Výsledky vyhledávání - "Nathália de Andrade Neves"

Akademický článek

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters

Autor: Cristiane Teles Lima, Tatiane Monteiro dos Santos, Nathália de Andrade Neves, Alicia Lavado-Cruz, Luz Maria Paucar-Menacho, Maria Teresa Pedrosa Silva Clerici, Sílvia Letícia Rivero Meza, Marcio Schmiele

Publikováno v: Foods, Vol 12, Iss 21, p 3902 (2023)

Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, es

Externí odkaz: https://doaj.org/article/cd12392f2a4d430191ef26e8d3cf8add

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Anthocyanin Stability in a Mix of Phenolic Extracts Microencapsulated by Maltodextrine, Whey Protein and Gum Arabic

Autor: Juliana de Cássia Gomes da Rocha, Thaís Caroline Buttow Rigolon, Larissa Lorrane Rodrigues Borges, Amanda Laís Alves Almeida Nascimento, Nathália de Andrade Neves, Ítalo tuler Perrone, Rodrigo Stephani, Paulo César Stringheta

Publikováno v: Journal of Food and Nutrition Research. 11:1-12

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::96eff6878cccb14f8bde9ccaaa4909f9
https://doi.org/10.12691/jfnr-11-1-1

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PRODUÇÃO E AVALIAÇÃO DAS CARACTERÍSTICAS TECNOLÓGICAS E SENSORIAIS DE PÃES OBTIDOS A PARTIR DE FERMENTAÇÃO NATURAL E ACRÉSCIMO DE CAGAITA (Eugenia dysenterica DC.)

Autor: Mariana Pereira Silveira, Marcio Schmiele, Nathália de Andrade Neves, Paula Thamara Goecking Gomes, Let´ícia Aparecida Morais

Publikováno v: Revista Brasileira de Agrotecnologia. 11:39-48

A elaboração de pães a partir da fermentação natural é uma das formas mais antigas de emprego de biotecnologia para a obtenção de alimentos. Objetivou-se nesse trabalho a elaboração e caracterização de pães com a utilização de fermenta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f985e47c1f76b194359692ae835a088
https://doi.org/10.18378/rebagro.v12i2.8749

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Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil

Autor: Nathália de Andrade Neves, Paulo César Stringheta, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso

Publikováno v: Revista Brasileira de Farmacognosia. 31:112-115

Melinis minutiflora P.Beauv., Poaceae, is a species of perennial grass native to Africa. Although considered an invasive species in many parts of the world, this species was successfully introduced for livestock feed in tropical countries, including

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::efdd7acc7741586fc07aee468eb0d6ce
https://doi.org/10.1007/s43450-021-00133-w

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Estudo das características da produção, comercialização e qualidade de produtos derivados de jabuticaba no município de Sabará-Minas Gerais, Brasil

Autor: Luiza Aparecida Carneiro Fernandes, Maria Emília Rodrigues Valente, Frederico Augusto Ribeiro de Barros, Paulo César Stringheta, Nathália de Andrade Neves

Publikováno v: Elo, Vol 9, Pp 1-16 (2020)

O Festival da Jabuticaba, evento tradicional em Sabará-MG, ocorre graças à Associação dos Produtores de Derivados de Jabuticaba de Sabará (ASPRODEJAS), o qual os membros produzem e comercializam diversas iguarias a partir da fruta. Objetivando

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b15908fd9444f08e0555cf9661074084
https://periodicos.ufv.br/elo/article/view/8176

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Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Autor: Edneia Correia de Souza, Daniela Alves Cordeiro, Bruna Sanches Silva, Nathália de Andrade Neves, Marcio Schmiele

Publikováno v: Research, Society and Development; Vol. 11 No. 2; e58511226012
Research, Society and Development; Vol. 11 Núm. 2; e58511226012
Research, Society and Development; v. 11 n. 2; e58511226012
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids and fatty acids. In this sense, the present study aimed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67b376a8d2fd8ceae3a9243de4657028
https://rsdjournal.org/index.php/rsd/article/view/26012

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Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

Autor: Juliana Dara Rabêlo Silva, Guilherme Caldeira Rosa, Nathália de Andrade Neves, Maria Gabriela Vernaza Leoro, Marcio Schmiele

Publikováno v: Research, Society and Development; Vol. 10 No. 16; e303101623992
Research, Society and Development; Vol. 10 Núm. 16; e303101623992
Research, Society and Development; v. 10 n. 16; e303101623992
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c9e9d97f0358e6b99fb5e39182071c9
https://rsdjournal.org/index.php/rsd/article/view/23992

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