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Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour
(Springer, 2018-07-01)
The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), ...
Thermo-mechanical rice flour modification by planetary ball milling
(Elsevier Science, 2014-01)
Planetary ball milling is presented as an alternative way to improve the native flour properties by physical modification. A grinding protocol was developed by combination of grinding and pause stages. The effect of ...
Rheological properties of rice-locust bean gum gels from different rice varieties
(Elsevier, 2013-06)
Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential ...
Rice pasta formulation for a conventional pasta manufacturing process: A response surface methodology study
(Korean Soc Food Science TechnologySeoulCoreia do Sul, 2004)
Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion
(Wiley Blackwell Publishing, Inc, 2019-03)
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients ...
Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread
(Elsevier Science BvAmsterdamHolanda, 2009)
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 ...
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics
(MDPI, 2021-07)
The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated ...
Technological properties of pre-gelatinized rice flour obtained by thermoplastic extrusion
(Univ Federal Lavras-uflaLavrasBrasil, 2008)
Massas alimentícias sem glúten de farinhas formuladas à base de arroz e feijãoGluten free pasta of rice and bean floor: technological and functional assessment
(Pós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipe, 2022)