Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Gislaine Goncalves Oliveira"'
Autor:
Gislaine Goncalves Oliveira, Amanda Abreu Cardoso Thomazini, Gabriela Hernandes Granzoto, Eliane Gasparino, Jaisa Casetta, Andresa Carla Feihrmann, Bruna Moura Rodrigues, Maria Luiza Rodrigues de Souza
Publikováno v:
Brazilian Journal of Development. 8:29909-29928
O presente trabalho teve como objetivo avaliar as características de composição química, sensorial e microbiológicas de panquecas sem glúten, elaboradas com farinha de arroz enriquecida com mix desidratado de peixe (salmão e tilápia). Para a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3e612e2fa7941c3e35fe3227c25235a
https://doi.org/10.34117/bjdv8n4-468
https://doi.org/10.34117/bjdv8n4-468
Autor:
Melina Franco CORADINI, Gislaine Gonçalves OLIVEIRA, Sabrina Campos SBARAINI, Fernanda Losi Alvez de ALMEIDA, Maria Luiza Rodrigues de SOUZA
Publikováno v:
Revista Brasileira de Saúde e Produção Animal, Vol 24 (2023)
ABSTRACT The objective of this work was to characterize the internal temperature of the carcass, pH and sarcomere length in four categories of body weight at a slaughter. The categories were: category 1, animals up to 1.5 kg, category 2, animals from
Externí odkaz:
https://doaj.org/article/6564bb9aac8e42a6a7f54cacf9aaf793
Autor:
Amanda Camila de Oliveira Poppi, Gislaine Gonçalves Oliveira, Jaisa Casetta, Elenice Souza dos Reis Goes, Eliane Gasparino, Diogo de Oliveira Marques, Carla Cristina Alves Nogueira, Sabrina Campos Sbaraini, Sabrina Martins dos Santos, Angelica Khatlab, Ricardo Souza Vasconcellos, Jucilene Cavali, Jerônimo Vieira Dantas Filho, Maria Luiza Rodrigues de Souza
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF)
Externí odkaz:
https://doaj.org/article/6ac8d22e16c04b2cb79a1b09a40d40a4
Autor:
Marcos Antonio Matiucci, Iza Catarini dos Santos, Natallya Marques da Silva, Patricia Daniele Silva dos Santos, Gislaine Gonçalves Oliveira, Stefane Santos Corrêa, Elder dos Santos Araujo, Rafaela Said, Jaqueline Ferreira Silva, Ana Paula Sartório Chambó, Talita Aparecida Ferreira de Campos, Oscar Oliveira Santos, Claudete Regina Alcalde, Maria Luiza Rodrigues de Souza, Andresa Carla Feihrmann
Publikováno v:
PLoS ONE, Vol 18, Iss 12 (2023)
Externí odkaz:
https://doaj.org/article/1e8f897973954bc8aebac0a5fca68927
Autor:
Stefane Santos Corrêa, Gislaine Gonçalves Oliveira, Melina Coradini Franco, Eliane Gasparino, Andresa Carla Feihrmann, Simone Siemer, Jerônimo Vieira Dantas Filho, Jucilene Cavali, Sandro de Vargas Schons, Maria Luiza Rodrigues de Souza
Publikováno v:
PLoS ONE, Vol 18, Iss 2, p e0279351 (2023)
The production of fish flour is an alternative for better use of the raw material, although it is rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis niloticus (Nile tilapia) and Cynoscion virescens (croaker) fillet
Externí odkaz:
https://doaj.org/article/4381f8fe56c24a809c0382bab6432f17
Autor:
Maria Luiza Rodrigues de Souza, Eliane Gasparino, Elenice Souza dos Reis Goes, Melina Franco Coradini, Vivian Izabel Vieira, Gislaine Gonçalves Oliveira, Marcos Antônio Matiucci, Ana Carolina Valente Junqueira de Castro, Simone Siemer, Vitória Regina Takeuchi Fernandes, Andresa Carla Feihrmann
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100132- (2022)
This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca c
Externí odkaz:
https://doaj.org/article/7326adadc9a940968f64fef9c851a0a8
Autor:
Gislaine Gonçalves Oliveira, Eliane Gasparino, Leandro Dalcin Castilha, Nilton Garcia Marengoni, Elenice Souza dos Reis Goes, Fernanda Losi Alves de Almeida, Marcos Antonio Matiucci, Andresa Carla Feihrmann, Gabriela Hernandes Granzoto, Jaisa Casetta, Sandro de Vargas Schons, Jerônimo Vieira Dantas Filho, Maria Luiza Rodrigues de Souza
Publikováno v:
The Scientific World Journal, Vol 2022 (2022)
This study aimed to compare the resistance of the Oryctolagus cuniculus L. (rabbit) and Oreochromis niloticus L. (Nile tilapia) skins, as well as to observe the design of the flower of these skins and the morphology of the dermis. Tilapia and rabbit
Externí odkaz:
https://doaj.org/article/ca697ec071d4429586daefad567862fc