Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

Autor: Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Sandra Terezinha Marques Gomes, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer, Makoto Matsushita

Publikováno v: Ciência e Agrotecnologia, Vol 40, Iss 1, Pp 104-113 (2016)

ABSTRACT Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south re

Externí odkaz: https://doaj.org/article/214a2110420b45f1a373f0b2fe0d59a9

Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth

Autor: Lilian Maria Pagamunici, Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Nilson Evelázio Souza, Sandra Terezinha Marques Gomes, Makoto Matsushita

Publikováno v: Ciência e Agrotecnologia, Vol 38, Iss 3, Pp 270-277 (2014)

Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritiona

Externí odkaz: https://doaj.org/article/d0a0e60380f74c70880c1cdd29e28464

Development, characterization and chemometric analysis of gluten-free granolas containing whole flour of pseudo-cereals new cultivars - doi: 10.4025/actascitechnol.v36i1.19195

Autor: Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Jesui Vergílio Visentainer, Nilson Evelázio Souza, Makoto Matsushita

Publikováno v: Acta Scientiarum: Technology, Vol 36, Iss 1, Pp 157-163 (2014)

The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the gran

Externí odkaz: https://doaj.org/article/b049918d4b9c47f88264eea4ca4ce777

Fatty acid quantification in different types of cookies with emphasis on trans Fatty Acids - doi: 10.4025/actascitechnol.v34i1.10304

Autor: Makoto Matsushita, Jesui Vergílio Visentainer, Aline Kirie Gohara, Angela Cláudia Rodrigues, Gisely Luzia Stroher, Nilson Evelazio de Souza

Publikováno v: Acta Scientiarum: Technology, Vol 34, Iss 1, Pp 105-110 (2011)

The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty aci

Externí odkaz: https://doaj.org/article/6517e08342f14cb28aa96285af972f46

Obtainment, quantification and use of lactulose as a functional food – a review

Autor: Aline Kirie Gohara, Makoto Matsushita, Aloisio Henrique Pereira de Souza, Nilson Evelázio de Souza, Angela Claudia Rodrigues, Fernanda Caspers Zimmer

Publikováno v: Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 4, Pages: 515-521, Published: DEC 2017
Food Science and Technology, Vol 37, Iss 4, Pp 515-521

Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c413465c60a3b842d6ae58558b31744
https://doi.org/10.1590/1678-457x.03817