Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Inayara Beatriz Araujo Martins"'
Autor:
Ana Paula Miguel Landim, Cristiany Oliveira Bernardo, Inayara Beatriz Araujo Martins, Michele Rodrigues Francisco, Monique Barreto Santos, Nathália Ramos de Melo
Publikováno v:
Polímeros, Vol 26, Iss spe, Pp 82-92 (2016)
Resumo A mudança de hábito e o aumento do consumismo nas últimas décadas levaram a inovações tecnológicas e consequentemente à maior produção de bens de consumo, o que gerou um aumento na produção de embalagens. As embalagens estão prese
Externí odkaz:
https://doaj.org/article/1f139c620c1944c69fdbd6b16ff21783
Autor:
Nátali Silva Teixeira, Marcela de Alcantara, Inayara Beatriz Araujo Martins, Davy William Hidalgo Chávez, Amauri Rosenthal, Ana Carolina Sampaio Doria Chaves, Rosires Deliza
Publikováno v:
Food Quality and Preference. 108:104881
Publikováno v:
International Journal of Food Science & Technology. 55:2660-2668
The study aimed at investigating the influence of four variables related to processing technology and formulation on consumer’s choice of fruit juice, and to explore the moderating effect of food technology neophobia (FTN). A choice‐conjoint task
Autor:
Inayara Beatriz Araujo Martins, Amauri Rosenthal, Gastón Ares, Isadora de Carvalho Costa Barbosa, Rosires Deliza
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(5)
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the di
Autor:
Elaine Souza Cócaro, Inayara Beatriz Araujo Martins, Rosires Deliza, Augusto Aloísio Benevenuto Júnior, Laise Freitas Laurindo, Marcela de Alcantara
Publikováno v:
Food Science and Technology International. 26:105-112
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, f
Autor:
Mayara Lima, Rosires Deliza, Inayara Beatriz Araujo Martins, Marcela de Alcantara, Gastón Ares
Publikováno v:
Food Research International. 120:217-225
Food products targeted at children are usually marketed using persuasive elements aimed at creating positive hedonic and emotional associations. For this reason, changes in children's emotional associations with unhealthy food products can discourage
Autor:
Carlos Adam Conte-Junior, Maria Lúcia Guerra Monteiro, Fernanda M. Viana, Inayara Beatriz Araujo Martins, Rosires Deliza, Denize Oliveira
Publikováno v:
Journal of Sensory Studies. 36
Autor:
Rosires Deliza, Inayara Beatriz Araujo Martins, Eduardo H.M. Walter, Amauri Rosenthal, K. M. O. dos Santos, J. M. Martins
Publikováno v:
Food and Bioprocess Technology. 11:853-863
The objective of this study was to evaluate the suitability of two strains of probiotic bacteria (Bifidobacterium animalis subsp. lactis and Lactobacillus rhamnosus) incorporated individually into Boursin-type goat cheese and their in vitro resistanc
Autor:
Nathália Ramos de Melo, Michele Rodrigues Francisco, Monique Barreto Santos, Inayara Beatriz Araujo Martins, Ana Paula Miguel Landim, Cristiany Oliveira Bernardo
Publikováno v:
Polímeros, Vol 26, Iss spe, Pp 82-92 (2016)
Polímeros v.26 n.spe 2016
Polímeros (São Carlos. Online)
Associação Brasileira de Polímeros (ABPol)
instacron:ABPO
Polímeros, Volume: 26, Issue: spe, Pages: 82-92, Published: 19 JAN 2016
Polímeros v.26 n.spe 2016
Polímeros (São Carlos. Online)
Associação Brasileira de Polímeros (ABPol)
instacron:ABPO
Polímeros, Volume: 26, Issue: spe, Pages: 82-92, Published: 19 JAN 2016
Resumo A mudança de hábito e o aumento do consumismo nas últimas décadas levaram a inovações tecnológicas e consequentemente à maior produção de bens de consumo, o que gerou um aumento na produção de embalagens. As embalagens estão prese
Autor:
Gastón Ares, Amauri Rosenthal, Inayara Beatriz Araujo Martins, Denize Oliveira, Rosires Deliza
Publikováno v:
Food Research International. 125:108555
New processing technologies are gaining popularity worldwide due to several advantages related to food safety, shelf life extension, nutritional and sensory quality. However, consumers can be cautious of food products produced using these technologie