Výsledky vyhledávání - "Marileusa D. Chiarello"

Akademický článek

Avaliação da qualidade microbiológica e físico-química do leite comercializado no Distrito Federal no período de janeiro de 2015 a julho de 2017

Autor: Mariana da Costa Alves, Dillian A. Cesar da Silva, Marileusa D. Chiarello

Publikováno v: Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 6, Iss 3 (2018)

Introdução: O leite é um alimento de grande importância na alimentação, pois possui elevado valor nutritivo e fornece macro e micronutrientes indispensáveis ao crescimento, desenvolvimento e manutenção da saúde. Contudo, a presença de alto

Externí odkaz: https://doaj.org/article/821c12e2677c4655854e0ac3a43f839d

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Akademický článek

Qualidade sensorial de néctares de maracujás BRS Ouro Vermelho produzidos em diferentes sistemas de cultivo

Autor: Juliana da Silva Quintiliano Rodrigues, Lívia de Lacerda de Oliveira Pineli, Nithyama Gouveia Rodrigues, Herbert Cavalcante de Lima, Ana Maria Costa, Carlos Henrique Osorio Silva, Nilton Tadeu Vilela Junqueira, Marileusa D Chiarello

Publikováno v: Revista Ceres, Vol 60, Iss 5, Pp 595-602 (2013)

O objetivo deste trabalho foi avaliar o perfil sensorial e a aceitabilidade de néctares de maracujás obtidos de plantas submetidas a diferentes sistemas de produção, orgânico e convencional, com ou sem sombreamento pelo consórcio com mandioca.

Externí odkaz: https://doaj.org/article/0a79916e99d649c5ae77f236afdf68d0

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Influence of strawberry jam color and phenolic compounds on acceptance during storage

Autor: Lauro Melo, Lívia de Lacerda de Oliveira Pineli, Marileusa D. Chiarello, Celso Luiz Moretti

Publikováno v: Revista Ceres, Vol 62, Iss 3, Pp 233-240 (2015)
Revista Ceres, Volume: 62, Issue: 3, Pages: 233-240, Published: JUN 2015
Revista Ceres v.62 n.3 2015
Revista Ceres
Universidade Federal de Viçosa (UFV)
instacron:UFV
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB

Este estudo teve como objetivo avaliar a influência da cor e de compostos fenólicos sobre a aceitação de geleia de morango durante o armazenamento. Geleias foram processadas, armazenadas por 120 dias e avaliadas mensalmente para as característic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9f264a36ef88d79c10ccb9c7ea3ed92
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2015000300233&lng=en&tlng=en

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Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages

Autor: Juliana Da Silva Quintiliano Rodrigues, Lauro Melo, Ana Maria Costa, Herbert Cavalcante de Lima, Lívia de Lacerda de Oliveira Pineli, Marileusa D. Chiarello

Publikováno v: Journal of the Science of Food and Agriculture. 95:1500-1506

BACKGROUND The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79eb21748c20b52253370e918313556a
https://doi.org/10.1002/jsfa.6852

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Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies

Autor: Sonia Maria Costa Celestino, Raquel Braz Assunção Botelho, Marileusa D. Chiarello, Lívia de Lacerda de Oliveira Pineli, Mariana Veras Oliveira de Carvalho, Lorena Andrade de Aguiar, Guilherme Theodoro de Oliveira

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxida

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cce49cb2474d1a031e09cea8beb8b13
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1019623

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Evaluation of Packing Attributes of Orange Juice on Consumers' Intention to Purchase by Conjoint Analysis and Consumer Attitudes Expectation

Autor: Izabel Lucena Gadioli, Juliana Da Silva Quintiliano Rodrigues, Isadora Queiroz Gerolim, Lívia de Lacerda de Oliveira Pineli, Alinne Bezerra Campos, Marileusa D. Chiarello

Publikováno v: Journal of Sensory Studies. 28:57-65

Besides the sensory quality of food, other factors are related to the formation of expectations and selection process for a product. This study aimed to evaluate the effect of the major information found on packages of ready-to-drink orange juices ma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::19eac5a5fe56e986f3c749e5c4109705
https://doi.org/10.1111/joss.12023

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Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages

Autor: Andressa C. Córdova, Marcos Sodré dos Santos, Alinne Bezerra Campos, Andréia Viana Brasileiro, Celso Luiz Moretti, Lívia de Lacerda de Oliveira Pineli, Marileusa D. Chiarello

Publikováno v: Journal of Food Composition and Analysis. 24:11-16

The present work evaluated the quality and antioxidant characteristics of ‘Osogrande’ and ‘Camino Real’ strawberries at different ripeness stages. Strawberries ( Fragaria x ananassa Duch.) were harvested, selected, graded according to ripenes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::222d710565680461598ab6c0136e0c95
https://doi.org/10.1016/j.jfca.2010.05.004

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Identification of four novel members of Kunitz-like α-amylase inhibitors family from Delonix regia with activity toward Coleopteran insects

Autor: Debora T. Alves, Octavio L. Franco, Simoni Campos Dias, Simone Maria-Neto, Ilka M. Vasconcelos, Marileusa D. Chiarello, Luciana R. Farias, Jose T.A. Oliveira

Publikováno v: Pesticide Biochemistry and Physiology. 95:166-172

Crop improvement generally focuses on yield, seed quality and nutritional characteristics, rather than resistance to biotic and abiotic stresses. A clear consequence of this approach is the absence of natural anti-feedant toxins in some improved seed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::72e1b839f270bacbef7bf80e287c3f1a
https://doi.org/10.1016/j.pestbp.2009.08.011

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Tracing chemical and sensory characteristics of baru oil during storage under nitrogen

Autor: Raquel Braz Assunção Botelho, Lívia de Lacerda de Oliveira Pineli, Sonia Maria Costa Celestino, Luiz Antônio Borgo, Marileusa D. Chiarello, Érika Freire, Márcio Antônio Mendonça, Guilherme Theodoro de Oliveira

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 day

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5e51ca2ca84baad510893a52e222198
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1019622

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