Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marcela Aparecida Deziderio"'
Autor:
Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus
Publikováno v:
Foods, Vol 12, Iss 22, p 4128 (2023)
The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up
Externí odkaz:
https://doaj.org/article/8d4c727c7462491a82db4b6d7d490785
Autor:
Ramon dos Santos Araújo, Elizama Aguiar Oliveira, Rodrigo Rodrigues Petrus, Marcela Aparecida Deziderio, Eliana Setsuko Kamimura, Rafael Resende Maldonado, Roberto Elias Buosi, Octávio Avancini Neto
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aead5c0cc12fee9c082d2651e7a67c0b
Autor:
Marcela Aparecida Deziderio
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Os alimentos funcionais têm conquistado o mercado consumidor em virtude dos notáveis benefícios que promovem a saúde. No atual cenário de crescente interesse por bebidas alternativas ao leite, o objetivo da presente pesquisa consistiu na elabora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5464098b38e8faba6b6c195619a57ba5
https://doi.org/10.11606/d.74.2019.tde-28112019-162051
https://doi.org/10.11606/d.74.2019.tde-28112019-162051
Autor:
Lucas da Costa Araújo, Letícia Caroline da Silva Dariva, Eliana Setsuko Kamimura, Marcela Aparecida Deziderio, Roberto Elias Buosi, João Pedro Rodrigues Prado, Juliana Kazumi Saeki, Natália Vilela Tiene, Emerson Kazuhiro Takematsu, Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Thainara Santos da Silva, Isadora Amalfi de Souza Pinto, Késsia Nazar Rebac
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Fruit juice has been used for the production of lactose-free or low-lactose beverages. This study evaluated the potential of four types of tropical fruit (carambola, guava, mango and pitaya) for the production of fermented lactic beverages with and w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88f120d8f4540b8a1c481689cb3b1ecc