Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Rerisson do Nascimento Alves"'
Autor:
Francisco Lyncon Fonseca de Aquino, Emanuel Neto Alves de Oliveira, Luan Emanoel Chaves Almeida, Rerisson do Nascimento Alves, Bruno Fonsêca Feitosa
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 1, Pp 1-10 (2023)
The objective was to develop a cashew nuts food cream (CAC) whit reduced lactose content and to characterize it as a proximal composition, physical-chemical and microbiological parameters, acceptance of sensory attributes, purchase intention, and Acc
Externí odkaz:
https://doaj.org/article/b7f99d0d20344f589f57411d3d257ae7
Autor:
Flávia Izabely Nunes Moreira, Thamirys Lorranne Santos Lima, Rerisson do Nascimento Alves, Inês Maria Barbosa Nunes Queiroga, Mônica Tejo Cavalcanti, Mônica Correia Gonçalves
Publikováno v:
Revista Principia, Vol 1, Iss 55, Pp 177-186 (2021)
As informações dos rótulos devem apresentar-se de forma clara e precisa, uma vez que esses conhecimentos são úteis para permitir a identificação das características originais do produto. Objetivou-se com esta pesquisa verificar a adequação
Externí odkaz:
https://doaj.org/article/ab2bffd979a94a8686781219a91b3a25
Autor:
Thamirys Lorranne Santos Lima, Rerisson do Nascimento Alves, Mônica Tejo Cavalcanti, Thayse Cavalcante da Rocha, Mônica Correia Gonçalves
Publikováno v:
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 12, Iss 3 (2017)
A produção de queijos a partir de leite de cabra surge como alternativa para a agregação de valor à caprinocultura leiteira no cariri paraibano, e o cumaru (Amburana cearensis A.C. Smith), mais especificamente a sua entrecasca, pode ser adiciona
Externí odkaz:
https://doaj.org/article/f22a1b9ab4d048ac88936255b0ab7734
Autor:
Chimenes Darlan Leal de ARAÚJO, Gilmar Freire da COSTA, Terezinha Domiciano DANTAS, Thamirys Lorranne Santos LIMA, Monique Marcondes KRAUSKOPF, Rerisson do Nascimento ALVES, João Marcos Monteiro BATISTA, João Felipe Santiago NETO, Caio Franklin Vieira de Figueiredo, Romário Oliveira de ANDRADE, Neila Lidiany RIBEIRO
Publikováno v:
Food Science and Technology. 43
Autor:
Victor Hugo de Luna DIAS, Terezinha Domiciano DANTAS, Valquiria Cardoso da Silva FERREIRA, Solange de SOUSA, Jorge Luiz Santos de ALMEIDA, Maria Monique Tavares SARAIVA, Rerisson do Nascimento ALVES, Caio Franklin Vieira de FIGUEIREDO, Airton Gonçalves de OLIVEIRA, John Edson CHIODI, Francisco Fabrício Damião de OLIVEIRA, Neila Lidiany RIBEIRO
Publikováno v:
Food Science and Technology. 43
Autor:
Thamirys Lorranne Santos LIMA, Gilmar Freire da Costa, Rerisson do Nascimento ALVES, Chimenes Darlan Leal de ARAÚJO, Gledson Firmino Gonçalves da SILVA, Neila Lidiany RIBEIRO, Caio Franklin Vieira de FIGUEIREDO, Romário Oliveira de ANDRADE
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e103621, Published: 11 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba687335d735c0bb74aafbb15f12e7a7
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102041&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102041&lng=en&tlng=en
Autor:
Rana Muhammad Aadil, Samuel Chetachukwu Adegoke, Aziz Ahmad, Talha Ahmad, Muneer Ahmad Magry, Waqar Ahmed, Elif Tuğçe Aksun Tümerkan, Katariina Ala-Rämi, Marcela Albuquerque Cavalcanti de Albuquerque, Tânia Gonçalves Albuquerque, Maria Alexandri, Estefanía Álvarez-Castillo, Rita Carneiro Alves, H.V. Annegowda, A. Ascenso, J. Fernando Ayala-Zavala, Blanca E. Barragán-Huerta, Barbara Ruivo Valio Barretti, Carlos Bengoechea, M. Bento, Rajeev Bhat, Brij Bhushan, Nilutpal Bhuyan, D. Blaise, Marianne Su-Ling Brooks, Augusta Caligiani, Rocio Campos-Vega, M. Carvalheiro, Carlos Pasqualin Cavalheiro, S.M. Ceballos-Duque, Saravanan Chakkaravarthi, Wee Sim Choo, Nabajit Dev Choudhury, Wei Chean Chuah, Ng Lee Chuen, Fook Yee Chye, A. Costa, Helena S. Costa, Adriano Gomes da Cruz, Maurício Costa Alves da Silva, Íris Braz da Silva Araújo, Julio Cesar de Carvalho, Igor Ucella Dantas de Medeiros, Alejandra de Moreno de LeBlanc, Simone Lorena Quitério de Souza, Gargi Dey, Rerisson do Nascimento Alves, Elisa Dufoo-Hurtado, Salma A. Enríquez-Valencia, A.C. Faria-Silva, Manuel Felix, Maximilian Fichtner, Irina Fierascu, Radu Claudiu Fierascu, Scott W. Fowler, Bernadette Dora