Search Results - "Prado, Naimara Vieira"

Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts by Pieta, Fabiana, Pieta, Adriana, Marques, Caroline, Burgardt, Vânia de Cássia da Fonseca, Prado, Naimara Vieira do, Machado-Lunkes, Alessandra, Lucchetta, Luciano

“…Excess sodium in foods is one of the factors in chronic non-communicable diseases whose importance is on the rise. Thus, the aim of this study was to optimize…”
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Adaptability of brazilian beans cultivars to industrial canning by Schoeninger, Vanderleia, Coelho, Silvia Renata Machado, Bassinello, Priscila Zaczuk, Prado, Naimara Vieira do, Soares, Tábata Zingano Bischoff, Siqueira, Valdiney Cambuy

“…A current alternative for meeting the modern consumer’s beans food demands is the industrial processing. This study evaluated the adaptability of eight…”
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Quantification, migration and decline of natamycin in blue cheeses by Laurindo, Jaqueline, do Prado, Naimara Vieira, Morés, Silvane, Tonial, Ivane Benedetti

“…This study aimed to quantify the concentration of natamycin in the rind and verify its migration in Gorgonzola type cheese, as well as evaluating the decline…”
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Effect of the fertilization and growth promoting microrganisms on Schizolobium parahyba by Duin, Vanessa Fogaça de Freitas, Liuti, Gabriel, Prado, Naimara Vieira do, Cely, Martha Viviana Torres, Andreata, Matheus Felipe de Lima, Santos, Igor Matheus Oliveira dos, Barazetti, André Riedi, Farias, Tiago Nunes, Andrade, Galdino

“…The objective of this work was to evaluate the effect of the chemical and biological fertilizing on the development of two varieties of Schizolobium parahyba,…”
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Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents by Melati Tramujas, Janaína, de Carli, Caroline Giani, Vieira do Prado, Naimara, Lucchetta, Luciano, Benedetti Tonial, Ivane

“…ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment…”
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Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits by Saggin, Rosemar Frigotto, Prado, Naimara Vieira do, dos Santos, Maycon Meier, Balbinot-Alfaro, Evellin, da Trindade Alfaro, Alexandre

“…The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the…”
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Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage by Furlani, Lucas da Luz, Marques, Caroline, Prado, Naimara Vieira do, Fiebig, Matheus Sbruzzi, Machado-Lunkes, Alessandra, Castro-Cislaghi, Fabiane Picinin de

“…Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers'…”
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Electrical stunning parameters: impact on the quality of turkey meat (Meleagris gallopavo) by Parteca, Sandro, Tonial, Ivane Benedetti, do Prado, Naimara Vieira, da Trindade Alfaro, Alexandre

“…Pre-slaughter conditions can interfere with the quality of meat. Proper stunning systems can minimize the occurrence of meat anomalies. The goal of this study…”
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Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation by Domenico, Jocasta Di, Machado-Lunkes, Alessandra, Prado, Naimara Vieira, Weber, Cleusa Inês, Lucchetta, Luciano

“…Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork…”
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Effect of NaCl replacement on physicochemical and sensory properties of the traditional cured coppa by Di Domenico, Jocasta, Machado-Lunkes, Alessandra, Rocha, Bruna Regina Pereira da, Prado, Naimara Vieira, Weber, Cleusa Inês, Lucchetta, Luciano

“…This study aimed to reduce sodium content in pork coppa without affecting consumer acceptance. NaCl reduction, partial replacement with KCl, and reduction in…”
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Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil by Steinbach, Juliana, Burgardt, Vânia de Cássia da Fonseca, Castro-Cislaghi, Fabiane Picinin de, Machado-Lunkes, Alessandra, Marchi, João Francisco, Vieira do Prado, Naimara, Mews, Laura Alice Levien, de Lima, Vanderlei Aparecido, Mitterer-Daltoé, Marina Leite

“…Colonial cheese is a traditional dairy product in southern Brazil. It has great socio-economic importance and diversity in production processes. However, due…”
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Water quality for rural home supplying in the south of Brazil by Hollas, Camila Ester, Pokrywiecki, Ticiane Sauer, Prado, Naimara Vieira do, Chini, Angelica, Dusman, Elisangela, da Conceicao, Priscila Soraia

