Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Manoela Alano Vieira"'
Autor:
Manoela Alano Vieira, Graciele de Oliveira Kuhn, Milene Marquezi, Luciana Senter, Eliane Maria Zandonai Michielin, Ieda Rottava, Franciele Pozzebon Pivetta, Ana Caroline Perotti Albani
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for thi
Externí odkaz:
https://doaj.org/article/226a8eb65230460f8586c0b3903a077e
Autor:
Manoela Alano Vieira, Rossana Podestá, Karina Cardoso Tramonte, Renata Dias de Mello Castanho Amboni, Karina Nunes de Simas, Sandra Regina Paulon Avancini, Edna Regina Amante
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 52, Iss 4, Pp 973-980 (2009)
Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour
Externí odkaz:
https://doaj.org/article/2df39d4861064938ac74d30cc50aacd2
Autor:
Maria Janete Angeloni Marcon, Gisele Cristina Netto Vieira, Karina Nunes de Simas, Karina Santos, Manoela Alano Vieira, Renata Dias de Mello Castanho Amboni, Edna Regina Amante
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 50, Iss 6, Pp 1073-1081 (2007)
The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Re
Externí odkaz:
https://doaj.org/article/18dfacb806c249b59451d6481920edb5
Autor:
Marise Bonifácio Queiroz, Manoela Alano Vieira, Ernesto Quast, Leda Battestin Quast, Sabrina Gabriela Farina
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3041f04be51f8410ed2358ba739f962a
https://doi.org/10.1111/jfpp.14876
https://doi.org/10.1111/jfpp.14876
Autor:
Luciana Senter, Eliane Maria Zandonai Michielin, Eduardo Cesar Tondo, Jamile Queiroz Pereira, Manoela Alano Vieira
Publikováno v:
African Journal of Microbiology Research. 9:1887-1895
The aim of this study was to isolate and characterize lactic acid bacteria (LAB) from naturally fermented pork sausages and test them for use as a probiotic starter culture in the production of fermented sausages. LAB (n=26) were isolated from natura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ec6c2bedd93fc1267893c675f8b2282
https://doi.org/10.5897/ajmr2015.7606
https://doi.org/10.5897/ajmr2015.7606
Autor:
Manoela Alano Vieira, Gilson Hideki Nabechima, Edna Regina Amante, Márcia Barbosa Henriquez Mantelli, Júlia de Oliveira Frescura, Elane Shwinden Prudêncio, João Gustavo Provesi
Publikováno v:
CyTA - Journal of Food. 12:399-406
The inactivation of oxide reductases in mate leaves, a process known in Brazil as sapeco, is carried out at temperatures of 400 to 620°C. High temperatures can produce pyrolysis compounds, such as polycyclic aromatic hydrocarbons. In this study, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03bc43e6c35fced9d73f74d475482408
https://doi.org/10.1080/19476337.2014.900115
https://doi.org/10.1080/19476337.2014.900115
Autor:
Manoela Alano Vieira, Gilson Hideki Nabechima, Edna Regina Amante, Márcia Barbosa Henriquez Mantelli, Renata Dias de Mello Castanho Amboni, João Gustavo Provesi
Publikováno v:
Journal of Food Science. 79:C163-C168
The green coloring is the first characteristic in mate tea (chimarrao). Mate producers perform the sapeco process by rapidly passing the leaves through flames. It has been proven that this procedure leads to high energy consumption and also to excess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b0f7c41d1a277fe1df706a7797402b4
https://doi.org/10.1111/1750-3841.12329
https://doi.org/10.1111/1750-3841.12329
Autor:
Ana Lúcia Bertello Zeni, Cristiane Manfé Pagliosa, Edna Regina Amante, Marcelo Maraschin, Rossana Podestá, Manoela Alano Vieira, Renata Dias de Mello Castanho Amboni
Publikováno v:
Food Chemistry. 122:173-178
Leaves and products made from them are the major focus of research on bioactive compounds of mate (Ilex paraguariensis). However, studies on other parts of the plant, are scarce. The aim of this study was to determine the methylxanthines, phenolic co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63ad68056295f96273f08cc71ec7ea58
https://doi.org/10.1016/j.foodchem.2010.02.040
https://doi.org/10.1016/j.foodchem.2010.02.040
Autor:
Alicia de Francisco, Edna Regina Amante, Ismael Ivan Rockenbach, Rossana Podestá, Carmen Lúcia de Oliveira Petkowicz, Leila do Nascimento Vieira, Karina N. De Simas, João de Deus Medeiros, Renata Dias de Mello Castanho Amboni, Manoela Alano Vieira
Publikováno v:
Bioresource Technology. 101:5701-5707
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm ( Archontophoenix alexandrae ) processing. King palm flour exhibited hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b7b43046426431e1261bcc5cfd0e0b1
https://doi.org/10.1016/j.biortech.2010.02.053
https://doi.org/10.1016/j.biortech.2010.02.053
Publikováno v:
International Journal of Food Science & Technology. 45:971-977
Summary Leaves of erva-mate (Ilex paraguariensis St. Hill) were heat treated with different combinations of time and temperature. Polyphenol oxidase (PPO) and peroxidase (POD) residual activities and colouring (L, a, b and ΔE) were studied after tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db83f08486a1dfd1e5f343510092d7be
https://doi.org/10.1111/j.1365-2621.2010.02221.x
https://doi.org/10.1111/j.1365-2621.2010.02221.x