Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Miriam R L Moura"'
Autor:
Helena Maria André Bolini, Eduardo H.M. Walter, Miriam R L Moura, Bárbara C Tranjan, José de Assis Fonseca Faria, Adriano G. Cruz, Lucia Maria Jaeger de Carvalho
Publikováno v:
International Journal of Dairy Technology. 62:438-443
Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests. The beverages exhibited similar values with respect to all the analyses of the proximate com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df84bc11e72f3f5ae90191c72304aa02
https://doi.org/10.1111/j.1471-0307.2009.00491.x
https://doi.org/10.1111/j.1471-0307.2009.00491.x
Autor:
Adriano G. Cruz, Aline Lima Damasceno Batista, José de Assis Fonseca Faria, Lucia Maria Jaeger de Carvalho, Ramon Silva, Miriam R L Moura
Publikováno v:
International Journal of Dairy Science. 3:200-204
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e8fc9ec170a10934f77b47f32d38ea5
https://doi.org/10.3923/ijds.2008.200.204
https://doi.org/10.3923/ijds.2008.200.204
Autor:
Miriam R L Moura, Mario H B De Almeida, Anderson S. Sant'Ana, Maria Cristina J Freitas, Adriano G. Cruz, Lucia Maria Jaeger de Carvalho, Sidney S Zoellner
Publikováno v:
International Journal of Dairy Technology. 61:178-182
The aim of this work was to evaluate the suitability of yogurt containing acai pulp as a food carrier of probiotic cultures. Probiotic yogurts containing increasing amounts of acai pulp (3, 5 and 7%) were processed and submitted to a physicochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41ae20990664aa2828f0d641befa4e19
https://doi.org/10.1111/j.1471-0307.2008.00390.x
https://doi.org/10.1111/j.1471-0307.2008.00390.x
Autor:
Maria Helena Miguez da Rocha Leão, Leonardo R. Andrade, Melina Campagnaro Farias, Miriam R L Moura
Publikováno v:
Materials Research v.10 n.1 2007
Materials research (São Carlos. Online)
Universidade Federal de São Carlos (UFSCAR)
instacron:ABM ABC ABPOL
Materials Research, Volume: 10, Issue: 1, Pages: 57-62, Published: MAR 2007
Materials Research, Vol 10, Iss 1, Pp 57-62 (2007)
Materials research (São Carlos. Online)
Universidade Federal de São Carlos (UFSCAR)
instacron:ABM ABC ABPOL
Materials Research, Volume: 10, Issue: 1, Pages: 57-62, Published: MAR 2007
Materials Research, Vol 10, Iss 1, Pp 57-62 (2007)
alpha-tocopherol was encapsulated in a glassy food model based on solution of maltodextrin (DE 20) and gelatin, through the use of quick freeze and freeze-drying procedures. The ratio of the maltodextrin, alpha-tocopherol and gelatin was 3:2:1 respec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bc72aec042cd27ca0a5fa695f178451
https://doi.org/10.1590/s1516-14392007000100013
https://doi.org/10.1590/s1516-14392007000100013