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4 results on '"Do Nascimento, Heloisa Maria Almeida"'

1. Physiological and Technological Properties of Probiotic Lacticaseibacillus rhamnosus GG Encapsulated with Alginate-Chitosan Mixture and Its Incorporation in Whole Milk

Author

Athayde, Ana Júlia Alves Aguiar, Berger, Lúcia Raquel Ramos, de Albuquerque, Thatyane Mariano Rodrigues, Sampaio, Karoliny Brito, Fernandes, Karina Félix Dias, do Nascimento, Heloisa Maria Almeida, de Oliveira, Sônia Paula Alexandrino, Lopes, Laênia Angélica Andrade, de Oliveira, Carlos Eduardo Vasconcelos, da Conceição, Maria Lúcia, de Souza, Evandro Leite, and Stamford, Thayza Christina Montenegro

Published
2024
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2. Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients

Author

de Oliveira, Sônia Paula Alexandrino, de Albuquerque, Thatyane Mariano Rodrigues, Massa, Nayara Moreira Lacerda, Rodrigues, Noádia Priscilla Araújo, Sampaio, Karoliny Brito, do Nascimento, Heloísa Maria Almeida, dos Santos Lima, Marcos, da Conceição, Maria Lúcia, and de Souza, Evandro Leite

Published
2023
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4. Elaboração e caracterização de doce de coco adicionado de diferentes concentrações de rapadura.

Author

Melo Azerêdo, Luan Pedro, Do Nascimento, Heloisa Maria Almeida, Moreira, Ricardo Targino, and Pereira, Emmanuel Moreira

Abstract

The brown sugar is the solid product obtained by concentration of the juice of cane sugar, very popular with consumers, and is used to manufacture candy good economic alternatives for their utilization. This study aimed to evaluate the microbiological and sensory quality of three sweet coconut formulations. The results show that the most accepted formulation was obtained from the average concentration of brown sugar, contributing to the development of the sweet brown sugar base through simple procedures and easy to apply by producers. [ABSTRACT FROM AUTHOR]

Published
2015
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