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Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties
(Wiley, 2017)
Increasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour ...
Produção de farinha instantânea de mandioca: efeito das condições de extrusão sobre as propriedades térmicas e de pasta
(Universidade Estadual de Maringá (UEM), Pro-reitoria Pesquisa Pos-graduacao, 2009-01-01)
With the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. ...
Physical and mechanical characterization of a recycled polypropylene and wood flour without additives
(Univ Fed Rio De Janeiro, Lab Hidrogenio, 2015)
Dietary intervention with narrow-leaved cattail rhizome flour (Typha angustifolia L.) prevents intestinal inflammation in the trinitrobenzenesulphonic acid model of rat colitis
(Biomed Central Ltd., 2012-05-04)
Background: Inflammatory bowel disease (IBD) is a chronic inflammation of the intestinal epithelium that is driven by the intestinal immune system, oxidative stress and the loss of tolerance to the luminal microbiota. The ...
Caracterização físico-química de farinhas de mandioca de diferentes localidades do Brasil
(Editora da Universidade Federal de Lavras (UFLA), 2006-08-01)
A farinha de mandioca (Manihot esculenta Crantz) é produzida em diferentes regiões do Brasil e faz parte do hábito alimentar do brasileiro. Caracteriza-se num alimento de alto valor energético, possui teor elevado de amido, ...
Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis
(Elsevier B.V., 2011-05-20)
The babassu (Orbignya phalerata) is a native tree found in northern Brazil. Extracts of the babassu coconut have been widely used in industry. Babassu flour has about 60% starch, thus, besides nourishment it can be used ...
Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
(Food Chemistry, 2018)
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
CAPACIDADE DE ABSORCAO DE AGUA, OLEO E FORMACAO DE ESPUMA DA FARINHA E CONCENTRADO PROTEICO DE FEIJAO-GUANDU (CAJANUS FLAVUS DC.)
(1995-01-01)
Pigeonpea protein concentrate was prepared from full-fat decorticated raw flour. The water holding capacity of pigeonpea flour of decorticated seeds is 75% and its oil absorption capacity a 30%. The water holding capacity ...
Removal of oligosaccharides in soybean flour and nutritional effects in rats
(Food Chemistry, 2018)