Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Cintia Silva Minafra e Rezende"'
Autor:
Euzélia Lima Souza, Luis Fernando Pereira Santos, Gabriele de Abreu Barreto, Ingrid Lessa Leal, Fabricia Oliveira Oliveira, Laerte Marlon Conceição dos Santos, Camila Duarte Ferreira Ribeiro, Cintia Silva Minafra e Rezende, Bruna Aparecida Souza Machado
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100220- (2023)
Panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.) were developed and characterized. Three were made with the partial replacement of wheat flour
Externí odkaz:
https://doaj.org/article/5a6a1a40f9764cc78eea3e8e0becdaac
Autor:
Leandro Silva Chaves, José Henrique Stringhini, Maria Auxiliadora Andrade, Albenones José de Mesquita, Cintia Silva Minafra e Rezende, Cibele Silva Minafra, Moacir Evandro Lage
Publikováno v:
Revista Brasileira de Saúde e Produção Animal, Vol 9, Iss 3 (2008)
An experiment was performed with 200 chicks at 1 day old . Fowls were allotted in a completely randomized design with five treatments and four replications of 10 chicks, each. Ration was based on corn-soybean, formulated according to nutritional requ
Externí odkaz:
https://doaj.org/article/c72a1d5b11224fcea09c8b60bc1eadba
Autor:
Alexsandra Valéria Sousa Costa de Lima, Edmar Soares Nicolau, Cíntia Silva Minafra e Rezende, Maria Célia Lopes Torres, Lorena Gouvêa Novais, Nayana Ribeiro Soares
Publikováno v:
Semina: Ciências Agrárias, Vol 37, Iss 6, Pp 4011-4026 (2016)
The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two diffe
Externí odkaz:
https://doaj.org/article/1ae0c41a95f94b4c9011a1534c3ef429
Autor:
Moacir Evandro Lage, Helena Teixeira Godoy, Helena Maria André Bolini, Raphael Rocha De Oliveira, Antônio Nonato de Oliveira, Edmar Soares Nicolau, Cíntia Silva Minafra e Rezende
Publikováno v:
Ciência Animal Brasileira, Vol 15, Iss 2, Pp 128-137 (2014)
We evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers. There was a pre-selection for recruitment of ass
Externí odkaz:
https://doaj.org/article/47c22cfe4ca64f6d8f6b8b55fff46abf
Autor:
Moacir Evandro Lage, Helena Teixeira Godoy, Helena Maria André Bolini, Raphael Rocha de Oliveira, Cíntia Silva Minafra e Rezende, Cristiano Sales Prado
Publikováno v:
Revista Brasileira de Zootecnia, Vol 41, Iss 8, Pp 1915-1920 (2012)
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of
Externí odkaz:
https://doaj.org/article/71ec6f6a9c3d41a0840445f525c024bd
Autor:
Tatiane Martins Rocha, Maria Auxiliadora Andrade, Eliete Silva e Souza, José Henrique Stringhini, Marcos Barcellos Café, Cíntia Silva Minafra e Rezende, Regiani Nascimento Gagno Pôrto
Publikováno v:
Revista Brasileira de Zootecnia, Vol 40, Iss 12, Pp 2776-2782 (2011)
An experiment with 630 one-day-old chicks experimentally inoculated with Salmonella Typhimurium was performed to evaluate the effects of an organic acid blend (benzoic, fumaric and 2-hydroxi-4-methylltio-butanoic - HMTBa) on intestinal health and per
Externí odkaz:
https://doaj.org/article/c97eaead921e412e84a204b951d9ad29
Autor:
Cibele Silva Minafra, Sonaide Faria Ferreira Marques, José Henrique Stringhini, Cirano José Ulhoa, Cíntia Silva Minafra e Rezende, Januária Silva Santos, George Henrique Kling de Moraes
Publikováno v:
Revista Brasileira de Zootecnia, Vol 39, Iss 12, Pp 2691-2696 (2010)
Avaliou-se o perfil bioquímico do soro de frangos de corte alimentados com a enzima α-amilase produzida por dois microrganismos. Produziram-se dois extratos, um com a-amilase obtida a partir de Cryptococcus flavus em meio de levedura comercial e ou
Externí odkaz:
https://doaj.org/article/9ff3a3cb116d44789f27d899dcde957b
Autor:
Cibele Silva Minafra, George Henrique Kling de Moraes, Ana Cláudia Peres Rodrigues, Fernanda Alvares da Silva, José Henrique Stringhini, Cíntia Silva Minafra e Rezende
Publikováno v:
Revista Brasileira de Zootecnia, Vol 37, Iss 11, Pp 1973-1977 (2008)
Foram investigados os efeitos nutricionais de dois níveis de ácido L-glutâmico (L-Glu) combinados a quatro níveis de vitamina K (vit. K) no soro e no fígado de pintos de corte machos, Hubbard, de 1 dia de idade, criados em baterias aquecidas rec
Externí odkaz:
https://doaj.org/article/cf7e4692c46f4296a9804230a110c6a5