Výsledky vyhledávání - "Marlene Bampi"

Akademický článek

Composição centesimal do fruto, extrato concentrado e da farinha da uva-do-japão Chemical composition of fruit, concentrated extract and flour from 'Japanese grape'

Autor: Marlene Bampi, Milene Oliveira Pereira Bicudo, Paulo Sérgio Growoski Fontoura, Rosemary Hoffman Ribani

Publikováno v: Ciência Rural, Vol 40, Iss 11, Pp 2361-2367 (2010)

A Hovenia dulcis, mais conhecida como uva-do-japão, pertence à família Rhamnaceae, é natural da China, Japão e Coréia, sendo largamente difundida no sul do Brasil. Rica em açúcares e bem aceita para consumo humano, pode ser consumida in natur

Externí odkaz: https://doaj.org/article/3a4eeef0fabd4ba382de69e501d7de62

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Akademický článek

Elaboração de uma bebida probiótica fermentada a partir de extrato hidrossolúvel de soja com sabor de frutas / The making of a probiotical fermented drink from soybean water soluble extract with fruit flavor

Autor: Milene Oliveira Pereira, Marlene Bampi, Flávio Thihara Rodrigues, Osmar Roberto Dalla Santa, Herta Stutz Dalla Santa, Maurício Rigo

Publikováno v: Ambiência, Vol 5, Iss 3, Pp 475-487 (2009)

ResumoO extrato hidrossolúvel de soja possui características químicas e nutricionais que o qualificam como um alimento funcional, mas tem pouca aceitabilidade entre os consumidores, pois apresenta gosto de feijão cru. O objetivo deste trabalho fo

Externí odkaz: https://doaj.org/article/7cb76b394fd34268970ef38a6eb57812

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CARACTERÍSTICAS FÍSICO-QUÍMICAS DA FARINHA DE TRIGO BRANCA ADICIONADA DE FARINHA DE ORA-PRO-NÓBIS

Autor: Micheli Mayara Trentin, Andréia Zilio Dinon, Marlene Bampi, Mirieli Valduga, Fabiane Mores, Tamires Pagani, Fernanda Copatti

Publikováno v: Alimentos, nutrição e saúde 3

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::514cbd440d8574a77949416df7f91141
https://doi.org/10.22533/at.ed.0752113086

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Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour

Autor: Micheli Mayara Trentin, Marlene Bampi, Andréia Zilio Dinon

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e3469119728
Research, Society and Development; Vol. 9 Núm. 11; e3469119728
Research, Society and Development; v. 9 n. 11; e3469119728
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This work aimed to evaluate the nutritional and rheological quality of ora-pro-nobis flour (OPNF) and its influence on the replacement of wheat flour (WF), through the analysis of physicochemical parameters, determination of phenolic compounds, antio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf48fca834ebd90549c51e1625fba419
https://rsdjournal.org/index.php/rsd/article/view/9728

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Desenvolvimento e aceitabilidade de pães adicionados de farinha de maná cubiu (Solanum sessiliflorum Dunal): impacto no índice glicêmico

Autor: Aiane Benevide Sereno, Isabela Eloise dos Santos, Aline Borsato Hauser, Luciana Gibbert, Marlene Bampi, Carla Dayane Pinto, Renata Labronici Bertin, Claudia Carneiro Hecke Kruger

Publikováno v: Research, Society and Development. 11:e28111326294

O objetivo deste estudo foi desenvolver formulações de pão integral enriquecidas com farinha de maná cubiu, a fim de analisar sua ação no índice glicêmico in vitro. O desenvolvimento dos pães ocorreu com adição de diferentes concentraçõe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aa5df11f908a3aec93764b8979cedfa8
https://doi.org/10.33448/rsd-v11i3.26294

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Potencial nutricional da fruta Jambo vermelho: fibras dietéticas, minerais, potencial antioxidante e bioacessibilidade de compostos fenólicos

Autor: Luciana Gibbert, Marlene Bampi, Nicole Cristine Kerkhoven, Aiane Benevide Sereno, Christiane de Queiroz Pereira Pinto, Sila Mary Rodrigues Ferreira, Angela Maria Tribuzy de Magalhães Cordeiro, Bruno Raniere Lins de Albuquerque Meireles, Graciele da Silva Campelo Borges, Joana Léa Meira Silveira, Obdulio Gomes Miguel, Josiane de Fatima Gaspari Dias, Renata Labronici Bertin, Claudia Carneiro Hecke Kruger

Publikováno v: Research, Society and Development; Vol. 11 No. 2; e33111225578
Research, Society and Development; Vol. 11 Núm. 2; e33111225578
Research, Society and Development; v. 11 n. 2; e33111225578
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Red jambo (RJ) is used by traditional medicine to treat diabetes, so far there are no reports on the relationship of its fiber content with monosaccharide composition and the bioaccessibility of the phenolic compounds. The aim of this study was to ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35c7fa6cc64f289596046cfe29ee7326
https://doi.org/10.33448/rsd-v11i2.25578

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Mineral profile, carotenoids and composition of cocona (Solanum sessiliflorum Dunal), a wild Brazilian fruit

Autor: Isabela Eloise dos Santos, Renata Labronici Bertin, Aiane Benevide Sereno, Marlene Bampi, Sila Mary Rodrigues Ferreira, Claudia Carneiro Hecke Krüger

Publikováno v: Journal of Food Composition and Analysis. 72:32-38

Cocona (Solanum sessiliflorum Dunal) is a wild fruit native to the Amazon. There has been a recent interest in its cultivation in several regions of Brazil, including the Atlantic Forest. The objective of this study was to characterize cocona regardi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::108014cf69fa6290e985a944b197d975
https://doi.org/10.1016/j.jfca.2018.06.001

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A fast drying method for the production of salted-and-dried meat

Autor: F. C. Schmidt, Marlene Bampi, João Borges Laurindo

Publikováno v: Food Science and Technology, Iss 0 (2019)
Food Science and Technology, Issue: ahead, Published: 09 MAY 2019
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4d822ad0fa852cd9ac23b1f211829db
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005007103&lng=en&tlng=en

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