Search Results - "Olmi Silva, Vanessa Riani"

Canola and olive oil gelled emulsions as pork fat replacers in beef burgers by Dias, Maiara Fonseca, Guimarães, Angélica Sousa, Benevenuto Júnior, Augusto Aloísio, Silva, Vanessa Riani Olmi, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat…”
Get full text

Performance and egg quality of Japanese quail fed diets containing microalgae Schizochytrium sp by Santana, Lidiane da Costa, Mendonça, Michele de Oliveira, Silva, Vanessa Riani Olmi, Castro, Mailson das Dores Adriano, Costa, Patrícia Kelly Felix, Moura, Guilherme de Souza, Bertechini, Antônio Gilberto

“…ABSTRACT A trial was carried out to evaluate the effects of different levels of microalgae Schizochytrium sp. on performance, yolk lipid profile, and egg…”
Get full text

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer by Paula, Marielle Maria de Oliveira, Silva, Juliana Resende Gonçalves, Oliveira, Karoliny Lamas de, Massingue, Armando Abel, Ramos, Eduardo Mendes, Benevenuto Júnior, Augusto Aloísio, Silva, Maurício Henriques Louzada, Silva, Vanessa Riani Olmi

“…In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers…”
Get full text

Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer by Silva, Juliana Resende Gonçalves, Pires, Ana Paula de Souza, Oliveira, Dairo Cabral de, Silva, Vanessa Riani Olmi, Benevenuto Junior, Augusto Aloísio, Franco, Frederico Souzalima Caldoncelli

“…High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance…”
Get full text

Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure by Moreira, Rosângela Maria, Martins, Maurilio Lopes, Leite Júnior, Bruno Ricardo de Castro, Martins, Eliane Maurício Furtado, Ramos, Afonso Mota, Cristianini, Marcelo, Campos, André Narvaes da Rocha, Stringheta, Paulo César, Silva, Vanessa Riani Olmi, Canuto, John Warnens, Oliveira, Dairo Cabral de, Pereira, Danielle Cunha de Souza

“…This study evaluated the development of a juçara and Ubá mango juice mixture and the influence of pasteurization, high isostatic pressure (HIP) and the…”
Get full text

Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat by Massingue, Armando Abel, Paula, Marielle Maria de Oliveira, Haddad, Gabriela de Barros Silva, Gonçalves, Michelle Carlota, Silva, Vanessa Riani Olmi, Ramos, Alcinéia Lemos de Souza, Ramos, Eduardo Mendes

“…The study evaluated the effects of the partial replacement of broiler breast meat (BBM) by turkey surimi‐like material (0%, 30%, and 60% TSL) or mechanically…”
Get full text

Development and characterization of concentrated and fermented whey beverages by Rafael Oliveira Souza, Vanessa Riani Olmi Silva, José Manoel Martins, Fabiano Freire Costa, Leila Francisca Campos de Sá, Cleuber Raimundo Da Silva

“…The work aimed to develop and characterize the physical-chemical, microbiological, and sensory properties of concentrated and fermented beverages, made with…”
Get full text

In vitro resistance of lactic acid bacteria carried in kefir appetizer enriched with agroindustrial by-products by da Conceição Teixeira de Moura, Adriana, Dornelas de Oliveira Martins, Aurélia, Furtado Martins, Eliane Maurício, Olmi Silva, Vanessa Riani, Ribeiro da Silva, Roselir, Fagner da Cruz, Welliton

“…This study aimed to develop a salty type appetizer and evaluate its physicochemical, sensorial and instrumental characteristics and the resistance of the…”
Get full text

MAMÃO “FORMOSA” MINIMAMENTE PROCESSADO ACRESCENTADO DE ANTIOXIDANTES by Ferreira Chaves, Kamila, Do Carmo Teixeira, Lorrani, Riani Olmi Silva, Vanessa, Dornelas de Oliveira Martins, Aurélia, Maurício Furtado Martins, Eliane, De Souza Lemos Ramos, Alcinéia

“…Além de permitir um melhor aproveitamento e agregar valor ao fruto, o produto minimamente processado é mais prático. O presente trabalho objetivou avaliar a…”
Get full text

Effect of yacon on the sensory acceptance of kefir and viability of lactic acid bacteria in this beverage by Isabella Fiebig Gonçalves, Eliane Mauricio Furtado Martins, Vanessa Riani Olmi Silva, Aurelia Dornelas de Oliveira Martins

