Zobrazeno 1 - 10 of 21 pro vyhledávání: '"Fernanda Zaratini Vissotto"'
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Akademický článek
Propriedades físicas e reológicas de produtos à base de frutas
Autor: Sílvia Cristina Sobottka Rolim de Moura, Fernanda Zaratini Vissotto, Cristiane Rodrigues Gomes Ruffi, Paulo Alves Júnior
Publikováno v: Brazilian Journal of Food Technology, Vol 19, Iss 0
Resumo Em vista da crescente demanda da população por questões relacionadas à saúde, nutrição e bem-estar, o mercado alimentício tem se preocupado em aumentar a inserção de ingredientes mais saudáveis como as frutas, por exemplo, visando a
Externí odkaz: https://doaj.org/article/b0f3372573e34f189795c2886a39874b
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2
Experimental method to obtain a uniform food powder mixture of omega-3 microcapsules and whole milk powder
Autor: Izabela Dutra Alvim, Fernanda Zaratini Vissotto, Rosa Maria Vercelino Alves, Sylvia Salioni Camargo Novaes, Fiorella Balardin Hellmeister Dantas, Ana Maria Rauen de Oliveira Miguel
Publikováno v: LWT. 102:372-378
The aim of this study was to develop a methodology, based on image analysis, to obtain a uniform distribution of microcapsules containing omega-3 (EPA and DHA) in whole milk powder. Both ingredients were characterized in terms of mean diameter, parti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::afc15a454b966f9800dde51fdcfcf072
https://doi.org/10.1016/j.lwt.2018.12.037
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4
Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates
Autor: Pedro P. C. Augusto, Fernanda Zaratini Vissotto, Maria Victória Eiras Grossmann, Marta de Toledo Benassi, Natália V. Rezende
Publikováno v: LWT - Food Science and Technology. 62:598-604
Chocolate is a food gender with very specific rheological and sensory characteristics, which poses a challenge to the development of functional formulations due to the impact that the addition of various ingredients have on the product. The goal of t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0351947a5d4854fc1d0f4b15a5271377
https://doi.org/10.1016/j.lwt.2014.08.047
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5
Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate
Autor: Pedro P. C. Augusto, Maria Victória Eiras Grossmann, Fernanda Zaratini Vissotto, Natália V. Rezende, Marta de Toledo Benassi
Publikováno v: International Journal of Food Science & Technology. 50:1413-1420
Summary Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the resulting product. Formulations of sucrose-free chocolates were developed with the addition of in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9ca3857a562f2fb4350d835555cdf2c7
https://doi.org/10.1111/ijfs.12791
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6
Characterization and evaluation of stability of bioactive compounds in fruit smoothies
Autor: Fernanda Zaratini Vissotto, Paulo Alves Júnior, Elaine de Cássia Guerreiro Souza, Fabíola Guirau Parra Toti, Shirley Aparecida Garcia Berbari, Silvia Cristina Sobottka Rolim de Moura
Publikováno v: Food Science and Technology, Volume: 37, Issue: 2, Pages: 216-223, Published: 29 MAY 2017
Food Science and Technology, Iss 0
Food Science and Technology v.37 n.2 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83de41550d6de0725707fb0d2588b6f6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216&lng=en&tlng=en
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8
Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy
Autor: Jaime Amaya-Farfan, Fernanda Zaratini Vissotto, Luciano Bruno de Carvalho-Silva
Publikováno v: Food and Nutrition Sciences. :69-78
Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. The sources were agglomerated with
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9084a1d9580cb02cf4399e1acc3c6265
https://doi.org/10.4236/fns.2013.49a2010
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9
Propriedades físicas e reológicas de produtos à base de frutas
Autor: Paulo Alves Júnior, Fernanda Zaratini Vissotto, Silvia Cristina Sobottka Rolim de Moura, Cristiane Rodrigues Gomes Ruffi
Publikováno v: Brazilian Journal of Food Technology v.19 2016
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 19, Iss 0
Brazilian Journal of Food Technology, Volume: 19, Article number: e2015086, Published: 01 DEC 2016
Resumo Em vista da crescente demanda da população por questões relacionadas à saúde, nutrição e bem-estar, o mercado alimentício tem se preocupado em aumentar a inserção de ingredientes mais saudáveis como as frutas, por exemplo, visando a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6097d4e11e5f614b923b42cdb98dc961
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100427
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10
Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying
Autor: Izabela Dutra Alvim, Silvia Pimentel Marconi Germer, Cristhiane Caroline Ferrari, José M Aguirre, Fernanda Zaratini Vissotto
Publikováno v: International Journal of Food Science & Technology. 47:1237-1245
Summary The aim of this work was to study the effect of different carrier agents (maltodextrin, gum arabic or a blend of both carrier agents) on the physicochemical properties of blackberry powder produced by spray drying. Moisture content, anthocyan
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::570404f33039ce4dc1a085c7c960274b
https://doi.org/10.1111/j.1365-2621.2012.02964.x
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