EXTRATOS NATURAIS DE SEMENTES DE MAMÃO PAPAYA (Carica papaya L.) E MARCELA (Achyrocline satureioides) E AVALIAÇÃO DA CAPACIDADE ANTIOXIDANTE E ANTIMICROBIANA EM LINGUIÇA DE FRANGO

Autor: Piovesan, Natiéli

Publikováno v: Repositório Institucional da UFSMUniversidade Federal de Santa MariaUFSM.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
The present study aimed to develop natural extracts from papaya seed (Carica papaya l.) and marcela (Achyrocline satureioides) to be used in chicken sausage, evaluating their antiox

Externí odkaz: http://repositorio.ufsm.br/handle/1/5723

Caracterización físico-química y sensorial del yogur de kiwi helado enriquecido con prebióticos

Autor: Piovesan, Natiéli, Borges, Mirla Fontes de Araújo, Queiroz, Joyce Moura de, Souza, Rosane Liége Alves de, Oliveira, Emanuel Neto Alves de, Oliveira, Gleison Silva, Machado, Adalva Lopes, Oliveira, Pâmara Virna Carlos de, Oliveira, Palloma Vitória Carlos de

Publikováno v: Research, Society and Development; Vol. 10 No. 8; e5710817031
Research, Society and Development; Vol. 10 Núm. 8; e5710817031
Research, Society and Development; v. 10 n. 8; e5710817031
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Frozen yogurt draws attention by taking advantage of the nutrients of yogurt and refreshing ice cream, in addition to being enriched with fruits that guarantee flavor, vitamins and antioxidant activity, as well as the addition of prebiotics, allowing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6ab58375f3f9fffec13e2939aba3b9b5
https://rsdjournal.org/index.php/rsd/article/view/17031

Desenvolvimento e avaliação sensorial de pão de forma adicionado da farinha do resíduo da graviola

Autor: Lima, Dinara Vieira, Azevedo, Odaize Ohanna da Costa, Silva, Nayara de Sousa, Silva, Gezaildo Santos, Pontes, Edson Douglas Silva, Araujo, Mayara Gabrielly Germano de, Pereira, Diego Elias, Piovesan, Natiéli, Medeiros, Robson Galdino, Soares, Juliana Késsia Barbosa, Viera, Vanessa Bordin

Publikováno v: Research, Society and Development, Vol 9, Iss 1, Pp e172911857-e172911857 (2020)
Research, Society and Development; Vol. 9 No. 1; e172911857
Research, Society and Development; Vol. 9 Núm. 1; e172911857
Research, Society and Development; v. 9 n. 1; e172911857
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Bread is a product widely consumed since ancient times, so many scholars seek to create new formulations that give them more flavor and nutritional quality through the full reuse of food. Soursop is rich in minerals such as calcium, potassium, magnes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5757736c23a14eff7b98c9f1b29ce582
https://rsd.unifei.edu.br/index.php/rsd/article/view/1857

Influence of different parameters in blueberry bioactive compounds extraction methods (Vaccinium ashei Reade) and antioxidant and antimicrobial activity

Autor: Piovesan, Natiéli

Publikováno v: Biblioteca Digital de Teses e Dissertações do UFSM
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior This study aimed to investigate the influence of different parameters (concentration of solvent, time, temperature and power) in extraction methods (focused microwave, conventional and u

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d96da979bebe885b7c6f9cf669ef129c
http://repositorio.ufsm.br/handle/1/3418

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