Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Aryane Ribeiro, Oliveira"'
Autor:
Ítalo Careli-Gondim, Márcio Caliari, Érica Resende Oliveira, Eduardo Valério de Barros Vilas Boas, Gabriela Silva Mendes Coutinho, Manoel Soares Soares Júnior, Pryscilla Martins Carrijo Prado, Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira
Publikováno v:
International Journal of Food Science & Technology. 56:5097-5106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb6ef59a4ce5cb955f80a7358d22491f
https://doi.org/10.1111/ijfs.15260
https://doi.org/10.1111/ijfs.15260
Autor:
Marina Costa Garcia, Juliana Aparecida Correia Bento, Giselle de Lima Paixão e Silva, Manoel Soares Soares Júnior, Márcio Caliari, Aryane Ribeiro Oliveira
Publikováno v:
Journal of Food Science and Technology. 58:1441-1448
Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the “puba”, a typical food from the north of Brazil. The evaluation of the qualities of the puba flour i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c2274eb6d5dc4fb9dfa2505e51ade0f
https://doi.org/10.1007/s13197-020-04656-3
https://doi.org/10.1007/s13197-020-04656-3
Autor:
Márcio Caliari, Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Manoel Soares Soares Júnior, Ana Caroline Mendes da Silva
Publikováno v:
J Food Sci Technol
The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels of MBF (0, 5, 10, 15 and 20 g 100 g(−1)) were used. Data o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23e9650bf86b5507094e4bbcade604d4
https://doi.org/10.1007/s13197-020-04416-3
https://doi.org/10.1007/s13197-020-04416-3
Autor:
Alline Emannuele Chaves Ribeiro, Érica Resende Oliveira, Aryane Ribeiro Oliveira, Ítalo Careli-Gondim, Manoel Soares Soares Júnior, Márcio Caliari, Keyla de Oliveira Ribeiro, Marina Costa Garcia
Publikováno v:
International Journal of Food Science & Technology. 55:2719-2729
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::786ab563452ca3dedf01abdf336fceaa
https://doi.org/10.1111/ijfs.14525
https://doi.org/10.1111/ijfs.14525
Autor:
Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, Marina Costa Garcia, Keyla de Oliveira Ribeiro, Márcio Caliari, Manoel Soares Soares Júnior
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1be8dee36cf254fed9d047419346932f
https://pubmed.ncbi.nlm.nih.gov/35253452
https://pubmed.ncbi.nlm.nih.gov/35253452
Autor:
Márcio Caliari, Manoel Soares Soares Júnior, Pryscilla Martins Carrijo Prado, Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, erica resende de oliveira, Gabriela Silva Mendes Coutinho, Ítalo Careli-Gondim, Eduardo Valério de Barros Vilas Boas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bb68e142b890b86d152a4c527c129b0
https://doi.org/10.1111/ijfs.15260/v3/response1
https://doi.org/10.1111/ijfs.15260/v3/response1
Autor:
Márcio Caliari, Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal, Kassia Kiss Firmino Dourado Costa, Érica Resende Oliveira, Manoel Soares Soares Júnior, Tatianne Ferreira de Oliveira, Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira
Publikováno v:
International Journal of Food Science & Technology. 55:490-499
Rice is a staple food for a great part of the world’s population, and its processing generates a great volume of low value by‐products, such as bran and broken grains. This work aimed to elaborate fermented rice by‐products extracts with probio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b5d20352a96a99f5c69240757f2a32b
https://doi.org/10.1111/ijfs.14303
https://doi.org/10.1111/ijfs.14303
Autor:
Giselle de Lima, Paixão E Silva, Juliana Aparecida Correia, Bento, Aryane Ribeiro, Oliveira, Marina Costa, Garcia, Manoel Soares, Soares Júnior, Márcio, Caliari
Publikováno v:
J Food Sci Technol
Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the “puba”, a typical food from the north of Brazil. The evaluation of the qualities of the puba flour i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::312c448436f3e5bc5974719a1bfce46c
https://pubmed.ncbi.nlm.nih.gov/33746272
https://pubmed.ncbi.nlm.nih.gov/33746272
Autor:
Márcio Caliari, Alline Emannuele Chaves Ribeiro, erica resende de oliveira, Aryane Ribeiro Oliveira, Rafaela Felix de Sousa, Manoel Soares Soares Júnior, Priscylla Martins Carrijo Prado
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f5cf39c68135a2c05aab40e4e5eb880
https://doi.org/10.29327/cbcp2020.278588
https://doi.org/10.29327/cbcp2020.278588
Autor:
Alline Emannuele Chaves Ribeiro, Márcio Caliari, Aryane Ribeiro Oliveira, Manoel Soares Soares Júnior, Rafaela Felix de Sousa, Priscylla Martins Carrijo Prado, erica resende de oliveira
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75ab6ae38a8b5e1c63e89381071d57b5
https://doi.org/10.29327/cbcp2020.278886
https://doi.org/10.29327/cbcp2020.278886