Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Nkarthe Guerra Araújo"'
Autor:
Idiana de Macêdo Barbosa, Katya Anaya, Cláudia Souza Macêdo, Robson Rogério Pessoa Coelho, Claudio Cipolat-Gotet, Emerson Gabriel dos Santos Oliveira Silva, Nkarthe Guerra Araújo, Bruna Maria Emerenciano das Chagas, Juliana Paula Felipe de Oliveira, Cleube Andrade Boari, Danielle Cavalcanti Sales, Emmanuella de Oliveira Moura Araújo, Josemir Araújo Neves, Adriano Henrique do Nascimento Rangel
Publikováno v:
Foods, Vol 12, Iss 24, p 4474 (2023)
The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a m
Externí odkaz:
https://doaj.org/article/3c82dfecdef7422e928ce3085e9a21f9
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 70, Iss 2, Pp 85-92 (2015)
This research aimed to develop and evaluate the acceptance and intention to purchase two dairy beverages formulations prepared with fermented umbus, goat serum and goat milk in order to add greater economic value to the three raw materials. The treat
Externí odkaz:
https://doaj.org/article/21fccb944d5e48788dbf81777eaf9aee
Autor:
Luciana Trigueiro de Andrade, Nkarthe Guerra Araújo, Ana Paula Moraes Ventura, Andréa de Lucena Lira, Marciane Magnani, José Marcelino de Oliveira Cavalheiro
Publikováno v:
Ciência Rural, Vol 45, Iss 3, Pp 499-504 (2015)
Sodium metabisulfite is the main additive used in the prevention of melanosis in shrimp; however, it has currently been employed with great variation in concentration by producers. Thus, the aim of the present study was to determine the correlation b
Externí odkaz:
https://doaj.org/article/24a0af0063bd44ebbed9f36589250676
Autor:
Nkarthe Guerra Araújo, Joana D'arc Paz de Matos, Mario Cavalcante de Lima, Lucivânia Assis de Oliveira Navarro, José Barros Silva, Idiana de Macedo Barbosa, Simone Eugenia Pinheiro
Publikováno v:
Brazilian Journal of Development. 7:101699-101707
O presente estudo teve como objetivo avaliar a aceitação e intenção de compra de queijo coalho condimentado com folhas de moringa desidratada. Para o processo de desidratação as folhas foram higienizadas e submetidas à secagem a 35 ºC por 10
Publikováno v:
Food Science and Technology, Vol 41, Iss 2, Pp 432-438 (2020)
Food Science and Technology, Volume: 41, Issue: 2, Pages: 432-438, Published: 17 JUL 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
Food Science and Technology, Volume: 41, Issue: 2, Pages: 432-438, Published: 17 JUL 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control)
Autor:
Idiana de Macedo Barbosa, Semirames do Nascimento Silva, Maria Suiane de Moraes, Joana D'arc Paz de Matos, José Barros Silva, Nkarthe Guerra Araújo, Robson Rogério Pessoa Coelho, Rodrigo Pereira Leite
Publikováno v:
Brazilian Journal of Development. 7:27077-27086
Autor:
Nkarthe Guerra Araújo, Idiana Macêdo Barbosa, Thamirys Lorranne Santos Lima, Ricardo Targino Moreira, Haíssa Roberta Cardarelli
Publikováno v:
Journal of food science and technology. 59(10)
Goat milk is considered a suitable matrix for the successful incorporation of probiotics, also obtaining new lactose-free fermented products can expand its use. This study aimed to develop and characterize formulations of lactose-free probiotic ferme
Autor:
Joana D'arc Paz Matos, Nkarthe Guerra Araújo, Idiana Macedo Barbosa, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo
Publikováno v:
Tendências e estratégias para a agroindústria do futuro ISBN: 9786588970270
O iogurte é uma bebida fermentada a qual se podem adicionar polpas de frutas tornando-o mais atrativo para os consumidores. O consumo regular de frutas ricas em antioxidantes como jambolão e acerola é benéfico para a manutenção de vida saudáve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6b161396aaaab96f43355ce5edb359c
https://doi.org/10.31692/978-65-88970-27-0.28-42
https://doi.org/10.31692/978-65-88970-27-0.28-42
Publikováno v:
Avanços em Ciência e Tecnologia de Alimentos-Volume 6 ISBN: 9786553600904
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06eae1eb57a596789b644fe28c59e065
https://doi.org/10.37885/220207866
https://doi.org/10.37885/220207866
Autor:
Cibele Soares Pontes, José Hamilton Costa Filho, Dárlio Inácio Teixeira Alves, Nkarthe Guerra Araújo, Cristiane Fernandes de Assis, Cláudia Souza Macêdo, Tarcísio Augusto Gonçalves Júnior
Publikováno v:
Revista Ibero-Americana de Ciências Ambientais. 10:322-330
O estilo de vida de nossa sociedade pode causar não apenas contaminação, mas também o esgotamento de diferentes recursos naturais. Neste contexto e em um planeta habitado por sete bilhões de pessoas, as escolhas alimentares tem papel fundamental