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How does Extrusion Technology Help the Development of Foods with Better Nutritional Value? Author(s): ASCHERI, J. L. R. Repository: BDPA Publication year: 2019
Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition. Author(s): CHAVES, F. C. M. It is widely reported in the literature that polyunsaturated fatty acids (PUFAs) have positive effects on human health, therefore it is important to have alternatives to their direct addition into foo... ... Repository: BDPA Publication year: 2018
Menbrane technology and the food industry. Author(s): CABRAL, L. Repository: BDPA Publication year: 2010
Science popularization actions for teaching food science and technology in Rio de Janeiro state. Author(s): TORREZAN, R.; ROCHA, J. E. D. Over the last few years several initiatives have been undertaken in Brazil and worldwide for the popularization of science, especially by research institutions and interactive museums that have sought... ... Repository: BDPA Publication year: 2014
Popularization actions of food science and technology in south and metropolitan regions of Rio de Janeiro state. Author(s): TORREZAN, R.; ROCHA, J. E. D.; BARRETO, M. V. de S.; SILVA, F. T. The ignorance on concepts and practices in Food Science and Technology (FS&T) and the lack of specialized staff in agricultural educational institutions are factors that limit the interest of future t... ... Repository: BDPA Publication year: 2014
Microencapsulation of pomegranate (Punica granatumL.) seed oil bycomplex coacervation: Development of a potential functional ingredient forfood application. Author(s): TONON, R. V. Repository: BDPA Publication year: 2020
Conversion of isoflavone glucosides to aglycones in whole soybean flour thermally treated and with endogenous B-glucosidase of soybean. Author(s): MANDARINO, J. M. G. The B-glucosidase hydrolyze isoflavone glucosides releasing aglycones. Its application in the food industry is relevant to the production of soybean foods with higher levels of isoflavone aglycones, w... ... Repository: BDPA Publication year: 2012
Design thinking and egg processing units: a different proposal for a checklist for facilities and equipment maintenance self-control program. Author(s): WALTER, E. H. M. Eggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contamina... ... Repository: BDPA Publication year: 2023
Microencapsulation of guava pulp using prebiotic wall material. Author(s): CABRAL, L. M. C. Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding valu... ... Repository: BDPA Publication year: 2021
Nutritional characteristics and sensory acceptability of reduced-fat french fries. Author(s): GUEDES, A. M. M.; SÁ, D. de G. C. F. de; ANTONIASSI, R.; WILHELM, A. E.; FARIA-MACHADO, A. F. de; TORREZAN, R. The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are... ... Repository: BDPA Publication year: 2022

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