Výsledky vyhledávání - "Amanda M. Dias-Martins"

Impacts of ohmic heating on decorticated and whole pearl millet grains compared to open-pan cooking

Autor: Mariana da Costa Mattos, Leandro P. Cappato, Amanda M. Dias-Martins, Flavio N. Rodrigues, Carlos Wanderlei Piler de Carvalho, Sidney Pacheco

Publikováno v: Journal of Cereal Science. 85:120-129

The effects of two cooking methods, ohmic heating (OH) and conventional open-pan (CONV) on the cooking yield, texture profile analysis (TPA), color parameters, water absorption (WAI), solubility index (WSI) and pasting properties (RVA) of pearl mille

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0e6c5e1d67ee7278780e411a1a3d5ad4
https://doi.org/10.1016/j.jcs.2018.11.007

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Effects of thermal processing on fatty acids, phytosterols and other chemical properties of black table olives

Autor: Ormindo Domingues Gamallo, Tatiana Labre da Silva, Ivanilda Maria Augusta, Tatiana Saldanha, Felipe Machado Trombete, Amanda M. Dias-Martins, Leandro P. Cappato, Laura Monteiro Keller

Publikováno v: Scientia Plena. 16

Black table olives are a popular food and highly appreciated for its taste, typically used in pizzas, salads and other meals. Among the compounds present in this food are the bioactive lipids like monounsaturated fatty acids (MUFAs) and phytosterols,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::76cbee678d1cb7309bf7aad6fc77bf53
https://doi.org/10.14808/sci.plena.2020.121501

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Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products

Autor: Amanda M. Dias-Martins, Kênia Letícia Ferreira Pessanha, Carlos Wanderlei Piler de Carvalho, José Avelino Santos Rodrigues, Sidney Pacheco

Publikováno v: Food Research International. 109:175-186

Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dba46e7bdb81023a2d8515ff338a9340
https://doi.org/10.1016/j.foodres.2018.04.023

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