Zobrazeno 1 - 10 of 33 pro vyhledávání: '"Washington Azevedo da Silva"'
1
Akademický článek
Desenvolvimento e caracterização de filmes de base celulósica incorporados com aldeído cinâmico
Autor: Franceline Aparecida Lopes, Nilda de Fátima Ferreira Soares, Cristiane de Cássia Pires Lopes, Washington Azevedo da Silva
Publikováno v: Brazilian Journal of Food Technology, Vol 17, Iss 1, Pp 33-40 (2014)
Filmes antimicrobianos foram desenvolvidos com a incorporação de aldeído cinâmico nas concentrações de 5%, 10% e 20% v/p. Suas atividades de inibição do crescimento foram avaliadas para as bactérias Staphylococcus aureus, Listeria monocytoge
Externí odkaz: https://doaj.org/article/0703bd335ce84888bac1366858974c55
Zobrazit plný text záznamu
2
Akademický článek
Desenvolvimento e avaliação de filme ativo incorporado com óleo essencial de orégano orégano (Origanum vulgare L.) no crescimento de Listeria innocua em queijo Minas frescal.
Autor: Nilda de Fátima F. Soares, Paula Santiago-Silva, Washington Azevedo da Silva
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 63, Iss 365, Pp 36-40 (2009)
Queijo Minas frescal constitui um alimento susceptível ao crescimento de muitos patógenos e tem sido freqüentemente associado a doenças de origem alimentar em vários países. Filmes antimicrobianos constituem uma maneira eficaz de controlar micr
Externí odkaz: https://doaj.org/article/ba26584335ae457ebfc8f0dd1500d864
Zobrazit plný text záznamu
3
ELABORAÇÃO E CARACTERIZAÇÃO DE IOGURTE DESNATADO SABORIZADO COM GELEIA DE FIGO DA ÍNDIA Nopalea cochenillifera (L.) Salm-Dyck
Autor: Juliana Cristina Sampaio Rigueira Ubaldo, Lanamar de Almeida Carlos, Edmilson Tinoco Vilela Junior, Cintia Nanci Kobori, Bárbara Moreira Silva, Felipe Machado Trombete, Washington Azevedo da Silva
Publikováno v: Holos, Vol 1, Iss 0, Pp 1-16 (2021)
HOLOS; v. 1 (2021); 1-16
Holos
Instituto Federal do Rio Grande do Norte (IFRN)
instacron:IFRN
O objetivo do presente trabalho foi desenvolver um iogurte desnatado com potencial funcional, saborizado com geleia de figo da índia. Foram analisadas as características físico-químicas da polpa do figo da índia, do leite UHT desnatado e do iogu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f18641bdd5c77f743e5bbc03e2455b8e
https://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/10076
Zobrazit plný text záznamu
4
Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization
Autor: Washington Azevedo da Silva, Valéria Aparecida Vieira Queiroz, José Edson Fontes Figueiredo, Danielle Fátima D'Angelis, Elder Felipe Silva Roncheti, Andreza Angélica Ferreira, Amanda Neris dos Santos, Vinícius Tadeu da Veiga Correia, Camila Argenta Fante
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were ela
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96b0042fb39f79c39ef8eae4e609ef20
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135938
Zobrazit plný text záznamu
5
Desenvolvimento e avaliação sensorial de massa de pizza sem glúten, fonte de fibras e adicionada de psyllium
Autor: Washington Azevedo da Silva, Aline Cristina Arruda Gonçalves, Natália Aparecida Barbosa da Silva, Christiano Vieira Pires, Felipe Machado Trombete, Jucimara Costa Silva, Sabrina Luiza dos Reis Silva
Publikováno v: Caderno de Ciências Agrárias. 11:1-8
A demanda dos consumidores brasileiros por produtos de panificação mais saudáveis, que apresentem no rótulo alegações nutricionais, tais como fonte de fibras, tem aumentando nos últimos anos, promovendo também uma maior agregação de valor a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4cff54f2a6c37e05ec200d8c0064e554
https://doi.org/10.35699/2447-6218.2019.15975
Zobrazit plný text záznamu
6
Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties
Autor: Jéssica Ferreira Rodrigues, Lanamar de Almeida Carlos, Jéssica Aparecida Ribeiro, Natália Manzatti Machado Alencar, Clarissa Ane Gonçalves, Washington Azevedo da Silva, Felipe Machado Trombete, Eleonice Moreira Santos, Aline Cristina Arruda Gonçalves
Publikováno v: Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e55922
Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e55922
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Jaboticaba (Plinia spp.) peel is an emerging co-product with high levels of flavonoids, anthocyanins, and differentiated sensory characteristics. During the industrial processing of jaboticaba, as in the production of juices, only the pulp is used, a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c7d7e6c9fd5dbdf6a50ffc733bb9092
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55922
Zobrazit plný text záznamu
7
Influence of packaging on the conservation of quality attributes of lamb’s-ear leaves during storage
Autor: Antonio Henrique de Souza, Gabriela Conceição Oliveira e Silva, Lanamar de Almeida Carlos, Washington Azevedo da Silva, Ana Paula Coelho Madeira Silva, Marinalva Woods Pedrosa, Ernani Clarete da Silva
Publikováno v: Research, Society and Development; Vol. 10 No. 6; e56210613410
Research, Society and Development; Vol. 10 Núm. 6; e56210613410
Research, Society and Development; v. 10 n. 6; e56210613410
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this study was to evaluate the influence of the packaging system on the useful life and post-harvest quality of lamb’s-ear leaves (Stachys byzantina L.). The sanitized sheets were packaged in four different packaging systems: (A) r
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8bb71cbb6588b8c27de11c48aadfcbc
https://rsdjournal.org/index.php/rsd/article/view/13410
Zobrazit plný text záznamu
9
Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
Autor: Davy William Hidalgo Chávez, Regina Teixeira da Costa, Amanda Mattos Dias Martins, Sinara Cristina da Silva, Luana Sousa Silva, Felipe Machado Trombete, Christiano Vieira Pires, Aline Cristina Arruda Gonçalves, Washington Azevedo da Silva
Publikováno v: Revista chilena de nutrición v.47 n.6 2020
SciELO Chile
CONICYT Chile
instacron:CONICYT
The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06f5e4bfc973cf40560bc3182cb0599a
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933
Zobrazit plný text záznamu
10
Calidad de los tomates uva en diferentes cosechas
Autor: Lanamar de Almeida Carlos, Ernani Clarete da Silva, Washington Azevedo da Silva, Gabriela Conceição Oliveira e Silva, Andreia Aparecida dos Anjos Chagas, André Mesquita Rocha
Publikováno v: Research, Society and Development; Vol. 9 No. 10; e7109109008
Research, Society and Development; Vol. 9 Núm. 10; e7109109008
Research, Society and Development; v. 9 n. 10; e7109109008
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 10 (2020)
Tomato is a fruit rich in bioactive compounds like lycopene, vitamin C and phenolic compounds. However, cultivation conditions can influence the concentration of these substances. In this study, the objective was to analyze quality characteristics of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d6748df252b250aea61601f4c59b23d
https://rsdjournal.org/index.php/rsd/article/view/9008
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje