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Mostrando ítems 31-40 de 124
Determinação de micotoxina Desoxinivalenol (DON) em pães brancos e integrais comercializados na cidade de Ponta Grossa - PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-04-18)
Foods are subject to contamination by toxic substances whose ingestion can cause health damage. Mycotoxins are secondary metabolites of some fungal species, including those of the genus Fusarium. Deoxynivalenol (DON) is ...
Avaliação do uso da farinha de casca da manga Tommy Atkins na reologia da farinha de trigo e na aceitabilidade do pão de forma
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013)
In recent decades, many consumers are discovering the benefits of food with functional properties, thanks to the studies of many researchers in this area. The bread made from white flour became, throughout its history, a ...
Micotoxinas em matrizes de milho e trigo: validação de método analítico por ULPC-MS/MS e monitoramento em diferentes pontos da cadeia produtiva e comercial
(Universidade Federal de Santa MariaBRQuímicaUFSMPrograma de Pós-Graduação em Química, 2014-02-24)
This study aims to validate an analytical multi-mycotoxin method using UPLC-MS/MS for 12 mycotoxins determination in wheat and maize matrices. The parameters evaluated for the validation were: calibration curve and linearity, ...
Multigrain bread processing with extruded floursElaboración de pan multigrano con harinas precocidas por extrusión
(Laboratorio Tecnológico del Uruguay - LATU, 2014)
Caracterização físico-química da biomassa de banana verde, para aplicação em pão de forma
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-24)
Brazil it is a major producer of bananas, resulting in high post-harvest losses. The fruit still green contains more minerals, flavonoids, high concentrations of starch and only 2% of sugars. In this way, the green banana ...
Effect of ingredients on the quality of gluten-free sorghum pasta
(Wiley Blackwell Publishing, Inc, 2017-09)
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the ...
Utilización de cuatro niveles de zanahoria blanca y su efecto en la calidad del pan.
(Escuela Superior Politécnica de Chimborazo, 2020-01-23)
This research was carried out at the Escuela Superior Politécnica de Chimborazo at the Faculty of Animal Sciences in which the partial replacement of white carrot flour with wheat flour was carried out with the following ...