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Author(s): AGUILAR, C. N.; CABRAL, L. M. C.; JAUREGI, P.

Repository: BDPA     Publication year: 2020

Author(s): MONTEIRO, M. L. G.; DELIZA, R.; MARSICO, Eliane T.; ALCANTARA, M. de; CASTRO, I. P. L.; CONTE-JUNIOR, C. A.

his study aimed to investigate Brazilian consumers' perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic... ...

Repository: BDPA     Publication year: 2022

Author(s): SEVERO, J.; SANTOS, F. N. dos; SAMBORSKI, T.; MELLO, A. F. S.

This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds. The identification... ...

Repository: BDPA     Publication year: 2021

Author(s): DIAS-MARTINS, A. M.; PESSANHA, K. L. F.; PACHECO, S.; RODRIGUES, J. A. S.; CARVALHO, C. W. P. de

Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availabil... ...

Repository: BDPA     Publication year: 2018

Author(s): SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDÊNCIO, S. H.

The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type... ...

Repository: BDPA     Publication year: 2009

Author(s): CARRÃO-PANIZZI, M. C.

Repository: BDPA     Publication year: 2015

Author(s): RAPHAELLI, C. O.; PEREIRA, E. dos S.; FLORES, T. R.; RIBEIRO, J. A.; DALMAZO, G. O.; VIZZOTTO, M.; NORA, L.

Investigar o consumo de alimentos ultra-processados (UPF) com base na classificação alimentar NOVA, comparando os tipos de alimentos consumidos entre as faixas etárias. Uma revisão sistemática, seguin... ...

Repository: BDPA     Publication year: 2021

Author(s): CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O.

The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water abs... ...

Repository: BDPA     Publication year: 2011

Author(s): MOSER, P.; SOUZA, R. T. de; TELIS, V. R. N.

Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. Thi... ...

Repository: BDPA     Publication year: 2017

Author(s): BASSINELLO, P. Z.; FREITAS, D. de G. C.; ASCHERI, J. L. R.; TAKEITI, C. Y.; CARVALHO, R. N.; KOAKUZU, S. N.; CARVALHO, A. V.

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

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