Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Elenice Souza dos REIS"'
Autor:
Amanda Camila de Oliveira Poppi, Gislaine Gonçalves Oliveira, Jaisa Casetta, Elenice Souza dos Reis Goes, Eliane Gasparino, Diogo de Oliveira Marques, Carla Cristina Alves Nogueira, Sabrina Campos Sbaraini, Sabrina Martins dos Santos, Angelica Khatlab, Ricardo Souza Vasconcellos, Jucilene Cavali, Jerônimo Vieira Dantas Filho, Maria Luiza Rodrigues de Souza
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF)
Externí odkaz:
https://doaj.org/article/6ac8d22e16c04b2cb79a1b09a40d40a4
Autor:
Maria Luiza Rodrigues de Souza, Eliane Gasparino, Elenice Souza dos Reis Goes, Melina Franco Coradini, Vivian Izabel Vieira, Gislaine Gonçalves Oliveira, Marcos Antônio Matiucci, Ana Carolina Valente Junqueira de Castro, Simone Siemer, Vitória Regina Takeuchi Fernandes, Andresa Carla Feihrmann
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100132- (2022)
This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca c
Externí odkaz:
https://doaj.org/article/7326adadc9a940968f64fef9c851a0a8
Autor:
Natieli Inácio Fernandes, Claucia Aparecida Honorato da Silva, Gabriela Cristina Ferreira Bueno, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes
Publikováno v:
Semina: Ciências Agrárias, Vol 43, Iss 1 (2022)
Este trabalho teve por objetivo desenvolver metodologias para a obtenção de concentrados proteicos de pescado a partir de aparas da filetagem de tambacu, caracterizando sua composição físico-química e perfil sensorial. Foram utilizadas três me
Externí odkaz:
https://doaj.org/article/9fde0f87115c4902be4cd38bbda1738c
Autor:
Gislaine Gonçalves Oliveira, Eliane Gasparino, Leandro Dalcin Castilha, Nilton Garcia Marengoni, Elenice Souza dos Reis Goes, Fernanda Losi Alves de Almeida, Marcos Antonio Matiucci, Andresa Carla Feihrmann, Gabriela Hernandes Granzoto, Jaisa Casetta, Sandro de Vargas Schons, Jerônimo Vieira Dantas Filho, Maria Luiza Rodrigues de Souza
Publikováno v:
The Scientific World Journal, Vol 2022 (2022)
This study aimed to compare the resistance of the Oryctolagus cuniculus L. (rabbit) and Oreochromis niloticus L. (Nile tilapia) skins, as well as to observe the design of the flower of these skins and the morphology of the dermis. Tilapia and rabbit
Externí odkaz:
https://doaj.org/article/ca697ec071d4429586daefad567862fc
Autor:
Nelson Mauricio Lopera-Barrero, Felipe Pinheiro de Souza, Ed Christian Suzuki de Lima, Angela Maria Urrea-Rojas, Pedro Luiz de Castro, Elenice Souza dos Reis Goes, Victor César Freitas Pandolfi, Andrei Lincoln Yamachita, Carlos Antonio Lopes de Oliveira, Natália Gonçalves Leite, Ricardo Pereira Ribeiro
Publikováno v:
Semina: Ciências Agrárias, Vol 40, Iss 1, Pp 503-510 (2019)
In recent years, anthropogenic factors such as pollution, overfishing, and construction of hydroelectric plants have significantly impacted natural fish populations. Research focusing on genetically evaluation of these impacts is necessary to objecti
Externí odkaz:
https://doaj.org/article/aba84129dddd48b8b576b748aed9bc33
Autor:
Paola Casagrande Alda, Melina Franco Coradini, Ana Paula Sartório Chambo, Stefane dos Santos Correa, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza
Publikováno v:
Ciência Rural, Vol 51, Iss 3 (2021)
ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one
Externí odkaz:
https://doaj.org/article/d583f6a216254e7fbe6f63889c39e27d
Autor:
Letícia Emiliani Fantini, Robson Andrade Rodrigues, Claucia Aparecida Honorato, Elenice Souza Dos Reis Goes, André Luiz Julien Ferraz, Jorge Antonio Ferreira de Lara, Terry Hanson, Cristiane Meldau de Campos
Publikováno v:
PLoS ONE, Vol 15, Iss 5, p e0233636 (2020)
This study assesses the respiratory dynamics related to stress parameters and resting time before slaughter, in the quality of surubim (Pseudopatystoma spp.) fillets. A completely randomized design was conducted using five treatments: resting time be
Externí odkaz:
https://doaj.org/article/43501a58575842a79dd8239a506cba6b
Autor:
Felipe Pinheiro de Souza, Pedro Luiz de Castro, Elenice Souza dos Reis Goes, Ricardo Pereira Ribeiro, Silvio Carlos Alves dos Santos, Ed Christian Suzuki de Lima, Pamela Juliana Furlan Murari, Nelson Maurício Lopera-Barrero
Publikováno v:
Italian Journal of Animal Science, Vol 17, Iss 2, Pp 321-325 (2018)
Prochilodus lineatus is a South American fish of great economic and social importance that is impacted by high fishing pressure. Restocking programmes have tried to be effective in recovering natural populations; however, genetic and reproductive met
Externí odkaz:
https://doaj.org/article/1c669022e0204cb7abd0f227e9649c79
Autor:
Elenice Souza dos Reis Goes, Aldi Feiden, Juliana Cristina Veit, Joana Karin Finkler, Marcio Douglas Goes, Wilson Rogério Boscolo
Publikováno v:
Agrarian, Vol 10, Iss 37, Pp 245-253 (2017)
Objetivando desenvolver e caracterizar biscoitos tipo cookies com inclusão de peixe de duas espécies (Piaractus mesopotamicus e Oreochromis niloticus), foram elaboradas duas receitas padrão, com inclusão de 20% de carne mecanicamente separada de
Externí odkaz:
https://doaj.org/article/dcd23501bb3c4a2cb429c49b29139ae6
Autor:
Kátia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 1, Pp 111-117 (2017)
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inc
Externí odkaz:
https://doaj.org/article/f1379dd5055a4340b5f9bcce5d3417b1