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Fresh Pasta Production Enriched with Spirulina platensis Biomass
(INST TECNOLOGIA PARANACURITIBA-PARANA, 2012)
The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence ...
Aplicação de extratos vegetais fontes de compostos fenólicos no processamento de pães de forma
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2014-12-11)
INTRODUCTION AND OBJECTIVES: The bread became, throughout its history, a major food worldwide, and the enrichment of flour making the functional bread has become a practice of recent times. The grape marc Isabel, green tea ...
Cassava Flour Enriched With Açaí (euterpe Oleracea Mart.) By Coating And Agglomeration
(Italian Association of Chemical Engineering - AIDIC, 2013)
Avaliação de algumas propriedades funcionais das farinhas de tremoço doce (Lupinus albus) e feijão guandu (Cajanus cajan (L) Millsp) e sua utilização na produção de fiambre
(2010-01-01)
The increase in food demand worldwide has motivated researchers to seek alternative food crops to nutritionally enrich industrialized foods and make them economically viable to poorer populations. Sweet lupin and faba bean ...
Biscoito tipo “cookie” com biomassa de banana verde, destinado aos portadores de doença celíaca
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-12)
The present study aimed at developing enriched biscuit "Cookie" gluten-free, especially meant for celiac disease. Celiac disease (CD) is caused by permanent intolerance to gluten, which causes atrophy in the mucosa of the ...
Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins
(Elsevier Science, 2020-05)
Yacon is a little-known, non-starchy Andean root crop recognized as a rich source of β-(2-1) fructooligosaccharides. The aim of this research is to study different drying conditions to obtain yacon flour with high color ...
Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2016)
The sweet potato (Ipomoea potatoes) is one of the most produced and consumed foods worldwide, being of easy cultivation and high nutritional value. Easily adapted, this tuber is rich in carbohydrates, thus possessing a ...
Validação de métodos cromatográficos por clae para análise das vitaminas B1, B2, B6 e niacina naturalmente presentes em farinha de cereais
(Sociedade Brasileira de Química, 2008)
Complex B vitamins are present in some cereal foods and the ingestion of enriched products contributes to the recommended dietary intake of these micronutrients. To adapt the label of some products, it is necessary to ...
Farinhas comerciais de frutas: caracterização física, físico-química e análise de imagem digital
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilPrograma de Pós-Graduação em Tecnologia de Processos Químicos e BioquímicosUTFPR, 2017-02-13)
The diversity of fruits produced in Brazil constitutes an alternative of consumption when industrialized in the form of flour, becoming a source of dietary bioactive compounds, fiber and minerals. They can also be used as ...