Zobrazeno 1 - 5 of 5 pro vyhledávání: '"Ferreira, Samuel Viana"'
2
Desenvolvimento de biscoitos a partir do resíduo da extração de suco de caju do cerrado Goiano
Autor: Medeiros, Jéssica Silva, dos Santos, Lorrane Soares, Ferreira, Samuel Viana, Viana, Letícia Fleury, Machado, Adriana Rodrigues
Publikováno v: Research, Society and Development, Vol 9, Iss 7, Pp e39973082-e39973082 (2020)
Research, Society and Development; Vol. 9 No. 7; e39973082
Research, Society and Development; Vol. 9 Núm. 7; e39973082
Research, Society and Development; v. 9 n. 7; e39973082
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies fro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::20441c8164d1b9ebf94e235a99bdcde2
http://rsd.unifei.edu.br/index.php/rsd/article/view/3082
Zobrazit plný text záznamu
3
Uso de cobrimento comestível inteligente a base de soro de leite e extrato de casca de jaboticaba em queijo prato
Autor: Sandre, Marcella Fernandes Borges, Silva, Nayane Matias, Ferreira, Samuel Viana, Martins, Yasmine Ariadne Andrade, Medeiros, Jéssica Silva, Egea, Mariana Buranelo, Silva, Marco Antônio Pereira da, Nicolau, Edmar Soares
Publikováno v: Research, Society and Development, Vol 9, Iss 5, Pp e194953346-e194953346 (2020)
Research, Society and Development; Vol. 9 No. 5; e194953346
Research, Society and Development; Vol. 9 Núm. 5; e194953346
Research, Society and Development; v. 9 n. 5; e194953346
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective was to develop an edible coating, in the form of cylindrical ribbons, to be added in packages of Prato cheeses, using constant concentrations of whey and increasing extracts of jaboticaba peel. For this, anthocyanic compounds present in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ae65978de39ab1ab91850a2141069201
http://rsd.unifei.edu.br/index.php/rsd/article/view/3346
Zobrazit plný text záznamu
4
Propriedades químicas e funcionais da casca de mamão verde submetida à secagem em diferentes temperaturas e aplicação em pães
Autor: Carvalho, Juliana Benevides, Marques, Kescyla Haycila da Silva Rocha, Mesquita, Abner Alves, Paula, Guilherme Henrique de, Lima, Maria Siqueira de, Ferreira, Samuel Viana, Medeiros, Jéssica Silva, Teixeira, Pamella Cristina, Nicolau, Edmar Soares, Silva, Marco Antônio Pereira da
Publikováno v: Research, Society and Development, Vol 9, Iss 5, Pp e29953154-e29953154 (2020)
Research, Society and Development; Vol. 9 No. 5; e29953154
Research, Society and Development; Vol. 9 Núm. 5; e29953154
Research, Society and Development; v. 9 n. 5; e29953154
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this study was use green papaya peel, in order to evaluate the chemical and functional properties after drying at different temperatures, and to evaluate the sensory acceptability of breads added with flour from the green papaya peel
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::85507a1d7b7477e203c2fefcd1a5de12
http://rsd.unifei.edu.br/index.php/rsd/article/view/3154
Zobrazit plný text záznamu
5
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje