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Sustainable Processing Innovations for Foods. Author(s): CABRAL, L. M. C. Repository: BDPA Publication year: 2020
What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound? Author(s): DELIZA, R. his study aimed to investigate Brazilian consumers' perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic... ... Repository: BDPA Publication year: 2022
Biofortified sweet potatoes as a tool to combat vitamin A deficiency: effect of food processing in carotenoid content. Author(s): SEVERO, J.; SANTOS, F. N. dos; SAMBORSKI, T.; MELLO, A. F. S. This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds. The identification... ... Repository: BDPA Publication year: 2021
Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products. Author(s): PACHECO, S.; RODRIGUES, J. A. S.; CARVALHO, C. W. P. de Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availabil... ... Repository: BDPA Publication year: 2018
Chemical and physical composition of grain-type and food-type soybean for food processing . Author(s): CARRÃO-PANIZZI, M. C. The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type... ... Repository: BDPA Publication year: 2009
Innovation in soybean: genetics, chemical and food processing. Author(s): CARRÃO-PANIZZI, M. C. Repository: BDPA Publication year: 2015
Types of ultra-processed foods consumed in Brazil: a systematic review. Author(s): VIZZOTTO, M. Investigar o consumo de alimentos ultra-processados (UPF) com base na classificação alimentar NOVA, comparando os tipos de alimentos consumidos entre as faixas etárias. Uma revisão sistemática, seguin... ... Repository: BDPA Publication year: 2021
Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour. Author(s): CARVALHO, A. V.; BASSINELLO, P. Z. The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water abs... ... Repository: BDPA Publication year: 2011
Spray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids. Author(s): SOUZA, R. T. de 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
Characterization of cookies formulated with rice and black bean extruded flours. Author(s): BASSINELLO, P. Z.; FREITAS, D. de G. C.; ASCHERI, J. L. R.; TAKEITI, C. Y.; CARVALHO, R. N.; KOAKUZU, S. N.; CARVALHO, A. V. The aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods... ... Repository: BDPA Publication year: 2011

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