Search Results - "Pires, Manoela Alves"

Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content by Pires, Manoela Alves, Rodrigues, Isabela, Barros, Julliane Carvalho, Trindade, Marco Antonio

“…This work aimed to apply the Kelly’s Repertory Grid methodology to obtain sensory terms to be applied in the Check-all-that-apply (CATA) question to describe…”
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Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content by Pires, Manoela Alves, Santos, Isabela Rodrigues dos, Barros, Julliane Carvalho, Trindade, Marco Antonio

“…This research evaluated the effect of animal fat replacement by Echium oil in bologna sausages with low sodium content. Three formulations were prepared:…”
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Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 by Barros, Julliane Carvalho, Gois, Taynara Saviani, Pires, Manoela Alves, Rodrigues, Isabela, Trindade, Marco Antonio

“…The present study aimed to reformulate chicken nuggets with reduced sodium content, replacing the NaCl with CaCl 2 and assessing the physicochemical and…”
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Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group by Pires, Manoela Alves, Noronha, Regina Lúcia Firmento, Trindade, Marco Antonio

“…The objective was to evaluate consumer's perceptions of bologna with reduced sodium content and/or enriched with omega‐3. Two factors were selected, each one…”
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Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour by Pires, Manoela Alves, Barros, Julliane Carvalho, Rodrigues, Isabela, Sichetti Munekata, Paulo Eduardo, Trindade, Marco Antonio

“…The aim of this study was to evaluate the substitution of Echium oil and chia flour for pork and beef back fat, respectively, in bologna type sausages. Three…”
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Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity by Baldin, Juliana Cristina, Michelin, Euder Cesar, Polizer, Yana Jorge, Rodrigues, Isabela, de Godoy, Silvia Helena Seraphin, Fregonesi, Raul Pereira, Pires, Manoela Alves, Carvalho, Larissa Tátero, Fávaro-Trindade, Carmen Silvia, de Lima, César Gonçalves, Fernandes, Andrezza Maria, Trindade, Marco Antonio

“…The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity…”
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Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption by Carvalho, Larissa Tátero, Pires, Manoela Alves, Baldin, Juliana Cristina, Munekata, Paulo Eduardo Sichetti, de Carvalho, Francisco Allan Leandro, Rodrigues, Isabela, Polizer, Yana Jorge, de Mello, Juliana Lolli Malagoli, Lapa-Guimarães, Judite, Trindade, Marco Antonio

“…The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological…”
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Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour by Barros, Julliane Carvalho, Munekata, Paulo Eduardo Sichetti, Pires, Manoela Alves, Rodrigues, Isabela, Andaloussi, Oussama Slaoui, Rodrigues, Christianne Elisabete da Costa, Trindade, Marco Antonio

“…This study aimed to reformulate chicken nuggets, through the replacement of 0–20% chicken skin by chia flour, to produce a fibre-enriched product with a…”
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Avaliação da influência nutricional nas atividades de atletismo, natação e futebol da Academia da Força Aérea Brasileira (AFA): uma abordagem utilizando Focus Group by Pires, Manoela Alves, Medeiros Domingos, Iasmine

“…Because of the coercion of aesthetic standards presented by the society nowadays and the demand for fitness by the militaries and sports activities of the…”
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Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl 2 by Barros, Julliane Carvalho, Gois, Taynara Saviani, Pires, Manoela Alves, Rodrigues, Isabela, Trindade, Marco Antonio

“…The present study aimed to reformulate chicken nuggets with reduced sodium content, replacing the NaCl with CaCl and assessing the physicochemical and sensory…”
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The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage by Pires, Manoela Alves, Munekata, Paulo Eduardo Sichetti, Baldin, Juliana Cristina, Rocha, Yana Jorge Polizer, Carvalho, Larissa Tatero, dos Santos, Isabela Rodrigues, Barros, Julliane Carvalho, Trindade, Marco Antonio

“…[Display omitted] •The amount of sodium chloride affects the taste and texture of meat products.•Salt reduction changes the microstructure of bolognas sausages…”
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Nível de conhecimento sobre nutrição dos cadetes praticantes de musculação da Academia da Força Aérea Brasileira (AFA) by Araújo, Arthur Novais, Possebon, Gabriela Galleazzo Ballarin, Pires, Manoela Alves

“…Because of the coercion of aesthetic standards presented by the society nowadays and the demand for fitness by the militaries and sports activities of the…”
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Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride by Barros, J.C.

“…Chicken nuggets were reformulated by substituting the chicken skin with chia flour and partially substituting the NaCl with CaCl2. Four treatments were…”
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AVALIACAO DA INFLUENCIA NUTRICIONAL NAS ATIVIDADES DE ATLETISMO, NATACAO E FUTEBOL DA ACADEMIA DA FORCA AEREA BRASILEIRA : UMA ABORDAGEM UTILIZANDO FOCUS GROUP/Evaluation of nutritional influence in athletics, swimming and soccer activities from Brazil Air Force Academy: an approach using Focus Group by Pires, Manoela Alves, Domingos, Iasmine Medeiros

“…O propósito desse estudo foi o de averiguar a influência de uma nutrição balanceada no ritmo desportivo dos cadetes da Academia da Força Aérea Brasileira (AFA)…”
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NIVEL DE CONHECIMENTO SOBRE NUTRICAO DOS CADETES PRATICANTES DE MUSCULACAO DA ACADEMIA DA FORCA AEREA BRASILEIRA /Knowledge level about nutrition of practicing cadets of bodybuilding from Brazil Air Force Academy by Pires, Manoela Alves, Araújo, Arthur Novais, Possebon, Gabriela Galleazzo Ballarin

“…Devido à coerção dos padrões de estética apresentada pela sociedade somada à demanda de condicionamento físico por parte das atividades militares e desportivas…”
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