“…Underground and surface water as a result of human activity are increasingly polluted. Mainly due to improper disposal of waste, discharge of effluents, among…”
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Proximal composition, color and lipid quality of fresh and matured blue cheese by Jaqueline Laurindo, Ivane Benedetti Tonial, Naimara Vieira do Prado, Silvane Morés, Fabiane Picinin de Castro Cislaghi

“…Blue cheese is considered fresh at 35 days of maturation. This same cheese can be denominated gorgonzola type after 90 days of maturation, when it will be able…”
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Sinergismo entre ácidos orgânicos e sorbato de potássio no controle de Aspergillus flavus by Rebonatto, Bianca, Ruschel, Janice, Prado, Naimara Vieira, Hirooka, Elisa Yoko, Machado-Lunkes, Alessandra, Hashimoto, Elisabete Hiromi

“…Devido aos riscos de contaminação por micotoxinas, o controle fúngico em alimentos deve ser adotar medidas desde o início do desenvolvimento microbiano. A…”
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Avaliação do conforto térmico nas residências convencional e inovadora do “Projeto CASA”, Unioeste, Campus de Cascavel by Nogueira, Carlos Eduardo Camargo, Siqueira, Jair Antonio Cruz, Souza, Samuel Nelson Melegari de, Niedzialkoski, Rosana Krauss, Prado, Naimara Vieira do

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Adaptability of brazilian beans cultivars to industrial canning/Adaptabilidade de cultivares brasileiras de feijao ao processamento industrial tipo enlatado by Schoeninger, Vanderleia, Coelho, Silvia Renata Machado, Bassinello, Priscila Zaczuk, Prado, Naimara Vieira do, Soares, Tabata Zingano Bisenoff, Siqueira, Valdiney Cambuy

“…A current alternative for meeting the modern consumers beans food demands is the industrial processing. This study evaluated the adaptability of eight…”
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Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system by Lorenzetti, Elidiane, Puton, Bruna Maria Saorin, Fernandes, Ilizandra Aparecida, do Prado, Naimara Vieira, Frigotto, Rudson, Roman, Silvane Souza, Junges, Alexander, Steffens, Clarice, Zeni, Jamile, Steffens, Juliana, Backes, Geciane Toniazzo, Cansian, Rogério Luis, Valduga, Eunice

“…Abstract This study aimed to evaluate the parameters that influence the water absorption and drip of chicken carcasses due to the processing and pre-cooling of…”
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Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production by Perin, Ellen Cristina, Heidmann, Paola Maria, Patel, Vanessa, Barbosa, Juventino Silva, Pieta, Fabiana, Lucchetta, Luciano, Vieira, Naimara Prado, Carvalho, Ivan Ricardo, Pinto, Ellen Porto, Machado-Lunkes, Alessandra

“…This study aimed to carry out the physical–chemical characterization, assess the functional potential and sensory analysis of bread made with 2.10, 5, 7.1 and…”
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Effects of Tetracyclines on Enzymatic Activity and Soil Nutrient Availability by Kessler, Nathalie Caroline Hirt, Sampaio, Silvio Cesar, do Prado, Naimara Vieira, Remor, Marcelo Bevilacqua, dos Reis, Ralpho Rinaldo, Cordovil, Cláudia Marques dos Santos

“…The objective of this study was to evaluate the influence of tetracyclines associated with swine wastewater on the enzymatic activity of soil over time, in…”
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COMPOSIÇÃO PROXIMAL, COR E QUALIDADE LIPÍDICA DE QUEIJO AZUL FRESCO E MATURADO by Laurindo, Jaqueline, Tonial, Ivane Benedetti, Prado, Naimara Vieira do, Morés, Silvane, Cislaghi, Fabiane Picinin de Castro

“…O queijo azul é considerado fresco aos 35 dias de maturação. Este mesmoqueijo pode ser denominado tipo gorgonzola após 90 dias maturação, podendo sofrer…”
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