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Menbrane technology and the food industry. Repositório: BDPA Ano de publicação: 2010
Science popularization actions for teaching food science and technology in Rio de Janeiro state. Over the last few years several initiatives have been undertaken in Brazil and worldwide for the popularization of science, especially by research institutions and interactive museums that have sought... ... Repositório: BDPA Ano de publicação: 2014
Popularization actions of food science and technology in south and metropolitan regions of Rio de Janeiro state. The ignorance on concepts and practices in Food Science and Technology (FS&T) and the lack of specialized staff in agricultural educational institutions are factors that limit the interest of future t... ... Repositório: BDPA Ano de publicação: 2014
Effect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean. For the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In... ... Repositório: BDPA Ano de publicação: 2012
Conversion of isoflavone glucosides to aglycones in whole soybean flour thermally treated and with endogenous B-glucosidase of soybean. The B-glucosidase hydrolyze isoflavone glucosides releasing aglycones. Its application in the food industry is relevant to the production of soybean foods with higher levels of isoflavone aglycones, w... ... Repositório: BDPA Ano de publicação: 2012
Extraction of bioactive compounds from a juçara byproduct. Repositório: BDPA Ano de publicação: 2017
Design thinking and egg processing units: a different proposal for a checklist for facilities and equipment maintenance self-control program. Eggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contamina... ... Repositório: BDPA Ano de publicação: 2023
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the pr... ... Repositório: BDPA Ano de publicação: 2021
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochem... ... Repositório: BDPA Ano de publicação: 2021
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.). Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausage... ... Repositório: BDPA Ano de publicação: 2023

Mostrando 1 - 10 de 1.413 resultados.

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