Search Results - "Lívia de Lacerda de OLIVEIRA PINELI"

Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads by Aguiar, Lorena Andrade de, Rodrigues, Daniele Bobrowski, Queiroz, Valéria Aparecida Vieira, Melo, Lauro, Pineli, Lívia de Lacerda de Oliveira

“…[Display omitted] •Similar pattern of sample distribution was found between CATA and ODP with RV = 0.92.•Samples were characterized using different attributes…”
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Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages by Pineli, Lívia de Lacerda de Oliveira, Aguiar, Lorena Andrade de, Fiusa, Anndressa, Botelho, Raquel Braz de Assunção, Zandonadi, Renata Puppin, Melo, Lauro

“…The presence of added sugars (AS) in the diet is associated with increased risk of obesity and other chronic diseases. We assessed sensory impact of lowering…”
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A systematic review on phenolic compounds in Passiflora plants: Exploring biodiversity for food, nutrition, and popular medicine by Gadioli, Izabel Lucena, da Cunha, Marcela de Sá Barreto, de Carvalho, Mariana Veras Oliveira, Costa, Ana Maria, Pineli, Lívia de Lacerda de Oliveira

“…Passiflora plants are strategic in the context of biodiversity for food and nutrition. We applied the procedures of a systematic review protocol to study the…”
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Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies by Pineli, Lívia de Lacerda de Oliveira, de Carvalho, Mariana Veras, de Aguiar, Lorena Andrade, de Oliveira, Guilherme Theodoro, Celestino, Sônia Maria Costa, Botelho, Raquel Braz Assunção, Chiarello, Marileusa D.

“…We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of…”
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Influence of strawberry jam color and phenolic compounds on acceptance during storage by Pineli, Lívia de Lacerda de Oliveira, Moretti, Celso Luiz, Chiarello, Marileusa, Melo, Lauro

“…The objective of this study was to evaluate the influence of the color and phenolic compounds of strawberry jam on acceptance during storage. Jams were…”
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Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes by Pineli, Lívia de Lacerda de Oliveira, de Aguiar, Lorena Andrade, de Oliveira, Guilherme Theodoro, Botelho, Raquel Braz Assunção, Ibiapina, Maria do Desterro Ferreira Pereira, de Lima, Herbert Cavalcanti, Costa, Ana Maria

“…The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially…”
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Evaluation of Packing Attributes of Orange Juice on Consumers' Intention to Purchase by Conjoint Analysis and Consumer Attitudes Expectation by Gadioli, Izabel Lucena, Pineli, Lívia de Lacerda de Oliveira, Rodrigues, Juliana Da Silva Quintiliano, Campos, Alinne Bezerra, Gerolim, Isadora Queiroz, Chiarello, Marileusa D.

“…Besides the sensory quality of food, other factors are related to the formation of expectations and selection process for a product. This study aimed to…”
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Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation by Ortega Sanchez, Beatriz Alejandra, de Alencar, Ernandes Rodrigues, de Oliveira Pineli, Lívia de Lacerda, de Souza Ferreira, Wallas Felippe, de Almeida Roberto, Matheus

“…Ozone presents high oxidative potential and a broad antimicrobial spectrum. We evaluated the effect of ozonation on the control of fungi and on quality of…”
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Acceptability of Reduced-Fat and Fried-Food-Free Menu in Self-Service Restaurant by Mangabeira Júnior, Aldemir Soares, Oliveira Sávio, Karin Eleonora, Pineli, Livia de Lacerda de Oliveira, Akutsu, Rita de Cássia Coelho, Assunção Botelho, Raquel Braz

“…The main purpose of this study was to determine how the reduction of fat content in meals affects food acceptability in a self-service restaurant. Technical…”
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Métodos para aplicar las pruebas de aceptación para la alimentación escolar: validación de la tarjeta lúdica by da Cunha, Diogo Thimoteo, Assunção Botelho, Raquel Braz, Ribeiro de Brito, Rafaela, de Oliveira Pineli, Lívia de Lacerda, Stedefeldt, Elke

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Métodos para aplicar las pruebas de aceptación para la alimentación escolar: validación de la tarjeta lúdica by da Cunha, Diogo Thimoteo, Assunção Botelho, Raquel Braz, Ribeiro de Brito, Rafaela, de Oliveira Pineli, Lívia de Lacerda, Stedefeldt, Elke

