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Avaliação química e sensorial do grão da aveia em diferentes formas de processamento
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2011-03-29)
Oats have high production potential, mainly from the southern region of Brazil. They are highlighted due to their nutritional characteristics with various benefits to human health. The use of products containing oat fiber ...
Adição de oat fiber em produto cárneo reestruturado empanado de frango
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2014-06-06)
In recent years there has been a change in the life style of the population because of the facilities found to purchase food in the market, which has led to lower consumption of natural foods and consequently decreasing ...
Low-fat Brazilian cooked sausage-Paio - with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019-06-01)
The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid ...
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing ...
Oat bran in cardiovascular risk control in mental disorder
(Assoc Brasileira Enfermagem, 2020-01-01)
Objective: To evaluate the effect of oat bran supplementation on cardiovascular risk components of patients with mental disorders. Method: A before-and-after study, no control group. Cardiovascular risk indicators were ...
Effect of high fiber products on blood lipids and lipoproteins in hamsters
(Pergamon-elsevier Science LtdOxfordInglaterra, 2004)
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design
(2021-05-01)
The search for ingredients that improve technological and nutritional aspects of food has been intensified in recent years by both researchers and industry. Thus, the aim of this study was to evaluate fermented sausages ...
Effect of dietary supplementation with oat beta-glucan for 3 months in subjects with type 2 diabetes: A randomized, double-blind, controlled clinical trial
(Elsevier, 2021)
There is a growing interest in the use of functional foods. Studies indicate the contribution of β-glucans to
glycemic control, but few have evaluated integrally the effect of this soluble dietary fiber on appetite-regu ...
Effect Of The Addition Of Wheat Fiber And Partial Pork Back Fat On The Chemical Composition, Texture And Sensory Property Of Low-fat Bologna Sausage Containing Inulin And Oat Fiber
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSCAMPINAS, 2015)