Výsledky vyhledávání - "Monteiro, Reginaldo de Souza"

Elaboración de yogur helado simbiótico adicionado con jengibre

Autor: Quintão, Arthur de Oliveira, Lima, Michelle Barbosa, Schiassi, Maria Cecília Evangelista Vasconcelos, Curi, Paula Nogueira, Monteiro, Reginaldo de Souza, Cunha, Luciana Rodrigues da, Pereira, Patrícia Aparecida Pimenta

Publikováno v: Research, Society and Development; Vol. 11 No. 8; e48711831284
Research, Society and Development; Vol. 11 Núm. 8; e48711831284
Research, Society and Development; v. 11 n. 8; e48711831284
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Currently, there is a great concern on the part of consumers to purchase nutritious, healthy products that bring health benefits, with different flavors and above all, safe for consumption, being a market trend and, as yogurt ice cream is increasingl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::95a9570e5e71a3796435cb1c4498aff0
https://rsdjournal.org/index.php/rsd/article/view/31284

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Akademický článek

The Effect of Different Types of Sugars on the Physicochemical Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba Jellies.

Autor: Pinto, Vitória Regina, Dias, Ana Clara Costa, de Assis, Flávio Santos, Barbosa, Lais Cristina, dos Santos, Paloma Cristina, Alves, Juliana Josh Silva, Barboza, Izabela Vivarelli, Gomes, Camila Carolinne Martins, dos Santos, Izabela Silva, Monteiro, Reginaldo de Souza, da Cunha, Luciana Rodrigues, Gandra, Kelly Moreira Bezerra, Pereira, Patrícia Aparecida Pimenta

Publikováno v: Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 2, p310-327, 18p

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Evaluación de la estabilidad del yogur concentrado salado añadido con orégano durante el almacenamiento

Autor: Dias, Jéssica Gonzaga, Guedes , Jean, Monteiro, Reginaldo de Souza, Pinto , Vitória Regina, Gandra, Kelly Moreira Bezerra, Cunha, Luciana Rodrigues da, Pereira, Patrícia Aparecida Pimenta

Publikováno v: Research, Society and Development; Vol. 9 No. 10; e8999109322
Research, Society and Development; Vol. 9 Núm. 10; e8999109322
Research, Society and Development; v. 9 n. 10; e8999109322
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Currently, there is a great demand for products that bring health benefits, with different flavors and above all, safe for consumption. Thus, the objective of this work was to evaluate the physical, physicochemical and microbiological stability of sa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::636837a685af5cf6979906fc9c1652fb
https://rsdjournal.org/index.php/rsd/article/view/9322

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Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly

Autor: Monteiro, Reginaldo de Souza, Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Lima, Michelle Barbosa, Sampaio, Ney Pinheiro, Laboratory of Scanning Electron Microscopy (NanoLab - REDEMAT), Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Mezadri, Hygor, Postgraduate Program in Pharmaceutical Sciences (CiPharma), Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, dos Santos, Orlando David Henrique, School of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Pereira, Patrícia Aparecida Pimenta, Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil

Publikováno v: Journal of bioenergy and food science; Vol 7, No 4 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3102020JBFS
Journal of Bioenergy and Food Science; Vol 7, No 4 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3102020JBFS
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP

It is important to understand the stability of the formed gels and the factors that affect the behavior of these agents in a complex system to impart desirable properties to a new product. The purpose of this paper was to evaluate the morphological s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f0029a2448da1854bf85aa0ff48f3ab5
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/310

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Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies

Autor: Simoncello, Bruna Aparecida, Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400-000 Ouro Preto, Minas Gerais, Brazil, Maia, Cassandra Justina Souza, Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Monteiro, Reginaldo de Souza, Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, dos Santos, Orlando David Henrique, Department of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Gandra, Kelly Moreira Bezerra, Pereira, Patrícia Aparecida Pimenta

Publikováno v: Journal of bioenergy and food science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3002020JBFS
Journal of Bioenergy and Food Science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3002020JBFS
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP

There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory char

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::9969b96b6006e015bc7261733e3b2332
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/300

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Characterization of gelling agents and evaluation of their effects in a model system of low caloric value fruit jellies

Autor: Monteiro, Reginaldo de Souza

Publikováno v: Repositório Institucional da UFOP
Universidade Federal de Ouro Preto (UFOP)
instacron:UFOP

Programa de Pós-Graduação em Saúde e Nutrição. Escola de Nutrição, Universidade Federal de Ouro Preto. Produtos de baixo valor calórico como geleias e doces, uma vez que contém reduzido teor de sólidos solúveis, são suscetíveis à siné

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3203dbac36e878de3cc7e23c6e1c427f
http://www.repositorio.ufop.br/handle/123456789/10576

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