Výsledky vyhledávání - "Jiuliane Martins da Silva"

Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

Autor: Carlos Eduardo Barão, Jiuliane Martins da Silva, Tatiana Colombo Pimentel, Adriano G. Cruz, Erick Almeida Esmerino

Publikováno v: Journal of Food Science. 86:523-530

The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water-soluble extract of rice byproduct and added with prebiotic components (long-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d631e42ece09e8d7f81abe4bfd30b57c
https://doi.org/10.1111/1750-3841.15566

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Fast and eco-friendly method using atmospheric solids analysis probe mass spectrometry to characterize orange varieties

Autor: Jessica Santos Pizzo, Jiuliane Martins da Silva, Patrícia Daniele Silva Santos, Jesui Vergilio Visentainer, Oscar Oliveira Santos

Publikováno v: Journal of mass spectrometry : JMSREFERENCES. 57(6)

Orange fruit is one of the most popular types of fruit in the world, and its juice is the main product of its processing. This study aimed to evaluate a simple, fast, and eco-friendly methodology, atmospheric solids analysis probe mass spectrometry (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8063bff6c39d1e6d8527ddd07454b33e
https://pubmed.ncbi.nlm.nih.gov/35578570

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Technological advances in probiotic stability in yogurt: a review

Autor: Zeinab El Hajj Hussein, Jiuliane Martins da Silva, Oscar Oliveira Santos, Andressa Rafaella da Silva Bruni, Cintia Stefhany Ripke Ferreira, Matheus Campos Castro, Eloize Silva Alves, Marina Lima Crepaldi Chaves

Publikováno v: Research, Society and Development; Vol. 10 No. 12; e449101220646
Research, Society and Development; Vol. 10 Núm. 12; e449101220646
Research, Society and Development; v. 10 n. 12; e449101220646
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consume

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfa1ca4485be720d24bf68083083a066
https://rsdjournal.org/index.php/rsd/article/view/20646

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Amido de mandioca modificado por oxidação: propriedades físicas e químicas e perfil de textura de géis

Autor: Carlos Eduardo Barão, Bogdan Demczuk Junior, Keren Hapuque Pinheiro, Tatiana Colombo Pimentel, Vitória Bitant Vieira, Jiuliane Martins da Silva, Suellen Jensen Klososki

Publikováno v: Research, Society and Development, Vol 9, Iss 10 (2020)

O amido é um importante composto na alimentação humana, pois é uma fonte energética de grande relevância. Porém, o amido nativo apresenta certas limitações que dificultam a sua utilização, assim, podem ser modificados visando adquirir esta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3890bc95dcb3a1317de3c1f43d0d22a0
https://rsdjournal.org/index.php/rsd/article/view/8238

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Implementación de herramientas de calidad en una industria de pasta rellena

Autor: Oscar de Oliveira Santos Júnior, Tatiana Colombo Pimentel, Clara Mariana Gonçalves Lima, Jiuliane Martins da Silva, Giovana Teles, Grasiele Scaramal Madrona

Publikováno v: Research, Society and Development; Vol. 9 No. 8; e600985444
Research, Society and Development; Vol. 9 Núm. 8; e600985444
Research, Society and Development; v. 9 n. 8; e600985444
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 8 (2020)

This study aimed to promote improvements through the implementation of a combination of quality tools (checklists, brainstorming, Ishikawa diagram, flowchart, program 5S, 5W1H, PDCA, training, and Good Manufacturing Practices (GMP) in a small pasta i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab182bc596f0848c9ad608e49c30e5e9
https://rsdjournal.org/index.php/rsd/article/view/5444

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Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers

Autor: Patrícia D. S. Santos, Andresa Carla Feihrmann, Marcos Antonio Matiucci, Bruno Henrique Figueiredo Saqueti, Jiuliane Martins da Silva, Jane Martha Graton Mikcha, Cintia Stefhany Ripke Ferreira, Oscar Oliveira Santos

Publikováno v: LWT. 154:112867

Nowadays, in the food it is common market to develop healthier products aiming at health benefits. Among the alternatives, there are products with the addition of aromatic herbs, since, throughout the storage period, they enhance the preservation of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::321cc0a49810e46bde8133c8529079fa
https://doi.org/10.1016/j.lwt.2021.112867

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