Výsledky vyhledávání - "Ana Vania Carvalho"

Application of extruded broken bean flour for formulation of gluten-free cake blends

Autor: Iana Gabriela de Oliveira, Priscila Z. Bassinello, Luciana de Oliveira Froes Gomes, Raquel de Andrade Cardoso Santiago, Ana Vania Carvalho, Rosangela Nunes Carvalho

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology, Volume: 35, Issue: 2, Pages: 307-313, Published: APR 2015
Food Science and Technology v.35 n.2 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 35, Iss 2, Pp 307-313 (2015)

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Glu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb465b723515726c28e96337cc3a1dfd
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025443

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Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

Autor: Ana Vania Carvalho, Stephanie Lima dos Santos, V. T. Maciel, Maria Luzenira de Souza, Clarissa Reschke da Cunha, Cydia de Menezes Furtado

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology, Volume: 34, Issue: 3, Pages: 585-590, Published: SEP 2014
Food Science and Technology, Vol 34, Iss 3, Pp 585-590 (2014)
Food Science and Technology v.34 n.3 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a00be56792234c66be2b1a5e6b4cf0a
http://www.alice.cnptia.embrapa.br/alice/handle/doc/999250

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Extration, concentration and functionary and physical-chemical characterization of proteins of cupuacu seed(Theobroma grandiflorum Schum)

Autor: Ana Vania Carvalho

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Nelson Horacio Pezoa Garcia Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O cupuaçu (Theobroma grandiflorum Schum) é uma fruta típica da região Norte do Brasil, com grande potencial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff486cd638f20294298507ef5150ac97

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Akademický článek

White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds

Autor: Tayse Ferreira Ferreira da Silveira, Thais Cristina Lima de Souza, Ana Vânia Carvalho, Alessandra Braga Ribeiro, Gunter G.C. Kuhnle, Helena Teixeira Godoy

Publikováno v: Journal of Functional Foods, Vol 36, Iss , Pp 215-223 (2017)

The phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time

Externí odkaz: https://doaj.org/article/5b1d69a2bd244f98bb7410c95494585e

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Akademický článek

Elaboration and characterization of snack bars made with ingredients from the Amazon

Autor: Isadora Cordeiro dos PRAZERES, Alessandra Ferraiolo Nogueira DOMINGUES, Ana Paula Rocha CAMPOS, Ana Vânia CARVALHO

Publikováno v: Acta Amazonica, Vol 47, Iss 2, Pp 103-110 (2017)

ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and

Externí odkaz: https://doaj.org/article/f02f4dcc02ca4468b9e90a149d633326

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Akademický článek

Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas

Autor: Ana Vânia Carvalho, Rafaella de Andrade Mattietto, Jacqueline Chaves Beckman

Publikováno v: Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)

Resumo O objetivo deste trabalho foi avaliar a estabilidade de duas polpas de frutas tropicais mistas, armazenadas sob congelamento (–18 °C), durante 365 dias, a partir de sucos tropicais mistos: F1 - suco tropical misto de acerola (10%), abacaxi

Externí odkaz: https://doaj.org/article/98565a21fb054adbb208cc0db57388e2

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Akademický článek

Changes in bioactive compounds and antioxidant activity of peppers from the Amazon region

Autor: Ana Vânia Carvalho, Rafaella de Andrade Mattietto, Alessandro de Oliveira Rios, Karla Suzana Moresco

Publikováno v: Pesquisa Agropecuária Tropical, Vol 44, Iss 4, Pp 399-408 (2014)

Embrapa Amazônia Oriental owns and active bank of peppers with different genotypes of the genus Capsicum, which have not been analyzed for their functional characteristics and antioxidant capacity yet. This study aimed to determine the contents of a

Externí odkaz: https://doaj.org/article/a30466756b6d4f679e565b7fae11619e

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Akademický článek

Physical and functional evaluation of extruded flours obtained from different rice genotypes

Autor: Fernanda Salamoni Becker, Eduardo da Costa Eifert, Manoel Soares Soares Junior, July-Ana Souza Tavares, Ana Vânia Carvalho

Publikováno v: Ciência e Agrotecnologia, Vol 38, Iss 4, Pp 367-374 (2014)

The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and function

Externí odkaz: https://doaj.org/article/c5173ef66e654df3a426b829aa515a89

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Akademický článek

Mudanças químicas e viscoamilográficas em farinhas de diferentes genótipos de arroz submetidas à extrusão

Autor: Fernanda Salamoni Becker, Eduardo da Costa Eifert, Manoel Soares Soares Junior, July Ana Souza Tavares, Ana Vânia Carvalho

Publikováno v: Ciência Rural, Vol 43, Iss 10, Pp 1911-1917 (2013)

A grande quantidade de grãos quebrados resultante do beneficiamento do arroz e seu baixo valor comercial tem levado as indústrias a buscarem alternativas para agregar valor a esse subproduto. O objetivo deste estudo foi avaliar as mudanças químic

Externí odkaz: https://doaj.org/article/56cc790085a544bebe3f099f047569d9

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