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Propriedades tecnológicas de amido e farinha de arroz tratados por annealingTechnological properties of starch and rice flour treated by annealing
(Universidade Federal de Viçosa, 2017)
Determination of toxic and potentially toxic elements in rice and rice-based products by inductively coupled plasma-mass spectrometry
(Elsevier, 2019-06-30)
A study was undertaken to quantify the concentration of toxic and potentially toxic elements in samples of rice, rice crackers, rice noodles, infant cereals and rice vinegar available in the Argentine market. The determination ...
Farinha de arroz como alternativa tecnológica para o desenvolvimento de biscoitos sem glúten e veganos
(Florianópolis, SC, 2019-11-27)
O arroz (Oryza sativa L.) é um cereal cultivado em praticamente todos os países, faz parte da alimentação básica e é considerado a principal fonte energética entre os grãos. Neste contexto o arroz se apresenta como um ...
Utilización de diferentes proporciones de harina de quinua (Chenopodium quinoa) como estabilizante en la elaboración de chicha de arroz (Oryza sativa)
(Escuela Superior Politécnica de Chimborazo, 2019-04-18)
Food industry globalization has led modern human beings to adopt external consumption influences, which has resulted in neglecting our diet intake of important traditional drinks, essential part of our nutritional and ...
Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
(Academic Press Inc Elsevier Science, 2019-10)
The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of ...
Extruded whole grain diets based on brown, soaked and germinated rice: Effects on the lipid profile and antioxidant status of growing Wistar rats. Part II
(Royal Society of Chemistry, 2016-06)
The influence of whole grain (WG) rice based diets on the lipid profile and antioxidant status was evaluated. Thirty-two male Wistar rats were fed with Control (C), extruded Brown rice (B), extruded Soaked whole rice (S) ...
Gluten-free baked muffins developed with Prosopis alba flour
(Elsevier Science, 2018-12)
Baked flour products are basic in people´s diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing ...
Avaliação de farinhas sem glúten empregando texturômetro e espectroscopia na região do infravermelho próximo
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de QuímicaLicenciatura em QuímicaUTFPR, 2018-04-25)
Known as a gluten-induced enteropathy, celiac disease is triggered in individuals genetically predisposed to gluten, whose treatment consists in the exclusion of this protein in food. The greatest difficulty in feeding ...