Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Ornella Maria Porcu"'
Autor:
Anne Raquel Sotiles, Marina Leite Mitterer Daltoé, Vanderlei Aparecido de Lima, Ornella Maria Porcu, Mário Antônio Alves da Cunha
Publikováno v:
Acta Scientiarum: Technology, Vol 37, Iss 4, Pp 423-429 (2015)
Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance. Two formulations of cookies (F1 and F2) with
Externí odkaz:
https://doaj.org/article/e49db8826e954d8aa713cc80de09b4c0
Autor:
Euclides Schallenberger, José Angelo Rebelo, Rafael Ricardo Cantú, Rafael Gustavo Ferreira Morales, Rafaela Carminatti, Ornella Maria Porcu, Gerson Henrique Wamser
Publikováno v:
Agropecuária Catarinense, Vol 30, Iss 1 (2017)
Resumo – Acessos de batata-doce são mantidos por produtores durante gerações. A prospecção e avaliação agronômica desses materiais, bem como a avaliação da qualidade nutricional das raízes, foram os objetivos do presente estudo. O trabal
Externí odkaz:
https://doaj.org/article/90e3d8363f64434493f1d5737e086e46
Autor:
Ornella Maria Porcu, Prisna Js Leder
Publikováno v:
Scholarly Journal of Food and Nutrition. 1
There is a great concern about the quality of food products in the current market, since adulterations of them can lead to financial loss and damages to consumer health. In this context, the techniques for food characterization have been useful tools
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e15fa87ae9713a3c3de82b69d7b45bb
https://doi.org/10.32474/sjfn.2018.01.000111
https://doi.org/10.32474/sjfn.2018.01.000111
Autor:
Ornella Maria Porcu
Publikováno v:
Nutrition & Food Science International Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e08bfa6dfc708aea602f5a113f7992e4
https://doi.org/10.19080/nfsij.2016.02.555577
https://doi.org/10.19080/nfsij.2016.02.555577
Autor:
Danniella Xavier, Ornella Maria Porcu
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1387007124ba5a35063433b66942164
https://doi.org/10.5151/chemeng-cobeq2014-0322-26009-158729
https://doi.org/10.5151/chemeng-cobeq2014-0322-26009-158729
Autor:
Ornella Maria Porcu, Danniella Xavier
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::511326ee8026f670ad9d98c5469d992f
https://doi.org/10.5151/chemeng-cobeq2014-0434-25502-158666
https://doi.org/10.5151/chemeng-cobeq2014-0434-25502-158666
Publikováno v:
Journal of the Science of Food and Agriculture. 86:1916-1920
Acerola is now commercially produced and processed in Brazil. Known for its very high vitamin C content, this fruit is also a good source of β-carotene. The present study was carried out to verify variation in the carotenoid composition along the fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f789fcf20f9b9f93417c6c42a8602398
https://doi.org/10.1002/jsfa.2562
https://doi.org/10.1002/jsfa.2562
Autor:
Carla Adriana Pizarro Schmidt, Ornella Maria Porcu, Marcos Bertani Gazola, Danniella Xavier, Camila Nascimento Giongo, Leila Fernanda Serafini, Kely Priscila de Lima, Debora Giaretta
Publikováno v:
Revista Brasileira de Tecnologia Agroindustrial; v. 8, n. 2S (2014)
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR
Para atender a um público mais seletivo, o mercado alimentício está buscando por produtos mais interessantes do ponto de vista nutricional e funcional. Sendo assim, os produtos industrializados precisam apresentar algo especial em sua composição
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::294d2fcf31275f055fd5dd813b71793d
https://doi.org/10.3895/s1981-36862014000200013s1
https://doi.org/10.3895/s1981-36862014000200013s1
Publikováno v:
Boletim do Centro de Pesquisa de Processamento de Alimentos. 31
O objetivo deste trabalho foi preparar biscoitos integrais com farinha e óleo da polpa de abacate e avaliar os produtos quanto às suas características físico-químicas e sensoriais. A polpa de abacates da variedade Margarida foi desidratada, pren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1500237e88f45c6a65cfde1945889576
https://doi.org/10.5380/cep.v31i2.34844
https://doi.org/10.5380/cep.v31i2.34844