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Spray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids. Author(s): MOSER, P.; SOUZA, R. T. de; TELIS, V. R. N. Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. Thi... ... Repository: BDPA Publication year: 2017
Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations. Author(s): OLIVEIRA, M. E. A. S.; ALVES, T. O.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; FERREIRA, M. S. L.; TAKEITI, C. Y. Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in th... ... Repository: BDPA Publication year: 2021
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. Author(s): BENTO, J. A. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; SOUZA NETO, M. A. de; CALIARI, M.; SOARES JÚNIOR, M. S. This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.... ... Repository: BDPA Publication year: 2021
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. Author(s): BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... Repository: BDPA Publication year: 2015
Conservação de frutos de seis cultivares de maracujazeiro azedo em dois estádios de maturação. Author(s): SILVA, M. de S.; ATAÍDE, E. M.; FALEIRO, F. G.; JUNQUEIRA, N. T. V.; SILVA, J. R. da Repository: BDPA Publication year: 2014
Desenvolvimento de compota de abacaxi em calda de melado. Author(s): MATTA, V. M. da; CANDÉA, T. V.; MONTEIRO, R. P.; FREITAS, D. de G. C.; PENTEADO, A. L. Repository: BDPA Publication year: 2010
Efeito de múltiplos ciclos de congelamento e descongelamento na cor e oxidação lipídica de filés de frango. Author(s): SOQUERE, L. C.; LARA, J. A. F. de Repository: BDPA Publication year: 2022
Capacidade de Retenção de Água (CRA) em filés de frango após ciclos de congelamento e descongelamento. Author(s): SANT'ANA, V. L.; LARA, J. A. F. de Repository: BDPA Publication year: 2022
Injúria microbiana em alimentos. Author(s): MACHADO, T. F.; BORGES, M. de F. Repository: BDPA Publication year: 2013
Colorimetric change of assai (Euterpe oleracea Mart.) after preservation and thermal processing of the fruit. Author(s): BEZERRA, V.; FREITAS-SILVA, O.; OLIVEIRA, A.; CABRAL, L.; DAMASCENO, L. Amazonian areas is far from the consumer center. Those characteristics promote a decline in visual quality of the fruit at the time of commercialization and consequently of the beverage processed. The... ... Repository: BDPA Publication year: 2014

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