Zobrazeno 1 - 10
of 44
pro vyhledávání: '"ELISETH DE SOUZA VIANA"'
Autor:
Iohana Scarlet Almeida Guedes, Eliseth de Souza Viana, Ronielli Cardoso Reis, Fabrine Dias Santos, Paulo Roberto Ribeiro Mesquita
Publikováno v:
Semina: Ciências Agrárias, Vol 42, Iss 6SUPL2 (2021)
O objetivo desse estudo foi desenvolver uma formulação de bolo com farinha de banana verde (FBV), rica em amido resistente e com boa aceitação sensorial. Na etapa 1, foram elaboradas quatro formulações de bolo, com concentrações crescentes de
Externí odkaz:
https://doaj.org/article/d0850d094462477691d36a79d05ce16c
Autor:
Itala Suzana Oliveira Silva, Eliseth de Souza Viana, Sérgio Eduardo Soares, Rosana Silva Chaves, Ronielli Cardoso Reis
Publikováno v:
Ciência e Agrotecnologia, Vol 45 (2021)
ABSTRACT The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize
Externí odkaz:
https://doaj.org/article/ac0539072d9f43ad9048341479df87c9
Autor:
Luciana Alves de Oliveira, Ronielli Cardoso Reis, Eliseth de Souza Viana, Josemara Ferreira dos Santos, Vivian dos Santos Souza, Jaciene Lopes de Jesus Assis, Fabiana Fumi Cerqueira Sasaki, Vanderlei da Silva Santos
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the variet
Externí odkaz:
https://doaj.org/article/bd97cc1c554644d1ba9d8f4f6aa0a3bd
Autor:
Eliseth de Souza Viana, Andrea dos Santos Souza, Ronielli Cardoso Reis, Vânia Jesus dos Santos de Oliveira
Publikováno v:
Semina: Ciências Agrárias, Vol 39, Iss 6, Pp 2399-2408 (2018)
The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% g
Externí odkaz:
https://doaj.org/article/e56e232bde6c471bbe8aa0149ba91ee8
Autor:
Ronielli Cardoso Reis, Eliseth de Souza Viana, Stephanie Lima Ferreira de Assis, Luise de Oliveira Sena, Andrea dos Santos de Souza, Edson Perito Amorim
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 54 (2019)
Abstract: The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield
Externí odkaz:
https://doaj.org/article/82040db5a2764ab9b5a5ff1276c9e154
Autor:
Leilson de Oliveira Ribeiro, Eliseth de Souza Viana, Ronoel Luiz de Oliveira Godoy, Sidinea Cordeiro de Freitas, Suely Pereira Freitas, Virgínia Martins da Matta
Publikováno v:
Ciência Rural, Vol 49, Iss 4 (2019)
ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were
Externí odkaz:
https://doaj.org/article/9383679b84de4295bb93bd85376db5fb
Autor:
Ronielli Cardoso Reis, Eliseth de Souza Viana, Jaciene Lopes de Jesus, Tâmara Maria de Souza Santos, Naiara Almeida de Oliveira
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 46, Iss 1, Pp 89-95 (2016)
Despite the diversity of banana varieties in Brazil, only a few cultivars have the proper agronomic traits and fruit quality for commercial exploitation. This study aimed at evaluating the physicochemical traits and sensorial acceptance of banana gen
Externí odkaz:
https://doaj.org/article/be1a97d0ec5e41d4893f7a4452edfb16
Autor:
Eliseth de Souza Viana, Andrea dos Santos Souza, Ronielli Cardoso Reis, Vânia Jesus dos Santos de Oliveira
Publikováno v:
Semina: Ciências Agrárias, Vol 39, Iss 6 (2018)
O objetivo desse trabalho foi desenvolver um pão de forma com farinha de banana verde visando obter um produto com elevado teor de amido resistente e boa aceitação. Foram estudadas quatro formulações de pão nas concentrações de 0% (controle),
Externí odkaz:
https://doaj.org/article/b37d2031f2944130bf2aeba335c693ff
Autor:
Ronielli Cardoso Reis, Eliseth de Souza Viana, Jaciene Lopes de Jesus, Leonardo Franklin Lima, Tais Teixeira das Neves, Emerson Almeida da Conceição
Publikováno v:
Ciência Rural, Vol 45, Iss 11, Pp 2076-2081 (2015)
O objetivo deste trabalho foi determinar a concentração de carotenoides totais, vitamina C, polifenóis totais e a atividade antioxidante de variedades melhoradas de mamão. Foram avaliadas quatro variedades melhoradas pertencentes ao grupo Solo (L
Externí odkaz:
https://doaj.org/article/4b6fedb5b24f46e9969ac7e874405508
Autor:
ELISETH DE SOUZA VIANA, MARIA EUGÊNIA DE OLIVEIRA MAMEDE, RONIELLI CARDOSO REIS, LEONARDO DIB DE CARVALHO, MÉRCIA DAMASCENO FONSECA
Publikováno v:
Revista Brasileira de Fruticultura, Vol 37, Iss 3, Pp 708-717 (2015)
RESUMO O objetivo deste estudo foi desenvolver e caracterizar geleias de umbu-cajá, convencional (com sacarose) e dietética (com xilitol), a partir dos genótipos Suprema e Preciosa. As formulações foram elaboradas com a proporção 1:1, de polpa
Externí odkaz:
https://doaj.org/article/4ffda7bb3ea1452eb97d675a7e46c82e