Now showing items 31-40 of 217
Rheological of mixed drinks of passion and rice flour added pectin.
(In: BRAZILIAN CONFERENCE ON RHEOLOGY, 6., 2013, Rio de Janeiro. Proceedings... Rio de Janeiro: PUC-RJ, 2013., 2013)
Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais
(Universidade Estadual Paulista (UNESP), 2015-08-07)
The banana peel is an agro-industrial residue, rich regarding to nutritive value and with potential to be used in the development of a new product. In this way, the objective of this work was to study the effect of addition ...
Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours
(Taylor & Francis Ltd, 2015-11)
Whole rice (WR) products with low phytic acid (PA) content and enhanced bio-functional components were obtained by the combination of germination and extrusion processes. Germination conditions (24 h – 35 °C), with a ...
Apple pomace in gluten-free formulations: Effect on rheology and product quality
(Wiley Blackwell Publishing, Inc, 2015-03)
The objective of the present work was to formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. ...
Starch-apple pomace mixtures: Pasting properties and microstructure
Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting ...
Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour.
(Revista Ceres, Viçosa, MG, v. 59, n. 1, p. 16-24, jan./fev. 2012., 2012)
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
(Wiley Blackwell Publishing, Inc, 2014-05)
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...
Gluten-free puffed snacks of rice and cassava
The growing demand for gluten-free products in recent years has necessitated the quest for suitable raw materials. Rice flour and cassava starch are gaining interest in the gluten-free food industry because of their favorable ...
The effect of extrusion and drying on roller techniques concerning the rheological characteristics of rice-, corn-, sweet potato-, bean- and cassava root- and leaf- based composite flour
(Universidad Nacional De ColombiaFacultad de IngenieríaIngeniería IndustrialDepartamento de Ingeniería Industrial, 2013-04-01)
Promoting food security in Latin-America and the Caribbean is directly related to agricultural products. The region faces a food crisis which has reduced large population groups' access to food. This work contributes to ...