Výsledky vyhledávání - "Nelisa Lamas de Souza"

Problem-based learning no ensino em Administração: o caso da Empresa Simulada no IFRS Campus Osório

Autor: Catia Eli Gemelli, Flavia Santos Twardowski Pinto, Sérgio Almeida Migowski, Cintia Lisiane Da Silva Renz, Nelisa Lamas de Souza

Publikováno v: Métodos e Pesquisa em Administração. 4:3-12

Proporcionar uma formação pautada na autonomia e uma aprendizagem que aproxima os/as discentes dos problemas encontrados durante a prática profissional são desafios crescentes das instituições de ensino profissional. Os Institutos Federais de E

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46df001083a45d8593a80f925a40ec28
https://doi.org/10.22478/ufpb.2525-3867.2019v4n2.50317

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Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways

Autor: Valmor Ziegler, Gabriela Hörnke Alves, Nelisa Lamas de Souza, Maurício de Oliveira, Moacir Cardoso Elias, Ricardo Tadeu Paraginski

Publikováno v: Journal of Cereal Science. 69:383-391

The objective of this study was to evaluate the effects of pericarp color and expansion process on the sensorial and nutritional quality of popcorn kernels. Popcorn kernels with red, white or yellow pericarps underwent expansion using one of these me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fd32eb2cf9e7a7c74235b1893aa95db9
https://doi.org/10.1016/j.jcs.2016.05.013

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Functional, physiological, and rheological properties of oat β-glucan oxidized with hydrogen peroxide under soft conditions

Autor: Elessandra da Rosa Zavareze, Nelisa Lamas de Souza, Josiane Bartz, Alvaro Renato Guerra Dias, Angelita da Silveira Moreira, Wagner Schellin Vieira da Silva, Patrícia Diaz de Oliveira

Publikováno v: Journal of Food Processing and Preservation. 41:e13169

The β-glucan fiber has been used to change the consistency, water activity, and fat binding capacity (FB), promoting viscosity, gelification or emulsification, in foods. Its properties are related to their structure, which can be modified chemically

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e039e71dcfc592ce051c5b07618db82
https://doi.org/10.1111/jfpp.13169

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Effect of the combination of salt with sodium lactate and sodium diacetate in characteristics, sensorial, physical-chemistry, color and texture of a similar product to carne-de-sol

Autor: Nelisa Lamas de Souza

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Bento da Costa Carvalho Junior Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Carne-de-sol é um produto semi-dessecado e preservado pelo sal, elaborado com carne obtida, princip

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2719d0041fd147a6b7b4b5abba5f07a5

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Functional, thermal and rheological properties of oat β-glucan modified by acetylation

Autor: Josiane Bartz, Elessandra da Rosa Zavareze, Nelisa Lamas de Souza, Gabriela Hörnke Alves, Patrícia Diaz de Oliveira, Alvaro Renato Guerra Dias, Wagner Schellin Vieira da Silva

Publikováno v: Food Chemistry. :243-250

Fibers of β-glucan have been added to foods for their thickening properties, their ability to form gel at low concentrations, but mainly for their appeal in health promotion. Current analysis evaluates the influence of acetylation (4% and 6% acetic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::532bcfff4bf521d5fae754f8827f342d

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