Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Rafaela Verdi"'
1
Akademický článek
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia
Autor: Kátia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes
Publikováno v: Acta Scientiarum: Technology, Vol 39, Iss 1, Pp 111-117 (2017)
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inc
Externí odkaz: https://doaj.org/article/f1379dd5055a4340b5f9bcce5d3417b1
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2
Akademický článek
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes
Autor: Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza, Katia Setsuko Kimura, Melina Franco Coradini, Rafaela Verdi, Jane Martha Graton Mikcha
Publikováno v: Acta Scientiarum: Technology, Vol 38, Iss 2, Pp 241-246 (2016)
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and
Externí odkaz: https://doaj.org/article/ae242ed3c20f4eb98079f0b99a7444b3
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5
Inclusion of dehydrated mix of tilapia and salmon in pizzas
Autor: Ana Paula Sartório Chambo, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes, Melina Franco Coradini, Andresa Carla Feihrmann, Eliane Gasparino, Rafaela Verdi
Publikováno v: Food Science and Technology
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31d16f1004d3e323a862e77b1a1eef35
https://doi.org/10.1590/fst.22019
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6
PATÊS ELABORADOS A PARTIR DE RESÍDUOS DO BENEFICIAMENTO DE TILÁPIA COM E SEM DEFUMAÇÃO
Autor: Marcos Antonio Matiucci, Kelly Cristina Vitorino, Rafaela Verdi, Maria Luiza Rodrigues de Souza, Suzana Maria da Silva Réia, Ana Paula Sartório Chambo
Publikováno v: Iniciação Científica Cesumar. 21:163-173
O presente trabalho teve como objetivo elaborar patês de aparas de tilápia e farinha de resíduos de tilápia defumada. Foram utilizados três tratamentos e cinco repetições, sendo eles patê com aparas de tilápia (Trat 1), patê com aparas e fa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2cfb842c5a8d003ca57589ba5594841b
https://doi.org/10.17765/1518-1243.2019v21n2p163-173
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7
Quality evaluation of onion biscuits with aromatized fishmeal from the carcasses of the Nile tilapia
Autor: Eliane Gasparino, Kátia Setsuko Kimur, Elenice Souza dos Reis Goes, Rafaela Verdi, Maria Luiza Rodrigues de Souza Franco, Melina Franco Coradini
Publikováno v: Boletim do Instituto de Pesca. 41:719-728
Current assay aims at the preparation of onion biscuits with the inclusion of different levels of aromatized fishmeal from the carcasses of the Nile tilapia (Oreochromis niloticus) to assess their chemical composition and analyze their sensorial and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ba99b4f886016b7070072495df186f9d
https://doi.org/10.20950/1678-2305.2015v41nep719
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8
Preparation of lasagnas with dried mix of tuna and tilapia
Autor: Melina Franco Coradini, Katia Setsuko Kimura, Jane Martha Graton Mikcha, Andresa Carla Feihrmann, Ana Paula Sartório Chambo, Rafaela Verdi, Eliane Gasparino, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes, Diego Rodrigues Marques
Publikováno v: Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0
Food Science and Technology, Volume: 37, Issue: 3, Pages: 507-514, Published: 06 FEB 2017
The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moistur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d8f3dc556e6e5998bea361fde706dce
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300507
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9
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia
Autor: Rafaela Verdi, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes, Katia Setsuko Kimura, Melina Franco Coradini, Jane Martha Graton Mikcha
Publikováno v: Acta Scientiarum. Technology; Vol 39 No 1 (2017); 111-117
Acta Scientiarum. Technology; v. 39 n. 1 (2017); 111-117
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 39, Iss 1, Pp 111-117 (2017)
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eda5a217ac37eb75e13a3f494f545db3
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29164
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10
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes
Autor: Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Katia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes
Publikováno v: Acta Scientiarum. Technology; Vol 38 No 2 (2016); 241-246
Acta Scientiarum. Technology; v. 38 n. 2 (2016); 241-246
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 38, Iss 2, Pp 241-246 (2016)
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d78720fcb15a079504470c99fd7dbcb
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852
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