Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Lilian Maria Pagamunici"'
1
Akademický článek
Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
Autor: Lilian Maria Pagamunici, Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Nilson Evelázio Souza, Sandra Terezinha Marques Gomes, Makoto Matsushita
Publikováno v: Ciência e Agrotecnologia, Vol 38, Iss 3, Pp 270-277 (2014)
Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritiona
Externí odkaz: https://doaj.org/article/d0a0e60380f74c70880c1cdd29e28464
Zobrazit plný text záznamu
2
Akademický článek
Development, characterization and chemometric analysis of gluten-free granolas containing whole flour of pseudo-cereals new cultivars - doi: 10.4025/actascitechnol.v36i1.19195
Autor: Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Jesui Vergílio Visentainer, Nilson Evelázio Souza, Makoto Matsushita
Publikováno v: Acta Scientiarum: Technology, Vol 36, Iss 1, Pp 157-163 (2014)
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the gran
Externí odkaz: https://doaj.org/article/b049918d4b9c47f88264eea4ca4ce777
Zobrazit plný text záznamu
3
Akademický článek
AVALIAÇÃO DE SOBRAS E RESTO-INGESTA DE UM RESTAURANTE POPULAR DO MUNICÍPIO DE MARINGÁ-PR
Autor: FLÁVIA SCHIAVON CANONICO, LILIAN MARIA PAGAMUNICI, SUELEN PEREIRA RUIZ
Publikováno v: UNINGÁ Review, Vol 19, Iss 2 (2014)
Em Unidades de Alimentação e Nutrição (UANs), o desperdício de alimentos é um elemento de grande significância, e a quantidade de sobras e restos podem ser utilizadas para determinar a qualidade do serviço. O objetivo deste estudo foi avaliar
Externí odkaz: https://doaj.org/article/e0584e6ddfb14c52875f639d2cba771e
Zobrazit plný text záznamu
4
Akademický článek
AVALIAÇÃO DA PADRONIZAÇÃO DE PREPARAÇÕES ALIMENTÍCIAS EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO HOSPITALAR
Autor: LUCIANE DE PAULA ALEXANDRE, LILIAN MARIA PAGAMUNICI, SUELEN PEREIRA RUIZ, LAURA PAULINO MARDIGAN
Publikováno v: Revista Uningá, Vol 39, Iss 1 (2014)
A utilização de fichas técnicas no preparo de alimentos assegura que refeições servidas em unidades de alimentação e nutrição (UAN) sejam padronizadas nos aspectos sensoriais e nutricionais. Métodos aleatórios resultam em alimentos com exc
Externí odkaz: https://doaj.org/article/ec1586e48d31482d9da47ac4fc832c44
Zobrazit plný text záznamu
5
Akademický článek
Desenvolvimento de massa alimentícia fresca com adição fécula de mandioca e farinha de quinoa
Autor: ANDRESSA APARECIDA VOLPATO, SUELEN PEREIRA RUIZ, LILIAN MARIA PAGAMUNICI
Publikováno v: Revista Uningá, Vol 36, Iss 1 (2013)
Massa alimentícia é um produto obtido pelo amassamento da farinha de trigo, semolina ou sêmola de trigo com água, adicionado ou não de outras substâncias permitidas. O objetivo do trabalho foi de utilizar fécula de mandioca e farinha de quinoa
Externí odkaz: https://doaj.org/article/67b42d2fe3684ccb8b5801612104750d
Zobrazit plný text záznamu
7
Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
Autor: Nilson Evelázio de Souza, Sandra Terezinha Marques Gomes, Aloisio Henrique Pereira de Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Makoto Matsushita
Publikováno v: Ciência e Agrotecnologia v.38 n.3 2014
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Volume: 38, Issue: 3, Pages: 270-277, Published: JUN 2014
Ciência e Agrotecnologia, Vol 38, Iss 3, Pp 270-277 (2014)
Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritiona
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da97b9fd7db7b22cf8c3e21942fdf574
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007
Zobrazit plný text záznamu
8
Multivariate study and regression analysis of gluten-free granola
Autor: Lilian Maria Pagamunici, Sandra Terezinha Marques Gomes, Makoto Matsushita, Aline Kirie Gohara, Jesuí Vergílio Visentainer, Nilson Evelazio de Souza, Aloisio Henrique Pereira de Souza, Alline Aparecida Freitas Silvestre
Publikováno v: Food Science and Technology v.34 n.1 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 34, Iss 1, Pp 127-134 (2014)
Food Science and Technology, Volume: 34, Issue: 1, Pages: 127-134, Published: 25 FEB 2014
This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a pro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::381da4516c59299e64fca8997bd55b85
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100019
Zobrazit plný text záznamu
9
Using chemometric techniques to characterize gluten-free cookies containing the whole flour of a new quinoa cultivar
Autor: Sandra Terezinha Marques Gomes, Alex Sanches Torquato, Aloisio Henrique Pereira de Souza, Weliton Pedro Batiston, Nilson Evelazio de Souza, Paulo Rodrigo Stival Bittencourt, Lilian Maria Pagamunici, Makoto Matsushita, Jesuí Vergílio Visentainer, Aline Kirie Gohara
Publikováno v: Journal of the Brazilian Chemical Society, Volume: 25, Issue: 2, Pages: 219-228, Published: FEB 2014
Journal of the Brazilian Chemical Society v.25 n.2 2014
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Celiac disease is defined as intolerance to the gluten proteins present in certain cereals used to prepare foodstuffs. We developed and performed physico-chemical, sensory, and nutritional assessments of three formulations of gluten-free cookies cont
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bd663e5016856196b3747b051ebe33a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532014000200004&lng=en&tlng=en
Zobrazit plný text záznamu
10
Development, characterization and chemometric analysis of gluten-free granolas containing whole flour of pseudo-cereals new cultivars - doi: 10.4025/actascitechnol.v36i1.19195
Autor: Lilian Maria Pagamunici, Aloisio Henrique Pereira de Souza, Nilson Evelázio de Souza, Aline Kirie Gohara, Makoto Matsushita, Jesuí Vergílio Visentainer
Publikováno v: Acta Scientiarum. Technology; Vol 36 No 1 (2014); 157-163
Acta Scientiarum. Technology; v. 36 n. 1 (2014); 157-163
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 36, Iss 1, Pp 157-163 (2014)
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the gran
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f71032e5fab78718aba6a459c60925
https://doi.org/10.4025/19195
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje