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Structural characteristics and gelatinization properties of sour cassava starch.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2016, v. 123, n. 2, p. 919, doi. 10.1007/s10973-015-4990-5
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- Article
PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAIS DE QUEIJOS FRESCAIS SABORIZADOS COM PEQUI (Caryocar Brasiliense Camb.).
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- Global Science & Technology, 2017, v. 10, n. 1, p. 105
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- Publication type:
- Article
PERFIL SENSORIAL E FÍSICO-QUÍMICO DO DOCE DE LEITE COM PEQUI (Caryocar brasiliense Camb).
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- Global Science & Technology, 2017, v. 10, n. 1, p. 128
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- Article
IOGURTE SABOR BANANA (Musa AAB, subgrupo prata) ENRIQUECIDO COM FARINHA DA CASCA DE JABUTICABA (Myrciaria jabuticaba (Vell.) Berg.).
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- Global Science & Technology, 2017, v. 10, n. 1, p. 89
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- Publication type:
- Article
PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAIS DE IOGURTES COM BIOMASSA DA BANANA VERDE.
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- Global Science & Technology, 2017, v. 10, n. 1, p. 29
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- Article
SECAGEM DA CASCA E POLPA DA BANANA VERDE (Musa acuminata): PROPRIEDADES FÍSICAS E FUNCIONAIS DA FARINHA.
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- Global Science & Technology, 2016, v. 9, n. 3, p. 62
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- Publication type:
- Article
MODELAGEM MATEMÁTICA DA SECAGEM E PROPRIEDADES FÍSICAS E FUNCIONAIS DO BAGAÇO DE MALTE.
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- Global Science & Technology, 2016, v. 9, n. 3, p. 51
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- Publication type:
- Article
Production, characterization and acceptability of different alcohol-based pineapple liqueurs.
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- Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2015, v. 10, n. 1, p. 108, doi. 10.18378/rvads.v10i1.2736
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- Article
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2607, doi. 10.1007/s13197-023-05781-5
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- Article
Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz).
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- Journal of Food Science & Technology, 2021, v. 58, n. 4, p. 1441, doi. 10.1007/s13197-020-04656-3
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- Article
Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour.
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- Journal of Food Science & Technology, 2020, v. 57, n. 10, p. 3843, doi. 10.1007/s13197-020-04416-3
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- Publication type:
- Article
The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal.
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- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 143, doi. 10.1007/s13197-019-04039-3
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- Publication type:
- Article
Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties.
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- Journal of Food Science & Technology, 2019, v. 56, n. 3, p. 1337, doi. 10.1007/s13197-019-03606-y
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- Article
Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.
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- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 72, doi. 10.1007/s13197-017-2792-4
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- Publication type:
- Article
The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 506, doi. 10.17113/ftb.56.04.18.5490
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- Article
Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium "spam‐like" products elaborated with tilapia filleting by‐products.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16726
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- Article
PROPRIEDADES FÍSICAS E QUÍMICAS DE GRÃOS DE FEIJÕES CRIOULOS VERMELHOS.
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- Revista Caatinga, 2015, v. 28, n. 1, p. 263
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- Article
Drying kinetics and thermodynamic properties of guava peel.
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- Ciência Rural, 2024, v. 54, n. 8, p. 1, doi. 10.1590/0103-8478cr20230318
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- Article
Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave.
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- Ciência Rural, 2023, v. 53, n. 9, p. 1, doi. 10.1590/0103-8478cr20220342
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- Article
Nutritional value of gluten-free rice and bean based cake mix.
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- Ciência Rural, 2020, v. 50, n. 6, p. 1, doi. 10.1590/0103-8478cr20190653
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- Article
Roasting soybeans in a microwave for manufacturing chocolate dragées.
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- Ciência Rural, 2019, v. 49, n. 10, p. 1, doi. 10.1590/0103-8478cr20180743
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- Article
PHYSICAL-CHEMICAL CHARACTERIZATION AND TECHNOLOGICAL AND THERMAL PROPERTIES OF TAMARIND (TAMARINDUS INDICA L.) FROM THE CERRADO OF GOIÁS, BRAZIL.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 94, doi. 10.34302/crpjfst/2019.11.3.9
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- Article
Effects of programmed maintenance shutdowns on effluent quality of a bleached kraft pulp mill.
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- Nordic Pulp & Paper Research Journal, 2023, v. 38, n. 4, p. 567, doi. 10.1515/npprj-2023-0043
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- Publication type:
- Article
Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca.
