Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Tânia Lucia Montenegro Stamford"'
Autor:
Natália Ferrão Castelo Branco Melo, Maria Manuela Estevez Pintado, José Alberto da Costa Medeiros, André Galembeck, Margarida Angélica da Silva Vasconcelos, Viviane Lansky Xavier, Marcos Antônio Barbosa de Lima, Tânia Lucia Montenegro Stamford, Thatiana Montenegro Stamford–Arnaud, Miguel Angel Pelágio Flores, Thayza Christina Montenegro Stamford
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 2 (2020)
This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nano
Externí odkaz:
https://doaj.org/article/32c86dbdcdd74e84b40e428d809d179b
Autor:
Maria Brígida Fonseca Galvão, Thayza Christina Montenegro Stamford, Flávia Alexsandra Belarmino Rolim de Melo, Gerlane Souza de Lima, Carlos Eduardo Vasconcelos de Oliveira, Ingrid Luana Nicácio de Oliveira, Rita de Cássia de Araújo Bidô, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira, Tania Lucia Montenegro Stamford
Publikováno v:
Foods, Vol 13, Iss 18, p 2873 (2024)
Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables su
Externí odkaz:
https://doaj.org/article/70c3fc1f377a481f99e4305ad1874078
Publikováno v:
Ciência & Saúde Coletiva, Vol 8, Iss 3, Pp 791-800 (2003)
A criptosporidiose é uma doença de importância para a saúde pública. A via de transmissão do Cryptosporidium parvum é associada freqüentemente à contaminação de água. Porém, estudos epidemiológicos revelam que sua incidência no ambient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::96c68491c4b86249ceb4b80a0a4614dd
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232003000300013
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232003000300013
Autor:
Daniel Felipe Toro Suárez, Luciana Leite de Andrade Lima, Thayza Christina Montenegro Stamford, Dayanne Consuelo da Silva, Tiago Gomes Santos, Gerlane Souza de Lima, Vivianne Montarroyos Padilha, Tânia Lúcia Montenegro Stamford
Publikováno v:
Ciência Rural, Vol 52, Iss 6 (2021)
ABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and pre
Externí odkaz:
https://doaj.org/article/0e7e89fd5b3c474cada4818de9537c9d
Autor:
Viviane Michele dos Santos, Gerlane Souza de Lima, Viviane Lansky Xavier de Souza Leão, Karina Correia da Silveira, Tânia Lúcia Montenegro Stamford
Publikováno v:
Ciência Rural, Vol 51, Iss 12 (2021)
ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2:
Externí odkaz:
https://doaj.org/article/e6f7602d24b64be28f32f92ea893ae24
Autor:
Heloísa Maria Ângelo Jerônimo, Maria Elieidy Gomes de Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 1 (2021)
This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork
Externí odkaz:
https://doaj.org/article/5ff0af28adab489c99e1f9e3bc7ea850
Autor:
AMANDA DE MORAIS OLIVEIRA SIQUEIRA, ALDENISE CHAGAS CURVÊLO GONÇALVES MOREIRA, ENAYDE DE ALMEIDA MELO, THAYZA CHRISTINA MONTENEGRO STAMFORD, TÂNIA LÚCIA MONTENEGRO STAMFORD
Publikováno v:
Revista Brasileira de Fruticultura, Vol 37, Iss 4, Pp 1020-1026 (2015)
ABSTRACT Healthy eating is associated with the consumption of fruits, which are notable for their beneficial effects on human health. The aim of this study was to evaluate the proximate composition, composition of fibers and components with antioxida
Externí odkaz:
https://doaj.org/article/f64214a670394b35bc5ae01b97693c04
Autor:
Jailane de Souza Aquino, Renata Leite Tavares, Larissa de Brito Medeiros, Camila Cândida de Lima Martins, Débora Catarine Nepomuceno de Pontes Pessoa, Tânia Lúcia Montenegro Stamford
Publikováno v:
Archives of Endocrinology and Metabolism, Vol 59, Iss 5, Pp 422-427 (2015)
Objectives To compare the effect of the consumption of buriti oil and soybean oil on the metabolism of rats under stress induced by iron overload.Materials and methods A total of 28 rats were randomized into control groups who consumed diet added of
Externí odkaz:
https://doaj.org/article/db1b35a0371b491880b1fcda2d70cc0c
Autor:
Jailane de Souza Aquino, Juliana Késsia Barbosa Soares, Marciane Magnani, Thayza Christina Montenegro Stamford, Robson de Jesus Mascarenhas, Renata Leite Tavares, Tânia Lúcia Montenegro Stamford
Publikováno v:
Molecules, Vol 20, Iss 5, Pp 9054-9070 (2015)
In vitro studies have been carried out to establish the nutritional differences between crude and refined vegetable oils; however, the impact of the consumption of these foods on metabolism, in particular the effect of buriti oil, needs to be further
Externí odkaz:
https://doaj.org/article/85a7fc25fce64d5fb369b001a14b8e73
Autor:
Adriana Carla Santos de Menezes Ramos, Tânia Lúcia Montenegro Stamford, Erilane Castro Lima Machado, Flávia Rodrigues Bezerra de Lima, Estefânia Fernandes Garcia, Samara Alvachian Cardoso Andrade, Celiane Gomes Maia da Silva
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 6, Pp 2817-2828 (2013)
This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum) yellow monbin flavored, to characterize the chemical composition and to eval
Externí odkaz:
https://doaj.org/article/2cc768b046914838a46217da584c223a