Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Roberta Cruz Silveira"'
Publikováno v:
Ciência Rural, Vol 45, Iss 3, Pp 567-573 (2015)
Os subprodutos da indústria de frutas possuem alta qualidade nutricional, de forma que sua transformação em ingredientes para aplicação em produtos alimentícios é de grande importância. No presente estudo, foram avaliados os efeitos da substi
Externí odkaz:
https://doaj.org/article/ac357c8c472c411fa33dd48861629f8c
Autor:
Maschio, Gabriel, Stoll, Liana, Padilha, Rosiele Lappe, de Moraes, Kelly, Leães, Fernanda Leal, Thys, Roberta Cruz Silveira, Sant'Anna, Voltaire
Publikováno v:
British Food Journal, 2023, Vol. 125, Issue 12, pp. 4622-4638.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-04-2023-0341
Akademický článek
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Publikováno v:
Journal of Culinary Science & Technology; 2024, Vol. 22 Issue 3, p480-495, 16p
Autor:
Raquel Pischke, Garske, Giovana Domeneghini, Mercali, Roberta Cruz Silveira, Thys, Florencia, Cladera-Olivera
Publikováno v:
Journal of Food Science and Technology. 60:53-63
There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da254d2e21a694b843c264a04eea0aac
https://doi.org/10.1007/s13197-022-05586-y
https://doi.org/10.1007/s13197-022-05586-y
Publikováno v:
Journal of Culinary Science & Technology. :1-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f368091cd445735bd7a5fa527028ca70
https://doi.org/10.1080/15428052.2022.2060160
https://doi.org/10.1080/15428052.2022.2060160
Autor:
Letícia da Fontoura Xavier Costa, Matheus Cardoso Vieira, Ana Raisa Nunes Paiva, Roberta Cruz Silveira Thys, Raquel Pischke Garske, Patrik de Souza Rocha
Publikováno v:
Journal of Culinary Science & Technology. :1-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::641d40feacf7ca50b8446a7b1c860b5f
https://doi.org/10.1080/15428052.2021.1971132
https://doi.org/10.1080/15428052.2021.1971132
Autor:
Cardoso Vieira, Matheus, Pischke Garske, Raquel, de Souza Rocha, Patrik, da Fontoura Xavier Costa, Letícia, Nunes Paiva, Ana Raisa, Thys, Roberta Cruz Silveira
Publikováno v:
Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 4, p517-532, 16p
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fb6b255d17c7c1210d9d96678521c57
https://doi.org/10.1111/jfpp.16638
https://doi.org/10.1111/jfpp.16638
Autor:
Bruna Tischer, Eduardo Cesar Tondo, Adilson Ben da Costa, Michele Utpott, Juliano Smanioto Barin, Roberta Cruz Silveira Thys, Simone Hickmann Flôres, Carolinne Pereira Morais
Publikováno v:
Journal of Culinary Science & Technology. 19:373-389
Cookies were prepared by substitution of pale yellow sweet potato flour by purple sweet potato flour (addition of 15.5%) and kale flour (addition of 13% and 24%) in relation to the control cookie (...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ca6874c61b9244564845c4e3231220f
https://doi.org/10.1080/15428052.2020.1777919
https://doi.org/10.1080/15428052.2020.1777919