Salsa agridulce con adición de frutos rojos

Autor: Gouvea, Izabela Fernanda Sirigatti, Sousa, Ana Beatriz Dias, Vilas Boas, Brígida Monteiro, Nachtigall, Aline Manke

Publikováno v: Research, Society and Development; Vol. 11 No. 14; e397111436209
Research, Society and Development; Vol. 11 Núm. 14; e397111436209
Research, Society and Development; v. 11 n. 14; e397111436209
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this work was to develop a chutney with different proportions of blackberry, raspberry and strawberry, in order to preserve the fruit and ensure the flow of production. Seven chutney formulations were prepared following the simplex-c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3da45f9c0072527a42b5b706c8ea6daf
https://rsdjournal.org/index.php/rsd/article/view/36209

Efecto del extracto de hoja de morera (Morus nigra L.) sobre la inflamación cardiovascular y la resistencia a la insulina en ratones dislipidémicos

Autor: Pereira, Carlos Roberto, Faria, Ana Luísa Cabral de, Carvalho, Maria das Graças de Souza, Vilas Boas , Brígida Monteiro, Garcia, Erika Kristina Incerpi, Oliveira, Fabiana Lucio de, Santos, Leandro dos, Alves, Lais Roncato de Carvalho, Nachtigall, Aline Manke, Pereira, Flávia Helena, Garcia, José Antônio Dias

Publikováno v: Research, Society and Development; Vol. 11 No. 2; e4611225473
Research, Society and Development; Vol. 11 Núm. 2; e4611225473
Research, Society and Development; v. 11 n. 2; e4611225473
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Objective: To evaluate the effect of mulberry leaf extract on cardiovascular inflammation, insulin resistance and left ventricular hypertrophy in dyslipidemic mice. Methodology: Knockout mice for the LDL receptor gene were divided into four experimen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::915cc46d6de6b97768cc47c3cb48bc84
https://rsdjournal.org/index.php/rsd/article/view/25473

Elaboración de harina de okara y su aplicación en yogur: Evaluación sensorial

Autor: Barbosa, Bruna Teodoro, Pinto, Sandra Maria, Vilas Boas, Brígida Monteiro, Rodrigues, Jéssica Ferreira, Andrade, Rafaela Pereira, Fortes, Rafael Ribeiro

Publikováno v: Research, Society and Development; Vol. 10 No. 4; e42110414368
Research, Society and Development; Vol. 10 Núm. 4; e42110414368
Research, Society and Development; v. 10 n. 4; e42110414368
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

A way to increase nutritional value to yogurt is to add flours, but it is necessary to optimize formulations that meet consumer expectations. Therefore, this work’s objective was to elaborate and evaluate of okara flour and its application in straw

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f08862eda84979b5d67680c75e0b705f
https://rsdjournal.org/index.php/rsd/article/view/14368

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Vida de prateleira de iogurte sabor café

Autor: Fernandes, Ana Flávia Carvalho, Colpa, Poliana Coste, Paiva, Elisângela Ferreira Furtado, Paiva, Leandro Carlos, Nachtigall, Aline Manke, Vilas Boas, Brígida Monteiro

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 11 No. 4 (2016); 538-543
Coffee Science; Vol. 11 Núm. 4 (2016); 538-543
Coffee Science; v. 11 n. 4 (2016); 538-543
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

This study aimed to determine the shelf life of yogurt flavored coffee through physical, chemical and microbiological analyzes. During processing of yoghurt, it was proceeded the homogenization of milk and sugar (10%), pasteurization (83ºC for 30 mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2704baaecde6cfb92c7d843db3ca11ad
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1174