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Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Repository: BDPA Publication year: 2019
Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars. Repository: BDPA Publication year: 2008
Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. 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
Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours. The objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(... ... Repository: BDPA Publication year: 2020
How does Extrusion Technology Help the Development of Foods with Better Nutritional Value? Repository: BDPA Publication year: 2019
Parâmetros industriais na modificação termoplástica de concentrados com inclusão de casca de soja destinada a alimentação de equinos. Repository: BDPA Publication year: 2018
Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion. Repository: BDPA Publication year: 2017
Production of feather protein hydrolyzed by B. subtilis AMR and its application in a blend with cornmeal by extrusion. 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
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties... ... Repository: BDPA Publication year: 2020
Tempo de cozimento de raízes de genótipos de mandioca de mesa (Manihot esculenta Crantz) sob sistema irrigado e de sequeiro). O tempo de cozimento é uma característica crucial na seleção de cultivares para fins culinários, tanto pelo gasto de energia, como principalmente por estar correlacionada com o padrão de massa gerada,... ... Repository: BDPA Publication year: 2013

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