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Aplicación de prebióticos en yogur griego desnatado: evaluación fisicoquímica, texturométrica y sensorial
Autor: Leal, Daiane Martins, Reis, Isabela Cristina Pascoal, Costa, Renata Alves, Pereira, Keyla Carvalho, Schmiele, Marcio, Rocha, Larissa de Oliveira Ferreira
Publikováno v: Research, Society and Development; Vol. 11 No. 3; e56711326911
Research, Society and Development; Vol. 11 Núm. 3; e56711326911
Research, Society and Development; v. 11 n. 3; e56711326911
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Yogurt is one of the most popular fermented dairy products and an excellent vehicle for delivering functional ingredients such as prebiotics. In yogurts, prebiotics can act as a substrate for the growth of the intestinal microbiota, improving gastroi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::fa271cfad5975567eaf8fcc1558c959e
https://rsdjournal.org/index.php/rsd/article/view/26911
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3
Obtención de colorantes naturales a partir de antocianinas extraídas de gordura (Melinis minutiflora P. Beauv.) y estudio de su aplicación en yogures
Autor: Silva, Isabela de Morais, Rocha, Larissa de Oliveira Ferreira, Schmiele, Marcio, Neves, Nathália de Andrade
Publikováno v: Research, Society and Development; Vol. 11 No. 3; e9811326230
Research, Society and Development; Vol. 11 Núm. 3; e9811326230
Research, Society and Development; v. 11 n. 3; e9811326230
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The consumption of artificial dyes has been worrying consumers, driving research on natural dyes and their application in food. Anthocyanins are a class of compounds with potential for use as food coloring, due to their abundance in nature, wide rang
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::34834a671eff9bfcd266e29facee2151
https://rsdjournal.org/index.php/rsd/article/view/26230
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4
Efecto de la adición de colágeno y sucralosa sobre las características tecnológicas y sensoriales del yogur
Autor: Rodrigues, Anna Paula de Souza, Santos, Giovana Álice de Souza, Carvalho, Hugo José Martins, Schmiele, Marcio, Sobrinho, Paulo de Souza Costa, Rocha, Larissa de Oliveira Ferreira
Publikováno v: Research, Society and Development; Vol. 10 No. 11; e507101119841
Research, Society and Development; Vol. 10 Núm. 11; e507101119841
Research, Society and Development; v. 10 n. 11; e507101119841
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Recently, the protection and treatment of skin diseases with dietary supplements has received increasing attention. One example is collagen peptides that improve skin aging induced by ultraviolet radiation. In this sense, the present work aimed to ev
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::68fb27af06205ea92a965a67d3b96f45
https://rsdjournal.org/index.php/rsd/article/view/19841
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5
Uso de técnicas sensoriales avanzadas para describir el perfil de petit suisse
Autor: Barbosa , Layla Soares, Carvalho , Hugo José Martins, Amaral, Tatiana Nunes, Rocha, Larissa de Oliveira Ferreira
Publikováno v: Research, Society and Development; Vol. 9 No. 12; e7591210752
Research, Society and Development; Vol. 9 Núm. 12; e7591210752
Research, Society and Development; v. 9 n. 12; e7591210752
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The conventional descriptive methodologies show a long duration time of the sensory technique, once they require extensive training of the tasters. As a way of decrease these problems, new methodologies has been developed allowing to obtain sensory i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0abec2aaf243aca3015c971ecdc37a8d
https://rsdjournal.org/index.php/rsd/article/view/10752
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Efecto del tiempo de almacenamiento sobre la calidad de la bebida láctica fermentada con café con actividad probiótica
Autor: Marques, Aline Prudente, Rocha, Larissa de Oliveira Ferreira, Gomes, Maria Emília de Sousa, Pimenta, Carlos José
Publikováno v: Research, Society and Development; Vol. 9 No. 12; e4491210660
Research, Society and Development; Vol. 9 Núm. 12; e4491210660
Research, Society and Development; v. 9 n. 12; e4491210660
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
This work was carried out with the objective of optimizing a formulation and verifying the effect of the storage time on the quality characteristics of the fermented milk beverage with coffee and probiotic microorganisms. A complete factorial 23 was
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e892ce90162e0ef7069812dda8e59517
https://rsdjournal.org/index.php/rsd/article/view/10660
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Elabora??o de barra de cereal com a utiliza??o de casca de jabuticaba e col?geno hidrolisado
Autor: Rodrigues, Renata Cristina
Publikováno v: Repositório Institucional da UFVJM
Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)
instacron:UFVJM
Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2020-11-05T14:09:26Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) renata_cristina_rodrigues.pdf: 1182810 bytes, checksum: b7cf78648e9a1846
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5a5300e6ce51314a7c438ad1b96f9f11
http://acervo.ufvjm.edu.br/jspui/handle/1/2325
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Incorpora??o de micropart?culas liofilizadas de ?leo de buriti como fonte de ?-caroteno em iogurte
Autor: Oliveira, Jocilane Pereira de
Publikováno v: Repositório Institucional da UFVJM
Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)
instacron:UFVJM
Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2020-11-19T18:56:34Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) jocilane_pereira_oliveira.pdf: 1603364 bytes, checksum: b0c30f5c92cad537
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7cb6bf7fc909259eec082caf01e341ad
http://acervo.ufvjm.edu.br/jspui/handle/1/2341
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Matura??o e caracter?sticas de qualidade do Queijo Minas Artesanal do Serro - MG
Autor: Figueiredo, Leandro V?tor de
Publikováno v: Repositório Institucional da UFVJM
Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)
instacron:UFVJM
Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-12-10T18:35:01Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) leandro_vitor_figueiredo.pdf: 734797 bytes, checksum: 9b9b468133ecc0bc19
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5f044048d014c9c38f791160a3fc8a97
http://acervo.ufvjm.edu.br/jspui/handle/1/1855
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Queijo Minas Artesanal: ocorr?ncia de Staphylococcus coagulase positiva resistente a antibi?ticos e aceita??o sensorial em rela??o a queijos industrializados
Autor: Sudr?, Bruna Gabriela Siqueira Souza
Publikováno v: Repositório Institucional da UFVJM
Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)
instacron:UFVJM
Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2019-03-13T18:56:56Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) bruna_gabriela_siqueira_souza_sudre.pdf: 1852600 bytes, checksum: e6b1dd
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::83d07ebfc0af6441bd713fac788fd321
http://acervo.ufvjm.edu.br/jspui/handle/1/1924
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