Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Elizabeth Harumi Nabeshima"'
Autor:
Elizabeth Harumi Nabeshima, Paulo Eduardo da Rocha Tavares, Ana Lúcia da Silva Corrêa Lemos, Sílvia Cristina Sobottka Rolim de Moura
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Emerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well a
Externí odkaz:
https://doaj.org/article/4fa45875ca014f3fb60009da3e681e38
Autor:
Thaís Marini, Darlila Aparecida Gallina, Elizabeth Harumi Nabeshima, Alexandre Nunes Ponezi, Katya Anaya, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco
Publikováno v:
NFS Journal, Vol 29, Iss , Pp 16-25 (2022)
The ultrafiltration technique (UF) was used to achieve skim milk protein concentration and develop probiotic Greek-style yoghurt. Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectiv
Externí odkaz:
https://doaj.org/article/04563dda4dc0490ab198ad33870d262e
Autor:
Thaís Dolfini Alexandrino, Elizabeth Harumi Nabeshima, Nathália do Amaral Gastardo, Mitie Sônia Sadahira, Isabel Muranyi, Peter Eisner, Maria Teresa Bertoldo Pacheco
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive c
Externí odkaz:
https://doaj.org/article/7cea5a2834be4d7f874d6079acf3668e
Autor:
Raphael Lucas Jacinto Almeida, Tamires dos Santos Pereira, Renata Duarte Almeida, Ângela Maria Santiago, Wanda Izabel Monteiro de Lima Marsiglia, Elizabeth Harumi Nabeshima, Líbia de Sousa Conrado, Rennan Pereira de Gusmão
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the act
Externí odkaz:
https://doaj.org/article/240d780b7dce4aa78777617144e14009
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
Autor:
Jorge Minoru Hashimoto, Jéssica Pinheiro Mendes Sampaio, Luís José Duarte Franco, Elizabeth Harumi Nabeshima, Kaesel Jackson Damasceno e Silva
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.
Externí odkaz:
https://doaj.org/article/ac2936f3686641c7ade56b4a00bdbc6b
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Cowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompa
Externí odkaz:
https://doaj.org/article/af3d5ac939d441c9bb4b17d9f452a430
Publikováno v:
Brazilian Journal of Radiation Sciences, Vol 9, Iss 1A (2021)
A ação da radiação ionizante em alimentos ocorre devido a interações de energia que modificam estruturas e atualmente é vista como uma alternativa tecnológica no aprimoramento da massa de alimentos frente às indústrias alimentícias. A fari
Externí odkaz:
https://doaj.org/article/49a053ed20f24d1e865d991451ae4266
Autor:
Tamires Alcântara Dourado Gomes Machado, Maria Teresa Bertoldo Pacheco, Rita de Cássia Ramos do Egypto Queiroga, Letícia Medeiros Cavalcante, Fabrícia França Bezerril, Rita de Cássia Salvucci Celeste Ormenese, Aline de Oliveira Garcia, Elizabeth Harumi Nabeshima, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira
Publikováno v:
PLoS ONE, Vol 16, Iss 8 (2021)
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutrit
Externí odkaz:
https://doaj.org/article/33ab273bc0d34adeb47aa2c5a3dea0c7
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