Zobrazeno 1 - 10 of 39 pro vyhledávání: '"Pereira, Patrícia Aparecida Pimenta"'
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Analysis of physical and sensory characteristics of pineapple cakes with sucrose substitution and/or reduction
Autor: Mendes, Elaine Cristina, Mota, Bruna Eugênia Ferreira, Vasconcelos, Christiane Mileib, Pereira, Patrícia Aparecida Pimenta, Cunha, Simone de Fátima Viana da
Publikováno v: Brazilian Journal of Obesity, Nutrition and Weight Loss; Vol. 15 No. 97 (2021); 1118-1126
Revista Brasileña de Obesidad, Nutrición y Pérdida de Peso; Vol. 15 Núm. 97 (2021); 1118-1126
Giornale brasiliano di obesità, nutrizione e perdita di peso; V. 15 N. 97 (2021); 1118-1126
RBONE-Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 15 n. 97 (2021); 1118-1126
Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 15 n. 97 (2021); 1118-1126
Revista brasileira de obesidade, nutrição e emagrecimento
Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX)
instacron:IBPEFEX
A sacarose é um importante contribuinte para o valor calórico total de um alimento, além de ser um nutriente muito relevante para algumas patologias, como diabetes mellitus. Esse estudo objetivou reformular uma preparação de bolo de abacaxi, red
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5d63c080650b3d51eec80763eb2f774a
http://www.rbone.com.br/index.php/rbone/article/view/1430
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Frozen yogurt potentially symbotic added from ginger: stability during storage
Autor: Quintão, Arthur de Oliveira, Schiassi, Maria Cecília Evangelista Vasconcelos, Curi, Paula Nogueira, Lima, Michelle Barbosa, Freitas, Gabriel Vargas de, Gandra, Kelly Moreira Bezerra, Cunha, Luciana Rodrigues da, Pereira, Patrícia Aparecida Pimenta
Publikováno v: Brazilian Journal of Obesity, Nutrition and Weight Loss; Vol. 15 No. 95 (2021); 687-698
Revista Brasileña de Obesidad, Nutrición y Pérdida de Peso; Vol. 15 Núm. 95 (2021); 687-698
Giornale brasiliano di obesità, nutrizione e perdita di peso; V. 15 N. 95 (2021); 687-698
RBONE-Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 15 n. 95 (2021); 687-698
Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 15 n. 95 (2021); 687-698
Revista brasileira de obesidade, nutrição e emagrecimento
Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX)
instacron:IBPEFEX
Introdução: Frozen yogurt pode ser um meio adequado para a entrega de produtos simbióticos aos consumidores. Objetivo: elaborar frozen yogurt potencialmente simbióticos adicionados de gengibre e avaliar a estabilidade físico-química, dos compos
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a6c334b4bc371a920bd95885a6c95ae5
http://www.rbone.com.br/index.php/rbone/article/view/1800
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Elaboración de yogur helado simbiótico adicionado con jengibre
Autor: Quintão, Arthur de Oliveira, Lima, Michelle Barbosa, Schiassi, Maria Cecília Evangelista Vasconcelos, Curi, Paula Nogueira, Monteiro, Reginaldo de Souza, Cunha, Luciana Rodrigues da, Pereira, Patrícia Aparecida Pimenta
Publikováno v: Research, Society and Development; Vol. 11 No. 8; e48711831284
Research, Society and Development; Vol. 11 Núm. 8; e48711831284
Research, Society and Development; v. 11 n. 8; e48711831284
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Currently, there is a great concern on the part of consumers to purchase nutritious, healthy products that bring health benefits, with different flavors and above all, safe for consumption, being a market trend and, as yogurt ice cream is increasingl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::95a9570e5e71a3796435cb1c4498aff0
https://rsdjournal.org/index.php/rsd/article/view/31284
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Maceración de granos de Chenopodium quinoa Willd: efecto del tiempo y la temperatura
Autor: Neves , Érica Granato Faria, Barbosa , Júnia Christina, Penna, Leonardo de Oliveira, Neves , Erick Ornellas, Pereira , Patrícia Aparecida Pimenta, Cunha , Simone Fátima Viana da, Vasconcelos, Christiane Mileib
Publikováno v: Research, Society and Development; Vol. 9 No. 11; e399119483
Research, Society and Development; Vol. 9 Núm. 11; e399119483
Research, Society and Development; v. 9 n. 11; e399119483
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Quinoa has aroused worldwide interest for its high nutritional value, especially in relation to protein content. Therefore, the objective of this study was to evaluate the effect of time and temperature on the maceration of quinoa in order to obtain
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::98aa8a9f68c13f3762f8a19eb087b26c
https://rsdjournal.org/index.php/rsd/article/view/9483
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Efecto del tiempo y la temperatura sobre las características físicas de dulces mixtos dietéticos y funcionales de frutas del cerrado
Autor: Brandão, Telma Melo, Vieira, Mariele Antunes, Elias, Heloisa Helena de Siqueira, Schiassi, Maria Cecília Evangelista Vasconcelos, Santos , Hellen Vidal, Pereira, Patrícia Aparecida Pimenta, Carvalho, Elisângela Elena Nunes, Queiroz, Fabiana, Borges , Soraia Vilela
Publikováno v: Research, Society and Development; Vol. 9 No. 10; e8929109267
Research, Society and Development; Vol. 9 Núm. 10; e8929109267
Research, Society and Development; v. 9 n. 10; e8929109267
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
There are countless fruits of the cerrado with economic potential for the development of products that meet consumer demand, such as dietary and functional preserves. However, studies on the characteristics of these products and stability during stor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e68365f4c8b277f4f8d86fe3ce430d65
https://rsdjournal.org/index.php/rsd/article/view/9267
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Evaluación de la estabilidad del yogur concentrado salado añadido con orégano durante el almacenamiento
Autor: Dias, Jéssica Gonzaga, Guedes , Jean, Monteiro, Reginaldo de Souza, Pinto , Vitória Regina, Gandra, Kelly Moreira Bezerra, Cunha, Luciana Rodrigues da, Pereira, Patrícia Aparecida Pimenta
Publikováno v: Research, Society and Development; Vol. 9 No. 10; e8999109322
Research, Society and Development; Vol. 9 Núm. 10; e8999109322
Research, Society and Development; v. 9 n. 10; e8999109322
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Currently, there is a great demand for products that bring health benefits, with different flavors and above all, safe for consumption. Thus, the objective of this work was to evaluate the physical, physicochemical and microbiological stability of sa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::636837a685af5cf6979906fc9c1652fb
https://rsdjournal.org/index.php/rsd/article/view/9322
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10
Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly
Autor: Monteiro, Reginaldo de Souza, Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Lima, Michelle Barbosa, Sampaio, Ney Pinheiro, Laboratory of Scanning Electron Microscopy (NanoLab - REDEMAT), Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Mezadri, Hygor, Postgraduate Program in Pharmaceutical Sciences (CiPharma), Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, dos Santos, Orlando David Henrique, School of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil, Pereira, Patrícia Aparecida Pimenta, Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil
Publikováno v: Journal of bioenergy and food science; Vol 7, No 4 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3102020JBFS
Journal of Bioenergy and Food Science; Vol 7, No 4 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3102020JBFS
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
It is important to understand the stability of the formed gels and the factors that affect the behavior of these agents in a complex system to impart desirable properties to a new product. The purpose of this paper was to evaluate the morphological s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f0029a2448da1854bf85aa0ff48f3ab5
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/310
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