Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Roberta Fontanive Miyahira"'
Autor:
Juliana Delvizio Vidal, Carolina Beres, Flavia Oliveira Brito, Lilia Zago, Roberta Fontanive Miyahira
Publikováno v:
Journal of Functional Foods, Vol 117, Iss , Pp 106235- (2024)
Sprouts have been considered foods with functional properties and high nutritional value. High nutritional value does not guarantee the release of compounds from the food matrix during the digestion process. Simulated in vitro digestion has been used
Externí odkaz:
https://doaj.org/article/e5d5e40c3c614388bead76a86133e793
Autor:
Isabela Pais de Souza, Nathália Ferreira Baptista, Rebeca Melgaço de Assis, Roberta Fontanive Miyahira, Renata Rangel Guimarães
Publikováno v:
Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 7, Iss 2, Pp 82-86 (2019)
Introdução: Hortaliças folhosas cruas são possíveis fontes de contaminação microbiológica e precisam ser higienizadas antes do consumo. Os diferentes saneantes variam quanto à sua capacidade de redução de microrganismos, e o cloro, em suas
Externí odkaz:
https://doaj.org/article/20edd8e5f4634602b34aef9172029d35
Autor:
Thamires Chrispim de Souza Carvalho Giangiarulo, Maria Thereza R. P. Dias de Lima, Alfredo da Silva Martins, Mara Lucia Penna Queiroz, Roberta Fontanive Miyahira
Publikováno v:
Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 8, Iss 1 (2020)
Introdução: As fórmulas infantis (FI) não conseguem reproduzir as propriedades imunológicas e de digestibilidade do leite materno, entretanto conseguem atender às necessidades nutricionais estimadas quando há impedimento do aleitamento materno
Externí odkaz:
https://doaj.org/article/9a3544413d1348ac95de362269f47bf1
Autor:
Roberta Fontanive Miyahira, Thamires Giangiarulo, Jean de Oliveira Lopes, Wanessa Pires da Silva, Erick Almeida Esmerino, Adriane Elisabete Costa Antunes
Publikováno v:
Journal of Sensory Studies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82bbc2ef65b231cdf478a6d973384d2e
https://doi.org/10.1111/joss.12829
https://doi.org/10.1111/joss.12829
Autor:
Thaiza Serrano Pinheiro de Souza, Roberta Fontanive Miyahira, Julia Rabelo Vaz Matheus, Talita Braga de Brito Nogueira, Carollyne Maragoni-Santos, Francisco Fabio Cavalcante Barros, Adriane Elisabete Costa Antunes, Ana Elizabeth Cavalcante Fai
Publikováno v:
Trends in Food Science & Technology
Background Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb7d32c8ff3f92745015b89c52a78c92
https://doi.org/10.1016/j.tifs.2022.01.005
https://doi.org/10.1016/j.tifs.2022.01.005
Autor:
Julia Rabelo Vaz Matheus, Glaucia Maria Pastore, Thiago R. Correia, Franciele Maria Pelissari, Ana Paula Aparecida Pereira, Ana Elizabeth Cavalcante Fai, Ana Maria Furtado de Sousa, Roberta Fontanive Miyahira, Talita Braga de Brito Nogueira
Publikováno v:
Journal of Food Science. 86:4539-4553
Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to obtain products with higher added value from this fruit. In this study persimmon puree film
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f4ee55d186c10dff9a6d7a1ca680515
https://doi.org/10.1111/1750-3841.15886
https://doi.org/10.1111/1750-3841.15886
The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta
Autor:
Vanessa Naciuk Castelo-Branco, Janaína Nogueira Guimarães, Lívia Souza, Marcella Rodrigues Guedes, Patrícia Moreira Silva, Luana Limoeiro Ferrão, Roberta Fontanive Miyahira, Renata Rangel Guimarães, Suzana Maria Lemos Freitas, Marta Citelli dos Reis, Lilia Zago
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The
Externí odkaz:
https://doaj.org/article/9181a8c50f0e4aa6bf0c7fc1ef19f7a3
Autor:
Vanessa dos Santos Chiappetta Nogue Salgado, Lilia Zago, Adriane Elisabete Costa Antunes, Roberta Fontanive Miyahira
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 77(4)
Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fba3bf36f9974e17850c3afe60f3fdf
https://pubmed.ncbi.nlm.nih.gov/36083408
https://pubmed.ncbi.nlm.nih.gov/36083408
Publikováno v:
Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 2, Iss 4, Pp 96-101 (2014)
A promoção de hábitos alimentares saudáveis no ambiente escolar pressupõe o desenvolvimento de atividades educativas que ajudam e motivam a adoção de uma alimentação saudável. Dessa forma, o objetivo deste trabalho foi realizar ações de e
Externí odkaz:
https://doaj.org/article/2afa36fd45a14bac90fc5168dfdd6851
Publikováno v:
Plant Foods for Human Nutrition. 76:143-152
Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d523ccd5177152f295f8838f7c17cf8
https://doi.org/10.1007/s11130-021-00888-6
https://doi.org/10.1007/s11130-021-00888-6