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Qualidade tecnológica de farinhas suplementadas com glúten vital e aplicadas a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2020-11-27)
Thevital gluten is obtained by the extraction of wheat flour, it is very important for the baking industry and mills, being used mainly for the fortification of weak flours for the production of breads, especially ...
Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
(Elsevier Science, 2000-10)
Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different ...
Estudo da aceitabilidade de pizza sem glúten com farinha de quinoa
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-10)
The Andean grain quinoa is a high potential to be regarded as world culture due to its quality and quantity of nutrients present. This pseudocereal fits into the context of the current consumer market that craves differentiated ...
Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense
(2019)
La presencia de gluten en alimentos etiquetados como libres de gluten (LG) representa una preocupación para la salud de pacientes celíacos, y personas intolerantes y sensibles a este conjunto de proteínas. Sin embargo, ...
Desenvolvimento de massa alimentícia sem glúten com adição de Spirulina platensis
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2015-11-16)
The biomass of Spirulina platensis is a source of protein, vitamins, lipids and biopigment. These nutrients make the growing interest in microalgae, which can be introduced in food, helping in the fight against malnutrition, ...
Desenvolvimento de pão livre de glúten com adição de farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-22)
Bread is one of the staple foods that are most present at the table of consumers in the world. In its production, gluten is a determinant factor in the rheological characteristics of the mass, essentially for volume and ...
Adição de hidrocolóides em pães sem glúten seguido de enriquecimento com polpa de abacate (Persea americana Mill)
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilLicenciatura em QuímicaUTFPR, 2017-12-08)
Celiac disease is a chronic enteropathy that affects the small intestine of genetically predisposed individuals. It is caused by the ingestion of gluten and has a unique form of treatment, a diet without the proteins of ...
Glutenin composition, quality characteristics, and agronomic attributes of durum wheat cultivars released in Ethiopia
(African Crop Science Societyhttp://www.bioline.org.br/abstract?cs02017, 2013)
Utilização de farinha de grão de bico (Cicer arietinum) para a formulação de pão sem glúten
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2017-11-24)
The chickpea has low calorie content, good carbohydrates and proteins. Its consumption in Brazil is still reduced compared to other legumes. People with gluten intolerance need a restricted diet of gluten sources, which ...