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Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals
(Frontiers Media S.A., 2019-07-03)
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands ...
Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2016-06-10)
The celiac disease is characterized as a permanent damage on the intestinal mucosa caused by gluten ingestion. In order to provide a gluten-free product for celiac consumers, the objective was to elaborate a bread with ...
Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product
(Nova Science Publishers, 2015)
In recent years, production of gluten-free (GF) bakery products from various nonwheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese ...
Descrição sensorial de pães isentos de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-12-01)
Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, ...
Qualidade de maltes de trigos brasileiros: extrato e viscosidade
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2022-06-14)
Wheat is a versatile grain in the flour and beer production industry, conquering the second place in consumption, right after barley. Dated as the first cereal to be domesticated by man, it is rich in starch, a factor that ...
Bebidas fermentadas de goiaba: compostos bioativos, caracterização volátil e aproveitamento de resíduos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2014-07-10)
Guava (Psidium guajava L.) consumption, either industrialized or in natura, has
increased significantly. It is rich in fiber, total polyphenols, vitamin C, and carotenoids,
particularly lycopene. Since guava is highly ...