PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA

Authors: BRAGA-SOUTO, RENATA NOLASCO, SANTOS, THALITA CORDEIRO, PEREIRA, GABRIEL STHEFANO LOURENÇO, OLIVEIRA, MARIUZE LOYANNY PEREIRA, VIEIRA, CLAUDIA REGINA, LIMA, JULIANA PINTO DE

Source: Revista Caatinga. June 2021 34(2)

Subject Terms: Caryocar brasiliense, Noodles, Nutritional composition, Technological evaluation, Sensory analysis

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Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1983-21252021000200460

Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions

Authors: Braga-Souto, Renata Nolasco ^{a, b}, Bürck, Monize ^{a, b}, Nakamoto, Monica Masako ^{a, b}, Braga, Anna Rafaela Cavalcante ^{a, c, ⁎}

Source: In Trends in Food Science & Technology February 2025 156

Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour

Authors: Silva, Lara Maria dos Santos Ferraz e, Pereira, Gabriel Sthefano Lourenço, Ribeiro, Isabela Garcia, Braga-Souto, Renata Nolasco, Teixeira, Mariana Gonçalves, Vieira, Claudia Regina, de Lima, Juliana Pinto

Source: In International Journal of Gastronomy and Food Science June 2022 28

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Authors: Braga‐Souto, Renata Nolasco, Teixeira, Mariana Gonçalves, Borges, Lara Aguiar, Oliveira, Mariuze Loyanny Pereira, Soares, José Fábio, Paiva, Caroline Liboreiro, Lima, Juliana Pinto

Source: Journal of food processing and preservation. 46(5)

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100150096847.0x000001&indx=1&recIds=ETOCvdc_100150096847.0x000001

Production, characterization and shelf-life evaluation of Caryocar brasiliensepulp flour

Authors: Silva, Lara Maria dos Santos Ferraz e, Pereira, Gabriel Sthefano Lourenço, Ribeiro, Isabela Garcia, Braga-Souto, Renata Nolasco, Teixeira, Mariana Gonçalves, Vieira, Claudia Regina, de Lima, Juliana Pinto

Source: International Journal of Gastronomy and Food Science; June 2022, Vol. 28 Issue: 1

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