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Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. Author(s): GUIMARÃES, M. R. M.; ASCHERI, J. L. R.; STEPHAN, M. P.; VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P. de Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg an... ... Repository: BDPA Publication year: 2022
Production of feather protein hydrolyzed by B. subtilis AMR and its application in a blend with cornmeal by extrusion. Author(s): MAZOTTO, A. M.; ASCHERI, J. L. R.; GODOY, R. L. de O.; DAMASO, M. C. T.; COURI, S.; VERMELHO, A. B. The poultry industry produces approximately 6 million tons of feathers as a by-product annually. The major constituent of feather is protein (80e90% of which is keratin). In order to use feather prote... ... Repository: BDPA Publication year: 2017
Optimization of technological parameters to produce breakfast cereal from rice and common bean flour by extrusion. Author(s): CARVALHO, A. V.; RIOS, A. de O.; BASSINELLO, P. Z. The objective of the present work was to investigate the relevant parameters to elaborate breakfast cereal from a mix of rice and common bean flour and to evaluate the influence of formulations and pr... ... Repository: BDPA Publication year: 2011
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. Author(s): LOURENÇO, L. F. H.; TAVARES, T. S.; ARAUJO, E. A. F.; PENA, R. S.; JOELE, M. R. S. P.; CARVALHO, A. V. This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice gr... ... Repository: BDPA Publication year: 2016
How a microbial drug transporter became essential for crop cultivation on acid soils: aluminium tolerance conferred by the multidrug and toxic compound extrusion (MATE) family. Author(s): MAGALHAES, J. V. de Background: Aluminium (Al) toxicity is a major agricultural constraint for crop cultivation on acid soils, which comprise a large portion of the world's arable land. One of the most widely accepted me... ... Repository: BDPA Publication year: 2010
How does Extrusion Technology Help the Development of Foods with Better Nutritional Value? Author(s): ASCHERI, J. L. R.; BAZÁN COLQUE, R. J.; SOUSA, L. B. T. de; ASCHERI, D. P. R.; SILVA, E. M. M. da Repository: BDPA Publication year: 2019
Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Author(s): ASCHERI, J. L. R.; BAZÁN COLQUE, R. J.; BORSOI, L. M.; ASCHERI, D. P. R.; AREVALO, A. M.; SILVA, E. M. M. da Repository: BDPA Publication year: 2019
Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion. Author(s): AZEVEDO, V. M.; BORGES, S. V.; MARCONCINI, J. M.; YOSHIDA, M. I.; SENA NETO, A. R.; PEREIRA, T. C.; PEREIRA, C. F. G. Repository: BDPA Publication year: 2017
Effect of extrusion variables in the physical characteristics of cookies prepared with whole rice (Oryza sativa L.) and black beans (Phaseolus vulgaris L.) flour. Author(s): MARQUES, G. A.; MAGALHÃES, C. S.; DELMAESTRO, J. N.; OLIVEIRA, A. P. R.; MATTOS, M. da C.; CARVALHO, J. L. V. de; ASCHERI, J. L. R.; SILVA, E. M. M. Repository: BDPA Publication year: 2017
Study of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes SC 319 and BRS 332. Author(s): CAMPELO, F. A.; HENRIQUES, G. S.; SIMEONE, M. L. F.; QUEIROZ, V. A. V.; SILVA, M. R.; AUGUSTI, R.; MELO, J. O. F.; LACERDA, I. C. A.; ARAÚJO, R. L. B. The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work... ... Repository: BDPA Publication year: 2020

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