Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Maria Carolina Batista Campos von Atzingen"'
Autor:
Tatiana Souza Alvarez, Maria Carolina Batista Campos Von Atzingen, Roseli Oselka Saccardo Sarni
Publikováno v:
BMC Surgery, Vol 23, Iss 1, Pp 1-9 (2023)
Abstract Background Individuals undergoing bariatric surgery often have inadequate protein intake, which can cause loss of lean body mass, low level of physical activity and sarcopenia. The whey protein supplement is the most suitable in this situati
Externí odkaz:
https://doaj.org/article/cc8b66432d2145329a8d72604c7931ba
Autor:
Maria Elisabeth Machado Pinto-e-Silva, Maria Carolina Batista Campos von Atzingen, Gabriela Mascaretti Dias
Publikováno v:
Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 3, Iss 1 (2015)
Título-EN: Microbiological quality of home-made fish hydrolysate Los hidrolizados de pescado pueden servir de suplemento en dietas para personas con deficiencias en la digestión y/o absorción de proteínas, y también, en el tratamiento de niños
Externí odkaz:
https://doaj.org/article/d007b7cf24bb44df96c44618b76f667e
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
Objetivos. Verificar a relação entre limiares de detecção dos gostos doce e salgado, concentração ideal e mais aceita de açúcar, sal e gordura, sensibilidade ao 6-n-propiltiouracil (PROP) e sexo, grupo etário e estado nutricional. Verificar
Sensory Analysis of Formulations Containing Whey Protein to Individuals Undergoing Bariatric Surgery
Background: Individuals undergoing bariatric surgery often have inadequate protein intake, which can cause loss of lean body mass and sarcopenia. The whey protein supplement is the most suitable in this situation, however there is a low adherence to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::633a406958ab21105b9752930fd3ce04
https://doi.org/10.21203/rs.3.rs-1995188/v1
https://doi.org/10.21203/rs.3.rs-1995188/v1
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Nutrire, Vol 43, Iss 1, Pp 1-5 (2018)
Universidade de São Paulo (USP)
instacron:USP
Nutrire, Vol 43, Iss 1, Pp 1-5 (2018)
Background Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) are short-chain carbohydrates poorly absorbed by humans due to their small size, high osmotic activity, and the speed with which they are fermented by the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dc3a47746ad29718f685b1140f7a269
Autor:
Maria Elisabeth Machado Pinto‐e‐Silva, Rosana Aparecida Manólio Soares, Maria Carolina Batista Campos von Atzingen, Lara Siqueira de Oliveira
Publikováno v:
Nutrition & Food Science. 43:505-512
PurposeThe purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.Design/methodology/approachSamples of carrot and broccoli were submitted to conventional cooking, steaming, micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb397cb6541d99569389b84bad29822
https://doi.org/10.1108/nfs-12-2012-0126
https://doi.org/10.1108/nfs-12-2012-0126
Publikováno v:
Food Science and Technology, Vol 32, Iss 4, Pp 673-678 (2012)
The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodiu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::130d2896eb8f87237d0daceebb96c1c3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400006
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400006
Publikováno v:
Food Science and Technology, Vol 32, Iss 4, Pp 673-678 (2012)
Food Science and Technology, Volume: 32, Issue: 4, Pages: 673-678, Published: 18 SEP 2012
Food Science and Technology v.32 n.4 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 4, Pages: 673-678, Published: 18 SEP 2012
Food Science and Technology v.32 n.4 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodiu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e2f2420e39398fda7898729fd699daa
https://doi.org/10.1590/s0101-20612012005000108
https://doi.org/10.1590/s0101-20612012005000108
Publikováno v:
Ciência e Tecnologia de Alimentos. 30:349-353
The use of hydrolysed meat in diets contributes to the improvement of protein, vitamin and mineral supply. This work aims at checking the acceptance pattern in meat hydrolysates. Four preparations have been developed with three types of hydrolysates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e4c5479b53766b64004550d98ab6c4c
https://doi.org/10.1590/s0101-20612010000200010
https://doi.org/10.1590/s0101-20612010000200010
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Objetivos. Verificar a relação entre limiares de detecção dos gostos doce e salgado, concentração ideal e mais aceita de açúcar, sal e gordura, sensibilidade ao 6-n-propiltiouracil (PROP) e sexo, grupo etário e estado nutricional. Verificar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f162d26db1b9884d8ae63d019d664c6
https://doi.org/10.11606/t.6.2011.tde-08042011-155703
https://doi.org/10.11606/t.6.2011.tde-08042011-155703