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Preparation and Modification of N, N, N-Trimethyl Chitosan Nanoparticles for Food Application. Author(s): ASSIS, O. B. G. de; MATTOSO, L. H. C. Repository: BDPA Publication year: 2010
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
Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods. Author(s): AZEREDO, H. M. C. de Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with c... ... Repository: BDPA Publication year: 2022
Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments. Author(s): PEREIRA, H. S.; MELO, L. C.; CARVALHO, H. W. L. de The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elit... ... Repository: BDPA Publication year: 2017
Development, uncertainty estimation and application of a LC-MS/MS method for simultaneous determination of acrylamide and 4hydroxy2,5-dimethyl-3(2H)-furanone in baby food. Author(s): ROSA, M. A.; QUEIROZ, S. C. do N. de Acrylamide, a heatgenerated food contaminant, has been associated with neurotoxic effects in humans and was classified under group 2A as a probable human carcinogen by the International Agency Researc... ... Repository: BDPA Publication year: 2016
Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts. Author(s): GOMES, F. dos S.; FREITAS-SILVA, O.; SILVA, J. P. L. da Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which re... ... Repository: BDPA Publication year: 2017
Staple food consumption influencing economic, social, cultural, nutritional, and public health aspects in Brazil. Author(s): FERREIRA, C. M.; WANDER, A. E. In 2016 the Brazilian Agricultural Research Corporation (Embrapa) launched an initiative (movement) entitled 'Rice and Beans: the Brazilian Food' aiming to demonstrate the nutritional importance of di... ... Repository: BDPA Publication year: 2020
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreove... ... Repository: BDPA Publication year: 2023
Sorghum, an alternative cereal for gluten-free product. Author(s): ASCHERI, J. L. R.; CARVALHO, C. W. P. de There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten... ... Repository: BDPA Publication year: 2018
Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. The phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-A... ... Repository: BDPA Publication year: 2018

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