Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Rodrigo Anacleto Pinto"'
Autor:
Rodrigo Anacleto Pinto, Romerson Ambrósio da Silva, Gislane Romano Mendonça, Virginia Kelly Gonçalves Abreu, Tatiana de Oliveira Lemos, Djany Souza Silva, Daniela Souza Ferreira, Ana Lúcia Fernandes Pereira
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 59 (2024)
Abstract The objective of this work was to determine the effect of edible coatings made with babassu (Orbignya phalerata) starch and oil, combined with different plasticizers, on the shelf life of star fruit (Averrhoa carambola). The experimental des
Externí odkaz:
https://doaj.org/article/aac9f5b1c6ef48e2ac2f183b3c1d6f3b
Autor:
Willias Fabio Silva Pereira, Tatiana De Oliveira Lemos, Virgínia Kelly Gonçalves Abreu, Alana Graziela Duarte de Vasconcelos, Rodrigo Anacleto Pinto, Ana Lúcia Fernandes Pereira
Publikováno v:
Journal of Food Science and Technology. 59:3965-3975
This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1f692c39856f03e1d1c834f02e24027
https://doi.org/10.1007/s13197-022-05428-x
https://doi.org/10.1007/s13197-022-05428-x
Autor:
Ana Lúcia Fernandes Pereira, Euzedith Sousa Silva, Tatiana de Oliveira Lemos, Virgínia Kelly Gonçalves Abreu, Gislane Romano Mendonça, Rodrigo Anacleto Pinto
Publikováno v:
British Food Journal. 123:2139-2151
PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cd4938f46175ac55e4519aff8647396
https://doi.org/10.1108/bfj-09-2020-0783
https://doi.org/10.1108/bfj-09-2020-0783
Autor:
Hildeane Veloso de Freitas, Gislane Romano Mendonça, Daniel de Sousa Andrade, Gleyce Kelly de Sousa Oliveira, Wilanira Silva Moraes Leite, Rodrigo Anacleto Pinto, Virgínia Kelly Gonçalves Abreu, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira
Publikováno v:
Research, Society and Development; Vol. 9 No. 7; e947975263
Research, Society and Development; Vol. 9 Núm. 7; e947975263
Research, Society and Development; v. 9 n. 7; e947975263
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e947975263-e947975263 (2020)
Research, Society and Development; Vol. 9 Núm. 7; e947975263
Research, Society and Development; v. 9 n. 7; e947975263
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e947975263-e947975263 (2020)
Currently, in order to increase the supply of products for celiacs, new raw materials have been added in the biscuit formulations. Therefore, buriti flour (BF) is a viable alternative for the preparation of these products. The study aimed to prepare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f4c528cf62fd303caddf9179ba8b9eb7
https://rsdjournal.org/index.php/rsd/article/view/5263
https://rsdjournal.org/index.php/rsd/article/view/5263
Autor:
Virgínia Kelly Gonçalves Abreu, Wilanira Silva Moraes Leite, Gleyce Kelly de Sousa Oliveira, Hildeane Veloso Freitas, Rodrigo Anacleto Pinto, Daniel de Sousa Andrade, Gislane Romano Mendonça, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira
Publikováno v:
Research, Society and Development. 9:e947975263
Atualmente, com o intuito de aumentar a oferta de produtos para os celíacos, tem-se inserido novas matérias-primas nas formulações de biscoitos. Diante disso, a farinha de buriti (FB) apresenta-se como alternativa viável para elaboração desses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa16843a5fa76eaa6c9825376c0cef32
https://doi.org/10.33448/rsd-v9i7.5263
https://doi.org/10.33448/rsd-v9i7.5263