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Perfil de textura de massas e biscoitos formulados em rede simplex-centroide. Author(s): SILVA, D. J. S.; HASHIMOTO, J. M.; SILVA, K. J. D. e Avaliou-se o efeito da mistura ternária de farinha de trigo (FT), farinha de arroz (FA) e farinha integral de feijão azuki (FIFA), conforme delineamento simplex-centróide com 3 pontos internos equidis... ... Repository: BDPA Publication year: 2019
Composição centesimal de biscoitos formulados com variações nos teores de farinha de trigo, de arroz e de feijão-azuki. Author(s): SILVA, D. J. S.; SILVA, K. J. D. e; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T. O objetivo do estudo foi avaliar a composição centesimal de biscoitos elaborados com farinha de trigo (FT) e formulações com substituição parcial ou total pela farinha de arroz (FA) e/ou farinha integ... ... Repository: BDPA Publication year: 2022
Propriedades químicas de substratos compostos de solo, borra de café e húmus de minhoca. Author(s): CIPRIANI, H. N.; MENDES, A. M.; VIEIRA, A. H.; CHAGAS, J. O. N.; SOUZA, N. R. de; OLIVEIRA, F. F. de; SILVA, V. V. da O objetivo deste trabalho foi avaliar as propriedades químicas de substratos compostos de solo, borra de café e húmus de minhoca. Repository: BDPA Publication year: 2016
Características físicas de biscoitos contendo farinha de trigo, de arroz ou integral de feijão azuki. Author(s): SILVA, D. J. S.; HASHIMOTO, J. M.; SILVA, K. J. D. e Avaliou-se misturas ternárias de farinha de trigo (FT), farinha de arroz (FA) e farinha integral de feijão azuki (FIFA), conforme delineamento simplex-centróide com 3 pontos internos equidistantes adi... ... Repository: BDPA Publication year: 2019
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours. 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... ... Repository: BDPA Publication year: 2022
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
Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods. Author(s): FREITAS, J. A. M.; MENDONÇA, G. M. N.; SANTOS, L. B.; ALONSO, J. D.; MENDES, J. F.; BARUD, H. S.; AZEREDO, H. M. C. de Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with c... ... Repository: BDPA Publication year: 2022
Multivariate optimization and comparison between conventional extraction (CE) and ultrasonic-assisted extraction (UAE) of carotenoid extraction from cashew apple. Author(s): COELHO, T. L. S.; SILVA, D. S. N.; SANTOS JUNIOR, J. M. DOS; DANTAS, C.; NOGUEIRA, A. R. de A.; LOPES JÚNIOR, C. A.; VIEIRA, E. C. Carotenoids are an essential component of cashew and can be used in pharmaceuticals, cosmetics, natural pigment, food additives, among other applications. The present work focuses on optimizing and co... ... Repository: BDPA Publication year: 2022

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