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Sorghum Starch As Food Ingredient: Pasting and Thermal Properties. Author(s): CARVALHO, C. W. P. de; QUEIROZ, V. A. V. Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this stu... ... Repository: BDPA Publication year: 2020
Influence of debranning on starch content and paste properties of millet (Pennisetum Glaucum (L.) R. BR.). Author(s): CARVALHO, C. W. P. de Pearl millet is largely cultivated in Brazil, but poorly known as food. From their grains, bran can be extracted which a great source of minerals, phitochemicals (bioactives) and dietraty fiber. This... ... Repository: BDPA Publication year: 2024
Genome-wide association study of cassava starch paste properties. Author(s): OLIVEIRA, L. A. de; CARVALHO, C. W. P. de; OLIVEIRA, E. J. de An understanding of cassava starch paste properties (CSPP) can contribute to the selection of clones with differentiated starches. This study aimed to identify genomic regions associated with CSPP usi... ... Repository: BDPA Publication year: 2022
Propriedades Tecnológicas de Amidos Isolados de Plátanos e Bananas da Coleção de Germoplasma da Embrapa. Author(s): TAKEITI, C. Y.; REIS, R. C.; CARVALHO, C. W. P. de; VIANA, E. de S.; OLIVEIRA, L. A. de A banana assume grande destaque na produção mundial, sendo que o Brasil ocupa a terceira posição da produção. As bananas podem ser consumidas cruas, enquanto os plátanos são consumidos necessariamente... ... Repository: BDPA Publication year: 2020
Calidad del arroz de tierras altas en función del tiempo de cocción y del cultivar de arroz. Author(s): BASSINELLO, P. Z.; CARVALHO, C. W. P.; ASCHERI, J. L. R. Se han estudiado los efectos que causan el cultivar y el tiempo de cocción en la calidad de granos de cinco cultivares de arroz de tierras altas (BRS Primavera, BRS Pepita, BRS Sertaneja, BRS MG Curin... ... Repository: BDPA Publication year: 2010
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. Author(s): CARVALHO, C. W. P. de; ASCHERI, J. L. R.; GERMANI, R. 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
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. Author(s): BASSINELLO, P. Z.; CARVALHO, R. N. This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.... ... Repository: BDPA Publication year: 2021
Integration of physicochemical and instrumental quality data to estimate the texture of polished rice. Author(s): NARCISO, M. G.; COLOMBARI FILHO, J. M.; BASSINELLO, P. Z. This research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules f... ... Repository: BDPA Publication year: 2024
Caracterização Físico-Química e Morfológica de Amidos do Tipo Ceroso de Genótipos Selecionados de Mandioca (Manihot esculenta Crantz). Repository: BDPA Publication year: 2018
Exploring starches from varied sorghum genotypes compared to commercial maize starch. Author(s): QUEIROZ, V. A. V.; CARVALHO, C. W. P. de Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS1... ... Repository: BDPA Publication year: 2022

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