Zobrazeno 1 - 10 of 32 pro vyhledávání: '"MONTEIRO, ANTONIO ROBERTO GIRIBONI"'
1
Dissertation/ Thesis
Gestão da qualidade e do desenvolvimento de produtos nos arranjos produtivos locais de confecções do Paraná
Autor: Monteiro, Antonio Roberto Giriboni
Publikováno v: Repositório Institucional da UFSCARUniversidade Federal de São CarlosUFSCAR.
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Due to the need to improve business competitiveness and create
Externí odkaz: https://repositorio.ufscar.br/handle/ufscar/3319
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2
Akademický článek
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3
Aplicación de cobertura comestible como estrategia de reducción de sal en la masa de pizza
Autor: Vasques, Crislayne Teodoro, Silva, Denise de Moraes Batista da, Monteiro, Antonio Roberto Giriboni
Publikováno v: Research, Society and Development; Vol. 11 No. 10; e566111031112
Research, Society and Development; Vol. 11 Núm. 10; e566111031112
Research, Society and Development; v. 11 n. 10; e566111031112
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Reducing salt has been strongly recommended by the World Health Organization (WHO), as the average daily intake of salt has been far above the level recommended by the WHO. The objective of this research was to reduce the sodium content in pizza doug
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1568cd6802acc43d420d62adca55aec7
https://rsdjournal.org/index.php/rsd/article/view/31112
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4
Akademický článek
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5
Desarrollo y caracterización de un cereal de desayuno extruido a base de tapioca y hojas de stevia (Stevia rebaudiana)
Autor: Sousa, Luana Cristina Silva de, Machado, Leonardo Martins, Raniero, Ghiovani Zanzotti, Zancheta, Julia Castilho, Silva, Denise de Moraes Batista da, Zorzenon, Maria Rosa Trentin, Costa, Sílvio Cláudio da, Monteiro, Antonio Roberto Giriboni
Publikováno v: Research, Society and Development; Vol. 11 No. 5; e40411526652
Research, Society and Development; Vol. 11 Núm. 5; e40411526652
Research, Society and Development; v. 11 n. 5; e40411526652
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The development of extruded products with higher nutritional quality and pleasant taste is challenging for the food industry. Therefore, this paper aims to develop an extruded breakfast cereal made of cassava and stevia leaves pretreated with ethanol
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f609bcd62903edeac30a76c8974daa02
https://rsdjournal.org/index.php/rsd/article/view/26652
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6
Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch
Autor: Monteiro, Antonio Roberto Giriboni, Nakagawa, Akihiro, Pimentel, Tatiana Colombo, Sousa, Isabel
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: contro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0c688bd7eb96adbb9a36d7bb61e35aab
https://hdl.handle.net/10400.5/21740
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7
Akademický článek
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10
Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour - doi: 10.4025/actascitechnol.v35i3.13176
Autor: Oliveira, Dalany Menezes, Marques, Diego Rodrigues, Kwiatkowski, Angela, Monteiro, Antonio Roberto Giriboni, Clemente, Edmar
Publikováno v: Acta Scientiarum: Technology, Vol 35, Iss 3, Pp 427-431 (2013)
Acta Scientiarum. Technology; Vol 35 No 3 (2013); 427-431
Acta Scientiarum. Technology; v. 35 n. 3 (2013); 427-431
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties ‘Isabel’ and ‘Bordô’ were dried in a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::de8ea0efa47aee4e18c1497abb6ce04a
http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13176
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