“…El objetivo de este estudio fue validar métodos para evaluar la aceptabilidad de la alimentación escolar. El presente estudio incluyó a 354 estudiantes de…”
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Qualidade sensorial de néctares de maracujás BRS Ouro Vermelho produzidos em diferentes sistemas de cultivo by Rodrigues, Juliana da Silva Quintiliano, Pineli, Lívia de Lacerda de Oliveira, Rodrigues, Nithyama Gouveia, Lima, Herbert Cavalcante de, Costa, Ana Maria, Silva, Carlos Henrique Osorio, Junqueira, Nilton Tadeu Vilela, Chiarello, Marileusa D

“…O objetivo deste trabalho foi avaliar o perfil sensorial e a aceitabilidade de néctares de maracujás obtidos de plantas submetidas a diferentes sistemas de…”
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Influence of strawberry jam color and phenolic compounds on acceptance during storage 1/Influência da cor e de compostos fenólicos de geleia de morango na aceitação durante o armazenamento by Pineli, Lívia de Lacerda de Oliveira, Moretti, Celso Luiz, Chiarello, Marileusa, Melo, Lauro

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Qualidade sensorial de néctares de maracujás BRS Ouro Vermelho produzidos em diferentes sistemas de cultivo by Rodrigues, Juliana da Silva Quintiliano, Pineli, Lívia de Lacerda de Oliveira, Rodrigues, Nithyama Gouveia, Lima, Herbert Cavalcante de, Costa, Ana Maria, Silva, Carlos Henrique Osorio, Junqueira, Nilton Tadeu Vilela, Chiarello, Marileusa D

“…O objetivo deste trabalho foi avaliar o perfil sensorial e a aceitabilidade de néctares de maracujás obtidos de plantas submetidas a diferentes sistemas de…”
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Oficinas culinárias: uma estratégia de educação nutricional sob a perspectiva do PRÓ-SAÚDE by Lívia de Lacerda de OLIVEIRA PINELI, Roberta Figueiredo Resende RIQUETTE, Glênia Pereira MOREIRA, Elizabete Cristina da SILVA, Daiana Constâncio de ASSIS, Lewestter Melchior de LIMA, Evellin Christine de Sousa PIRES, Verônica CORTEZ GINANI

“…O Subprojeto 5: Atividades Físicas/Práticas Corporais e Alimentação Saudável: os programas Jogo de Cintura, Doce Desafio e Oficinas Culinárias, inserido no…”
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Qualidade sensorial de néctares de maracujás BRS Ouro Vermelho produzidos em diferentes sistemas de cultivo1/Sensory analysis of nectar of passion fruit cv. BRS Ouro Vermelho under different crop systems by Rodrigues, Juliana da Silva Quintiliano, Pineli, Lívia de Lacerda de Oliveira, Rodrigues, Nithyama Gouveia, de Lima, Herbert Cavalcante, Costa, Ana Maria, Silva, Carlos Henrique Osorio, Junqueira, Nilton Tadeu Vilela, Chiarello, Marileusa D

“…The objective of this study was to evaluate the sensory profile and acceptability of passion fruit nectar obtained from plants cultivated under different…”
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Caracterização química e física de batatas 'Ágata' minimamente processadas, embaladas sob diferentes atmosferas modificadas ativas by Pineli, Lívia Lacerda Oliveira(Universidade de Brasília Dep. de Nutrição Humana), Moretti, Celso Luiz(Embrapa Hortaliças), Almeida, Gustavo Costa(Universidade Federal de Lavras Dep. de Ciência dos Alimentos), Onuki, Ana Cecília Amorim(Faculdades Integradas da Terra de Brasília), Nascimento, Aline Brum Gomes(Faculdades Integradas da Terra de Brasília)

“…O objetivo deste trabalho foi avaliar as alterações químicas e físicas em batatas 'Ágata' minimamente processadas, embaladas sob diferentes atmosferas, durante…”
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Sensory analysis of nectar of passion fruit cv. BRS Ouro Vermelho under different crop systems by Rodrigues, Juliana da Silva Quintiliano, Pineli, Livia de Lacerda de Oliveira, Rodrigues, Nithyama Gouveia, de Lima, Herbert Cavalcante, Costa, Ana Maria, Silva, Carlos Henrique Osorio, Junqueira, Nilton Tadeu Vilela, Chiarello, Marileusa D

“…The objective of this study was to evaluate the sensory profile and acceptability of passion fruit nectar obtained from plants cultivated under different…”
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