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Characterization of cookies formulated with rice and black bean extruded flours. 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... ... Repository: BDPA Publication year: 2011
Nutritional characteristics and sensory acceptability of reduced-fat french fries. The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are... ... Repository: BDPA Publication year: 2022
Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil. Resumo: Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o ob... ... Repository: BDPA Publication year: 2021
Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-fre... ... Repository: BDPA Publication year: 2022
Processamento de bebida vegetal de amêndoa de coco-babaçu. A amêndoa é a parte mais valorizada do coco-babaçu. Esta pesquisa teve como objetivo estabelecer condições de processamento de bebida vegetal utilizando-se a amêndoa de coco-babaçu como matéria-prima,... ... Repository: BDPA Publication year: 2023

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