Buscar
Mostrando ítems 41-50 de 124
Influencia del genotipo y el ambiente sobre la variabilidad de la calidad tecnológica y nutricional de cultivares de trigo. Cambios en la calidad nutricional debidos al procesamiento
(2017)
El objetivo de esta tesis fue evaluar las características de los hidratos de carbono (almidón y pentosanos) y minerales de 24 variedades de trigo (harina blanca e integral) cultivadas en tres localidades y dos años de ...
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis
(Sociedad Venezolana de Farmacología Clínica y Terapéutica, 2018)
Rye flour bread is a relatively new development. This product
is a functional food rich in flavonoids, mucilage, pentosans,
vitamins and minerals. Additionally, rye-based products
have previously shown to improve acute ...
Desarrollo de una botana expandible enriquecida baja en grasa
(2018-05-14)
RESUMEN: Los productos alimenticios tipo botana, elaborados mediante un proceso de extrusión y
formulados a partir de harina de trigo han tomado un auge importante en el mundo entero. Sin
embargo, la industria de las ...
Efecto de la molienda seca de granos de sorgo sobre las propiedades fisicoquímicas y tecnológicas de las harinas
(2023-04-01)
El grano de sorgo, tradicionalmente destinado a la alimentación animal, también presenta buenas características agronómicas y nutricionales para impulsar su utilización en el consumo humano. Además, la ausencia de gluten ...
High-Amylose resistant starch as a functional ingredient in breads: a technological and microstructural approach
(Springer, 2018-12)
Resistant starches (RS) are important functional fibers with high potential for the development of healthy foods. The technological, nutritional, and commercial possibilities of introducing type 2 RS in white breads were ...
Sodium chloride substitution in industrial white slide diary bread
(National University of Food Technologies, 2021-03)
Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the ...
Imagens digitais e térmicas, espectroscopia NIR e calibração multivariada na avaliação de parâmetros de textura de farinhas
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilPrograma de Pós-Graduação em Inovações TecnológicasUTFPR, 2022-06-09)
Wheat flour is a predominant ingredient in several food products and there has been a gradual insertion into the consumer market of various flours and with specific parameters of nutritional and technological quality for ...
Fiber Enriched Breads: Technological Quality and Health Benefits
(Nova Science Publishers, 2017)
Dietary fiber encompasses non starch polysaccharides from different sources and has an important effect on health. The intake of the recommended daily value (25-30g) is related to the intestinal transit regulation, the ...
Equações de regressão para estimar valores energéticos do grão de trigo e seus subprodutos para frangos de corte, a partir de análises químicas
(Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2019)