Skip to Content 1
Ir para o menu 2
Ir para a busca 3

Portal Embrapa

Language Language

português English
Entrar

Search Publications

Sort by: date | alphabetically


Sorghum Starch As Food Ingredient: Pasting and Thermal Properties. Author(s): SANTOS, T. B.; F. NETO, R. S.; COLLANTES, N. F.; HIDALGO CHÁVEZ, D. W.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V. Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this stu... ... Repository: BDPA Publication year: 2020
Sensory Characterization And The Effect Of Chicken Hamburger Added Of Functional Ingredient On The Food Intake Of Eutrophic Women. Author(s): CÓCARO, E. S.; OLIVEIRA, J. S.; MENDES, N. P.; ALFENAS, R. C. G.; BENEVENUTO JÚNIOR, A. A.; DELIZA, R. Repository: BDPA Publication year: 2019
Epigenetic-induced production of promising food supplements ingredients with antioxidant and anti-acetylcholinesterase activities. Author(s): DOMINGUETEA, L. C. B.; LIMA, P. V. M.; NUNES, I. V.; SANDE, D.; LANA, U. G. de P.; MARRIEL, I. E.; TAKAHASHI, J. A. Fungal metabolites with antioxidant and acetylcholinesterase inhibitory activities can be developed as food supplements helpful for treatment of neurodegenerative diseases, like Alzheimer's disease. F... ... Repository: BDPA Publication year: 2019
Application of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation. Author(s): ROSA, P. M.; GOMES, F. dos S.; CHAVES, A. C. S. D.; SÁ, D. de G. C. F. de; FERREIRA, J. C. S.; TONON, R. V.; CABRAL, L. M. C. Juçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juç... ... Repository: BDPA Publication year: 2022
Propriedades Tecnológicas de Amidos Isolados de Plátanos e Bananas da Coleção de Germoplasma da Embrapa. Author(s): TAKEITI, C. Y.; REIS, R. C.; CARVALHO, C. W. P. de; VIANA, E. de S.; OLIVEIRA, N. A. de; JESUS NETA, P. de; OLIVEIRA, L. A. de A banana assume grande destaque na produção mundial, sendo que o Brasil ocupa a terceira posição da produção. As bananas podem ser consumidas cruas, enquanto os plátanos são consumidos necessariamente... ... Repository: BDPA Publication year: 2020
Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger. Author(s): LIMA, J. R.; ARAUJO, I. M. da S.; PINTO, C. O.; GOIANA, M. L.; RODRIGUES, M. do C. P.; LIMA, L. V. de Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then... ... Repository: BDPA Publication year: 2021
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. Author(s): AURIEMA, B. E.; CORREA, F. J.; GUIMARÃES, J. de T.; SOARES, P. T. dos S.; ZONTA, E.; ROSA, R. C. C.; ROSENTHAL, A.; LUCHESE, R. E.; ESMERINO, E. A.; MATHIAS, S. P. The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochem... ... Repository: BDPA Publication year: 2021
Evaluation of nutritional characteristics and consumers' acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate. Author(s): CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G. Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scar... ... Repository: BDPA Publication year: 2021
Characterization of partially hydrolyzed galactomannan from Caesalpinia pulcherrima seeds. Author(s): BURITI, F. C. A.; SANTOS, K. M. O. dos; MACIEL, J. S.; SÁ, D. M. A. T.; MOREIRA, R. A.; EGITO, A. S. do Repository: BDPA Publication year: 2012
Plant-based protein sources applied as ingredients in meat analogues sustainable production. Author(s): FEDDERN, V.; LANGONE, M. G. S.; FORTUNATO, G. da S.; BONAN, C. I. D. G.; IENCZAK, J. L.; FELTES, M. M. C. Abstract:Though obtained from vegetable ingredients, meat analogues are replacers of traditional meat products. They mimic the flavor, juiciness, and texture and look similar to their counterparts. Th... ... Repository: BDPA Publication year: 2024

Showing 1 - 10 of 889 results.

Observation

Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.

Access other publications

Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.