Gombossy de Melo Franco, Maria Patricia Guerrero Garcia-Ortega, Mohd Sabri Mohd Ghazali, L.M. Gonçalves, Almudena González González, Gustavo A. González-Aguilar, Anil H. Gore, Luna Goswami, Athanasia M. Goula, Antonio Guerrero, Jonas Toledo Guimarães, Datta B. Gunjal, Paulina Gutiérrez-Macías, Muhamad Fairus Noor Hassim, Ana M. Herrero, B.K.K.K. Jinadasa, Rupam Kataki, Moazzam Rafiq Khan, Timo Kikas, Marcela Kloth, Govind B. Kolekar, Konstantina Kourmentza, Apostolis Koutinas, Melinda Krebsz, Tharaka Rama Krishna C. Doddapaneni, Sonia Kumar, Luiz Gustavo Lacerda, Jean Guy LeBlanc, Ulla Lehtinen, Giulia Leni, Boon Fung Leong, Jade M. Long, Christelle Lopez, Leticia X. López-Martínez, Ivan Luzardo-Ocampo, Gabriela A. Macedo, Sergi Maicas, Sofia Maina, Pulak Majumder, Ma. Elena Maldonado-Celis, M. Marques, J. Marto, José Juan Mateo, Manickam Minakshi, Vicente A. Mirón-Mérida, Anand Mohan, Antonio Moreda-Piñeiro, Miriane Moreira Fernandes Santos, Vaibhav M. Naik, Sapna A. Narula, Rumi Narzari, Arunima Nayak, Mehdi Nikoo, Omkar S. Nille, Patrícia Nunes, M. Beatriz P.P. Oliveira, B. Dave Oomah, A. Paiva, Sandeep K. Panda, Harris Papapostolou, Tibor Pasinszki, Akshay S. Patil, Fábio Anderson Pereira Da Silva, Chanathip Pharino, Tatiana Colombo Pimentel, Gustavo Luis de Paiva Anciens Ramos, H.M. Ribeiro, C. Odín Rodríguez-Nava, Claudia Ruiz-Capillas, Susana Marta Isay Saad, Niharendu Saha, Amy Yi Hsan Saik, Ruprekha Saikia, Ádina L. Santana, S. Savitha, Philip A. Schneider, Dibyakanta Seth, Stefano Sforza, Muhammad Asim Shabbir, Elwira Sieniawska, Mafalda Alexandra Silva, Vida Šimat, P. Simões, S. Simões, Carlos Ricardo Soccol, Alessandra Cristine Novak Sydney, Eduardo Bittencourt Sydney, Reza Tahergorabi, Maria Tsiviki, Erminta Tsouko, K. Velmourougane, Simone Maria Ribas Vendramel, Ravindra D. Waghmare, V.N. Waghmare, Santad Wichienchot, Adenise Lorenci Woiciechowski
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b724f5662e2f379826ae7b503f1aca3d
https://doi.org/10.1016/b978-0-12-824044-1.00055-6
https://doi.org/10.1016/b978-0-12-824044-1.00055-6
Autor:
Íris Braz da Silva Araújo, Miriane Moreira Fernandes Santos, Fábio Anderson Pereira da Silva, Rerisson do Nascimento Alves
The production and consumption of chicken meat is growing constantly worldwide, for economic and nutritional reasons. With the evolution of this market, the industry intensifies the volume of carcasses, cuts, and meat products, generating a greater n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75c0852ed5bbb1bcb18076d2fa562b95
https://doi.org/10.1016/b978-0-12-824044-1.00032-5
https://doi.org/10.1016/b978-0-12-824044-1.00032-5
Autor:
Thamirys Lorranne Santos Lima, Karina da Silva Chaves, Bruno Raniere Lins de Albuquerque Meireles, Rerisson do Nascimento Alves
Publikováno v:
Journal of Food Processing and Preservation. 45
The development of smart biodegradable films emerges as an alternative capable of indicating the correlation between the pH of a product and the color changes related to the degradation processes. Therefore, the aim of this investigation was to devel
Autor:
Andressa Gonçalves de Santana, Mateus Gonçalves Silva, Rerisson do Nascimento Alves, Sabrina dos Santos Costa, Bruno Raniere Lins de Albuquerque Meireles, Tiago da Nóbrega Albuquerque, Vinicius Teodoro Ferreira Queiroga, Ingrid Ramalho Marques
Publikováno v:
Research, Society and Development; Vol. 9 No. 10; e5349108623
Research, Society and Development; Vol. 9 Núm. 10; e5349108623
Research, Society and Development; v. 9 n. 10; e5349108623
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 10 (2020)
Research, Society and Development; Vol. 9 Núm. 10; e5349108623
Research, Society and Development; v. 9 n. 10; e5349108623
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 10 (2020)
Goat meat has taken a prominent role for the Northeast region of Brazil, and meat products such as hamburgers are a way of adding value to this raw material. Thus, the objective of this work was to prepare goat hamburgers and evaluate the effect of b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::872ed2d57e5c5b21078396647aa02b98
https://rsdjournal.org/index.php/rsd/article/view/8623
https://rsdjournal.org/index.php/rsd/article/view/8623