“…Kefir is a beverage resulting from the fermentation of kefir grains in pasteurized or sterilized milk. Regular consumption can have beneficial effects on…”
Get full text

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer/Caracteristicas tecnologicas e sensoriais de hamburgueres adicionados de semente de chia como substituta de gordura by de Oliveira Paula, Marielle Maria, Silva, Juliana Resende Goncalves, de Oliveira, Karoliny Lamas, Massingue, Armando Abel, Ramos, Eduardo Mendes, Benevenuto, Augusto Aloisio, Jr, Silva, Mauricio Henriques Louzada, Silva, Vanessa Riani Olmi

“…In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers…”
Get full text

Development and characterization of concentrated and fermented whey beverages by Souza, Rafael Oliveira, Olmi Silva, Vanessa Riani, Martins, José Manoel, Costa, Fabiano Freire, De Sá, Leila Francisca Campos, Da Silva, Cleuber Raimundo

“…O trabalho teve como objetivo desenvolver e caracterizar as propriedades físico-químicas, microbiológicas e sensoriais de bebidas concentradas e fermentadas,…”
Get full text

Efeito de yacon na aceitação sensorial de kefir e viabilidade de bactérias láticas na bebida by Gonçalves, Isabella Fiebig, Martins, Eliane Mauricio Furtado, Silva, Vanessa Riani Olmi, Martins, Aurelia Dornelas de Oliveira

“…O kefir é uma bebida resultante da fermentação de grãos de kefir em leite pasteurizado ou esterilizado. Seu consumo regular pode propiciar efeitos benéficos…”
Get full text

ACEITAÇÃO SENSORIAL DE IOGURTE SABOR PÊSSEGO ACRESCIDO DE DIFERENTES CONCENTRAÇÕES DE AROMA E POLPA POR MEIO DA TÉCNICA DE MAPA DE PREFERÊNCIA by Alan Franco Barbosa, Francemir José Lopes, Vanessa Riani Olmi Silva, Maurício Henriques Louzada Silva, Valéria Paula Rodrigues Minim, Rita de Cássia dos Santos Navarro da Silva

“…Objetivou-se com o presente trabalho avaliar o efeito de diferentes concentrações de polpa e aroma artificial na qualidade físico-química e sensorial de…”
Get full text

PERFIL SENSORIAL DE BEBIDA LÁCTEA SABOR MAÇÃ VERDE E PÊSSEGO UTILIZANDO ANÁLISE DESCRITIVA QUANTITATIVA by Alan Franco Barbosa, Miguel Meirelles de Oliveira, Vanessa Riani Olmi Silva, Aurélia Dornelas de Oliveira Martins, Maurilio Lopes Martins, Alcinéia de Lemos Souza Ramos

“…Objetivou-se com o presente trabalho traçar o perfil sensorial de bebida láctea sabor maçã verde e pêssego pelo método da Análise Descritiva Quantitativa…”
Get full text

AVALIAÇÃO FÍSICO-QUÍMICA DE UVA MINIMAMENTE PROCESSADA ADICIONADA DE ÁCIDO ASCÓRBIDO E DE ÁCIDO CÍTRICO by Chaves, Kamila Ferreira, Da Cruz, Welliton Fagner, De Oliveira Martins, Aurélia Dornelas, Olmi Silva, Vanessa Riani, Silva, Maurício Henriques Louzada, Martins, Eliane Maurício Furtado

“…Os principais problemas de conservação pós-colheita em uvas de mesa são a ocorrência de danos mecânicos, podridões, escurecimento das bagas e degrana, o que…”
Get full text

AVALIAÇÃO DA VIDA DE PRATELEIRA DO MAMÃO "FORMOSA" MINIMAMENTE PROCESSADO ACRESCENTADO DE ANTIOXIDANTES by Chaves, Kamila Ferreira, Teixeira, Lorrani do Carmo, Silva, Vanessa Riani Olmi, Martins, Aurélia Dornelas de Oliveira, Martins, Eliane Maurício Furtado, Ramos, Alcinéia de Lemos Souza

“…The minimally processed product is more convenient, and allows a better use and add value to the fruit. This study aimed to evaluate the physical and chemical…”
Get full text