Výsledky vyhledávání - "Monteiro, Antônio Roberto Giriboni"

Evaluación de la calidad de las harinas de sorgo preparadas mediante diferentes tratamentos y comparación com las de maíz

Autor: Berwig, Kimberli Pauline, Raniero, Ghiovani, Monteiro, Claudia Cirineo Ferreira, Monteiro, Antônio Roberto Giriboni

Publikováno v: Research, Society and Development; Vol. 10 No. 3; e50110313181
Research, Society and Development; Vol. 10 Núm. 3; e50110313181
Research, Society and Development; v. 10 n. 3; e50110313181
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Sorghum is the fifth most produced cereal in the world, but it is still used almost entirely for animal feed. It presents a great potential for human food due to its composition, for being a gluten-free cereal, and also due to agronomic aspects. For

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::32d4bbf8714356c1b9b803905205132d
https://rsdjournal.org/index.php/rsd/article/view/13181

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Producción de maltas especiales de trigo a escala piloto, producción y caracterización de cerveza

Autor: Trentin, Lorena Saviani, Raniero, Ghiovani Zanzotti, Vasques, Crislayne Teodoro, Berwig, Kimberli Pauline, Alves, Eloize da Silva, Mendes, Maiara Pereira, Monteiro, Antônio Roberto Giriboni

Publikováno v: Research, Society and Development; Vol. 10 No. 3; e3110312879
Research, Society and Development; Vol. 10 Núm. 3; e3110312879
Research, Society and Development; v. 10 n. 3; e3110312879
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Beer is one of the most consumed beverages in the world and for its production, malt, water, hops, yeasts and adjuncts are needed as ingredients, with malt being the main ingredient and one that defines the quality and flavor of the drink. However, m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::27fd7b7367f157243903b2626a92ded2
https://rsdjournal.org/index.php/rsd/article/view/12879

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Desarrollo y caracterización de snack de maíz extruido con adición de harina de ora-pro-nobis

Autor: Francelin, Maria Fernanda, Machado, Leonardo Martins, Silva, Denise de Moraes Batista da, Alves, Eloize da Silva, Peralta, Rosane Marina, Costa, Silvio Claudio, Monteiro, Antônio Roberto Giriboni

Publikováno v: Research, Society and Development; Vol. 10 No. 3; e2910312850
Research, Society and Development; Vol. 10 Núm. 3; e2910312850
Research, Society and Development; v. 10 n. 3; e2910312850
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The ora-pro-nobis is part of a group of unconventional vegetables that are not usually found on menus due to the population's lack of knowledge about its nutritional benefits. However, unconventional food plants stand out as functional foods due to v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::97c7a41151d4064d4e5369d0e0dcad68
https://rsdjournal.org/index.php/rsd/article/view/12850

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Desarrollo y caracterización de snack extruido a base de harina de tapioca, y evaluación sensorial de intención de compra

Autor: Nascimento, Wanderlei José do, Silva, Denise de Moraes Batista da, Alves, Eloize Silva, Monteiro, Antônio Roberto Giriboni

Publikováno v: Research, Society and Development; Vol. 10 No. 2; e15310212395
Research, Society and Development; Vol. 10 Núm. 2; e15310212395
Research, Society and Development; v. 10 n. 2; e15310212395
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

In this work, the objective was to develop an extruded snack type snack, adding tapioca flour from cassava to its main formulation. The characterization of the proximate composition of the products developed was carried out, moisture, proteins, lipid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4ef1de2835db9ba6f96698da854fc47a
https://rsdjournal.org/index.php/rsd/article/view/12395

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Akademický článek

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Elaboração de snacks com substituição parcial de gritz de milho por camarão em pó

Autor: Costa, Janaina de Paula da, Moura Neto, Luís Gomes de, Marques, Diego Rodrigues, Oliveira, Dalany Menezes de, Monteiro, Antônio Roberto Giriboni, Costa, José Maria Correia da

Publikováno v: Research, Society and Development, Vol 9, Iss 4, Pp e187942990-e187942990 (2020)
Research, Society and Development; Vol. 9 No. 4; e187942990
Research, Society and Development; Vol. 9 Núm. 4; e187942990
Research, Society and Development; v. 9 n. 4; e187942990
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Snacks are extruded products made from corn, and for this reason several studies have sought the partial or total replacement of corn by other ingredients with higher nutritional value. We partially replaced the corn grits by shrimp atomized powder,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ae57b5c5689a23fd71eb8ec5e1668008
https://rsd.unifei.edu.br/index.php/rsd/article/view/2990

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Dissertation/ Thesis

Gestão da qualidade e do desenvolvimento de produtos nos arranjos produtivos locais de confecções do Paraná

Autor: Monteiro, Antonio Roberto Giriboni

Publikováno v: Repositório Institucional da UFSCARUniversidade Federal de São CarlosUFSCAR.

Made available in DSpace on 2016-06-02T19:50:03Z (GMT). No. of bitstreams: 1 1852.pdf: 2366097 bytes, checksum: 06169c3f1aa4530b55fded47f27302a3 (MD5) Previous issue date: 2008-05-19
Due to the need to improve business competitiveness and create

Externí odkaz: https://repositorio.ufscar.br/handle/ufscar/3319

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Effect of microencapsulated and lyophilized camu-camu on rheology of dough and the quality of bread form

Autor: Dionizio, Amanda Salgado

Publikováno v: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR

CAPES O camu-camu (Myrciaria dúbia H. B. K. (McVaugh)) é um fruto nativo da região amazônica, reconhecido por um alto teor de vitamina C, fonte de compostos fenólicos, antocianinas e antioxidantes. Em função do seu potencial de ácido ascórbi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e27025b4f303c61e0818b721fa4d49ed
http://repositorio.utfpr.edu.br/jspui/handle/1/2195

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