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Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
(Wiley-Blackwell, 2018-01-01)
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pãesEffects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001)
INFLUENCE OF WHOLEOAT FLOUR, OAT FLAKES AND SOY PROTEIN ISOLATE ADDITION IN POUND CAKE TECHNOLOGICAL QUALITY
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2011)
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
(MDPI, 2023-01)
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This ...
Desenvolvimento e avaliação de doce de leite colonial light acrescentado de aveia com calda de morango
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-02-24)
It is remarkable, in actuality, the biggest concern that people have about their health and wellness. This can be observed by looking for healthy foods and frequent physical exercise. In this scenario, natural foods are ...
Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta
(Wiley, 2012-09)
The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying ...
CAMBIOS REOLÓGICOS EN UNA MASA PANARIA POR LA ADICIÓN DE AVENA
(Vidsupra Vol.3 No.1, p.43-47, 2011-01-15)
The healthful product availability is the priority of all industrialists, due to the close relation that exists between health and foodsThe American Association of the Cancer, esteem that 70% of the cases of cancer must ...