Výsledky vyhledávání - "Braga , Renata Chastinet"

Recubrimientos comestibles a base de almidón de yuca (manihot esculenta) en productos vegetales: una revisión

Autor: Costa, Fabia, Braga, Renata Chastinet, Bastos, Maria do Socorro Rocha, Santos, Daniela Nogueira dos, Frota, Maryana Melo

Publikováno v: Research, Society and Development; Vol. 11 No. 4; e54511427428
Research, Society and Development; Vol. 11 Núm. 4; e54511427428
Research, Society and Development; v. 11 n. 4; e54511427428
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Biodegradable packaging is edible and has a high potential for contributing to food preservation, polysaccharides have been studied as a component in the production of edible coatings, including cassava starch, for having low cost and good property f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8d7e1ec783227749ad92381292371303
https://rsdjournal.org/index.php/rsd/article/view/27428

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Evaluación de la composición nutricional, caracterización y correlación de los parámetros de calidad de la pulpa de cacau

Autor: Freitas, Raimunda Valdenice da Silva, Silva, Flávio Luiz Honorato da, Cavalcante , Josilene de Assis, Costa , Iasmyn Irenny de Souza, Sarmento, Diógenes Henrique Abrantes, Braga , Renata Chastinet, Silva, Felipe Sousa da, Barbosa, Mayra Cristina Freitas, Rodrigues, Esiana de Almeida

Publikováno v: Research, Society and Development; Vol. 11 No. 3; e52511326677
Research, Society and Development; Vol. 11 Núm. 3; e52511326677
Research, Society and Development; v. 11 n. 3; e52511326677
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this work was to evaluate the nutritional composition, to characterize and to correlate the quality parameters of the pulp of cacao. The sample analyzed was the pulp of two cocoa fruits, two genotypes CCN51 and CEPEC 2005, commercial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::43c912111b4ba6eb2c03135457998f1f
https://rsdjournal.org/index.php/rsd/article/view/26677

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Akademický článek

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Eficiencia de la técnica de electropulverización en la encapsulación de compuestos lipídicos aplicada a alimentos: una revisión sistemática

Autor: Costa, Beatriz Lopes da, Silva Neto, Pedro Abreu da, Oliveira, Magnólia Carneiro de, Chaves, Maria Juciene Lima, Braga, Renata Chastinet, Farias, Virna Luiza de

Publikováno v: Research, Society and Development; Vol. 10 No. 17; e128101724420
Research, Society and Development; Vol. 10 Núm. 17; e128101724420
Research, Society and Development; v. 10 n. 17; e128101724420
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Técnicas de encapsulamento têm sido utilizadas a fim de superar problemas como instabilidade e degradação de compostos sensíveis às condições de processo na produção de alimentos. Electrospraying é um método atual, que possibilita a produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ff2562fdc851176f18b0d2e22eeced08
https://rsdjournal.org/index.php/rsd/article/view/24420

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Evaluación de la calidad microbiológica de pulpas de frutas congeladas en el municipio de Limoeiro do Norte – Ceará

Autor: Reges , Sebastiana Cristina Nunes, Braga, Renata Chastinet, Souza, Pahlevi Augusto de, Sousa , Germana Conrado de, Batista, Elisabeth Mariano, Pinto, Daiane dos Santos, Oliveira, Zulene Lima de, Regis, Auriana de Assis

Publikováno v: Research, Society and Development; Vol. 10 No. 15; e446101522693
Research, Society and Development; Vol. 10 Núm. 15; e446101522693
Research, Society and Development; v. 10 n. 15; e446101522693
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The frozen fruit pulp market has been growing in recent years, and for this market to continue expanding, it is essential that the product has satisfactory quality, especially from a microbiological point of view. As it is a food product with a high

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d5ea7f65c239e73e7bf2341aafcbe890
https://rsdjournal.org/index.php/rsd/article/view/22693

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Caracterización fisicoquímica de harinas no tradicionales y su aplicación em barras de cereales

Autor: Silva, Patrícia Chaves e, Almeida, Maria Edlane de, Lima, Maria Elenice Silva, Braga, Renata Chastinet, Sillva, Anna Kelly Moreira da, Sá, Daniele Maria Alves Teixeira

Publikováno v: Research, Society and Development; Vol. 10 No. 9; e60010918415
Research, Society and Development; Vol. 10 Núm. 9; e60010918415
Research, Society and Development; v. 10 n. 9; e60010918415
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Processing passion fruit generates a large amount of waste, wasting nutrients that could be used as an alternative for the production of non-traditional flours. The aim of the study was to prepare flour from passion fruit albedo, characterize it and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4c952022f1a3a55ab65213569f218f7f
https://rsdjournal.org/index.php/rsd/article/view/18415

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Akademický článek

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Queso procesado tradicional y ligero: Aceptabilidad y correlación de medidas sensoriales e instrumentales

Autor: Silva, Felipe Sousa da, Amaral, Sheyla Maria Barreto, Almeida, Ana Paula Ferreira de, Braga, Renata Chastinet, Damaceno, Marlene Nunes

Publikováno v: Research, Society and Development; Vol. 10 No. 6; e30910615772
Research, Society and Development; Vol. 10 Núm. 6; e30910615772
Research, Society and Development; v. 10 n. 6; e30910615772
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The acceptability of the processed cheese is related to the texture which, among other factors, is influenced by the fat content. The aim of this study was to analyze the sensory acceptability of two commercial brands of traditional and light process

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a6156ba73472fb1ec8ef149a53090ff6
https://rsdjournal.org/index.php/rsd/article/view/15772

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