Consulta: creatorFacets:"Conti-Silva,Ana Carolina"
Registros recuperados: 3
Data/hora: 15/06/2024 14:11:16

Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization
Provedor de dados: 52
Autores: Costa,Denise Pinheiro Soncini da; Gonçalves,Tania Maria Vinturin; Conti-Silva,Ana Carolina.
Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness and springiness, and fishburger with MSM from unwashed filleting by-product had higher yield and lower reduction in thickness. The fishburgers containing MSM from filleting by-product had better sensory acceptance, due to higher color intensities (sensory), fish odor, tenderness, succulence, cohesiveness and fish flavor. The fishburger with MSM from washed carcass was the least acceptable, because of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carcass; Filleting by-product; Sensory profile; Sensory acceptance.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100517

Determinação da doçura ideal em néctar de mamão adicionado de açúcar
Provedor de dados: 65
Autores: Braga,Héberly Fernandes; Conti-Silva,Ana Carolina.
O mamão é um fruto cuja polpa possui características sensoriais, químicas e digestivas atrativas, apresentando alta produção no país. Apesar disso, o néctar desse fruto é pouco difundido no mercado. Assim, o presente trabalho objetivou elaborar néctares de mamão com diferentes teores de açúcar, visando a adequar a doçura ideal em açúcar para esse produto. Foram elaboradas quatro formulações de néctar de mamão, com as mesmas proporções de polpa e água, e com concentrações de açúcar a 6, 8, 10 e 12%. Cem julgadores não treinados participaram do teste afetivo de aceitação por meio da escala do ideal com nove categorias, variando de "extremamente menos doce que o ideal" a "extremamente mais doce que o ideal". Houve um aumento no percentual para a categoria...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aceitação sensorial; Escala do ideal; Doçura.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000400025

Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil
Provedor de dados: 65
Autores: Fernandes,Rachel Torquato; Rosa,Ivone Garros; Conti-Silva,Ana Carolina.
ABSTRACT: The honey from Tiúba bees (Melipona fasciculata) is commercially important in the Brazilian state of Maranhão. However, the absence of any specific legislation for this kind of honey is an obstacle to its increased production and commercialization. Determining the microbiological and physical-chemical characteristics of different Tiúba honey can inform the elaboration of specific legislation. Thus, honey samples from two Water Catchment Areas in Maranhão (Munim and Pericumã, sample size 20 for each) were collected and submitted for microbiological analysis (total coliforms, thermotolerant coliforms, molds and yeasts, Clostridium sulfite reducers and Salmonella sp.) and physical-chemical analysis (moisture content, reducing and non-reducing...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Melipona fasciculata; Honey; Munim; Pericumã; Brazil; Microbiological characteristics; Physical-chemical properties; Quality standard.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500453