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- Ciência Rural, 2011, v. 41, n. 12, p. 2196, doi. 10.1590/S0103-84782011001200025
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- Publication type:
- Article
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 67, doi. 10.1002/cche.10514
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- Article
Proposed Methodology for Quality Preselection of Rice Populations.
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- Cereal Chemistry, 2014, v. 91, n. 2, p. 201, doi. 10.1094/CCHEM-08-13-0152-R
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- Article
Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch, and sensory acceptance of flavoured selected extract.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 490, doi. 10.1111/ijfs.14303
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- Article
Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 6, p. 1495, doi. 10.1111/ijfs.13097
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- Article
Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 9, p. 1912, doi. 10.1111/j.1365-2621.2011.02701.x
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- Article
Physical, chemical, technological and toxicological characteristics of teiu potato flour (Jatropha elliptica (Pohl) Oken).
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- Emirates Journal of Food & Agriculture (EJFA), 2019, v. 31, n. 3, p. 172, doi. 10.9755/ejfa.2019.v31.i3.1925
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- Article
Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2855, doi. 10.1002/jsfa.10916
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- Article
Physical, microbiological and sensory quality of gluten-free biscuits prepared from rice flour and potato pulp.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 101
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- Article
Physicochemical and functional properties of aged grains flour from different dry common beans.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16397
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- Article
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 11, p. 1, doi. 10.1111/jfpp.15899
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- Article
Bioactive composition and sensory evaluation of blended jambolan ( Syzygium cumini) and sugarcane alcoholic fermented beverages.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 4, p. 719, doi. 10.1002/jib.370
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- Article
Influence of the number of distillations on the composition of organic sugarcane spirit.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 133, doi. 10.1002/jib.78
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- Article
Dichotomy between urban and rural areas: statistical data may not reveal the synergy between these two existing spaces.
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- Revista Ibero-Americana de Ciências Ambientais, 2016, v. 8, n. 2, p. 176, doi. 10.6008/SPC2179-6858.2017.002.0015
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- Article
Secagem convencional de casca de mandioca proveniente de resíduos de indústria de amido.
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- Agricultural Research in the Tropics / Pesquisa Agropecuária Tropical, 2012, v. 42, n. 3, p. 331, doi. 10.1590/S1983-40632012000300003
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- Article
AVALIAÇÃO QUÍMICA E FÍSICA DE COMPONENTES DO BARU (Dipteryx alata Vog.) PARA ESTUDO DA VIDA DE PRATELEIRA.
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- Agricultural Research in the Tropics / Pesquisa Agropecuária Tropical, 2010, v. 40, n. 3, p. 266, doi. 10.5216/pat.v40i3.6343
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- Article
Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato.
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- Starch / Staerke, 2021, v. 73, n. 9/10, p. 1, doi. 10.1002/star.202100004
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- Article
Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties.
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- Starch / Staerke, 2021, v. 73, n. 3/4, p. 1, doi. 10.1002/star.202000129
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- Article
Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving.
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- Starch / Staerke, 2021, v. 73, n. 3/4, p. 1, doi. 10.1002/star.202000210
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- Article
Application Potential and Technological Properties of Colored Sweet Potato Starches.
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- Starch / Staerke, 2021, v. 73, n. 1/2, p. 1, doi. 10.1002/star.202000100
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- Article
Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5097, doi. 10.1111/ijfs.15260
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- Article
Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 7, p. 2719, doi. 10.1111/ijfs.14525
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- Publication type:
- Article
EFEITO DA INCLUSÃO DE SOJA INTEGRAL EM RAÇÕES EXTRUSADAS NO DESEMPENHO DE JUVENIS DE PIAVUÇU (Leporinus macrocephalus L.).
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- Ciência Animal Brasileira, 2013, v. 14, n. 4, p. 399, doi. 10.5216/cab.v14i4.15834
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- Article
Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp.
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- Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi, 2019, v. 23, n. 9, p. 655, doi. 10.1590/1807-1929/agriambi.v23n9p655-661
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- Article
Modelagem matemática do processo de secagem da massa fibrosa de mandioca.
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- Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi, 2013, v. 17, n. 9, p. 987, doi. 10.1590/S1415-43662013000900012
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- Article
Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature.
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- Foods, 2023, v. 12, n. 14, p. 2748, doi. 10.3390/foods12142748
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- Article
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process.
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- Acta Scientiarum: Technology, 2014, v. 36, n. 4, p. 753, doi. 10.4025/actascitechnol.v36i4.18495
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- Article