Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Maria Eugênia de Oliveira MAMEDE"'
Autor:
Gabriel BeneditoRozendo Bomfim, Wilton Amaral dos Santos, Luciane Santos Sousa, Pedro Paulo Lordelo Guimarães Tavares, Maria Eugênia de Oliveira Mamede
Publikováno v:
Semina: Ciências Agrárias, Vol 45, Iss 5 (2024)
Palm oil is primarily used in the crude form in northeastern Brazil's cuisine. Most of its production is carried out by small manufacturers, who use the profits from sales as a subsidy to supplement their family income. Evaluating the physicochemical
Externí odkaz:
https://doaj.org/article/4ef5ab1f1bb047b2b9346bb1b30a607d
Publikováno v:
Fermentation, Vol 10, Iss 7, p 334 (2024)
Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of spe
Externí odkaz:
https://doaj.org/article/1d19d0b2cb304e2da0b287b84d265cd0
Autor:
Ynayara Joane de Melo Rodrigues, Nathália Ribeiro dos Santos, Pedro Paulo Lordelo Guimarães Tavares, Maria Eugênia de Oliveira Mamede, José Antônio Menezes-Filho
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20291- (2023)
Chrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and j
Externí odkaz:
https://doaj.org/article/d26f05c36f4b4204ad9faab07d2943bc
Autor:
Madian Johel Galo Salgado, Iuri Lima dos Santos Rosario, Arlen Carvalho de Oliveira Almeida, Bruna Samara dos Santos Rekowsky, Uiara Moreira Paim, Deborah Murowaniecki Otero, Maria Eugênia de Oliveira Mamede, Marion Pereira da Costa
Publikováno v:
Beverages, Vol 9, Iss 4, p 90 (2023)
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and
Externí odkaz:
https://doaj.org/article/a927689b0b814647b8bb39761150551b
Autor:
Pedro Paulo Lordelo Guimarães Tavares, Emanuele Araújo dos Anjos, Renata Quartieri Nascimento, Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Janice Izabel Druzian, Thâmilla Thalline Batista de Oliveira, Roberta Barreto de Andrade, Adriana Lúcia da Costa Souza, Karina Teixeira Magalhães-Guedes, Maria Eugênia de Oliveira Mamede
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 457-464 (2021)
The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the
Externí odkaz:
https://doaj.org/article/f5e8d9e90bc04311b254cbce6a5a6417
Autor:
Pedro Paulo Lordelo Guimarães Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araújo dos Anjos, Carolina Oliveira de Souza, Rogéria Comastri de Castro Almeida, Maria Eugênia de Oliveira Mamede, Karina Teixeira Magalhães-Guedes
Publikováno v:
Fermentation, Vol 9, Iss 4, p 384 (2023)
There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, dem
Externí odkaz:
https://doaj.org/article/fb0f906bc85d422f90a9fe276f560581
Autor:
ELISETH DE SOUZA VIANA, MARIA EUGÊNIA DE OLIVEIRA MAMEDE, RONIELLI CARDOSO REIS, LEONARDO DIB DE CARVALHO, MÉRCIA DAMASCENO FONSECA
Publikováno v:
Revista Brasileira de Fruticultura, Vol 37, Iss 3, Pp 708-717 (2015)
RESUMO O objetivo deste estudo foi desenvolver e caracterizar geleias de umbu-cajá, convencional (com sacarose) e dietética (com xilitol), a partir dos genótipos Suprema e Preciosa. As formulações foram elaboradas com a proporção 1:1, de polpa
Externí odkaz:
https://doaj.org/article/4ffda7bb3ea1452eb97d675a7e46c82e
Autor:
Flavia Martins, Maria Eugênia de Oliveira Mamede, Antônio Ferreira da Silva, Jéssica Guerreiro, Suzana Telles da Cunha Lima
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo O objetivo deste estudo foi avaliar a resposta de Hanseniaspora opuntiae (Ho41) e H. guilliermondii (Hg43) ao estresse etanólico, observando a ultraestrutura e o perfil de expressão proteica em concentrações crescentes de etanol. A ultraes
Externí odkaz:
https://doaj.org/article/39a3bb64d5f44a8badecfed962c5d528
Autor:
Maria Eugênia de Oliveira MAMEDE, Monica SUZARTH, Maria Antônia Carvalho Lima JESUS, Jaqueline Fontes Moreau CRUZ, Luisa Costa de OLIVEIRA
Publikováno v:
Alimentos e Nutrição, Vol 24, Iss 1, Pp 65-72 (2013)
Diante da preferência de consumidor pelo néctar de uva e da importância econômica que este tipo de suco tem representado no mercado brasileiro de bebidas não alcoólicas, este trabalho teve como objetivo traçar o perfil sensorial de néctar
Externí odkaz:
https://doaj.org/article/3da08ab75eec49228fb4b59454f38328
Publikováno v:
Vértices, Vol 14, Iss 2 ESPECIAL, Pp 7-25 (2012)
This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet
Externí odkaz:
https://doaj.org/article/33ea397f88364fc199a214b81b73fdf5