|
|
|
|
|
Juliana Resende Gonçalves Silva, Ana Paula de Souza Pires, Dairo Cabral de Oliveira, Vanessa Riani Olmi Silva, Augusto Aloísio Benevenuto Junior, Frederico Souzalima Caldoncelli Franco
Pág. e45632
High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Gabriella Giani Pieretti, Mayara Pataluch Pinheiro, Monica Regina da Silva Scapim, Jane Martha Graton Mikcha, Grasiele Scaramal Madrona (Author)
Pág. e36402
This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear...
ver más
|
|
|
|
|
|
|
|
|
|
|
Isabella Peres Gualda, Vanessa Jorge dos Santos, Ingrid de Lima Figueiredo, Maria Eugenia Petenuci, Jesuí Vergílio Visentainer
Pág. e39351
The objective of this study was to evaluate the centesimal composition, fatty acid profile and the nutritional quality index of four seafood species: pink shrimp (Penaeus brasiliensis), Pacific white shrimp (Litopenaeus vannamei), mussel (Perna perna) an...
ver más
|
|
|
|
|
|
|
|
|
|
|
Kátia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes
Pág. 111 - 117
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusi...
ver más
|
|
|
|
|
|
|
|
|
|
|
Anne Raquel Sotiles, Marina Leite Mitterer Daltoé, Vanderlei Aparecido de Lima, Ornella Maria Porcu, Mário Antônio Alves da Cunha
Pág. 423 - 429
Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance. Two formulations of cookies (F1 and F2) with dif...
ver más
|
|
|
|
|
|
|
|
|
|
|
Camila Augusto Perussello, Viviana Cocco Mariani, Maria Lúcia Masson, Fernanda de Castilhos
Pág. 167 - 173
The knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergílio Visentainer, Makoto Matsushita, Nilson Evelazio de Souza
Pág. 105 - 110
The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty a...
ver más
|
|
|
|
|
|