Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Eliane Dalva Godoy Danesi"'
Autor:
Taynara Pacheco Valério, Lohayne Aparecida Szeremeta, Joyce Thaís Maravieski Rodrigues Pacheco, Beatriz Cervejeira Bolanho Barros, Eduardo Bittencourt Sydney, Eliane Dalva Godoy Danesi
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract The aims of this study were to investigate the use of the peach palm by-products - PPBs (shell and sheaths) as substrate to Pleurotus ostreatus cultivation, evaluate its composition, and the antioxidant properties. The cultivation conditions
Externí odkaz:
https://doaj.org/article/1e7fed69213f4ef89ac363b32c307f98
Autor:
Grasieli Beloni de Melo, Crislaine Vieira Farago, Paola Slobodzian do Vale, Talita Ranger Ajuz, Tayla Danieli Lopes Dias, Beatriz Cervejeira Bolanho Barros, Daniel Granato, Eliane Dalva Godoy Danesi
Publikováno v:
Bioscience Journal, Vol 36 (2021)
Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.
Externí odkaz:
https://doaj.org/article/82c5db94486941ae91233b7bc0384fef
Autor:
Paulo Ricardo Los, Deise Rosana Silva Simões, Roberta de Souza Leone, Beatriz Cervejeira Bolanho, Taís Cardoso, Eliane Dalva Godoy Danesi
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 53, Iss 11, Pp 1259-1267 (2018)
Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory m
Externí odkaz:
https://doaj.org/article/2b1c9a87d03841f4855e0f9e7056f040
Autor:
Samantha Ferreira Rabelo, Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, Marcela Tostes Frata, João Carlos Monteiro de Carvalho, Eliane Dalva Godoy Danesi
Publikováno v:
Brazilian Journal of Food Technology, Vol 16, Iss 1, Pp 42-51 (2013)
The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional
Externí odkaz:
https://doaj.org/article/1d6552c8948d47fb85a13f0115f3b685
Autor:
Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, João Carlos Monteiro de Carvalho, Eliane Dalva Godoy Danesi
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 55, Iss 5, Pp 741-750 (2012)
The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds i
Externí odkaz:
https://doaj.org/article/0b2eb7559a024cb6a35b4e4368b8885c
Autor:
Meire Franci Polonio Navacchi, João Carlos Monteiro de Carvalho, Katiuchia Pereira Takeuchi, Eliane Dalva Godoy Danesi
Publikováno v:
Acta Scientiarum: Technology, Vol 34, Iss 4, Pp 465-472 (2012)
The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids and minerals. Around Umuar
Externí odkaz:
https://doaj.org/article/012952223f704b7e9ec00148f075ab0a
Autor:
Eliane Dalva Godoy Danesi, Tatiana Shizue Fukuji, Gisele Letícia Alves, Rita Cristina Galli de Oliveira, Mariana Consoni Lino, Vanessa Augusto Praça
Publikováno v:
Acta Scientiarum: Technology, Vol 29, Iss 1, Pp 91-97 (2007)
Devido ao aumento da produção de maçãs no Brasil, um excedente do consumo in natura pode ser destinado à industrialização. Os sucos de maçãs são uma interessante alternativa de aproveitamento de frutas. Os componentes aromáticos estão dis
Externí odkaz:
https://doaj.org/article/170e859438564cfd944fd8c784f1cd49
Autor:
Eliane Dalva Godoy Danesi, Tatiana Shizue Fukuji, Gisele Letícia Alves, Rita Cristina Galli de Oliveira, Mariana Consoni Lino, Vanessa Augusto Praça
Publikováno v:
Acta Scientiarum: Technology, Vol 29, Iss 1, Pp 91-97 (2007)
Devido ao aumento da produção de maçãs no Brasil, um excedente doconsumo in natura pode ser destinado à industrialização. Os sucos de maçãs são uma interessante alternativa de aproveitamento de frutas. Os componentes aromáticos estão dist
Externí odkaz:
https://doaj.org/article/fceb6110067d4a269f87fab23cfbf868
Autor:
Aline Kirie Gohara-Beirigo, Marcelo Chuei Matsudo, Eleane Almeida Cezare-Gomes, João Carlos Monteiro de Carvalho, Eliane Dalva Godoy Danesi
Publikováno v:
Trends in Food Science & Technology. 125:185-199
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c23103edad22ccf3265d3fbf91196399
https://doi.org/10.1016/j.tifs.2022.04.030
https://doi.org/10.1016/j.tifs.2022.04.030
Autor:
Grasieli Beloni de Melo, Crislaine Vieira Farago, Paola Slobodzian do Vale, Talita Ranger Ajuz, Tayla Danieli Lopes Dias, Beatriz Cervejeira Bolanho Barros, Daniel Granato, Eliane Dalva Godoy Danesi
Publikováno v:
Bioscience Journal ; Vol. 36 (2020): Supplement1; 317-329
Bioscience Journal ; v. 36 (2020): Supplement1; 317-329
Bioscience journal
Universidade Federal de Uberlândia (UFU)
instacron:UFU
Bioscience Journal, Vol 36 (2021)
Bioscience Journal ; v. 36 (2020): Supplement1; 317-329
Bioscience journal
Universidade Federal de Uberlândia (UFU)
instacron:UFU
Bioscience Journal, Vol 36 (2021)
Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1ac96f17393758c1013213bfeaaf262
https://doi.org/10.14393/bj-v36n0a2020-53758
https://doi.org/10.14393/bj-v36n0a2020-53758