Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Lauro Melo"'
Autor:
Aline Rolim Alves da Silva, Ricardo Erthal Santelli, Bernardo Ferreira Braz, Marselle Marmo Nascimento Silva, Lauro Melo, Ailton Cesar Lemes, Bernardo Dias Ribeiro
Publikováno v:
Foods, Vol 13, Iss 14, p 2169 (2024)
Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced
Externí odkaz:
https://doaj.org/article/6fcd9efe1a754a93bc914a13e6696d52
Autor:
Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, Jéssika Morgado, Lauro Melo, Juliana DePaula, Marco Antonio L. Miguel, Adriana Farah
Publikováno v:
Foods, Vol 13, Iss 3, p 484 (2024)
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting du
Externí odkaz:
https://doaj.org/article/87d2924a7212457a82b39a3e220fbbcf
Autor:
Laura Suemitsu, Kim Ohanna Pimenta Inada, Paula de Oliveira Fernandes, Daniel Perrone, Mariana Monteiro, Lauro Melo
Publikováno v:
Revista Ciência Agronômica, Vol 51, Iss 2 (2020)
ABSTRACT Jabuticaba and jussara are both fruits from the Brazilian Atlantic Forest and endangered plant species due to their unsustainable exploitation. In order to protect these plants, it is important to develop products made with these fruits. We
Externí odkaz:
https://doaj.org/article/c16114393de84996932b04875cc9aa6f
Autor:
Aline Gomes de Mello de Oliveira, Lauro Melo, Daniela Betzler Cardoso Gomes, Raquel Silva Peixoto, Deborah Catharine de Assis Leite, Selma Gomes Ferreira Leite, Luciléia Granhen Tavares Colares, Marco Antônio Lemos Miguel
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Resumo O objetivo deste estudo foi avaliar as condições higiênico-sanitárias e o perfil da comunidade microbiana dos utensílios e das mesas de um serviço de alimentação localizado no município do Rio de Janeiro. A caracterização do process
Externí odkaz:
https://doaj.org/article/da2eacbebec94912baf0a386e44419a7
Publikováno v:
Revista Ceres, Vol 62, Iss 3, Pp 233-240 (2015)
The objective of this study was to evaluate the influence of the color and phenolic compounds of strawberry jam on acceptance during storage. Jams were processed, stored for 120 days and evaluated monthly for chromatic characteristics, total phenolic
Externí odkaz:
https://doaj.org/article/e553c626ccef43feacc9a0e281a6bef4
Publikováno v:
Revista Ceres, Vol 61, Iss suppl, Pp 764-779 (2014)
Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense
Externí odkaz:
https://doaj.org/article/2c62a1ce5760402084b4d20f40ee8e49
Publikováno v:
European Food Research and Technology. 246:2309-2322
Flavors are announced on food packages to attract consumers’ attention. If the flavor announced is not perceived, this information might be considered inappropriate. Therefore, this study’s objective was to check if the flavors announced on food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ef365e6cd6cc9706df4a335a149d9b4
https://doi.org/10.1007/s00217-020-03575-z
https://doi.org/10.1007/s00217-020-03575-z
Autor:
Kim Ohanna Pimenta Inada, Laura Suemitsu, Paula Lidiane de Oliveira Fernandes, Daniel Perrone, Lauro Melo, Mariana Monteiro
Publikováno v:
Revista Ciência Agronômica, Vol 51, Iss 2 (2020)
Revista Ciência Agronômica, Volume: 51, Issue: 2, Article number: e20196633, Published: 26 JUN 2020
Revista Ciência Agronômica v.51 n.2 2020
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Revista Ciência Agronômica, Volume: 51, Issue: 2, Article number: e20196633, Published: 26 JUN 2020
Revista Ciência Agronômica v.51 n.2 2020
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Jabuticaba and jussara are both fruits from the Brazilian Atlantic Forest and endangered plant species due to their unsustainable exploitation. In order to protect these plants, it is important to develop products made with these fruits. We have deve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f842d54e95329ea485a8015743757e5e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200414&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200414&tlng=en
Publikováno v:
Critical Reviews in Food Science and Nutrition. 59:2535-2552
A major drawback of conventional descriptive profile (CDP) in sensory evaluation is the long time spent in panel training. Rapid descriptive methods (RDM) have increased significantly. Some of them have been compared with CDP for validation. In Healt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::369814ff8a6416c4a6db6b0069bf4df2
https://doi.org/10.1080/10408398.2018.1459468
https://doi.org/10.1080/10408398.2018.1459468
Autor:
Valéria Aparecida Vieira Queiroz, Daniele Bobrowski Rodrigues, Lauro Melo, Lívia de Lacerda de Oliveira Pineli, Lorena Andrade de Aguiar
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3be0da2e2019a8a2cdf85054e10b625
https://doi.org/10.1016/j.foodres.2020.108999
https://doi.org/10.1016/j.foodres.2020.108999