Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Thais Hernandes"'
Autor:
Bianca Ribeiro de Oliveira, Mariana Buranelo Egea, Suélem Aparecida de França Lemes, Thais Hernandes, Katiuchia Pereira Takeuchi
Publikováno v:
Foods, Vol 13, Iss 16, p 2533 (2024)
The objective of this work was to evaluate the properties of beverages formulated with Brazil nuts (Bertholletia excelsa Bonpl) and bocaiuva almonds (Acrocomia aculeata (Jacq.) Lodd. Ex Mart.). Five beverages were developed with Brazil nut, bocaiuva
Externí odkaz:
https://doaj.org/article/6b1dcc6dee064e0ba2e9a7b2afac3a1e
Autor:
Paulo Rogério Siriano Borges, Merete Edelenbos, Erik Larsen, Thais Hernandes, Elisângela Elena Nunes, Eduardo Valério de Barros Vilas Boas, Caroline Roberta Freitas Pires
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100268- (2022)
This study measured the total levels of phenolic, anthocyanin, carotenoid, and tocopherol compounds, and vitamin C in ten fruits from the Brazilian Cerrado: araçá-boi, bacaba, bacupari, biribá, cajuí, curriola, marmelada-espinho, mirindiba, muric
Externí odkaz:
https://doaj.org/article/bd8e1a6771c54aa29895b54733106d5d
Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages
Publikováno v:
Journal of Culinary Science & Technology. :1-17
This study aims to evaluate the relationship between the physicochemical characteristics and sensorial profile of a plant-based beverage. The beverages were classified as hypotonic (cashew nut, oat, and soybean beverages) and isotonic (rice and spelt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4916cd72da8dca78cb55b88a882bce9
https://doi.org/10.1080/15428052.2021.2024470
https://doi.org/10.1080/15428052.2021.2024470
Autor:
Camila de Almeida Teixeira, Tatiane Ferreira da Silva, Maria das Graças de Assis Bianchini, Thais Hernandes, Sabrina Neves Casarotti
Publikováno v:
Brazilian Journal of Development. 6:8393-8413
Diante da crescente demanda por alimentos isentos de gluten para portadores de doenca celiaca, tem-se como alternativa a farinha de amaranto, uma vez que este pseudocereal nao contem gluten e possui valor nutricional elevado. Sendo assim, o objetivo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00e4304d96144fc931afe3b548b08c02
https://doi.org/10.34117/bjdv6n2-230
https://doi.org/10.34117/bjdv6n2-230
Autor:
Willian Tsuyoshi Kume, Katiuchia Pereira Takeuchi, Douglas Ramalho Lisboa, Ailton José Terezo, Maísa Pavani dos Santos Elias, Eslaine Patrícia de Jesus Porto, Elaine Cristina de Lara Spada, Nair Honda Kawashita, Bibiana Mozzaquatro Gai, Suélem Aparecida de França Lemes, Fernando Ferrari Frutuoso Stachack, Thais Hernandes
Publikováno v:
Journal of Food Biochemistry. 45
Brazil nuts (BN) (Bertholletia excels, Bonpl.), are of great importance because of their nutritional properties and economic value. They can be consumed in natura or as flour (BNF). In this study, we evaluated the effects of BNF and BN intakes (Both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef08ba80645348d2070cee92c6af753b
https://doi.org/10.1111/jfbc.13834
https://doi.org/10.1111/jfbc.13834
Autor:
Thayanne Gonçalves da Silva, Itatiane Catarina Guerra, Juliana de Andrade Mesquita, Thais Hernandes, Katiuchia Pereira Takeuchi
Publikováno v:
Research, Society and Development. 11:e59511730139
Filmes e revestimentos comestíveis são desenvolvidos para proteger os alimentos, aumentando sua vida de prateleira. Eles têm o potencial para reduzir o uso de polímeros sintéticos tradicionais e manter a qualidade dos alimentos, controlando a tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cf7a92386fedf86f0fd159ae76b9ec7
https://doi.org/10.33448/rsd-v11i7.30139
https://doi.org/10.33448/rsd-v11i7.30139
Autor:
Debora Ribeiro Nascimento, Itatiane Catarina Guerra, Juliana de Andrade Mesquita, Thais Hernandes, Katiuchia Pereira Takeuchi
Publikováno v:
Research, Society and Development. 11:e21911629080
A castanha-do-Brasil (Bertholletia Excelsa) é rica em ácidos graxos monoinsaturado (MUFA) e poli-insaturado (PUFA) como o ácido oleico, ácido linoleico e ácido linolênico. Por apresentar alto conteúdo desses ácidos torna-o um alimento perecí
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cecf787b1bb941580278ba6417cb86c
https://doi.org/10.33448/rsd-v11i6.29080
https://doi.org/10.33448/rsd-v11i6.29080
Autor:
Natalia Venâncio de Assis, Priscila Becker Siquiera, Luciane Yuri Yoshiara, Thais Hernandes, Eloneida Aparecida Camili
Publikováno v:
A produção do Conhecimento nas Ciências Agrárias e Ambientais 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9969bea5291d9efe32710cf1131be19a
https://doi.org/10.22533/at.ed.8761926044
https://doi.org/10.22533/at.ed.8761926044
Autor:
Thais Hernandes, Luciane Yuri Yoshiara, Priscila Copini, Eloneida Aparecida Camili, Priscila Becker Siquiera
Publikováno v:
A produção do Conhecimento nas Ciências Agrárias e Ambientais 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b8cb6c708dd9a0c9c20ac1c34075f44
https://doi.org/10.22533/at.ed.8691926044
https://doi.org/10.22533/at.ed.8691926044
Autor:
Thais Hernandes, Daniele Silva Lima, Ana Carolina Pinheiro Volp, Leonardo Gomes de Vasconcelos, Raquel Aparecida Loss, Evandro Luiz Dall'Oglio, Adrielle Borges de Almeida, Tainara Leal de Sousa, Isabelly de Campos Carvalho Cabassa, Mariana Buranelo Egea, Katiuchia Pereira Takeuchi, Thayanara Mayara de Lima
Publikováno v:
LWT. 137:110467
The intake of almonds and nuts demonstrates benefits to human health due to their bioactive compounds. In Brazil, baru almonds and Brazil nuts are largely explored in communities through cooperatives. The objective of the present work was to develop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cccccb250f1752175b7334b680064abd
https://doi.org/10.1016/j.lwt.2020.110467
https://doi.org/10.1016/j.lwt.2020.110467