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Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes. Repository: BDPA Publication year: 2017
Mixolab: equipamento com potencial de avaliação de proteína e de amido em uma única análise e sua aplicação em programas de melhoramento de trigo. Repository: BDPA Publication year: 2016
Influência da hemicelulose na formação de nanofibrilas. É crescente o interesse na utilização da celulose nanofibrilada devido as suas propriedades físicas como alta resistência, baixa densidade e translucidez, além dos benefícios ecológicos. A polpa celul... ... Repository: BDPA Publication year: 2017
Biodegradable blends of urea plasticized thermoplastic starch (UTPS) and poly (?-coprolactone) (PCL): morphological, rheological, thermal and mechanical properties. Repository: BDPA Publication year: 2017
The Mixolab use to establish flour quality profile for cookie and cracker production in Brazil. Repository: BDPA Publication year: 2017
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensoria acceptability and rheological properties. Repository: BDPA Publication year: 2022
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. 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
Influência da hemicelulose na reologia de suspensões de nanocelulose e na formação de filmes de nanofibrilas. É crescente o desenvolvimento de filmes nano-estruturados para uso em embalagens. Nesse contexto, a utilização de celulose nanofibrilada é interessante devido às suas propriedades físicas: como alta r... ... Repository: BDPA Publication year: 2017
Physicochemical and microbiological effects of different sonication times on goat's milk yogurt. Repository: BDPA Publication year: 2017
GlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples. GlutoPeak method has been proposed as an alternative method for evaluating wheat and as a tool to predict the baking quality of flour, by measuring the gluten aggregation (rapid and flour saving). The... ... Repository: BDPA Publication year: 2021

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