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 Author(s): KRUMREICH, F. D.; CORRÊA, A. P. A.; ZIMMER, T. B. R.; NACHTIGAL, J. C.; ZAMBIAZI, R. C. Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nect... ... |
 Author(s): CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O.; FERREIRA, T. F.; CARVALHO, R. N.; KOAKUZU, S. N. The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and tech... ... |
 Author(s): CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O. The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water abs... ... |
 Author(s): RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory... ... |
 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... ... |
 Author(s): BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... |
 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... ... |
 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... ... |
 Author(s): BASSINELLO, P. Z.; FREITAS, D. de G. C.; ASCHERI, J. L. R.; TAKEITI, C. Y.; CARVALHO, R. N.; KOAKUZU, S. N.; CARVALHO, A. V. The aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods... ... |
 Author(s): SOUZA, V. F. de; ORTIZ, J. A. R.; NASCIMENTO, E. M. da G. C. do; ASCHERI, J. L. R.
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