Zobrazeno 1 - 10
of 113
pro vyhledávání: '"DYEGO DA COSTA SANTOS"'
Autor:
Emanuel Neto Alves de Oliveira, Ana Paula Trindade Rocha, Josivanda Palmeira Gomes, Bruno Fonsêca Feitosa, Dyego da Costa Santos, Elisabete Piancó de Sousa, Danielle Martins Lemos
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100295- (2023)
This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (m
Externí odkaz:
https://doaj.org/article/19467312e005444f898dc73094c00e3f
Autor:
Daniela D. de Farias LEITE, Rossana M. Feitosa de FIGUEIRÊDO, Alexandre J. de Melo QUEIROZ, Leiliane S.L. LIMA, Yaroslávia F. PAIVA, Dyego da Costa SANTOS, Semirames do N. SILVA, Rosenildo dos Santos SILVA, Caciana C. COSTA
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 1 (2023)
In the utilization of citron melon (Citrullus lanatus var. citroides), it is necessary to deal with a large amount of residues constituted by the peels. These materials commonly discarded can be fully utilized, since they are a source of nutrients. T
Externí odkaz:
https://doaj.org/article/d8adc0f102d64c67b9a83f453cacd996
Autor:
Wilton Pereira da Silva, Leidjane Matos de Souto, João Paulo de Lima Ferreira, Josivanda Palmeira Gomes, Antonio Gilson Barbosa de Lima, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Dyego da Costa Santos, Maristela de Fátima Simplicio de Santana, Francislaine Suelia dos Santos, Lumara Tatiely Santos Amadeu, Plúvia Oliveira Galdino, Caciana Cavalcanti Costa, Aluízio Freire da Silva Júnior, Célia Maria Rufino Franco
Publikováno v:
Foods, Vol 12, Iss 10, p 2084 (2023)
The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during
Externí odkaz:
https://doaj.org/article/78e4d595afc94d488daccafa0d9e58ac
Autor:
Roberta de Oliveira Sousa Wanderley, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Yaroslávia Ferreira Paiva, João Paulo de Lima Ferreira, Antônio Gilson Barbosa de Lima, Josivanda Palmeira Gomes, Caciana Cavalcanti Costa, Wilton Pereira da Silva, Dyego da Costa Santos, Patricio Borges Maracajá
Publikováno v:
Foods, Vol 12, Iss 2, p 286 (2023)
Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without re
Externí odkaz:
https://doaj.org/article/22ba69d9d9974aac93795f2bf3378e2c
Autor:
Ceila Juvino do Nascimento, Maria Helena da Silva Oliveira, Dyego da Costa Santos, Thalis Leandro Bezerra de Lima, Daniela Dantas de Farias Leite, João Paulo de Lima Ferreira, Rossana Maria Feitosa de Figueirêdo, João Paulo Castelo Feitosa, Emerson Zambrano Lara
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Brazil nuts are often used for direct consumption or in the preparation process of water-soluble extract. After obtaining the water-soluble extract, a large amount of Brazil nut residues with good sensory characteristics are generated. Thus,
Externí odkaz:
https://doaj.org/article/a849c4dd3187414f86f6ec766a147e00
Autor:
Adelino de Melo Guimarães Diógenes, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, João Paulo de Lima Ferreira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Francislaine Suelia dos Santos, Deise Souza de Castro, Marcela Nobre de Oliveira, Dyego da Costa Santos, Romário Oliveira de Andrade, Ana Raquel Carmo de Lima
Publikováno v:
Foods, Vol 11, Iss 12, p 1751 (2022)
The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-ma
Externí odkaz:
https://doaj.org/article/e30d40cc169e4e99bb01e601c4ecec86
Autor:
Lucilene Marques da Costa Oliveira, Maria de Jesus Lima Pereira, Dyego da Costa Santos, Daniela Dantas de Farias Leite, Thalis Leandro Bezerra Lima, Josivanda Palmeira Gomes
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo A banana é uma das frutas mais consumidas no mundo por causa de suas características sensoriais agradáveis e composição nutricional. Depois do consumo da polpa, geram-se grandes quantidades de cascas que, após desidratação e transforma
Externí odkaz:
https://doaj.org/article/4d57011fdf5b4535b957de1f233eb4b3
Autor:
Renato Costa da Silva, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Antonio Gilson Barbosa de Lima, Ana Paula Trindade Rocha, Laerson Duarte da Silva, João Paulo de Lima Ferreira, Dyego da Costa Santos, Romario Oliveira de Andrade
Publikováno v:
Agriculture, Vol 12, Iss 3, p 328 (2022)
The objective of this work was to intermittently and continuously dry “Neve” melon seeds and study their behavior. The seeds were dried in a fixed-bed dryer at a temperature of 60 °C under the influence of air velocity of 1 m s−1, followed by
Externí odkaz:
https://doaj.org/article/6e185b02c11e48578511c194ed077cae
Autor:
Yvana Maria Gomes dos Santos, Emanuel Neto Alves de Oliveira, Bruno Fonsêca Feitosa, Dyego da Costa Santos, Regilane Marques Feitosa, Francisco Lucas Chaves Almeida
Publikováno v:
Ciência Animal Brasileira, Vol 19, Pp 1-12 (2018)
O leite caprino e as frutas regionais, como a manga espada, são alimentos com potencialidade nutricional que merecem atenção, frente as possibilidades de geração de renda em regiões carentes do semiárido nordestino. Objetivou-se com esta pesqu
Externí odkaz:
https://doaj.org/article/880dec436993455d95b3dc72a6894390
Autor:
Agdylannah Felix Vieira, Ana Paula Trindade Rocha, Dyego da Costa Santos, Hanna Mayara Brito Rodrigues Morais, Renata Duarte Almeida, Semirames do Nascimento Silva
Publikováno v:
Revista Principia, Vol 1, Iss 42, Pp 120-127 (2018)
Considering the need for new products to meet the portion of the population with lactase enzyme deficiency, the study processed and characterized the physical, physical-chemical and sensory parameters of a dulce de leche made with soy-based extract.
Externí odkaz:
https://doaj.org/article/5e9f47b88ca54e25b7867617ec5157bc