Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana Cláudia Bedin"'
Autor:
Camila Sztoltz Piroski, Ana Cláudia Bedin, Luiz Gustavo Lacerda, Alessandro Nogueira, Ivo Mottin Demiate
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 64, Iss spe (2021)
Abstract Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), comp
Externí odkaz:
https://doaj.org/article/4c84b512f701408b81e125230cd53cc3
Autor:
Daniele Bach, Ana Cláudia Bedin, Luiz Gustavo Lacerda, Alessandro Nogueira, Ivo Mottin Demiate
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 64 (2021)
Abstract Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versat
Externí odkaz:
https://doaj.org/article/855f91f93a3146d4ab431314c582a939
Autor:
Gisele Kirchbaner CONTINI, Deise Rosana Silva SIMÕES, Paulo Ricardo LOS, Valesca KOTOVICZ, Ana Cláudia BEDIN, Alana MARTINS, Ivo Mottin DEMIATE
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e30022, Published: 06 JUN 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e30022, Published: 06 JUN 2022
The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9860cabdfca466395b15995112434a8
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185
Autor:
Ana Claudia Bedin, Daniele Bach, Marina Fernanda da Silva Junges, Luiz Gustavo Lacerda, Ivo Mottin Demiate
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract Sweet potatoes (SP) have gained attention in the media as foods recommended for healthy diets. When preparing the roots for consumption, however, cooking methods do alter their chemical, physical and nutritional properties. In order to asses
Externí odkaz:
https://doaj.org/article/756ba449422b400e954debd5c4466d1b