Evaluación microbiológica de mayonesas artesanales prestadas em servicios alimentarios en el centro de Campina Grande - PB

Autor: Felinto, Ana Clara Bezerra, Bú, Steffany Albuquerque do, Marçal , Eduarda Josefa Alves, Oliveira, Igor Macêdo de, Lima, Joyce Almeida, Sousa, Juliana Barbosa de, Melo, Wagner Gomes de, Cavalcanti, Mayra da Silva

Publikováno v: Research, Society and Development; Vol. 10 No. 7; e28410716454
Research, Society and Development; Vol. 10 Núm. 7; e28410716454
Research, Society and Development; v. 10 n. 7; e28410716454
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

With high consumption in snack bars in the city, mayonnaise is a product made from oil, water, and eggs; used to enhance the taste of food and can be found in various forms for use. In Campina Grande, a artisanal mayonnaise has been used with the add

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::05ba3c55d217ec7617eb7b81b99f75c3
https://rsdjournal.org/index.php/rsd/article/view/16454

Análisis de la efectividad de la terapia nutricional em pacientes bajo cuidados paliativos del programa Mejor em Casa em el município de Queimadas - PB

Autor: Sousa, Juliana Barbosa de, Bú, Steffany Albuquerque do, Melo, Wagner Gomes de, Marçal , Eduarda Josefa Alves, Lima, Joyce Almeida, Felinto, Ana Clara Bezerra, Oliveira, Igor Macêdo de, Cavalcanti, Mayra da Silva

Publikováno v: Research, Society and Development; Vol. 10 No. 6; e2410615232
Research, Society and Development; Vol. 10 Núm. 6; e2410615232
Research, Society and Development; v. 10 n. 6; e2410615232
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The Best at Home Program aims to accompany the patient with specialized services in the comfort of their home, which is a healthier environment. Nutritional Therapy is a set of care methods for maintaining or recovering the patient's nutritional stat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::62ca41201e8bede08c8ef6d0d5b7616f
https://rsdjournal.org/index.php/rsd/article/view/15232

Producción y caracterización física y química de jalea mentada enriquecida con espirulina (Spirulina platensis)

Autor: Bú, Steffany Albuquerque do, Felinto, Ana Clara Bezerra, Marçal , Eduarda Josefa Alves, Oliveira, Igor Macêdo de, Lima, Joyce Almeida, Sousa, Juliana Barbosa de, Melo, Wagner Gomes de, Cavalcanti, Mayra da Silva

Publikováno v: Research, Society and Development; Vol. 10 No. 4; e30110414145
Research, Society and Development; Vol. 10 Núm. 4; e30110414145
Research, Society and Development; v. 10 n. 4; e30110414145
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

There is a great concern with a healthier lifestyle for an increasing number of individuals, which is reflected in an increase in life expectancy. In this context, vitamin supplements and enriched foods appear as practical possibilities for nutrition

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3c05bd9fd29482536904933af4f91fa3
https://rsdjournal.org/index.php/rsd/article/view/14145

Uso de harinas alternativas em produtos de panadería: una revisión literária

Autor: Oliveira, Igor Macêdo de, Melo, Fernanda dos Santos Nunes de, Sousa, Mayana Morais de, Menezes, Micaela de Sousa, Paz, Evelyn de Oliveira, Cavalcanti, Mayra da Silva

Publikováno v: Research, Society and Development; Vol. 9 No. 9; e441996228
Research, Society and Development; Vol. 9 Núm. 9; e441996228
Research, Society and Development; v. 9 n. 9; e441996228
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The goal of the present study is to identify and describe scientific articles found in the literature on the use of alternative flours on bakery products, by identifying the most used ingredients in these substitutions. We searched for scientific art

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2e8ec1e1b6a4b111b8290aa94542f77a
https://rsdjournal.org/index.php/rsd/article/view/6228

Desenvolvimento e caracterização de bebidas produzidas à base de castanha de caju (Anacardium occidentale L.)

Autor: Firmo, Andressa Queiroz, Sousa, Mayana Morais de, Cavalcanti, Mayra da Silva

Publikováno v: Research, Society and Development, Vol 9, Iss 1, Pp e84911645-e84911645 (2020)
Research, Society and Development; Vol. 9 No. 1; e84911645
Research, Society and Development; Vol. 9 Núm. 1; e84911645
Research, Society and Development; v. 9 n. 1; e84911645
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The present study aimed to develop and characterize as to the physicochemical and microbiological parameters drinks based on aqueous extract of cashews and to evaluate the changes resulting from their compositions.Three formulations were made with an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::83150a5febdf6375e12e8efb86378e28
https://rsd.unifei.edu.br/index.php/rsd/article/view/1645