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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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- 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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- 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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- 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
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
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
Mudanças funcionais de farinha de arroz torrada com micro-ondas em função do teor de umidade e do tempo de processamento.
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- Ciência Rural, 2012, v. 42, n. 6, p. 1102, doi. 10.1590/S0103-84782012000600025
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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
Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 9, p. 1977, doi. 10.1111/ijfs.12179
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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
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
Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15215
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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
Farinha de bagaço de mandioca: aproveitamento de subproduto e comparação com fécula de mandioca.
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- Agricultural Research in the Tropics / Pesquisa Agropecuária Tropical, 2013, v. 43, n. 4, p. 408, doi. 10.1590/S1983-40632013000400005
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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
ESTABILIDADE OXIDATIVA DE AMÊNDOAS DE NOZ MACADÂMIA SECAS POR MICRO-ONDAS COM AR QUENTE.
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- Agricultural Research in the Tropics / Pesquisa Agropecuária Tropical, 2011, v. 41, n. 2, p. 286, doi. 10.5216/pat.v41i2.9961
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- Article
QUALIDADE DE FARELOS DE ARROZ CRU, EXTRUSADO E PARBOILIZADO.
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- Agricultural Research in the Tropics / Pesquisa Agropecuária Tropical, 2010, v. 40, n. 4, p. 521, doi. 10.1590/S1983-40632010000400004
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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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- Article
Utilização da polpa de batata residual em snacks como perspectiva de redução do impacto ambiental.
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- Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi, 2014, v. 18, n. 2, p. 225, doi. 10.1590/S1415-43662014000200014
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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
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.
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- Food Science & Technology International, 2023, v. 29, n. 2, p. 181, doi. 10.1177/10820132221085154
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- Article