Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Nilson Evelázio Souza"'
Autor:
Adriana Ferreira Silva, Leandro Cesar Godoy, Maria Luiza Rodrigues Souza Franco, Michele Ferreira Assis, Jesuí Vergilio Visentainer, Nilson Evelazio Souza
Publikováno v:
Ciência Animal Brasileira, Vol 11, Iss 4 (2010)
Este estudo avaliou o efeito da defumação e da presença de ervas aromáticas na qualidade do músculo do camarão Macrobrachium rosenbergii, por meio da análise das características sensoriais e da composição proximal. Foram utilizados 55 camar
Externí odkaz:
https://doaj.org/article/bfb80e8869a345e0b6a3991b4aad1539
Autor:
Lilian Maria Pagamunici, Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Nilson Evelázio Souza, Sandra Terezinha Marques Gomes, Makoto Matsushita
Publikováno v:
Ciência e Agrotecnologia, Vol 38, Iss 3, Pp 270-277 (2014)
Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritiona
Externí odkaz:
https://doaj.org/article/d0a0e60380f74c70880c1cdd29e28464
Autor:
Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Ana Beatriz Zanqui, Nilson Evelázio Souza, Jesui Vergilio Visentainer, Makoto Matsushita
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 3, Pp 537-543 (2014)
Um planejamento fatorial 22 completo (dois fatores em dois níveis) com duplicata foi realizado, para investigar a influência dos fatores: % de chia e azuki adicionados no bolo de chocolate isento de glúten, para a determinação da composição pr
Externí odkaz:
https://doaj.org/article/e27ba680bce34d2b9f33f45e8caf2a4e
Autor:
Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Jesui Vergílio Visentainer, Nilson Evelázio Souza, Makoto Matsushita
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 1, Pp 157-163 (2014)
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the gran
Externí odkaz:
https://doaj.org/article/b049918d4b9c47f88264eea4ca4ce777
Autor:
João Angelo Lima Perini, Flávia Braidotti Stevanato, Jeane Eliete Laguila Visentainer, Sheisa Cyléia Sargi, Marcia Machado Oliveira, Nilson Evelázio Souza, Makoto Matsushita, Jesuí Vergílio Visentainer
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 54, Iss 2, Pp 307-313 (2011)
The objective of this study was to evaluate the incorporation of omega-3 fatty acids (n-3 FA) on male Swiss mice livers receiving diets based on linseed oil (LO) for up to 56 days. The mice were sacrificed at 7, 14, 28, 42, 56 days and FA concentrati
Externí odkaz:
https://doaj.org/article/c7827b8df8bc4a70b549169ebaec0e46
Autor:
Ailey Aparecida Coelho Tanamati, Helena Teixeira Godoy, Solange Maria Cottica, Cláudio Celestino Oliveira, Nilson Evelázio Souza, Jesuí Vergílio Visentainer
Publikováno v:
Acta Scientiarum: Technology, Vol 32, Iss 4, Pp 427-434 (2010)
Este estudo avaliou os parâmetros físico-químicos e a composição em ácidos graxos durante cinco processos de fritura de mandioca palito, usando-se óleo de soja. Os ácidos graxos foram determinados, usando-se a técnica de cromatografia em fas
Externí odkaz:
https://doaj.org/article/4ccc687a214b476aa73b9e460664f33e
Autor:
Ailey Aparecida Coelho Tanamati, Helena Teixeira Godoy, Solange Maria Cottica, Cláudio Celestino Oliveira, Nilson Evelázio Souza, Jesuí Vergílio Visentainer
Publikováno v:
Acta Scientiarum: Technology, Vol 32, Iss 4, Pp 427-434 (2010)
Este estudo avaliou os parâmetros físico-químicos e a composição em ácidos graxos durante cinco processos de fritura de mandioca palito, usando-se óleo de soja. Os ácidos graxos foram determinados, usando-se a técnica de cromatografia em fas
Externí odkaz:
https://doaj.org/article/b41e52f2e87b4b47932a7dc37c05cc1c
Autor:
Elton Guntendorfer Bonafé, Damila Rodrigues de Morais, Luana Caroline de Figueiredo, Nilson Evelázio Souza, Oscar Oliveira Santos, Thiago Claus, Jesuí Vergílio Visentainer
Publikováno v:
Food Science and Technology, Vol 33, Pp 47-51 (2013)
The acceptance of tung oil enriched diet and the incorporation of conjugated linolenic acid - CLnA into fillets of Genetically Improved Farmed Tilapia (GIFT) were investigated. The diet was well accepted, and after 10 days CLnA was incorporated into
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::add3d266d7699b3fd1fbe02d6aa4fdc2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500008
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500008
Autor:
Flávia Braidotti Stevanato, Vanessa Vivian Almeida, Makoto Matsushita, Cláudio Celestino Oliveira, Nilson Evelázio Souza, Jesuí Vergilio Visentainer
Publikováno v:
Food Science and Technology, Vol 28, Iss 2, Pp 440-443 (2008)
The objective of this work was to analyze the fatty acid composition and nutrient potential of flour made from tilapia heads, which are normally discarded during the filleting operation. Significant differences were found between the proximate compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::aea61ee75f39e62f5a13f953ea0c7125
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200027
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200027