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Tatiana Nunes Amaral
Tatiana Nunes Amaral
Professora, UFVJM
E-mail confirmado em ict.ufvjm.edu.br
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Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages
TN Amaral, LA Junqueira, MET Prado, MA Cirillo, LR de Abreu, FF Costa, ...
Food Hydrocolloids 79, 331-342, 2018
362018
Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods
LA Junqueira, TN Amaral, N Leite Oliveira, MET Prado, JV de Resende
International Journal of Food Properties 21 (1), 21-35, 2018
262018
Relação entre o comportamento reológico e a dinâmica do congelamento e descongelamento de polpa de morango adicionada de sacarose e pectina
TN Fernandes, JV Resende, RSR Cruvinel, MJ Reno
Food Science and Technology 30, 188-204, 2010
192010
Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin
MC Conceição, TN Fernandes, JV de Resende
Journal of Food Science and Technology 53 (6), 2654-2663, 2016
172016
Adsorption of protein on activated carbon used in the filtration of mucilage derived from Pereskia aculeata Miller
KCG Silva, TN Amaral, LA Junqueira, N de Oliveira Leite, JV de Resende
South African Journal of Chemical Engineering 23, 42-49, 2017
152017
Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology
TS Bezerra, TN Fernandes, JV de Resende
Journal of Food Science and Technology 52 (6), 3350-3357, 2015
122015
Desidratação osmótica de batata baroa (Arracacia xanthorrhiza)
M Caliari, MSS Júnior, TN Fernandes, SG Júnior
Pesquisa Agropecuária Tropical 34 (1), 15-20, 2004
112004
Desidratação osmótica de batata baroa (Arracacia xanthorrhiza)
M Caliari, MSS Júnior, TN Fernandes, SG Júnior
Pesquisa Agropecuária Tropical 34 (1), 15-20, 2004
112004
Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage
TN Amaral, LA Junqueira, LS Tavares, NL Oliveira, MET Prado, ...
International journal of biological macromolecules 131, 218-229, 2019
82019
Effects of change in PH and addition of sucrose and NaCl on the emulsifying properties of mucilage obtained from Pereskia aculeata Miller
LA Junqueira, TN Amaral, PC Félix, DA Botrel, MET Prado, ...
Food and Bioprocess Technology 12 (3), 486-498, 2019
72019
Desenvolvimento de cookies com coprodutos de frutas
SA Ramos, R das Dores Pereira, I Andressa, M Schmiele, TN Amaral
Research, Society and Development 9 (10), e5799108918-e5799108918, 2020
62020
Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Miller
LA Junqueira, VM da Silva, TN Amaral, MET Prado, JV de Resende
Journal of Food Measurement and Characterization 13 (4), 2549-2562, 2019
42019
Extraction of hydrocolloids from Pereskia Aculeata Miller: reuse of process residue as activated carbon for the pigment-removal phase
TN Amaral, LA Junqueira, CCO ALVES, NL Oliveira, MET PRADO, ...
Food Science and Technology 38, 77-85, 2017
32017
Utilização de técnicas sensoriais avançadas para descrever o perfil de petit suisse
LS Barbosa, HJM Carvalho, TN Amaral, LOF Rocha
Research, Society and Development 9 (12), e7591210752-e7591210752, 2020
22020
Optimization of the brewing parameters on coffee extraction using a central composite rotatable design
LA Barroso, AS Macedo, IL Lemos, N de Andrade Neves, M Schmiele, ...
JSFA Reports 2 (3), 107-115, 2022
12022
Desenvolvimento de cookies com coprodutos de frutas Development of cookies with fruit co-products Desarrollo de cookies con coproductos de frutos
SA Ramos, R das Dores Pereira, I Andressa, M Schmiele, TN Amaral
Research, Society and Development 9 (10), 2020
12020
A influência da música no consumo dos alimentos
PS Xavier, LR Gomes, T Amaral, JMG da Costa
Research, Society and Development 11 (2), e27311225495-e27311225495, 2022
2022
Utilização de fermentação natural e jabuticaba (Plinia cauliflora) para melhoria das características de pães de forma
N de Andrade Neves, PTG Gomes, EMR do Carmo, BS Silva, TN Amaral, ...
Research, Society and Development 9 (11), e90691110552-e90691110552, 2020
2020
Avaliação de geleia de biribiri (Averrhoa bilimbi L.) com diferentes concentrações de pectina
LA Barroso, TIM de Souza, M Schmiele, TN Amaral
Research, Society and Development 9 (10), e2619108404-e2619108404, 2020
2020
Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin
JV de Resende, TN Fernandes
Journal of food science and technology, 2016
2016
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