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How does Extrusion Technology Help the Development of Foods with Better Nutritional Value? Author(s): ASCHERI, J. L. R.; BAZÁN COLQUE, R. J.; SOUSA, L. B. T. de; ASCHERI, D. P. R.; SILVA, E. M. M. da Repository: BDPA Publication year: 2019
Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition. Author(s): FADINI, A. L.; ALVIM, I. D.; RIBEIRO, I. P.; RUZENE, L. G.; SILVA, L. B. da; QUEIROZ, M. B.; MIGUEL, A. M. R. de O.; CHAVES, F. C. M.; RODRIGUES, R. A. F. 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.; MENEZES, C. E. G.; ALBIERI, R. C.; SILVA, R. S. M. da 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.; OLIVEIRA, J. A.; ALBIERI, R. C.; 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): COSTA, A. M. M.; MORETTI, L. K.; SIMÕES, G.; SILVA, K. A.; CALADO, V.; TONON, R. V.; TORRES, A. G. Repository: BDPA Publication year: 2020
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels. Author(s): ANTONIASSI, R.; MIRANDA, P. C.; FERREIRA, G. F.; VIEIRA, T. M. F. S.; FREITAS, S. C. de; MATSUURA, M. I. da S. F. Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate th... ... Repository: BDPA Publication year: 2022
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. Author(s): COMETTANT-RABANA, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVES, D. W.; GERMANI, R. This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the pr... ... Repository: BDPA Publication year: 2021
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.). Author(s): OLIVEIRA, A. A. N.; GUIMARAES, J. D.; FURTADO, A. A. L.; MESQUITA, E. DE F. M. DE Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausage... ... Repository: BDPA Publication year: 2023
Modelo tecnológico para produção artesanal de concentrado proteico de couve. Author(s): NASCIMENTO, L.; STEPHAN, M. P.; ROSA, J. S. da A couve é um alimento folhoso, sendo as folhas um reservatório proteico, além de fonte de fibras. O pool proteico pode ser subdividido em proteínas solúveis e insolúveis. A fração insolúvel está prese... ... Repository: BDPA Publication year: 2022

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