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Mostrando ítems 21-30 de 42
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães
(Universidade Estadual Paulista (UNESP), 2015)
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães
(Universidade Estadual Paulista (Unesp), 2015)
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
Composición de inoculo (lb. Plantarum, lb. Brevis y lb. Sanfranciscensis) y su efecto en las propiedades viscoelásticas de las masas agrias
(2010-03-02)
RESUMEN: Las masas de harina de trigo constituyen un sistema complejo donde existe una interrelación entre las proteínas hidratadas y la matriz de almidón produciendo un sistema viscoelástico capaz de retener el gas que ...
The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food
(2018-12-01)
Water addition is required for proper extrusion, improving dough flow, starch hydration and swelling, viscosity generation, and extrudate cellular formation. The implications of changing in-barrel moisture, however, is ...
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
(Wiley Blackwell Publishing, Inc, 2014-05)
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...
Modelling volume change and deformation in food products/processes: An overview
(MDPI AG, 2021-04-05)
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, ...
Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
(Universidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosEscuela de posgradosFacultad de Ciencias AgrariasUniversidad Nacional de Colombia - Sede Bogotá, 2021)
El amaranto es un pseudocereal emergente rico en nutrientes esenciales tales como proteína y fibra, las cuales se emplearon como ingredientes en la formulación de galletas tipo cracker con el objetivo de evaluar el ...
Influência da adição de gres porcelanato no comportamento mecânico e microestrutural em pastas de cimento portland para cimentação de poços de petróleoInfluência da adição de gres porcelanato no comportamento mecânico e microestrutural em pastas de cimento portland para cimentação de poços de petróleo
(Universidade Federal do Rio Grande do NorteBRUFRNPrograma de Pós-Graduação em Ciência e Engenharia do PetróleoPesquisa e Desenvolvimento em Ciência e Engenharia de Petróleo, 2009-06-02)
Cementation operation consists in an extremely important work for the phases of perforation and completion of oil wells, causing a great impact on the well productivity. Several problems can occur with the cement during ...