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Produção de barra de cereal sabor umbu. Author(s): RYBKA, A. C. P.; MATTA, V. M. da O potencial do umbu para este produto é bastante grande, por ser um fruto pouco calórico e de sabor diferenciado. Este fruto possui grande importância para o Semiárido do Nordeste brasileiro, sendo ut... ... Repository: BDPA Publication year: 2015
Studies in technological quality of cereals: wheat, triticale and barley. Author(s): MIRANDA, M. Z. de Repository: BDPA Publication year: 2015
Determination of Ca in breakfast cereals by laser induced breakdown spectroscopy. Author(s): FERREIRA, E. C.; MENEZES, E. A.; MATOS, W. O.; MILORI, D. M. B. P.; NOGUEIRA, A. R. de A.; MARTIN NETO, L. A method using Laser Induced Breakdown Spectroscopy (LIBS) for calcium (Ca) determination in breakfast cereals was evaluated. To perform the calibration curve, seven commercial cereals containing Ca i... ... Repository: BDPA Publication year: 2010
Barra de cereal de caju. Author(s): LIMA, A. C.; SOUZA, A. C. R. de; ABREU, F. A. P. de; SOUZA NETO, M. A. de Este manual tem como objetivo fornecer orientações básicas aos produtores rurais, agricultores familiares, microempresários da agroindústria e demais interessados, de forma que possam agregar valor às... ... Repository: BDPA Publication year: 2007
Aceitação de barra de cereal saborizada com polpa de umbu. Author(s): AZOUBEL, P. M.; SILVA, I. R. A.; OLIVEIRA, S. B. de; ARAÚJO, A. J. de B.; AZEVEDO, L. C. de Este trabalho teve como objetivo avaliar a aceitação de barra de cereal saborizada com polpa de umbu. Repository: BDPA Publication year: 2008
Elaboração de barra de cereal sabor maracujá-do-mato. Author(s): RYBKA, A. C. P. Este trabalho apresenta uma metodologia para a elaboração de barra de cereal sabor maracujá-do-mato, os ingredientes necessários, proporções e formulação a ser seguida. Repository: BDPA Publication year: 2015
Optimization of technological parameters to produce breakfast cereal from rice and common bean flour by extrusion. Author(s): CARVALHO, A. V.; RIOS, A. de O.; BASSINELLO, P. Z. The objective of the present work was to investigate the relevant parameters to elaborate breakfast cereal from a mix of rice and common bean flour and to evaluate the influence of formulations and pr... ... Repository: BDPA Publication year: 2011
Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability. Author(s): PAIVA, C. L.; QUEIROZ, V. A. V.; GARCIA, M. A. V. T.; CARVALHO, C. W. P. de Cereal bars have been an excellent vehicle for delivering functional ingredients to food market. Researches has showed that sorghum is a great source of phenolic compounds. Besides, it is a gluten fre... ... Repository: BDPA Publication year: 2018
Análise da viabilidade econômica da barra de cereal de caju. Author(s): PAULA PESSOA, P. F. A.; LIMA, A. C.; ARAUJO, J. B. C.; PAIVA, F. F. de A.; VASCONCELOS NETO, A. G. Repository: BDPA Publication year: 2010
Wheat curl mite, Aceria tosichella, and transmitted viruses: an expanding pest complex affecting cereal crops. Author(s): FERREIRA, D. N. M.; MENDONÇA, R. S. de; SKORACKA, A.; SZYD?O, W.; KNIHINICKI, D.; HEIN, G. L.; PEREIRA, P. R. V. da S.; TRUOL, G.; LAU, D. The wheat curl mite (WCM), Aceria tosichella, and the plant viruses it transmits represent an invasive mite-virus complex that has affected cereal crops world- wide. The main damage caused by WCM come... ... Repository: BDPA Publication year: 2013

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