Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Thaise Mariá Tobal"'
Publikováno v:
Multitemas. :73-86
The development of new products by adding value to residues such as Tahiti lime peel, which may contribute to additional nutritional value, is of great interest. Thus, this study aimed to characterize the flour of Tahiti lime peel and use it in the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ae20d9b97251c4ad81dab4ddc4e1115
https://doi.org/10.20435/multi.v27i65.3375
https://doi.org/10.20435/multi.v27i65.3375
Autor:
Juliane dos Santos Coutinho, Iris Laura Lima da Silva, Elenice Souza dos Reis Goes, Thaise Mariá Tobal
Publikováno v:
Food Science and Technology. 43
Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The developed formulations were evaluated for physical properties, chemical composition and sensory acceptability. The flour obtained was chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a67a89705fcc87b38aabae20c9049dd9
https://doi.org/10.5327/fst.91422
https://doi.org/10.5327/fst.91422
Publikováno v:
Interações (Campo Grande) v.23 n.2 2022
Interações (Campo Grande. Online)
Universidade Católica Dom Bosco (UCDB)
instacron:UCDB
Interações (Campo Grande. Online)
Universidade Católica Dom Bosco (UCDB)
instacron:UCDB
A formação acadêmica de Nutrição busca graduar profissionais generalistas, com visão humanista e crítica, capacitados a atuar em todas as áreas do conhecimento em que a alimentação e nutrição se apresentem fundamentais para a saúde human
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf13814786541d117c3dc4530c5f37ae
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1518-70122022000200505
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1518-70122022000200505
Autor:
Raquel Flôres Sampaio, Viviane da Cruz Lima, Giselle Aparecida Marques Bungart, Laís Donata Bento Correia, Thaise Mariá Tobal
Publikováno v:
Brazilian Archives of Biology and Technology, Volume: 65, Article number: e22200776, Published: 27 MAY 2022
Brazilian Archives of Biology and Technology v.65 2022
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology v.65 2022
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
The development of new products by adding value to residues such as passion fruit peel, which may contribute to additional nutritional value, is of great interest. Thus, the objective of this study was to characterize the flour of winged-stem passion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60217b9e742006d45cb9c98c41138735
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132022000100508&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132022000100508&lng=en&tlng=en
Publikováno v:
Journal of Culinary Science & Technology. 19:83-92
The present study is aimed at the utilization of the spotted sorubim carcass meat (Pseudoplatystoma corruscans) in the preparation of gluten-free stuffed cassava and potato gnocchi, evaluating the ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a99f9fa0f78f4a48452c41a4b368d7fd
https://doi.org/10.1080/15428052.2019.1710889
https://doi.org/10.1080/15428052.2019.1710889
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 30 SEP 2019
Food Science and Technology
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested j
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a822402b015031ee0e6d39eb3c05b41a
https://doi.org/10.1590/fst.27618
https://doi.org/10.1590/fst.27618
Autor:
Maurício Boscolo, Eleni Gomes, Thaise Mariá Tobal, Roberto Da-Silva, Ellen Silva Lago-Vanzela, Iasnaia Maria de Carvalho Tavares, Marcelo Andrés Umsza-Guez, Natalia Martin
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2020-12-12T02:30:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-04-01 The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66507b9b6f03a54daa0247c299601877
https://doi.org/10.1007/s13197-019-04192-9
https://doi.org/10.1007/s13197-019-04192-9
Publikováno v:
Research, Society and Development, Vol 9, Iss 9 (2020)
A produção de alimentos utilizando as boas práticas de fabricação é essencial em serviços de alimentação. O objetivo deste estudo foi avaliar as condições de estabelecimentos produtores de alimentos quanto às boas práticas de fabricaçã
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::514c74ac8dd62f54c5f68bd2c025c23d
https://rsdjournal.org/index.php/rsd/article/view/7418
https://rsdjournal.org/index.php/rsd/article/view/7418
Autor:
Eliana Janet Sanjinez-Argandoña, Karina Fernandes Mendonça Sanches, Thaise Mariá Tobal, Denise Rubinho dos Santos Martins
Publikováno v:
Research, Society and Development, Vol 9, Iss 7, Pp e800974816-e800974816 (2020)
Research, Society and Development; Vol. 9 No. 7; e800974816
Research, Society and Development; Vol. 9 Núm. 7; e800974816
Research, Society and Development; v. 9 n. 7; e800974816
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 No. 7; e800974816
Research, Society and Development; Vol. 9 Núm. 7; e800974816
Research, Society and Development; v. 9 n. 7; e800974816
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The use of grumixama and jambolan in the preparation of food products is an interesting alternative, when considering the bioactive compounds present and their sensorial characteristics. In order to propagate the consumption of these fruits, both jam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29bbc0c72bf4214e16e6d1e59d5e6ec5
http://rsd.unifei.edu.br/index.php/rsd/article/view/4816
http://rsd.unifei.edu.br/index.php/rsd/article/view/4816
Autor:
Iasnaia Maria, de Carvalho Tavares, Marcelo Andrés, Umsza-Guez, Natália, Martin, Thaise Mariá, Tobal, Maurício, Boscolo, Eleni, Gomes, Roberto, Da-Silva, Ellen Silva, Lago-Vanzela
Publikováno v:
J Food Sci Technol
The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5df238df1ce28bd7dcdf0d3148817b05
https://pubmed.ncbi.nlm.nih.gov/32180653
https://pubmed.ncbi.nlm.nih.gov/32180653