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Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. 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... ... Repository: BDPA Publication year: 2015
The Mixolab use to establish flour quality profile for cookie and cracker production in Brazil. Author(s): PAIVA, F. F.; MIRANDA, M. Z. de Repository: BDPA Publication year: 2017
Kernel chemical composition and flour quality of wheat in response to nitrogen sources and doses. Author(s): SOUZA, T. M.; PRANDO, A. M.; MIRANDA, M. Z. de; HIROOKA, EL. Y.; ZUCARELI, C. The chemical composition of wheat kernels (Triticum aestivum L.) directly affects the quality of flour by modifying its functional and technological properties, determining its use by the industry. Fi... ... Repository: BDPA Publication year: 2019
Effect of ozone treatment in wheat quality of whole grain wheat flour. Author(s): MIRANDA, M. Z. de; GALDEANO, M. C.; FREITAS-SILVA, O.; TATSCH, P. O. Repository: BDPA Publication year: 2017
Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor. Author(s): DAHMER, A. M.; RIGO, A. A.; STEFFENS, J.; STEFFENS, C.; CARRÃO-PANIZZI, M. C. Repository: BDPA Publication year: 2018
Camu-Camu Flour Processed in Conventional Oven and Solar Dryer: Quality Product and Accessible Low Technology Products as an Opportunity to Family Agriculture. Author(s): GUIMARÃES, P. V. P.; DURIGAN, M. F. B.; CHAGAS, E. A.; GRIGIO, M. L.; SILVA, T. I. N. da; M. FILHO, A. A. de; MARQUES, C. S.; MATTIONI, J. A. M. Abstract The culture of camu-camu fruit is one of the most promising in the Amazon region; with proper industrialization the fruit could contribute to local food security, which raises excellent oppor... ... Repository: BDPA Publication year: 2023
Relationship between rapid flour check method and traditional analyses for wheat gluten quality evaluation to brazilian wheat genotypes: a preliminary study. Author(s): MIRANDA, M. Z. de; TATSCH, P. O.; GUARIENTI, E. M.; BASSOI, M. C.; SÓ E SILVA, M.; SOARES SOBRINHO, J.; MACIEL, J. L. N.; FRONZA, V.; SCHEEREN, P. L. Repository: BDPA Publication year: 2019
Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. Author(s): MARTINEZ, O. D. M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; PIROZI, M. R.; MARTINO, H. S. D.; BARROS, F. A. R. de Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low. Thus, this study aimed to eva... ... Repository: BDPA Publication year: 2020
Effect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour. Author(s): BARRETO, A. G.; NOGUEIRA, R. I.; MATTOS, L. da S. de; GODOY, R. C. B. de; FREITAS, S. P. At present, there is quite limited market for pinhão products due to their low level of industrialization. This study aimed to evaluate the drying process of pinhão at 40 oC, 50 oC and 60 °C for essen... ... Repository: BDPA Publication year: 2015
Quality evaluation of orange flesh sweet potato flour in storage for two years. Author(s): LEASTRO, D.; SILVA, J.; NUTTI, M.; CARVALHO, J. Repository: BDPA Publication year: 2009

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