Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Douglas Fernando Balbino"'
Autor:
Douglas Fernando Balbino, Alvaro Vianna Novaes de Carvalho Teixeira, Jane Sélia dos Reis Coimbra, Eduardo Basílio de Oliveira, Gustavo Costa Bressan, Éverton de Almeida Alves Barbosa, Gustavo Leite Milião, Lucas de Souza Soares
Publikováno v:
Food Hydrocolloids. 123:107137
The forces behind supramolecular structures (SS) formation need to be deeply understood, to allow identifying conditions under which their production can be optimized. In this study, a multi-spectroscopic approach was used to study SS formation upon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed06c9a31d50b3ca7773e3b6dd6e9354
https://doi.org/10.1016/j.foodhyd.2021.107137
https://doi.org/10.1016/j.foodhyd.2021.107137
Autor:
Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Laura Fernandes Melo Cabral, Suzana Maria Della Lucia, Vinícius Rodrigues Arruda Pinto, Samuel José Silva Soares da Rocha, Douglas Fernando Balbino, Márcia Cristina Teixeira Ribeiro Vidigal, Gustavo Leite Milião
Publikováno v:
International Journal of Gastronomy and Food Science. 22:100271
This paper aims to provide a broad view of how contemporary foods have altered the conception of comfort foods. Can ‘green’ foods be comfort foods? Moreover, are modern trends producing new comfort foods? To answer these questions, we conducted q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23d6e8de60cc0901e7db7d509fc2dd03
https://doi.org/10.1016/j.ijgfs.2020.100271
https://doi.org/10.1016/j.ijgfs.2020.100271
Autor:
Andréa Alves Simiqueli, Márcia Cristina Teixeira Ribeiro Vidigal, Douglas Fernando Balbino, Pedro Henrique de Paula Souza, Valéria Paula Rodrigues Minim, Luis Antonio Minim
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
New food technologies are promoting innovations in the food sector. However, not all technologies are accepted and understood by consumers; some cause resistance. The present work sought to study the behavior of Brazilian consumers in relation to dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3df3e6155ddcb010ac1f98e92338311
http://www.locus.ufv.br/handle/123456789/22239
http://www.locus.ufv.br/handle/123456789/22239
