Works matching DE "FRUIT flours"

Results: 11

Addendum to Issue 1 - ENZITEC 2012 Cheese whey and passion fruit rind flour as substrates for protease production by Bacillus sp. SMIA-2 strain isolated from Brazilian soil.

Published in:

Biocatalysis & Biotransformation, 2014, v. 32, n. 4, p. 244, doi. 10.3109/10242422.2014.934363

By:

Barbosa, João Batista;
Gentil, Natiele Oliveira;
Ladeira, Silvania Alves;
Martins, Meire Lelis Leal

Publication type:

Article

Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber.

Published in:

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2014, v. 42, n. 1, p. 19

By:

ČERNIAUSKIENĖ, Judita;
KULAITIENĖ, Jurgita;
DANILČENKO, Honorata;
JARIENĖ, Elvyra;
JUKNEVIČIENĖ, Edita

Publication type:

Article

PHYSICOCHEMICAL, SENSORY AND FUNCTIONAL PROPERTIES OF WHEAT-DOUM FRUIT FLOUR COMPOSITE CAKES.

Published in:

Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 3, p. 237

By:

Hussein, Ahmed M. S.;
Salah, Zeinab A.;
Hegazy, Nefisa A.

Publication type:

Article

The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components.

Published in:

International Journal of Food Sciences & Nutrition, 2009, v. 60, p. 317, doi. 10.1080/09637480903156244

By:

Ramli, Saifullah Bin;
Alkarkhi, Abbas F. M.;
Yong, Yeoh Shin;
Easa, Azhar Mat

Publication type:

Article

Study of ripe Rhizophora mucronata fruit flour as functional food for antidiabetic.

Published in:

International Food Research Journal, 2015, v. 22, n. 3, p. 953

By:

Hardoko, E. Suprayitno;
Puspitasari, Y. E.;
Amalia, R.

Publication type:

Article

Pasting properties mixtures of mangrove fruit flour (Sonneratia caseolaris) and starches.

Published in:

International Food Research Journal, 2014, v. 21, n. 6, p. 2161

By:

Jariyah;
Widjanarko, S. B.;
Yunianta;
Estiasih, T.;
Sopade, P. A.

Publication type:

Article

Influence of Different Carob Fruit Flours ( Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1561, doi. 10.1007/s11947-015-1527-7

By:

Salinas, María;
Carbas, Bruna;
Brites, Carla;
Puppo, María

Publication type:

Article

Technological Use of Cassava and Passion Fruit Flours in Preparing Cookies.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 54, doi. 10.1080/15428052.2016.1204971

By:

dos Santos, Suelen S.;
Melo, Diogo M.;
da Silva, Luciana A.;
Zago, Thamires A. S.;
Pontes, Aline R.;
Pinedo, Rosalinda A.

Publication type:

Article

Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 2, p. 166, doi. 10.1080/15428052.2015.1102787

By:

Oliveira, Viviani Ruffo de;
Preto, Luiza Tweedie;
de Oliveira Schmidt, Helena;
Komeroski, Marina;
Silva, Vanuska Lima da;
de Oliveira Rios, Alessandro

Publication type:

Article

QUALITY EVALUATION OF COOKIES FROM WHEAT AND BREADFRUIT COMPOSITE FLOUR.

Published in:

Annals: Food Science & Technology, 2015, v. 16, n. 2, p. 354

By:

Aderinola, Taiwo Ayodele;
Allikura, Olajide John

Publication type:

Article

Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 284, doi. 10.1016/j.fbp.2011.06.008

By:

Correia, Paula;
Beirão-da-Costa, Maria Luísa

Publication type:

Article