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Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. Author(s): CUNHA, C. R. da; ALCÂNTARA, M. R.; VIOTTO, W. H. The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheolo... ... Repository: BDPA Publication year: 2012
Biodegradable blends of urea plasticized thermoplastic starch (UTPS) and poly (?-coprolactone) (PCL): morphological, rheological, thermal and mechanical properties. Author(s): CORREA, A. C.; CARMONA, V. B.; SIMÃO, J. A.; MATTOSO, L. H. C.; MARCONCINI, J. M. Repository: BDPA Publication year: 2017
Storage and flavor influence on the rheological properties of handmade mayonnaises. Author(s): CALDAS, C. M.; MAIA, J. L. V.; SILVA, J. P. L. da; CARVALHO, C. W. P. de; TAKEITI, C. Y. Repository: BDPA Publication year: 2013
Steady and dynamic shear rheological properties of gabiroba pulp (Campomanesia xanthocarpa Berg). Author(s): BARBIERI, S. F.; PETKOWICZ, C. L. O.; RUTHES, A. C.; GODOY, R. C. B. de; SILVEIRA, J. L. M. Repository: BDPA Publication year: 2015
Rheological and heating properties of cassava starch, glycerol and acerola pulp blends. Author(s): FARIAS, M. G.; RAMOS, A. V.; CARVALHO, C. W. P. de; ASCHERI, J. L. R. Repository: BDPA Publication year: 2013
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensoria acceptability and rheological properties. Author(s): PRADO, G. M. DO; SOUSA, P. H. M. DE; SILVA, L. M. R. DA; WURLITZER, N. J.; GARRUTI, D. dos S.; FIGUEIREDO, R. W. DE Repository: BDPA Publication year: 2022
Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. Author(s): SILVA, D. J. S.; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T.; SILVA, K. J. D. e A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF incr... ... Repository: BDPA Publication year: 2021
Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes. Author(s): IKEDA, M.; CARVALHO, C. W. P. de; HELM, C. V.; AZEREDO, H. M. C. de; GODOY, R. C. B. de; RIBANI, R. H. Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and ri... ... Repository: BDPA Publication year: 2018
Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour. Author(s): ASCHERI, D. P. R.; BOÊNO, J. A.; BASSINELLO, P. Z.; ASCHERI, J. L. R. As with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined th... ... Repository: BDPA Publication year: 2012
Technological quality and phenolic compounds content of Embrapa wheat cultivars. Author(s): BARANZELLI, J.; MONTEIRO, C. S.; SMANIOTTO, F. A.; DELALIBERA, E. A.; COSTA, I. F.; SILVA, D. T. da; SOMACAL, S.; MIRANDA, M. Z. de; EMANUELLI, T. Repository: BDPA Publication year: 2019

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