Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Emilia Maria Barbosa Carvalho Kempinski"'
1
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers
Autor: Ivanor Nunes do Prado, Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Emilia Maria Barbosa Carvalho Kempinski, Juliana Akamine Torrecilhas, Ana Guerrero, Camila Mottin, Maribel Velandia Valero
Publikováno v: Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e47690
Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e47690
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Made available in DSpace on 2021-06-25T11:54:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01 Araucaria Foundation, Parana State, Brazil Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) This work evaluated the eff
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95cf97b1e8d1632539c5243b71db5d06
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2
Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils
Autor: Ivanor Nunes do Prado, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Mariana Garcia Ornaghi, Paula Toshimi Matumoto-Pintro, Ana Carolina Pelaes Vital, Ricardo Pereira Ribeiro, Ana Guerrero, Cesar Sary
Publikováno v: Journal of Food Science and Technology. 55:4945-4955
The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investig
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5f2743a9fcd86cab70288090165b6045
https://doi.org/10.1007/s13197-018-3429-y
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3
Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils
Autor: María del Mar Campo, Ana Guerrero, Ivanor Nunes do Prado, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Ana Carolina Pelaes Vital, Cesar Sary, Tatiane Rogelio Ramos
Publikováno v: Meat Science. 143:153-158
Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the st
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbb23dc0b5e6026e72eaf2ec85aa6580
https://doi.org/10.1016/j.meatsci.2018.04.035
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5
Development and quality evaluation of infant food with oregano essential oil for children diagnosed with cerebral palsy
Autor: Grasiele Scaramal Madrona, Jane Martha Graton Mikcha, Karina Favoreto Nascimento, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Ivanor Nunes do Prado, Simoni Alexandre, Ana Carolina Pelaes Vital
Publikováno v: LWT. 84:579-585
The development of a meat-based food, with a pasty texture, meets the need to improve the nutritional intake (mainly protein), in children diagnosed with cerebral palsy and dysphagia disorders. This study evaluated the use of oregano essential oil (E
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f23592b75bec13ba3b27ef4949c6227
https://doi.org/10.1016/j.lwt.2017.06.016
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6
Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content
Autor: Péricles Martim Reche, Ana Guerrero, Camila Barbosa Carvalho, Emilia Maria Barbosa Carvalho Kempinski, Mariana Garcia Ornaghi, Ivanor Nunes do Prado, Ana Carolina Pelaes Vital, Grasiele Scaramal Madrona
Publikováno v: Journal of Culinary Science & Technology. :1-14
Strategies aiming to reduce dietary sodium are being implemented based on studies that show that excessive consumption of sodium is associated with negative health effects. The objective of this study was to characterize hamburgers with reduced sodiu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1e16e5c3e42aad4f1548287d71e9fc83
https://doi.org/10.1080/15428052.2017.1363108
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7
Quality and sensory acceptability of fish fillet (
Autor: Ana Carolina Pelaes, Vital, Ana, Guerrero, Mariana Garcia, Ornaghi, Emilia Maria Barbosa Carvalho, Kempinski, Cesar, Sary, Jessica de Oliveira, Monteschio, Paula Toshimi, Matumoto-Pintro, Ricardo Pereira, Ribeiro, Ivanor Nunes, do Prado
Publikováno v: Journal of food science and technology. 55(12)
The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investig
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a9cbb25bf38ca52db21e56c9c35563b7
https://pubmed.ncbi.nlm.nih.gov/30482990
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9
Dissertation/ Thesis
Percepção das famílias de crianças com Paralisia Cerebral: a fisioterapia e o processo de reabilitação contínua
Autor: Emilia Maria Barbosa Carvalho Kempinski
Publikováno v: Biblioteca Digital de Teses e Dissertações da UERJUniversidade do Estado do Rio de JaneiroUERJ.
Os serviços de saúde desenvolvidos dentro de uma escola especial são de fundamental importância para o suporte e desenrolar das atividades focadas à criança com distúrbio motor. A ação ao intervir se dá sob peculiares e diversificados aspec
Externí odkaz: http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=5067
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