Zobrazeno 1 - 10
of 125
pro vyhledávání: '"Maria Teresa Pedrosa Silva Clerici"'
Autor:
Cristiane Teles Lima, Tatiane Monteiro dos Santos, Nathália de Andrade Neves, Alicia Lavado-Cruz, Luz Maria Paucar-Menacho, Maria Teresa Pedrosa Silva Clerici, Sílvia Letícia Rivero Meza, Marcio Schmiele
Publikováno v:
Foods, Vol 12, Iss 21, p 3902 (2023)
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, es
Externí odkaz:
https://doaj.org/article/cd12392f2a4d430191ef26e8d3cf8add
Autor:
Salvador-Reyes Salvador-Reyes, Aline Duarte Correa de Brito, Ulliana Sampaio, Thaísa Moro, Maria Teresa Pedrosa Silva Clerici, Jorge Behrens
Publikováno v:
Scientia Agropecuaria, Vol 14, Iss 1 (2023)
This study aimed to explore the perception and sensory acceptance of Purple Maize (PM) breakfast cereals by a Brazilian panel. The extrudates were elaborated using 25%, 50%, 75%, and 100% PM in a commercial yellow corn base. A total of 117 consumers
Externí odkaz:
https://doaj.org/article/98249bbdb1be4595ba50a7478b4743dc
Autor:
Michele Scarton, Gustavo Costa Nascimento, Mária Herminia Ferrari Felisberto, Thaísa de Menezes Alves Moro, Jorge Herman Behrens, Douglas Fernandes Barbin, Maria Teresa Pedrosa Silva Clerici
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack o
Externí odkaz:
https://doaj.org/article/3de75d41c6f54a44a4ccef67149dab79
Autor:
Krist Helen Antunes, José Luís Fachi, Rosemeire de Paula, Emanuelle Fraga da Silva, Laís Passariello Pral, Adara Áurea dos Santos, Greicy Brisa Malaquias Dias, José Eduardo Vargas, Renato Puga, Fabiana Quoos Mayer, Fábio Maito, Carlos R. Zárate-Bladés, Nadim J. Ajami, Marcella Ramos Sant’Ana, Thamiris Candreva, Hosana Gomes Rodrigues, Marcio Schmiele, Maria Teresa Pedrosa Silva Clerici, José Luiz Proença-Modena, Angélica Thomas Vieira, Charles R. Mackay, Daniel Mansur, Mauricio T. Caballero, Jacqui Marzec, Jianying Li, Xuting Wang, Douglas Bell, Fernando P. Polack, Steven R. Kleeberger, Renato T. Stein, Marco Aurélio Ramirez Vinolo, Ana Paula Duarte de Souza
Publikováno v:
Nature Communications, Vol 10, Iss 1, Pp 1-17 (2019)
Dietary fibers and SCFAs can exert a protective effect against respiratory syncytial virus (RSV). Here, the authors report that microbiota-derived acetate protects mice against RSV infection via GPR43- mediated type 1 interferon response induction in
Externí odkaz:
https://doaj.org/article/c60e76919412482d9d4459cf276f5674
Publikováno v:
Heliyon, Vol 7, Iss 1, Pp e05956- (2021)
As the market does not offer a portable and long-lasting product combining rice and beans in a single preparation, this study intends to characterize a new and alternative gluten-free biscuit, based on the most classic Brazilian staple food: rice and
Externí odkaz:
https://doaj.org/article/a4ff8d61ed7d4b89aef62e8bc2c8e497
Autor:
Elisa Cristina Andrade Neves, Gustavo Costa Nascimento, Amanda Rios Ferreira, Daniela Andrade Neves, André Rinaldi Fukushima, Luís Antônio Baffile Leoni, Maria Teresa Pedrosa Silva Clerici
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo A região Norte é grande produtora de mandioca, cuja farinha tem sido consumida como parte diária do hábito alimentar da população, sendo produzida artesanalmente. Devido à escassez de informações técnicas, este trabalho objetivou cla
Externí odkaz:
https://doaj.org/article/a9131fcd82644dd287368789650ac604
Autor:
Adriana Lucía Wahanik Durán, Iramaia Angelica Neri-Numa, Glaucia María Pastore, Yoon Kil Chang, Maria Teresa Pedrosa Silva Clerici
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 71, Iss 1, Pp 8423-8435 (2018)
The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both are added in the present study as source of fiber and antioxida
Externí odkaz:
https://doaj.org/article/cdd94c8a473d4fe592e6db88992120e1
Publikováno v:
Brazilian Journal of Food Technology, Vol 16, Iss 2, Pp 139-146 (2013)
Os objetivos deste trabalho foram o desenvolvimento e a avaliação sensorial e físico-química de biscoitos tipo cookies com farinha desengordurada de gergelim (FDG), que é um subproduto da extração de óleo de gergelim. A partir de uma formula
Externí odkaz:
https://doaj.org/article/2414fea75e1844529a0f546d57e84a8a
Publikováno v:
Ciência e Agrotecnologia, Vol 32, Iss 5, Pp 1543-1550 (2008)
A farinha de arroz tem sido um ingrediente atrativo para a indústria de extrusados, devido à suas qualidades como sabor suave, cor branca e hipoalergenicidade. Objetivou-se, neste trabalho, produzir e analisar farinha de arroz pré-gelatinizada (FP
Externí odkaz:
https://doaj.org/article/a48f276e4dc949cd92b209c59995f3fc
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 56, Iss 3, Pp 288-298 (2006)
A procura pela produção de pão sem glúten (PSG) é muito importante nutricional, técnica e economicamente para pacientes celíacos e para países em desenvolvimento, que importam trigo. Os maiores problemas tecnológicos na produção de PSG é
Externí odkaz:
https://doaj.org/article/742131ede54241dca8b19272b88d1d73