Výsledky vyhledávání - "Gusmão, Thaisa"

Dissertation/ Thesis

Desenvolvimento de pão de forma sem glúten com farinha de arroz vermelho, enzima transglutaminase microbiana e prebiótico: avaliação tecnológica, sensorial e armazenabilidade.

Autor: GUSMÃO, Thaisa Abrantes Souza.

Publikováno v: Biblioteca de Teses e Dissertações da UFCGUniversidade Federal de Campina GrandeUFCG.

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-06-08T21:00:15Z No. of bitstreams: 1 THAISA ABRANTES SOUZA GUSMÃO – TESE (PPGEP) 2017.pdf: 3267774 bytes, checksum: 3259599f0f00a0eef121c9d49fc8de4e (MD5)
Made available

Externí odkaz: http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/909

Zobrazit plný text záznamu

Akademický článek

Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt.

Autor: Pontes, Edson, Viera, Vanessa, Silva, Gezaildo, Silva Neto, Manoel da, Mendes, Bianca, Tome, Anna, Almeida, Renata, Santos, Newton C., Gusmão, Rennan de, Lisboa, Hugo, Gusmão, Thaisa

Publikováno v: Foods; Dec2024, Vol. 13 Issue 23, p3942, 19p

Zobrazit plný text záznamu

Akademický článek

Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses

Autor: Santos, Kamila L., Alves, Carlos Artur N., Moisés de Sousa, Francisca, Souza Gusmão, Thaisa Abrantes, Alves Filho, Elenilson G., Barros de Vasconcelos, Lucicléia

Publikováno v: In International Journal of Gastronomy and Food Science July 2021 24

Zobrazit plný text záznamu

Akademický článek

Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars

Autor: Muniz, Cecília Elisa S., Santiago, Ângela Maria, Gusmão, Thaisa Abrantes Souza, Oliveira, Hugo Miguel Lisboa, Conrado, Líbia de Sousa, Gusmão, Rennan Pereira de

Publikováno v: In Biocatalysis and Agricultural Biotechnology May 2020 25

Zobrazit plný text záznamu

Huella hídrica de cabras sacrificadas en el interior de Paraíba en 2016

Autor: Leite, Gustavo Villarim de Farias, Gusmão, Thaisa Abrantes Souza, Silva, Viviane Farias, Lima Júnior, Ivan de Oliveira

Publikováno v: Research, Society and Development; Vol. 11 No. 10; e456111032906
Research, Society and Development; Vol. 11 Núm. 10; e456111032906
Research, Society and Development; v. 11 n. 10; e456111032906
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of the work was, from the concept of virtual water, to calculate the water footprint of goats slaughtered in the interior of Paraíba in the year 2016. For the purposes of the study, the sample was the region of Barracks 04 of Paraíba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e05e2b0a079fd6946c1b18136763b722
https://rsdjournal.org/index.php/rsd/article/view/32906

Zobrazit plný text záznamu

Elaboración de tejido cárnico a base de tamarindo en polvo liofilizado

Autor: Silva, Armando Lauro Costa, Lúcio, Alexandre da Silva, Mendes, Bianca da Silva, Pontes, Edson Douglas Silva, Santos, Rebeca Morais Silva, Coutinho, Emily Bezerra, Oriente, Suelma Ferreira do, Baía, Sandra Regina Dantas, Gusmão, Rennan Pereira de, Gusmão, Thaisa Abrantes Souza

Publikováno v: Research, Society and Development; Vol. 11 No. 9; e22411931510
Research, Society and Development; Vol. 11 Núm. 9; e22411931510
Research, Society and Development; v. 11 n. 9; e22411931510
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Currently, there is a great appeal for the consumption of healthier products, with reduced sodium content, but which are attractive to the consumer. Among the quality characteristics of beef, tenderness assumes a prominent position, therefore, the te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e2725ae54a2c589e0844ec85336196fe
https://rsdjournal.org/index.php/rsd/article/view/31510

Zobrazit plný text záznamu

Obtención y caracterización física y química de petit suisse prebiotica de búfala

Autor: Santos, Rebeca Morais Silva, Gusmão, Thaisa Abrantes Souza, Gusmão, Rennan Pereira de, Garrido , Ingrid Paloma Conrado, Sousa, Francisca Moisés de, Baía, Sandra Regina Dantas, Melo, Mylena Olga Pessoa, Rodrigues, Larissa Monique de Sousa

Publikováno v: Research, Society and Development; Vol. 10 No. 1; e37810111856
Research, Society and Development; Vol. 10 Núm. 1; e37810111856
Research, Society and Development; v. 10 n. 1; e37810111856
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this research was the elaboration and physicochemical characterization of petit suisse cheese from buffalo milk fermented with kefir, using inulin as a prebiotic substance in concentrations of 5% (F1), 10% (F2) and 15 % (F3). Initial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6e13e354d78f1ec523995725fe2d997a
https://rsdjournal.org/index.php/rsd/article/view/11856

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání