Patrícia Pinheiro Fernandes Vieira

Professor, Doctor, Federal University of Paraiba/ Technology and Regional Development Center/ Department of Gastronomy – Paraiba

Papers (4)

DEVELOPMENT AND CHARACTERIZATION OF FERMENTED BEVERAGES MADE FROM SOLID ALBUMEN OF GREEN COCONUT (Cocos nucífera L.)
Maria Gorette Queiroz ¹
Tatiana Zanella Rodrigues ²
Patrícia Pinheiro Fernandes Vieira ¹
Alline Souza ¹
Noadia Priscila ARAÚJO RODRIGUES ¹
Estefânia Garcia ³
INGRID CONCEIÇÃO DANTAS GONÇALVES ¹
¹ Universidade Federal da Paraíba
² Centro de Tecnologia e Desenvolvimento Regional / Universidade Federal da Paraíba
³ Departamento de Gastronomia / Centro de Tecnologia e Desenvolvimento Regional / Universidade Federal da Paraíba
vol. 4, 2019 -
116931

3. Formulation e processing of food (FP)

Pôster
SANITARY QUALITY OF SALMON SASHIMI AND NIGIRI SERVED IN RESTAURANTS OF SHOPPING CENTERS IN THE CITY OF JOÃO PESSOA
Anna Raphaella de Moraes Peixoto ¹
Claudia Gouveia ²
Patrícia Pinheiro Fernandes Vieira ³
¹ Federal University of Paraiba/Technology and Regional Development Center/Gastronomy Department - Paraiba
² Food Technician Federal University of Paraiba/Technology and Regional Development Center/Sugar and Alcohol Technology Department - Paraiba
³ Professor, Doctor, Federal University of Paraiba/ Technology and Regional Development Center/ Department of Gastronomy – Paraiba
Vol 14, 2021 -
143480

Food Science and Nutrition (CN)

Pôster
DESENVOLVIMENTO DE FERMENTO NATURAL LIOFILIZADO, INOCULADO COM CEPAS DE LAC-TOBACILLUS SSP. E ASPECTOS DE QUALIDADE DO FERMENTO.
Estefânia Garcia ¹
SAIONARA SOARES ¹
Gabrielle Rodrigues ¹
André Leandro da Silva ²
Patrícia Pinheiro Fernandes Vieira ³
Evandro Leite de Souza ⁴
¹ Departamento de Gastronomia / Centro de Tecnologia e Desenvolvimento Regional / Universidade Federal da Paraíba
² Universidade Federal de Campina Grande / Universidade Federal de Campina Grande
³ Professor, Doctor, Federal University of Paraiba/ Technology and Regional Development Center/ Department of Gastronomy – Paraiba
⁴ Departamento de Nutrição / Centro de Ciências da Saúde / Universidade Federal da Paraíba
Vol 14, 2021 -
143757

Food Formulation and Processing (FP)

Pôster
DEVELOPMENT AND MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION AND "IN VITRO" ANTIMICROBIAL ACTIVITY OF POMEGRANATE JELLY (PUNICA GRANATUM LINN) WITH ADDITION OF SPICES
Ana Clara da Silva Duarte ¹
Tatiana Zanella Rodrigues ¹
Ingrid Conceição Dantas Gonçalves ²
Rosane Souza ¹
Patrícia Pinheiro Fernandes Vieira ³
¹ Departamento de Gastronomia / Centro de Tecnologia e Desenvolvimento Regional / Universidade Federal da Paraíba
² Universidade Federal da Paraíba
³ Professor, Doctor, Federal University of Paraiba/ Technology and Regional Development Center/ Department of Gastronomy – Paraiba
Vol 14, 2021 -
143892

Food Security and Food Science (SCA)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Patrícia Pinheiro Fernandes Vieira

DEVELOPMENT AND CHARACTERIZATION OF FERMENTED BEVERAGES MADE FROM SOLID ALBUMEN OF GREEN COCONUT (Cocos nucífera L.)

SANITARY QUALITY OF SALMON SASHIMI AND NIGIRI SERVED IN RESTAURANTS OF SHOPPING CENTERS IN THE CITY OF JOÃO PESSOA

DESENVOLVIMENTO DE FERMENTO NATURAL LIOFILIZADO, INOCULADO COM CEPAS DE LAC-TOBACILLUS SSP. E ASPECTOS DE QUALIDADE DO FERMENTO.

DEVELOPMENT AND MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION AND "IN VITRO" ANTIMICROBIAL ACTIVITY OF POMEGRANATE JELLY (PUNICA GRANATUM LINN) WITH ADDITION OF SPICES

Co-authors (18)

Noadia Priscila ARAÚJO RODRIGUES

INGRID CONCEIÇÃO DANTAS GONÇALVES

Ingrid Conceição Dantas Gonçalves

Tatiana Zanella Rodrigues

Estefânia Garcia

Estefânia Garcia

Tatiana Zanella Rodrigues

Patrícia Pinheiro Fernandes Vieira

Evandro Leite de Souza

SAIONARA SOARES

Gabrielle Rodrigues

André Leandro da Silva

Ana Clara da Silva Duarte

Maria Gorette Queiroz

Alline Souza

Anna Raphaella de Moraes Peixoto

Claudia Gouveia

Rosane Souza

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