Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Keily Alves de Moura"'
Autor:
Keily Alves de Moura Oliveira, Denyse Moraes Jardim, Karina da Silva Chaves, Glauco Vieira de Oliveira, Márcia Cristina Teixeira Ribeiro Vidigal
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 166-178 (2017)
The aim of this study was to evaluate the effect of the direct acidification by lactic acid and indirect, by adding of the mesophilic starter culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), the physicochemical
Externí odkaz:
https://doaj.org/article/4973f5cce17a4741a4ce883fcb57c31f
Autor:
Kassia Kiss Firmino DOURADO, Luciana Costa LIMA, Janaina Ribeiro Costa ROUWS, Priscilla Costa LIMA, Júlio César Johner FLORES, Keily Alves de Moura OLIVEIRA
Publikováno v:
Alimentos e Nutrição, Vol 23, Iss 1, Pp 157-162 (2012)
Este trabalho teve como objetivo processar e avaliar a qualidade e conservação de bananas-passa cv. Prata em rodelas secas em diferentes temperaturas e armazenadas a temperatura ambiente. Bananas cv. Prata, foram amadurecidas ao natural (até g
Externí odkaz:
https://doaj.org/article/d862398e946647a687380210a44c0e69
Autor:
MARESSA CALDEIRA MORZELLE, ELLEN CRISTINA DE SOUZA, CAROLINA FAGUNDES ASSUMPÇ�O, JúLIO CEZAR JOHNER FLORES, KEILY ALVES DE MOURA OLIVEIRA
Publikováno v:
Alimentos e Nutrição, Vol 20, Iss 3, Pp 389-394 (2010)
Atualmente, observa-se uma nova tendência no consumo alimentar, com uma demanda cada vez maior por alimentos com elevadas propriedades nutricionais e funcionais. Pelo crescente interesse em produtos saudáveis, houve uma expansão na agroindÃ
Externí odkaz:
https://doaj.org/article/2fe929946fbd4a08bc737ebc8458977d
Autor:
Keily Alves de Moura OLIVEIRA, Luciana Silva RIBEIRO, Glauco Vieira de OLIVEIRA, Joesse Maria de Assis Teixeira Kluge PEREIRA, Regina Célia Santos MENDONÇA, Carolina Fagundes ASSUMPÇÃO
Publikováno v:
Alimentos e Nutrição, Vol 19, Iss 3, Pp 277-281 (2009)
Este trabalho teve como objetivos principais desenvolver um iogurte de araticum (Annona crassiflora Mart.), fruta típica do Cerrado brasileiro, e avaliar sua aceitação sensorial. Foram realizadas análises físico-químicas e microbiológicas, e
Externí odkaz:
https://doaj.org/article/3a8eee0b6e8348598cc9cbdc86ab0541
Akademický článek
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Publikováno v:
Brazilian Journal of Development. 9:16012-16027
In Brazil, the consumption of milk derivatives, especially fermented milks, have shown steady growth in the last decade, with an increase that can be associated with its high nutritional value and good acceptance by the population in general. This st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ced9e0cf7684b12fc29743110953fec2
https://doi.org/10.34117/bjdv9n5-103
https://doi.org/10.34117/bjdv9n5-103
Autor:
Alcoléa, Marla, Santana Junior, Marcel Bueno, Oliveira, Keily Alves de Moura, Tussolini, Loyse, Leite, Mércia Aurélia Gonçalves, Honorio-França, Adenilda Cristina, França, Eduardo Luzia, Pertuzatti, Paula Becker
Publikováno v:
Food & Function; 2/7/2024, Vol. 15 Issue 3, p1310-1322, 13p
Autor:
Glauco Vieira de Oliveira, Keily Alves de Moura Oliveira, Márcia Cristina Teixeira Ribeiro Vidigal, Luciana Silva Ribeiro
Publikováno v:
Current Nutrition & Food Science. 12:105-112
The main objective of this study was to make goat milk frozen yogurt with caja (Spondias mombim L.) flavor, a typical fruit of the Brazilian Cerrado, and to evaluate its sensory acceptance. Four formulations were prepared with different concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::205cecae6198c988f922906580f9071b
https://doi.org/10.2174/1573401312666160130003540
https://doi.org/10.2174/1573401312666160130003540
Autor:
Keily Alves de Moura Oliveira, Denyse Moraes Jardim, Karina da Silva Chaves, Glauco Vieira de Oliveira, Márcia Cristina Teixeira Ribeiro Vidigal
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 71, n. 3 (2016); 166-178
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 3 (2016); 166-178
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 166-178 (2017)
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 3 (2016); 166-178
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 166-178 (2017)
The aim of this study was to evaluate the effect of the direct acidification by lactic acid and indirect, by adding of the mesophilic starter culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), the physicochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fa6e4ef620118d8c347287217c8a3bd7
https://www.revistadoilct.com.br/rilct/article/view/533
https://www.revistadoilct.com.br/rilct/article/view/533
Autor:
Glauco Vieira de Oliveira, Keily Alves de Moura Oliveira, Regina Célia Santos Mendonça, Arthur Freitas Sodré
Publikováno v:
Journal of Food Safety. 26:82-91
The use of the same antibiotics in animal food and conventional medicine can cause problems in the treatment of human diseases, because poultry frequently carry human pathogens. The aim of the present study was to determine the antibiotic resistances
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57c95544a06510089b3742b6b52d88f8
https://doi.org/10.1111/j.1745-4565.2005.00030.x
https://doi.org/10.1111/j.1745-4565.2005.00030.x