Search Results - "Lemos, Tatiana De Oliveira"

Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride by de Sousa, Antonia Mayara Brilhante, de Araujo Alves, Renata, Madeira, David Samuel Silva, Santos, Ronária Moura, Pereira, Ana Lucia Fernandes, de Oliveira Lemos, Tatiana, Abreu, Virginia Kelly Gonçalves

“…There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This…”
Get full text

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage by Freitas, Hildeane Veloso, Dos Santos Filho, Antonio Luiz, Rodrigues, Sueli, Abreu, Virgínia Kelly Gonçalves, Narain, Narendra, Lemos, Tatiana De Oliveira, Gomes, Wesley Faria, Pereira, Ana Lúcia Fernandes

“…This study aimed to evaluate the fermentation process of Lacticaseibacillus casei in the açaí juice, and to evaluate the addition of fructooligosaccharides and…”
Get full text

Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers by Pinto, Rodrigo Anacleto, Silva, Romerson Ambrósio da, Mendonça, Gislane Romano, Abreu, Virginia Kelly Gonçalves, Lemos, Tatiana de Oliveira, Silva, Djany Souza, Ferreira, Daniela Souza, Pereira, Ana Lúcia Fernandes

“…Abstract The objective of this work was to determine the effect of edible coatings made with babassu (Orbignya phalerata) starch and oil, combined with…”
Get full text

Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce by Pereira, Willias Fabio Silva, De Oliveira Lemos, Tatiana, Abreu, Virgínia Kelly Gonçalves, de Vasconcelos, Alana Graziela Duarte, Pinto, Rodrigo Anacleto, Pereira, Ana Lúcia Fernandes

“…This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75%…”
Get full text

Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance by Mendonça, Gislane Romano, de Sousa Campos, Romario, Abreu, Virgínia Kelly Gonçalves, de Oliveira Lemos, Tatiana, Pereira, Ana Lúcia Fernandes

“…This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot…”
Get full text

Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance by Silva, Euzedith Sousa, Mendonça, Gislane Romano, Pinto, Rodrigo Anacleto, Lemos, Tatiana de Oliveira, Abreu, Virgínia Kelly Gonçalves, Pereira, Ana Lúcia Fernandes

“…PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages…”
Get full text

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage by Pereira, Ana Lúcia Fernandes, Feitosa, Wallaff Sammk Corrêa, Abreu, Virgínia Kelly Gonçalves, Lemos, Tatiana de Oliveira, Gomes, Wesley Faria, Narain, Narendra, Rodrigues, Sueli

“…The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu…”
Get full text

Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage by Santos Filho, Antonio Luiz dos, Freitas, Hildeane Veloso, Rodrigues, Sueli, Abreu, Virgínia Kelly Gonçalves, Lemos, Tatiana de Oliveira, Gomes, Wesley Faria, Narain, Narendra, Pereira, Ana Lúcia Fernandes

“…This study aimed to evaluate the cocoa juice, obtained from the pulp, as a vehicle for the probiotic microorganism. The effect of sucralose as a sugar…”
Get full text

Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages by Alves, Denusia Maria de Moraes, Soeiro, Ariane Lima, Leite, Wilanira Silva Moraes, Abreu, Virgínia Kelly Gonçalves, Lemos, Tatiana de Oliveira, Pereira, Ana Lúcia Fernandes

“…This study aimed to develop and characterize two mixed beverages with probiotic potential containing yellow mombin and T. triangulare leaves and stems. The…”
Get full text

Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics by Mendonça, Gislane Romano, Pinto, Rodrigo Anacleto, Praxedes, Érika Almeida, Abreu, Virgínia Kelly Gonçalves, Dutra, Richard Pereira, Pereira, Alexsandra Fernandes, Lemos, Tatiana de Oliveira, dos Reis, Aramys Silva, Pereira, Ana Lúcia Fernandes

“…This study aimed to develop and characterize two new types of kombucha beverages on H. sabdariffa L. of leaves and stems. For kombucha production, the…”
Get full text

Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation by Alves, Renata de Araújo, Sousa, Antonia Mayara Brilhante, Madeira, David Samuel Silva, Santos, Ronária Moura, Pereira, Ana Lucia Fernandes, Lemos, Tatiana de Oliveira, Abreu, Virgínia Kelly Gonçalves

“…This study aimed to produce burgers using fructooligosaccharides (FOS) as a substitute for animal fat. Four treatments (T1—control; T2—with 50% fat reduction;…”
Get full text

Modeling the Acceptability of Cashew Apple Nectar Brands Using the Proportional Odds Model by Lemos, Tatiana De Oliveira, Rodrigues, Maria Do Carmo Passos, De Lara, Idemauro Antônio Rodrigues, De Araújo, Ana Maria Souza, De Lemos, Telma Leda Gomes, Pereira, Ana Lúcia Fernandes, De Paula, Laura Vicuña Torres

“…The aim of this study was to use the proportional odds model to verify the acceptability of four cashew apple nectar brands from Brazil and evaluate the…”
Get full text

DOCE EM MASSA DE CUPUAÇU: COMPOSIÇÃO QUÍMICA, TABELA NUTRICIONAL E APICAÇÃO DO SEMÁFORO NUTRICIONAL by Fernandes Pereira, Ana Lúcia, Miranda da Silva, Herlane, Souza Silva, Djany, De Sousa Andrade, Daniel, Gonçalves Abreu, Virgínia Kelly, De Oliveira Lemos, Tatiana

“…O cupuaçu é uma fruta bastante aproveitada na produção caseira de doces. Mas, poucos dados na literatura relatam sobre o seu aproveitamento industrial como…”
Get full text