Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kamila de Lima Santos"'
Autor:
Kamila de Lima Santos, Francisca Moisés de Sousa, Renata Duarte Almeida, Thaisa Abrantes Souza Gusmão, Rennan Pereira de Gusmão
Publikováno v:
The Open Food Science Journal. 11:1-8
Introduction: Due to its practicality in preparation and to have nutrients that satisfy hunger quickly, hamburger has become a product consumed by all popular classes. However, due to the considerable contents of saturated fat and sodium, consuming t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe34dea8a9e48d8f1527fc0b73323cea
https://doi.org/10.2174/1874256401911010001
https://doi.org/10.2174/1874256401911010001
Autor:
Mário Eduardo Rangel Moreira Cavalcanti-Mata, Lucicléia Barros de Vasconcelos, Kamila de Lima Santos, Paulo Henrique Machado de Sousa
Publikováno v:
International Journal of Gastronomy and Food Science. 26:100407
The aim of the present study was to develop a mixed leather of acai, banana, peanut, and guarana syrup with nutritional characteristics, high fiber content and energy value using hydrocolloids agar and gellan gum as a binding agent. For this purpose,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2de54128dea1e33b81b7543f6ec8cdfb
https://doi.org/10.1016/j.ijgfs.2021.100407
https://doi.org/10.1016/j.ijgfs.2021.100407
Autor:
Elenilson G. Alves Filho, Francisca Moisés de Sousa, Carlos Artur Nascimento Alves, Thaisa Abrantes Souza Gusmão, Lucicléia Barros de Vasconcelos, Kamila de Lima Santos
Publikováno v:
International Journal of Gastronomy and Food Science. 24:100337
This work aimed to prepare a chicken hamburger by adding biomass and using chemometrics as a tool to evaluate physical, physicochemical, sensory, and technological properties. Green banana (GB) and passion fruit epicarp (PFE) biomasses were character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7edef87a63a386c03a155bdd775c1383
https://doi.org/10.1016/j.ijgfs.2021.100337
https://doi.org/10.1016/j.ijgfs.2021.100337
Autor:
Jorge Jacó Alves Martins, Kamila de Lima Santos, Maria Elita Martins Duarte, Rebeca Morais Silva Santos, Larissa Monique de Sousa Rodrigues, Anastácia Maria Mikaella Campos Nóbrega André, Francisca Moisés de Sousa, Mário Eduardo Rangel Moreira Cavalcanti-Mata, Manoel Tolentino Leite Filho, Michelly Daiane Araújo de Almeida, Alexandre da Silva Lúcio, Mylena Olga Pessoa Melo
Publikováno v:
Research, Society and Development. 10:e46310212910
O interesse no leite de asinino vem destacando-se devido a estudos relacionados às suas características benéficas, apresenta semelhanças na palatabilidade e composição quando comparado ao leite materno. O leite dessa espécie demonstrou ser pob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ccc05bec8d3e3ec194c6d8b88ea3e58
https://doi.org/10.33448/rsd-v10i2.12910
https://doi.org/10.33448/rsd-v10i2.12910