Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Helena Maria Andre Bolini"'
Autor:
Marcella Benetti Ventura, Cecilia Teresa Muniz Pereira, Valdecir Luccas, Helena Maria Andre Bolini
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative De
Externí odkaz:
https://doaj.org/article/1ff182926a044b978721e82bf159af9e
Autor:
Helena Maria Andre Bolini, Alessandra Cazelatto Medeiros, Cecília Teresa Muniz Pereira, Francisco Carraro, Pedro Pio Campregher Augusto, Flavio Cardello, Rafael Sousa Lima
Publikováno v:
Foods, Vol 13, Iss 1, p 116 (2023)
Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercia
Externí odkaz:
https://doaj.org/article/eacd57ade0864ef3970e0472e04047de
Autor:
Carolina Lugnani Gomes, Thaís Jordânia Silva, Sérgio Bertelli Pflanzer, Helena Maria Andre Bolini
Publikováno v:
Scientia Agricola, Vol 78, Iss 6 (2020)
ABSTRACT: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter,
Externí odkaz:
https://doaj.org/article/fa5ade189f8b4862a39f4ba83da25fcf
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo O sorvete é um produto amplamente consumido e aceito pela população mundial, e, por essa razão, é de grande importância a busca por formulações que possam ser menos calóricas, especialmente com redução ou ausência de sacarose. A de
Externí odkaz:
https://doaj.org/article/6d799078e65a4ef2b819d30db3ba361c
Publikováno v:
Foods, Vol 11, Iss 2, p 244 (2022)
The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quant
Externí odkaz:
https://doaj.org/article/45bdde512e7e48e099baff40c0362cc4
Autor:
Priscila Neder Morato, Juliana Burger Rodrigues, Carolina Soares Moura, Fernanda Guimarães Drummond e Silva, Erick Almeida Esmerino, Adriano Gomes Cruz, Helena Maria Andre Bolini, Jaime Amaya-Farfan, Pablo Christiano Barboza Lollo
Publikováno v:
Journal of Functional Foods, Vol 14, Iss , Pp 676-683 (2015)
Omega-3 enriched chocolate milk (O3ECM) has a suitable combination of proteins, electrolytes and carbohydrates for post-workout recovery. Herein, the effects of an O3ECM on biochemical parameters and muscle damage in sedentary rats submitted to a ses
Externí odkaz:
https://doaj.org/article/ce96052e63b54c78bee0aff3265bb62d
Autor:
Carlos Alberto Gois Suzart, Julice Dutra Lopes, Mariana Vanin Sewaybricker, Paulo Cezar Campagnol, Leilane Costa de Conto, Daiana Novello, Priscila Gonçalves, Renata Jorge Anaruma, Carolina Lugnani Gomes, Vanessa Padovani Godoy, Bárbara Mesquita Dias, Eliza Augusta Rolim Biasutt, Paula Costa, Silvia Fernández, Helena Maria Andre Bolini
Publikováno v:
Ambiência, Vol 8, Iss 2, Pp 245-258 (2012)
ResumoO objetivo deste trabalho foi construir o perfil sensorial de biscoito wafer sabor chocolate de marcas líderes no segmento de biscoitos dietéticos e tradicional (light - A; tipo diet - B e; tradicional - C). O perfil sensorial foi determinado
Externí odkaz:
https://doaj.org/article/90c2b2a09c314b76858dca499190af14
Autor:
Tatiana Ferrari Baldini, Iramaia Angélica Neri-Numa, Celio Kersul do Sacramento, Marcio Schmiele, Helena Maria Andre Bolini, Glaucia Maria Pastore, Juliano Lemos Bicas
Publikováno v:
Beverages, Vol 3, Iss 4, p 59 (2017)
Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-
Externí odkaz:
https://doaj.org/article/96d94b4a68e84511b90f0e050624985c
Publikováno v:
In Heliyon January 2021 7(1)
