Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Elisvania Freitas dos Santos"'
Autor:
Geovanna Rayssa Padilha Pereira de Jesus, Tainá da Silva Fleming de Almeida, Luane Aparecida do Amaral, Gabriela Egídio Arelhano, Elisvânia Freitas dos Santos, Daiana Novello
Publikováno v:
Revista Contexto & Saúde, Vol 23, Iss 47 (2023)
O objetivo desta pesquisa foi avaliar o efeito da adição da Farinha de Beterraba (FB) em cookie e sobre a aceitabilidade sensorial de crianças. Também, determinar a composição físico-química da formulação padrão e daquela contendo maior te
Externí odkaz:
https://doaj.org/article/76f6d33402474e379e7bda210ef06f45
Publikováno v:
Foods, Vol 12, Iss 23, p 4290 (2023)
This research aimed to evaluate the effect of interdisciplinary educational interventions on children’s attitudes, knowledge, preferences, and perceptions about different nutrition labels. Four hundred and ten elementary school children, aged betwe
Externí odkaz:
https://doaj.org/article/8e6445435bda43b38991bee4b4045c0f
Autor:
Carolina de Souza Salgado, Ana Claudia Nunes Palmeira Alexandre, Luane Aparecida do Amaral, Ulana Chaves Sarmento, Elizabeth Harumi Nabeshima, Daiana Novello, Elisvânia Freitas dos Santos
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Resumo O objetivo deste trabalho foi avaliar a influência da adição de farinha da casca da guavira (FCG) em pão sobre suas características físico-químicas e sensoriais. Foram elaboradas três formulações de pão: padrão com 0% de FCG (F1),
Externí odkaz:
https://doaj.org/article/027e831e974248dbba116e30747e902c
Combination of cafeteria diet with intraperitoneally streptozotocin in rats. A type-2 diabetes model
Autor:
Mirelly Marques Romeiro Santos, Andressa Carolina Farias Pereira Subtil Cavalcante, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Bárbara Suzuki dos Santos, Luciane Candeloro Portugal, Felipe Franscisco Bittencourt Junior, Thiago Troquez, Bruna Paola Murino Rafacho, Priscila Aiko Hiane, Elisvânia Freitas dos Santos
Publikováno v:
Acta Cirúrgica Brasileira, Vol 36, Iss 7 (2021)
ABSTRACT Purpose To develop a model of induction of type-2 diabetes (DM2) by combining low doses of streptozotocin (STZ) and a cafeteria diet. Methods Forty male Wistar rats (200 g) were allocated into four groups: control (non-diabetic, n = 10); STZ
Externí odkaz:
https://doaj.org/article/c76a34dd1a4940359526467e271aacaa
Autor:
Jaqueline Machado Soares, Flávia Teixeira, Mayra Lopes de Oliveira, Luane Aparecida do Amaral, Tainá da Silva Fleming de Almeida, Gabriel Henrique Oliveira de Souza, Lais Maluf Hokama, Bruna Menegassi, Elisvânia Freitas dos Santos, Daiana Novello
Publikováno v:
Foods, Vol 11, Iss 12, p 1667 (2022)
This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations w
Externí odkaz:
https://doaj.org/article/c9ff86b85bad4324aca7982ed377878f
Autor:
Ana Claudia Nunes Palmeira Alexandre, Carolina de Souza Salgado, Willian Rafael Gonçalves Soares, Lúcia Kazue Nakahata Medrado, Elizabeth Harumi Nabeshima, Luciana Miyagusku, Elisvânia Freitas dos Santos
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo Um dos grandes desafios do desenvolvimento de produtos com baixos teores de gordura é manter suas características sensoriais. A polidextrose pode ser utilizada como um substituto de gordura, sem causar grandes alterações no produto final.
Externí odkaz:
https://doaj.org/article/784f6d31fb894e6ea24c5ed93c74d350
Autor:
Graziela Nunes, Flávia Teixeira, Kélin Schwarz, Cristiano Kopanski Camargo, Juliano Tadeu Vilela de Resende, Elisvânia Freitas dos Santos, Bruna Callegari Franco, Daiana Novello
Publikováno v:
Acta Scientiarum: Agronomy, Vol 43, Pp e46862-e46862 (2020)
Strawberries are berry-type fruits that are very popular and widely consumed all over the world. The sensorial, physical-chemical and nutritional characteristics of strawberries are parameters of quality that influence the choices of consumers. Howev
Externí odkaz:
https://doaj.org/article/51016fec77f94645b19090cf7e61b3de
Autor:
Allana Mariny Marconato, Giovanna Luiza Hartmann, Mirelly Marques Romeiro Santos, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Elisvânia Freitas dos Santos, Daiana Novello
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%),
Externí odkaz:
https://doaj.org/article/fd48f2fbaf6f4e63ba755d73c359a047
Autor:
Leonardo Recena Aydos, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Leandro Fontoura Cavalheiro, Márcio Olívio Figueiredo Vargas, Bruna Paola Murino Rafacho, Carlos Eduardo Domingues Nazário, Rodrigo Juliano Oliveira, Maria Ligia Rodrigues Macedo, Elisvânia Freitas dos Santos
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 62 (2019)
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do
Externí odkaz:
https://doaj.org/article/a4bb482291d149da854eabcb1fb90b29
Autor:
Daiane Serbai, Cíntia Reis Ballard, Maria Raquel Manhani, Elisvânia Freitas dos Santos, Daiana Novello
Publikováno v:
O Mundo da Saúde, Vol 40, Iss 3, Pp 343-352 (2016)
The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and stand
Externí odkaz:
https://doaj.org/article/f8f2ef5c88d942a3b719170e4e98a3ea