Search Results - "Moro, Thaísa Menezes Alves"

Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance by Salvador‐Reyes, Rebeca, Sampaio, Ulliana Marques, Menezes Alves Moro, Thaísa, Brito, Aline Duarte Correa de, Behrens, Jorge, Campelo, Pedro H., Pedrosa Silva Clerici, Maria Teresa

“…BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored…”
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Use of burdock root flour as a prebiotic ingredient in cookies by Moro, Thaísa Menezes Alves, Celegatti, Caroline Mantovani, Pereira, Ana Paula Aparecida, Lopes, Aline Sousa, Barbin, Douglas Fernandes, Pastore, Glaucia Maria, Clerici, Maria Teresa Pedrosa Silva

“…Burdock roots contain high contents of fructooligosaccharides and phenolic compounds; however its use as ingredient in food products is limited. This study…”
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Muffin with pumpkin flour: technological, sensory and nutritional quality by Michele Scarton, Gustavo Costa Nascimento, Mária Herminia Ferrari Felisberto, Thaísa de Menezes Alves Moro, Jorge Herman Behrens, Douglas Fernandes Barbin, Maria Teresa Pedrosa Silva Clerici

“…Abstract Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins…”
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Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill) by Pereira, Ana Paula Aparecida, Angolini, Célio Fernando Figueiredo, Adani, Heloísa Banin, Usberti, Franciane Colares Souza, Paulino, Bruno Nicolau, Clerici, Maria Teresa Pedrosa Silva, Neri-numa, Iramaia Angelica, Moro, Thaísa de Menezes Alves, Eberlin, Marcos Nogueira, Pastore, Glaucia Maria

“…[Display omitted] •S. lycocarpum changes were evaluated on carbohydrate, phenolic, alkaloid.•Maltotriose, nystose, and 1-kestose were the main oligosaccharides…”
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Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers by Salvador-Reyes, Rebeca, Correa de Brito, Aline Duarte, Sampaio, Ulliana, de Menezes Alves Moro, Thaísa, Pedrosa Silva Clerici, Maria Teresa, Behrens, Jorge

“…This study aimed to explore the perception and sensory acceptance of Purple Maize (PM) breakfast cereals by a Brazilian panel. The extrudates were elaborated…”
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Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes by Moro, Thaisa de Menezes Alves, Pereira, Ana Paula Aparecida, Lopes, Aline Sousa, Pastore, Glaucia Maria, Clerici, Maria Teresa Pedrosa Silva

“…Burdock root in natura has compounds with functional activity. However, few studies have evaluated the retention of these compounds after thermal processing…”
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