8e9
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sen
Externí odkaz:
https://doaj.org/article/bb7633355bd643e9bc50819c3fb72c5e
Publikováno v:
Ciência Rural, Vol 44, Iss 4, Pp 723-727 (2014)
O mamão é um fruto cuja polpa possui características sensoriais, químicas e digestivas atrativas, apresentando alta produção no país. Apesar disso, o néctar desse fruto é pouco difundido no mercado. Assim, o presente trabalho objetivou elabo
Externí odkaz:
https://doaj.org/article/f33cf06f2fe94891b88d7eb6b1f07b80
Autor:
Patrícia Kelli Souza-Borges, Fabiana Ruriko Sokei, Tâmara Denadai Spagnol, Ana Carolina Conti-Silva
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 6, Pp 2837-2846 (2013)
Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulati
Externí odkaz:
https://doaj.org/article/28801398ba174247a28c394efdc8e2c2
Publikováno v:
Ciência e Agrotecnologia, Vol 37, Iss 2, Pp 170-178 (2013)
Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory
Externí odkaz:
https://doaj.org/article/8bde723265764f6697efdee0c2664c71
Autor:
Ana Carolina Conti e Silva, Deborah Helena Markowicz Bastos, José Alfredo Gomes Arêas, Roselaine Facanali, Marcia Ortiz M. Marques
Publikováno v:
Química Nova, Vol 31, Iss 8, Pp 1990-1993 (2008)
The volatile compounds of raw and extruded bovine rumen, extracted by dynamic headspace, were separated by gas chromatography and analyzed by GC-MS. Raw and extruded materials presented thirty-two volatile compounds. The following compounds were iden
Externí odkaz:
https://doaj.org/article/ba392b91df9f474fae92f5e014cecb59
Autor:
Ana Carolina Conti e Silva
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
Introdução. O rúmen bovino constitui um subproduto de abatedouro por ser rejeitado sensorialmente e culturalmente. Apesar disso, representa uma ótima fonte protéica, sendo desejável seu aproveitamento integral na alimentação humana. Objetivo
Publikováno v:
European Food Research and Technology. 249:975-984
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e07aa7e94c5c72469a84566a82118d01
https://doi.org/10.1007/s00217-022-04188-4
https://doi.org/10.1007/s00217-022-04188-4