Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Jamille de Sousa MONTEIRO"'
Autor:
Mirian dos Santos, Wanessa Oliveira Ribeiro, Jamille de Sousa Monteiro, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodrigues Pollonio
Publikováno v:
Foods, Vol 12, Iss 23, p 4226 (2023)
Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two con
Externí odkaz:
https://doaj.org/article/7bca7bb4ede6489b9a1a336aeb997d55
Autor:
Isabelly Silva AMORIM, Danyelly Silva AMORIM, Ana Beatriz Rocha LOPES, Andreza de Brito LEAL, Jamille de Sousa MONTEIRO, Vinícius Costa Gomes de CASTRO, Adriano Cesar Calandrini BRAGA, Bruna Almeida da SILVA
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e92921, Published: 20 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This research aimed to evaluate the influence of adding cupuassu (Theobroma grandiflorum) and pitaya (Hylocereus polyrhizus) pulps on the physicochemical and sensory properties of milk bread. We prepared four formulations: control (no fruit added), a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96ba0afa404640823adf5b227f2fad6e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101149&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101149&lng=en&tlng=en
Autor:
Danyelly Silva AMORIM, Isabelly Silva AMORIM, Jamille de Sousa MONTEIRO, Vinícius Costa Gomes de CASTRO, Adriano Cesar Calandrini BRAGA, Bruna Almeida da SILVA
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e62422, Published: 21 OCT 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This research aimed to evaluate the influence of tropical fruit peel flours on the breading and quality of chicken nuggets. The treatments consisted of nuggets breaded with four different flour formulations: breadcrumbs, pineapple, bacuri, and peach
Autor:
Isabelly Silva Amorim, Jamille de Sousa Monteiro, Ingryd Rodrigues Martins, Francisca Mariane Martins Araújo, Danyelly Silva Amorim, Maria Regina Sarkis Peixoto Joele, Eduardo Saymon Santos da Silva, Kássia Rodrigues da Costa Sena
Publikováno v:
Ciência e Tecnologia dos Alimentos – Volume 11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc67defbd90920cceb3aac20b275b657
https://doi.org/10.36229/978-65-5866-097-2.cap.06
https://doi.org/10.36229/978-65-5866-097-2.cap.06
Autor:
Ana Carla Alves Pelais, Maria Deyonara Lima da Silva, Jamille de Sousa Monteiro, Yuri Ferreira Corrêa, Danyelly Silva Amorim, Isabelly Silva Amorim
Publikováno v:
Prática e Pesquisa em Ciência e Tecnologia de Alimentos 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4bb2e5cbe828fed4fd85379b905be3b
https://doi.org/10.22533/at.ed.2242028087
https://doi.org/10.22533/at.ed.2242028087
Autor:
Marcos Daniel das Neves Sousa, Isabelly Silva Amorim, Ana Beatriz Rocha Lopes, Jamille de Sousa Monteiro, Andreza de Brito Leal, Adriano Cesar Calandrini Braga, Danyelly Silva Amorim, Ana Carla Alves Pelais, Kássia Rodrigues da Costa Sena
Publikováno v:
Política, Planejamento e Gestão em Saúde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::586748643822d82449bd3d00b00a1648
https://doi.org/10.22533/at.ed.00220280811
https://doi.org/10.22533/at.ed.00220280811
Autor:
Isabelly Silva Amorim, Danyelly Silva Amorim, Bruna Almeida da Silva, Andreza de Brito Leal, Jamille de Sousa Monteiro, Adriano Cesar Calandrini Braga, Ana Beatriz Rocha Lopes, Marcos Daniel Neves de Sousa
Publikováno v:
Equidade e Sustentabilidade no Campo da Segurança Alimentar Global
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc9ab07435c6d7639488bb7d8e8652a4
https://doi.org/10.22533/at.ed.24720240410
https://doi.org/10.22533/at.ed.24720240410
Autor:
Danyelly Silva Amorim, Tatiana Cardoso Gomes, Francisca Mariane Martins Araújo, Isabelly Silva Amorim, Jamille de Sousa Monteiro, Maria Renara Alves Rodrigues, Elane Giselle Silva dos Santos, Marcos Daniel das Neves Sousa, Ingryd Rodrigues Martins, Kássia Rodrigues da Costa Sena, Giovanna Gabriela Silva Medeiros, Xenna Tiburço
Publikováno v:
A Produção do Conhecimento Interdisciplinar nas Ciências Ambientais 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d89d8ea181975ba09e80e8380c6fa4a8
https://doi.org/10.22533/at.ed.08920020316
https://doi.org/10.22533/at.ed.08920020316
Autor:
Maria Renara Alves Rodrigues, Kássia Rodrigues da Costa Sena, Isabelly Silva Amorim, Marcos Daniel das Neves Sousa, Jamille de Sousa Monteiro, Ana Carla Alves Pelais, Danyelly Silva Amorim, Ingryd Rodrigues Martins, Francisca Mariane Martins Araújo
Publikováno v:
Ciência e Tecnologia dos Alimentos – Volume 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e1d45a6612d3b569dd28cd446a3e77e
https://doi.org/10.36229/978-65-5866-031-6.cap.04
https://doi.org/10.36229/978-65-5866-031-6.cap.04
Autor:
Danyelly Silva Amorim, Jamille de Sousa Monteiro, Ketlen Yumi Ito da Silva, Lorena de Lima Rodrigues, Maria Renara Alves Rodrigues, Rennan Wellington Ramos Alves
Publikováno v:
Ciência e Tecnologia dos Alimentos–Volume 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3c9b9fab681bc115e7f9ac8d53c9fdd
https://doi.org/10.36229/978-65-86127-19-5.cap.14
https://doi.org/10.36229/978-65-86127-19-5.cap.14