Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Wellingta Cristina Almeida do Nascimento Benevenuto"'
Autor:
Joel Guimarães de Brito Júnior, Lêda Rita D’Antonino Faroni, Paulo Roberto Cecon, Wellingta Cristina Almeida do Nascimento Benevenuto, Augusto Aloísio Benevenuto Júnior, Fernanda Fernandes Heleno
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract This research aimed to determine the effectiveness of ozone in the microbiological disinfection of maize grains. Two kg samples of maize grains were used with moisture contents of 14.4% (w.b.), and 94% and 97% of natural infection by Penicil
Externí odkaz:
https://doaj.org/article/c605784ab55546fa83a551861011c81f
Autor:
Wellingta Cristina Almeida do Nascimento Benevenuto, Maurilio Lopes Martins, Aurélia Dornelas de Oliveira Martins, Mariane Laureano Florindo de Freitas, Isabella Fiebig Gonçalves, Sebastião Moreira Júnior
Publikováno v:
Revista do Instituto de Laticínios Cândido Tostes. 73:51-61
Este trabalho objetivou avaliar o efeito da polpa de yacon em kefir sabor morango nas concentrações de 0, 2, 4 e 6% de yacon e nos tempos 0, 14 e 28 dias de fabricação. Quanto ao número mais provável de coliformes totais e termotolerantes as am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebcc8893e3f517c77164165b89df9942
https://doi.org/10.14295/2238-6416.v73i2.630
https://doi.org/10.14295/2238-6416.v73i2.630
Autor:
Beatriz Veltre Costa, Eliane Maurício Furtado Martins, Isabela Campelo de Queiroz, Wellingta Cristina Almeida do Nascimento Benevenuto, Jéssica Soares Miranda, Maurilio Lopes Martins, Diana Clara Nunes de Lima, Bruno Ricardo de Castro Leite Júnior, Roselir Ribeiro da Silva, Isabela Valente de Oliveira
Publikováno v:
LWT. 126:109275
This research aimed to develop jucara and passion fruit flavored gelatin confections with Bacillus coagulans GBI-30 6086. The jelly candies were evaluated during 90 days of shelf life for the physico-chemical characteristics, antioxidant capacity, mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37519c77130c8d40ae1bf5bf017a8069
https://doi.org/10.1016/j.lwt.2020.109275
https://doi.org/10.1016/j.lwt.2020.109275
Autor:
Augusto Aloísio Benevenuto Júnior, Paulo Roberto Cecon, Joel Guimarães de Brito Júnior, Lêda Rita D'Antonino Faroni, Fernanda Fernandes Heleno, Wellingta Cristina Almeida do Nascimento Benevenuto
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017022, Published: 07 JUN 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Universidade Federal de Viçosa (UFV)
instacron:UFV
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017022, Published: 07 JUN 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
This research aimed to determine the effectiveness of ozone in the microbiological disinfection of maize grains. Two kg samples of maize grains were used with moisture contents of 14.4% (w.b.), and 94% and 97% of natural infection by Penicillium spp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b5b3781e63d9f743ae1ef197ff42c30
https://doi.org/10.1590/1981-6723.02217
https://doi.org/10.1590/1981-6723.02217