Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Biomasa de plátano verde"'
Autor:
Rezende, Ana Carla dos Reis, Pires, Christiano Vieira, Silva, Luana Sousa, Gonçalves, Aline Cristina Arruda, Silva, Washington Azevedo da
Publikováno v:
Research, Society and Development; Vol. 10 No. 6; e27410615833
Research, Society and Development; Vol. 10 Núm. 6; e27410615833
Research, Society and Development; v. 10 n. 6; e27410615833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 6; e27410615833
Research, Society and Development; v. 10 n. 6; e27410615833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
This work aimed to develop Petit suisse cheese with the addition of green banana biomass. Skimmed milk added sucrose was used to prepare the dough, followed by heat treatment at 83°C for 30 minutes, cooling to 39°C and adding cultures of the bacter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::313261b9ee7dc8ca370bb7c6494c0efa
https://rsdjournal.org/index.php/rsd/article/view/15833
https://rsdjournal.org/index.php/rsd/article/view/15833
Controle de qualidade de bombom funcional acrescido de biomassa de banana-verde e geleia de pitanga.
Autor:
Mendes da Cruz, Leticia1 leticiamendescruz@hotmail.com, Avellaneda Guimarães, Rita de Cássia2 ritaaguimaraes@gmail.com
Publikováno v:
Multitemas. mai-ago2020, Vol. 25 Issue 60, p163-180. 18p.
Autor:
Santos, Arabelle S.1, José de Rezende, Antônio1, Fortes, Renata C.1 fortes.rc@gmail.com, de A. Oliveira, Célia Regina1
Publikováno v:
Revista Hospital Universitário Pedro Ernesto (HUPE). Jan-Mar2017, Vol. 16 Issue 1, p24-28. 5p.
Autor:
Giovanni Cesar Teles, Juliana Harumi Miyoshi, Thamara Thaiane da Silva Crozatti, Pablo Ricardo Sanches de Oliveira, Dayvid Luckesi, Rafaela de Angelis Barros
Publikováno v:
Research, Society and Development; Vol. 11 No. 14; e355111435339
Research, Society and Development; Vol. 11 Núm. 14; e355111435339
Research, Society and Development; v. 11 n. 14; e355111435339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 14; e355111435339
Research, Society and Development; v. 11 n. 14; e355111435339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
A crescente procura por alimentos funcionais e/ou saudáveis tem sido expressiva nos últimos anos. A banana, quando verde e cozida consiste, em grande parte, em amido resistente, este um alimento funcional do tipo prebiótico. O presente trabalho tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::299e4ed7f2433aacdd1f160ba3206e69
https://doi.org/10.33448/rsd-v11i14.35339
https://doi.org/10.33448/rsd-v11i14.35339
Autor:
Batista, Rubia Viana, Rosário, Fernanda Menegon, Alves, Vanessa, Francisco, Cátia Tavares dos Passos, Tormen, Luciano, Bertan, Larissa Canhadas
Publikováno v:
Research, Society and Development; Vol. 9 No. 9; e214996662
Research, Society and Development; Vol. 9 Núm. 9; e214996662
Research, Society and Development; v. 9 n. 9; e214996662
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 9; e214996662
Research, Society and Development; v. 9 n. 9; e214996662
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this work was the development of yogurt with jaboticaba jam added with fibers. This work was divided into three stages. The first objective was to make 5 types of jabuticaba jellies: standard (F01), with chia seeds 1% (F02) and 2% (F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::87ca5db59397bd4392f1321aa70e7f8e
https://rsdjournal.org/index.php/rsd/article/view/6662
https://rsdjournal.org/index.php/rsd/article/view/6662
Autor:
Dutra, Tatiane Viana, Pante, Giseli Cristina, Reck, Isabela Maria, Bánkuti, Ferenc Istvan, Madrona, Grasiele Scaramal
Publikováno v:
Research, Society and Development; Vol. 9 No. 10; e4829108693
Research, Society and Development; Vol. 9 Núm. 10; e4829108693
Research, Society and Development; v. 9 n. 10; e4829108693
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 10; e4829108693
Research, Society and Development; v. 9 n. 10; e4829108693
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
New food ingredients have been researched to satisfy the demands of consumers, seeking to obtain products with sensory and nutritional quality associated with health benefits. In this sense, the present work aimed to use green banana biomass, carob a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::9bd6990bcfbd95eb04679f0a526d6439
https://rsdjournal.org/index.php/rsd/article/view/8693
https://rsdjournal.org/index.php/rsd/article/view/8693