Determinação dos teores de sódio e potássio em refeições servidas em um restaurante universitário da região sul do Brasil

Autor: Revenli Fernanda do Nascimento, Adriane Bonfim Gavron, Simone Bowles, Eduardo Sidinei Chaves, Eliana Aparecida Fagundes Queiroz Bortolozo

Publikováno v: Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)

Resumo O objetivo do trabalho foi determinar os teores de sódio (Na) e potássio (K) em refeições servidas em um restaurante universitário da região sul do Brasil, utilizando espectrometria de emissão atômica como método analítico. Foram col

Externí odkaz: https://doaj.org/article/c6ecf67a385e46a29e9899d26d7f1e4b

Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes

Autor: Revenli Fernanda do Nascimento, Maria Helene Giovanetti Canteri, Juliana Vitória Messias Bittencourt, Sabrina Ávila Rodrigues

Publikováno v: Food Science and Technology International. 27:764-775

Relationship among pH, aw and Maillard browning was investigated in processed potatoes ready-to-eat during cooking and sterilization in autoclave to prevent their colors changes. Central composite rotational design was used for optimization of color

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9f2dc8469e7c9ea1dc1e5e52b367bc6
https://doi.org/10.1177/1082013220984295

Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

Autor: Maria Helene Giovanetti Canteri, Revenli Fernanda do Nascimento

Publikováno v: British Food Journal. 122:380-389

Purpose The purpose of this paper is to evaluate the use of sodium metabisulfite (SMB) and ascorbic acid (AA) either alone or in combination as anti-browning agents in industrially processed potatoes. Design/methodology/approach The experiment was ca

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::25a3d6e3d8c70cba0c93904d8b3231ab
https://doi.org/10.1108/bfj-05-2019-0322

sj-pdf-1-fst-10.1177_1082013220984295 - Supplemental material for Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes

Autor: Revenli Fernanda Do Nascimento, Canteri, Maria Helene Giovanetti, Rodrigues, Sabrina Ávila, Bittencourt, Juliana Vitória Messias

Supplemental material, sj-pdf-1-fst-10.1177_1082013220984295 for Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes by Revenli Fernanda do Nascimento, Maria Helene Giovanetti Canteri, Sabrina Ávila

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e1152a5d02a928bd83cfd067b99ae19f

Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

Autor: Revenli Fernanda do Nascimento, Junior Van Beik, Mariel Hang de Oliveira, Luciano Moro Tozetto, Maria Helene Giovanetti Canteri

Publikováno v: Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 4, Pages: 962-970, Published: 11 APR 2019
Food Science and Technology, Issue: ahead, Published: 11 APR 2019
Food Science and Technology, Iss 0 (2019)

This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3e3c5c598eb9212a39ebe9fc286d964
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400962