Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Rafaiane Macedo Guimarães"'
Autor:
Mariana Buranelo Egea, Tainara Leal De Sousa, Daiane Costa Dos Santos, Josemar Gonçalves De Oliveira Filho, Rafaiane Macedo Guimarães, Luciane Yuri Yoshiara, Ailton Cesar Lemes
Publikováno v:
Food and Bioprocess Technology. 16:1429-1450
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e34b739db8d1a4f82ad2549b42f90393
https://doi.org/10.1007/s11947-022-02975-1
https://doi.org/10.1007/s11947-022-02975-1
Autor:
Lílian Moreira Costa, Rafaiane Macedo Guimarães, Mariana Buranelo Egea, Osvaldo Resende, Katiuchia Pereira Takeuchi
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:158-162
Three types of special bread (WB: bread with whole-wheat flour, LWB: ‘light’ bread with whole-wheat flour, and MB: bread with multi-cereals) were purchased in the local market, and moisture content was analyzed as well as the following parameters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94bcbb9d79e40a5bb2767d93821816e9
https://doi.org/10.18378/rebagro.v12i2.8870
https://doi.org/10.18378/rebagro.v12i2.8870
Autor:
Elza Iouko Ida, Jhessika de Santana Silva, Heloisa Gabriel Falcão, Tatiana Colombo Pimentel, Rafaiane Macedo Guimarães, Thaisa Alves Matos de Rezende, Mariana Buranelo Egea
Publikováno v:
European Food Research and Technology. 245:1365-1376
Bread is one of the most consumed products in the world and the most studied among the gluten-free foods. Agroindustry co-products are rich sources of functional ingredients, and their chemical composition suggests great potential as a raw material f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8deeddd1be99a164ffb6a196088c575
https://doi.org/10.1007/s00217-019-03261-9
https://doi.org/10.1007/s00217-019-03261-9
Autor:
Marcos de Oliveira Araújo, Daniele Silva Lima, Keyla Rezende Barcelos, Kátia Flávia Fernandes, Mayra Conceição Peixoto Martins Lima, Daiane Costa dos Santos, Mariana Buranelo Egea, Karla A. Batista, Nárgella Silva Carneiro, Milena Figueiredo de Sousa, Rafaiane Macedo Guimarães
Publikováno v:
LWT. 101:812-818
This study aimed to demonstrate the potential of a corn byproduct, namely corn bran (CB) as a new source of nutrients in the diet by evaluating its application to snack bars (SB). CB was separated into five granulometric measurements (F1: 0.125; F2:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe3354e2c027d2f5dae78bbc80496bd3
https://doi.org/10.1016/j.lwt.2018.11.088
https://doi.org/10.1016/j.lwt.2018.11.088
Autor:
Rafaiane Macedo Guimarães, Mariana Buranelo Egea, Marco Antônio Pereira da Silva, Thamara Evangelista Silva, Fabiano Guimarães Silva, Ailton Cesar Lemes, Marussa Cássia Favaro Boldrin
Publikováno v:
LWT. 92:593-599
Okara is the residue of hydrosoluble extract from soybean used for producing tofu and soydrink and presents high nutritional value. Therefore, it has important characteristics that make it an excellent alternative to being incorporated into “pâte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5efbd94a26ba3318007022c968e1d2ab
https://doi.org/10.1016/j.lwt.2018.02.058
https://doi.org/10.1016/j.lwt.2018.02.058
Autor:
Jhessika de Santana Silva, Daniel Emanuel Cabral de Oliveira, Rafaiane Macedo Guimarães, Mariana Buranelo Egea, Thaisa Alves Matos de Rezende, Osvaldo Resende
Publikováno v:
Revista Brasileira de Engenharia Agrícola e Ambiental v.22 n.6 2018
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 22, Iss 6, Pp 418-423
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 22, Iss 6, Pp 418-423
‘Okara’ is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the ‘tofu’ industry or soybean water-soluble extract. This work aimed to study ‘okara’ convective drying kin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c6f02210638919daf7116e7e92c3565
https://doi.org/10.1590/1807-1929/agriambi.v22n6p418-423
https://doi.org/10.1590/1807-1929/agriambi.v22n6p418-423
Autor:
Ana Lídia Cabral Sousa, Christianne Mateus de Oliveira, Rafaiane Macedo Guimarães, Maria Luiza Ferreira Stringhini
Publikováno v:
Saúde em Revista. 16:63-74
Objetivo: Avaliar e relacionar o estado nutricional e a qualidade de vida de pacientes com câncer do aparelho digestorio. Metodos: Estudo transversal com 44 pacientes atendidos no Ambulatorio de Oncologia do Hospital das Clinicas de Goiânia-GO, no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d209c9daf1745c5011a4374d807949be
https://doi.org/10.15600/2238-1244/sr.v16n44p63-74
https://doi.org/10.15600/2238-1244/sr.v16n44p63-74
Autor:
Milena Figueiredo de Sousa, Mariana Buranelo Egea, Adrielle Borges de Almeida, Rafaiane Macedo Guimarães, Tainara Leal de Sousa
Publikováno v:
Inovação em Ciência e Tecnologia de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::252bd135357e3540e9545266c3c867b8
https://doi.org/10.22533/at.ed.99719091023
https://doi.org/10.22533/at.ed.99719091023
Autor:
Cassia Cristina Fernandes Alves, Thaisa Alves Matos de Rezende, Elza Iouko Ida, Heloisa Gabriel Falcão, Jhessika de Santana Silva, Mariana Buranelo Egea, Rafaiane Macedo Guimarães, Marco Silva
Publikováno v:
LWT. 123:109062
Okara has high nutritional value but its high moisture value is a large problem for use as ingredient for food development. The objective of this work was to evaluate the physicochemical characteristics and technological functional properties of okar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abf351142930b7b826863579833a0a62
https://doi.org/10.1016/j.lwt.2020.109062
https://doi.org/10.1016/j.lwt.2020.109062