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Mostrando ítems 21-30 de 570
Desenvolvimento e caracterização de geleia de acerola com maracujá
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2019-06-25)
The preparation of jellies is a direct, simple and accessible way of preserving fruits and vegetables. The present work aims to present five formulations, developed with acerola and passion fruit pulp. In addition to the ...
Produção de farinha de kinako a partir de variedade de soja BRS 257 e desenvolvimento e caracterização de pão de forma com kinako e chia (Salvia hispânica)
(Universidade Tecnológica Federal do ParanáPato BrancoPrograma de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos, 2014-08-28)
The kinako is an integral flour obtained from the seed of roasted and ground soybean. This flour has high nutritional quality according to the content of protein, fiber, unsaturated fatty acids and bioactive compounds such ...
Desenvolvimento e caracterização físico-química, microbiológica e sensorial do pão transmontano com azeitonas verdes descaroçadas do tipo “alcaparras”
(Universidade Tecnológica Federal do ParanáMedianeiraPortugalEngenharia de AlimentosUTFPR, 2015-11-06)
Bakery products are fundamental to the diet of worldwide, being the main ingredients flour, drinking water and ferment or yeast. Wheat is the cereal most used worldwide. However, rye is increasingly being consumed, due to ...
Effect of salt and monosodium glutamate on the sensory characteristics of low-sodium cheese-flavored corn grits expanded snacks
(2020-12-01)
The effects of salt and monosodium glutamate on the sensory characteristics of cheese-flavored corn grits expanded snacks, looking to reduce the sodium content of these products, were studied. An increase in the percentage ...
Caracterização de farinhas de albedo, bagaço e casca de laranja e sua aplicação em bolos de laranja
(Universidade Estadual Paulista (Unesp), 2017-10-27)
O Brasil é um grande produtor de laranja, e grande parte dessa produção é destinada à produção de suco de laranja. Após a extração do suco, gera-se grande quantidade de coprodutos que se tornam um problema para esse setor, ...
Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
(John Wiley & Sons Ltd, 2020-06)
Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represents interesting and strategic approaches ...
Caracterização e utilização de biomassa de banana verde e farinha de sorgo na produção e avaliação sensorial de bananadas
(Universidade Federal de Minas GeraisBrasilFARMACIA - FACULDADE DE FARMACIAPrograma de Pós-Graduação em Ciência de AlimentosUFMG, 2019-05-22)
Although flavor is considered a strong factor influencing food choices, consumers are increasingly concerned about healthier food choices. In general, they consider not only calories but also health information as an ...
Enrichment of fishburgers with proteins from surimi washing wate
(2020-10-01)
The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a proteiingredient in the fortification of food formulations. The objective of this study was to evaluate ...