Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Daniela De Grandi Castro Freitas-Sá"'
Autor:
Nátali Silva Teixeira, Renata Torrezan, Daniela De Grandi Castro Freitas-Sá, Sérgio Macedo Pontes, Leilson de Oliveira Ribeiro, Lourdes Maria Correa Cabral, Virgínia Martins da Matta
Publikováno v:
Ciência Rural, Vol 49, Iss 1 (2019)
ABSTRACT: The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20%
Externí odkaz:
https://doaj.org/article/ff2b1584861b4f77a98d81dee33faa6d
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Resumo Os métodos sensoriais descritivos permitem a detecção, a descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no
Externí odkaz:
https://doaj.org/article/a58149a710b742b4a480e4874fc6c244
Autor:
Kênia Letícia Ferreira Pessanha, Monique Barreto Santos, Daniela de Grandi Castro Freitas-Sá, Cristina Yoshie Takeiti, Carlos Wanderlei Piler Carvalho
Publikováno v:
Journal of Food Science and Technology. 60:1738-1748
Autor:
Davy William Hidalgo Chávez, José Luis Ramírez Ascheri, Carlos Wanderlei Piler Carvalho, Cristiany Oliveira Bernardo, Rosires Deliza, Daniela De Grandi Castro Freitas‐Sá, Aline Soares Cascaes Teles, Valéria Aparecida Viera Queiroz
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Luzimar da Silva de Mattos, Renata Galhardo Borguini, Ronoel Luiz de Oliveira Godoy, Daniela De Grandi Castro Freitas-Sá, Raquel Claverie de Souza, Sidney Pacheco, Manuela Cristina Pessanha de Araujo
Publikováno v:
LWT. 96:215-221
Jabuticaba and jamelao are fruits native to Brazil whose peels are rich in anthocyanins being a potential source of natural pigments for food industry. This study investigated the cross-modal interactions of color on flavor's perception and consumer
Autor:
Janine Passos Lima da Silva, Daniela de Grandi Castro Freitas Sá, Leilson de Oliveira Ribeiro, Suely Pereira Freitas, Carlos Wanderlei Piler de Carvalho, Ana Iraidy S. Brígida, Virgínia Martins da Matta
Publikováno v:
J Food Sci Technol
Effect of sonication on the quality parameters of jucara, banana and strawberry smoothie was evaluated using a rotational central composite design with power (73.5–250.0 W) and time (7–36 min) as independent variables. The sonicated smoothie was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b64d8f2a3cc395fa7dbb47eb97b45842
https://europepmc.org/articles/PMC6838395/
https://europepmc.org/articles/PMC6838395/
Autor:
N. S. Teixeira, Lourdes Maria Corrêa Cabral, S. M. Pontes, Leilson de Oliveira Ribeiro, Daniela De Grandi Castro Freitas-Sá, Renata Torrezan, Virgínia Martins da Matta
Publikováno v:
Ciência Rural v.49 n.1 2019
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 49, Iss 1 (2019)
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 49, Iss 1 (2019)
The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varyin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bb3e39fc7c2564e9ad5cf6b58a658a1
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100750
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100750
Autor:
Suely Pereira Freitas, R. I. Nogueira, Daniela De Grandi Castro Freitas-Sá, Jéssica Ferreira da Costa
Publikováno v:
Boletim do Instituto de Pesca. 42:548-565
Este trabalho teve como objetivo estabelecer o processo para elaboração de farinha a partir da CMS de tilápia e avaliar sua composição de minerais, aminoácidos e ácidos graxos e os modelos matemáticos para representação das curvas de secage
Autor:
Marcelo Elias Fraga, Carlos Wanderlei Piler de Carvalho, Daniela De Grandi Castro Freitas-Sá, Sidinéa Cordeiro de Freitas, Otniel Freitas-Silva, Yuri Duarte Porto, Adriana Paula da Silva Minguita, Felipe Machado Trombete, Tatiana Saldanha
Publikováno v:
International Journal of Food Properties. 19:2739-2749
Gaseous ozonation, an emerging technology, is applied to microbiological decontamination and to the degradation of residues and contaminants in wheat grains. However, due to its high oxidizing capacity, ozone may cause undesirable effects on the qual
Autor:
Suely Pereira Freitas, Virgínia Martins da Matta, Leilson de Oliveira Ribeiro, Juliana Georgia Carvalho dos Santos, Lourdes Maria Corrêa Cabral, Flávia dos Santos Gomes, Daniela de Grandi Castro Freitas Sá
Publikováno v:
Food Science and Technology, Iss 0 (2017)
Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 21 DEC 2017
Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 21 DEC 2017
In the present study a banana, strawberry and jucara smoothie was developed using an experimental mixture design. The jucara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability a