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Characterization of pulp powder of Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC.) and Taperebá (Spondias mombin) for use as functional food. Author(s): OLIVEIRA, T.; SOUZA, V. R. de; MONTENEGRO, J.; ABREU, J. P. de; FRAUCHES, N.; TEODORO, A. J.; FREITAS-SILVA, O. Repository: BDPA Publication year: 2017
Pumpkin landraces from southern Brazil as functional foods. Author(s): VIZZOTTO, M.; VALGAS, R. A.; BARBIERI, R. L. Squash is a food that meets the requirements of a healthy diet and is highly appreciated by consumers for its mild flavour and high nutritional value. In southern Brazil, many farmers grow several pum... ... Repository: BDPA Publication year: 2022
Sensory Characterization And The Effect Of Chicken Hamburger Added Of Functional Ingredient On The Food Intake Of Eutrophic Women. Author(s): DELIZA, R. Repository: BDPA Publication year: 2019
Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit. Author(s): CHAGAS, E. A. Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between con... ... Repository: BDPA Publication year: 2017
Fatty acid profile of greek yogurt with colostrum addition. Author(s): GAMA, M. A. S. da The nutraceutical properties of colostrum have stimulated interest in its use in the production of functional foods and supplements that benefit human health. Repository: BDPA Publication year: 2023
Desenvolvimento de geleia light de morango e abacaxi com linchia®. Author(s): BORSATO, A. V. O aumento do sobrepeso e obesidade associado ao hábito de alimentação inadequado vem produzindo na população brasileira, como consequência, um aumento das doenças crônicas não transmissíveis (DCNT). C... ... Repository: BDPA Publication year: 2017
Effect of carob addition on chemical composition and physical quality of cookies. Author(s): MIRANDA, M. Z. de Repository: BDPA Publication year: 2018
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. Author(s): HELM, C. V. Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a poten... ... Repository: BDPA Publication year: 2022
Applicability of yerba-mate (ilex paraguariensis) in different foods. Author(s): CHAICOUSKI, A.; LAZZAROTTO, M. Yerba-mate is a plant from the south of South America that has in its constitution substances with several biological properties such as stimulant, antioxidant and anti-inflammatory. These properties... ... Repository: BDPA Publication year: 2021
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. Author(s): BASSINELLO, P. Z.; CARVALHO, R. N. 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

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