Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables

Authors: COSWOSCK, Kaio Henrique Cesconetto, GIORGETTE, Mylena Augustinho, LEPAUS, Bárbara Morandi, SILVA, Erika Madeira Moreira da, SENA, Geralda Gillian Silva, AZEVEDO, Mariana Corrêa de Almeida, SÃO JOSÉ, Jackline Freitas Brilhante de

Source: Food Science and Technology. January 2021 41(2)

Subject Terms: organic acid, peroxide hydrogen, chlorine, quality, fresh-cut

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Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center

Authors: Souza, Vanessa Rocha de, Ferreira, Amanda Brinco, São José, Jackline Freitas Brilhante de, Silva, Erika Madeira Moreira da, Silva, Daniela Alves

Source: Ciência & Saúde Coletiva. February 2019 24(2)

Subject Terms: School feeding, Food quality, Intervention studies

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Study of the consumers of ready-to-drink juices and fruit nectars

Authors: SANTOS, Aline Bravim, BOTTONI, Sharlayne de Souza, SILVA, Daniela Alves, SÃO JOSÉ, Jackline Freitas Brilhante de, SILVA, Erika Madeira Moreira da

Source: Food Science and Technology. July 2018 38(3)

Subject Terms: beverages, fruits, consumer, labelling, sensory

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Efeito da adição de proteína do soro do leite como substituto do trigo na formulação de bolos sem adição de açúcar

Authors: Soares, Jéssica Pazzaro, Marques, Gleicyane de Almeida, Magalhães, Camila Soares de, Santos, Aline Bravim, José, Jackline Freitas Brilhante de São, Silva, Daniela Alves, Silva, Erika Madeira Moreira da

Source: Brazilian Journal of Food Technology. January 2018 21

Subject Terms: Proteína do soro do leite, Lipídios, Panificação, Composição de alimentos

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Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

Authors: VIEIRA, Tamires dos Santos, FREITAS, Flávia Vitorino, SILVA, Laiz Aparecida Azevedo, BARBOSA, Wagner Miranda, SILVA, Erika Madeira Moreira da

Source: Brazilian Journal of Food Technology. December 2015 18(4)

Subject Terms: Composição química, Panificação, Fibra alimentar, Análise sensorial

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Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion

Authors: Silva, Erika Madeira Moreira da, Ascheri, José Luis Ramírez, Ascheri, Diego Palmiro Ramírez

Source: In LWT - Food Science and Technology May 2016 68:698-706

Whey protein as a substitute for wheat in the development of no added sugar cookies

Authors: Marques, Gleicyane de Almeida, São José, Jackline Freitas Brilhante de, Silva, Daniela Alves, Silva, Erika Madeira Moreira da

Source: In LWT - Food Science and Technology April 2016 67:118-126

Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour

Authors: Teba, Carla da Silva, Silva, Erika Madeira Moreira da, Chávez, Davy William Hidalgo, Carvalho, Carlos Wanderlei Piler de, Ascheri, José Luis Ramírez

Source: Food chemistry. 228:287-296

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100050934161.0x000001&indx=1&recIds=ETOCvdc_100050934161.0x000001

Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

Authors: Silva, Erika Madeira Moreira da, Ascheri, José Luis Ramírez, Carvalho, Carlos Wanderlei Piler de, Takeiti, Cristina Yoshie, Berrios, Jose de J.

Source: In LWT - Food Science and Technology October 2014 58(2):620-626