Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Daniela Fernanda Lima de Carvalho Cavenaghi"'
Autor:
Daniela Fernanda Lima de Carvalho Cavenaghi, Wander Miguel de Barros, Juliana Maria Amabile Duarte, Neidevon Realino de Jesus, Juracy Caldeira Lins Junior
Publikováno v:
Inovação em Ciência e Tecnologia de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09b8f7671546b9295e1f923a6e5579fe
https://doi.org/10.22533/at.ed.99719091010
https://doi.org/10.22533/at.ed.99719091010
Autor:
Luzilene Aparecida Cassol, Bruna Rosa dos Anjos, Wander Miguel de Barros, Aurélia Regina Araújo da Silva, Daniela Fernanda Lima de Carvalho Cavenaghi, Carolina Balbino Garcia dos Santos, Aryadne Karoline Carvalho Santiago
Publikováno v:
Inovação em Ciência e Tecnologia de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9af84a19956c5cef37633a1fec632c5
https://doi.org/10.22533/at.ed.9971909108
https://doi.org/10.22533/at.ed.9971909108
MICROBIOLOGICAL AND HUMIDITY ASSESSMENT OF BEANS GRAINS MARKETED IN THE MARKET OF PORTO, CUIABÁ - MT
Autor:
Gabriela Campos Caxeiro, Daniela Fernanda Lima de Carvalho Cavenaghi, James Moraes de Moura, Alan Tocantins Fernandes
Publikováno v:
A Produção do Conhecimento nas Ciências da Saúde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fcf636ff320a2b95fd1d3a4826a2958
https://doi.org/10.22533/at.ed.982193004418
https://doi.org/10.22533/at.ed.982193004418
Autor:
Daniela Fernanda Lima de Carvalho Cavenaghi, Wanessa Costa Silva, James W. Navalta, Fabrício Azevedo Voltarelli, Natalie Veggi, Jeann Marcos Nascimento Pereira, Wander Miguel de Barros
Publikováno v:
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 11 OCT 2018
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 OCT 2018
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b692da64c42b486c25092385c12034d3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005022102&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005022102&lng=en&tlng=en
Autor:
Morenna Alana Giordani, Wanessa Costa Silva Faria, Daniela Fernanda Lima de Carvalho Cavenaghi, Jacqueline Fiuza dos Santos, Adriana Paiva de Oliveira, Ariadny da Silva Arcas, Wander Miguel de Barros
This study assessed the effect of whey protein substitution with isolated soy protein in protein bar (PB) formulations at 25% (PB2), 50% (PB3), or 75% (PB1) weight/weight on the proximate and mineral composition, sensory, and antidiabetic properties.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::182268748bf896bb499360100c918d1d
https://europepmc.org/articles/PMC5756179/
https://europepmc.org/articles/PMC5756179/