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Enrichment of the fatty acids profile of breads replaced with functional flours blends
(eSAT Publishing House, 2016-09)
Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and ...
Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis
(Taylor & Francis LtdAbingdonInglaterra, 2009)
Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
(Association of Food Scientists and Technologists of India, 2020-10)
Flaxseed (Linum usitatissimum L.) and yerba mate (Ilex paraguariensis) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. ...
Avaliação do processo de enriquecimento de farinha de trigo com apoio do controle de processos
(Universidade Federal de Santa MariaBREngenharia de ProduçãoUFSMPrograma de Pós-Graduação em Engenharia de Produção, 2011-09-12)
Government policies in health are directed to preventive measures. In this respect, it
was established in 2002 by the Brazilian Federal government, and also being
controlled in several countries, that iron and folic acid ...
Obtenção de farinha de banana verde para produção de cookie
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-24)
Brazil is responsible for the largest production of banana in the world, and banana’s high availability makes it possible to use as an option to enrich food products. In this work the banana was used in a green stage, and ...
Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)
(1987)
Cookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred ...
Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis
(Springer, 2018-01)
Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The ...