Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Juliana Rodrigues do Carmo"'
Autor:
Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Juliana Rodrigues do Carmo, Marcelo Ângelo Cirillo, Mariana Resende, João Renato de Jesus Junqueira
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract The present study aimed to substitute the native sugars of apples for isomaltulose. In the first stage, native sugars were partially removed from the fruit tissue, and in the second stage, isomaltulose was incorporated. The use of ultrasound
Externí odkaz:
https://doaj.org/article/eee9969d6c0b4bc2ae4a770dfa454bb8
Autor:
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Mariana Resende, Marcelo Ângelo Cirillo, Javier Telis-Romero, Rosinelson da Silva Pena
Publikováno v:
Ciência e Agrotecnologia, Vol 48 (2024)
ABSTRACT Vacuum is efficient for incorporating solutes of interest into fruits. In this study, the low glycemic and insulinemic index carbohydrate, isomaltulose, was incorporated into mangos slices by immersion with a vacuum pulse (VP). The influence
Externí odkaz:
https://doaj.org/article/b7af6133ca0544d0b0122f6e8958f71f
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 479-487 (2019)
The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose
Externí odkaz:
https://doaj.org/article/ccec34d86297451d8346a8f8e6001ad0
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 900-906 (2019)
The morphological difference between two types of tapioca flour motivated this research, which aims to evaluate the hygroscopic behavior of these products via moisture sorption isotherms (MSI). The MSI of the products were obtained at 25°C, 35°C, 4
Externí odkaz:
https://doaj.org/article/70a5ebfa4a274e6585ae1699e0bc38c6
Autor:
Gessica Silva Ribeiro, Mariana Karolyne Conceição Monteiro, Juliana Rodrigues do Carmo, Rosinelson da Silva Pena, Renan Campos Chisté
Publikováno v:
Heliyon, Vol 7, Iss 5, Pp e07062- (2021)
In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and
Externí odkaz:
https://doaj.org/article/07bc79a9058647aa8dbaf8e7faa08140
Autor:
Elivaldo Nunes Modesto Junior, Suane da Silva Soares, Deyse Dayan Freitas de Sousa, Juliana Rodrigues do Carmo, Rogério Migdon Vieira da Silva, Carmelita de Fátima Amaral Ribeiro
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 131-143 (2017)
The sour cherry (Eugenia uniflora L.) has phenolic compounds with antioxidant, hypoglycemic and anti-rheumatic actions, it used in stomach disorders and as antihypertensive agent. Buffalo milk exhibits excellent nutritional quality, with a high prote
Externí odkaz:
https://doaj.org/article/d52a74f9db314bdba19f7fda3ba15c39
Autor:
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Mariana Resende, Marcelo Ângelo Cirillo, Edith Corona‐Jiménez, Javier Telis‐Romero
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a45f8eeda3fe2b94e58f3feface9408
https://doi.org/10.1111/jfpp.17147
https://doi.org/10.1111/jfpp.17147
Publikováno v:
Brazilian Journal of Development. 7:83874-83883
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6fb977b61851e409975be1bd047b832
https://doi.org/10.34117/bjdv7n8-546
https://doi.org/10.34117/bjdv7n8-546
Autor:
Roney Alves da Rocha, Jefferson Luiz Gomes Corrêa, Paula G. Silveira, João Renato de Jesus Junqueira, Ronaldo Elias de Mello Junior, Gustavo Pathelly Damasceno, Amanda Umbelina de Souza, Juliana Rodrigues do Carmo
Publikováno v:
Brazilian Journal of Development. 6:82819-82828
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9806587122d1f93e92cad12c55f776b
https://doi.org/10.34117/bjdv6n10-640
https://doi.org/10.34117/bjdv6n10-640
Autor:
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Tiago Carregari Polachini, Javier Telis-Romero
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-29T08:37:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-02-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Isomaltulose (Palatinose®) is an emerging low glycemic and low insuli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6828ddf435683ee47045fd8d8c5d7e7
