Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil

Autor: Leal, Amanda Rodrigues, Dionísio, Ana Paula, Abreu, Fernando Antonio Pinto de, Oliveira, Gilleno Ferreira de, Araújo, Idila Maria da Silva, Magalhães, Hilton César Rodrigues, Leite, Andressa Barbosa, Silva, Emilly Kaiane Maia da, Nascimento, Ronaldo Ferreira do, Nascimento, Hélio Oliveira do, Sousa, Paulo Henrique Machado de

Publikováno v: In Food Research International March 2023 165

Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes

Autor: Braga, Dayana Calixto, Alves Filho, Elenilson Godoy, Ribeiro, Paulo Riceli Vasconcelos, Araújo, Ídila Maria da Silva, Brito, Edy Sousa de, Garruti, Deborah dos Santos

Publikováno v: In Food Bioscience June 2021 41

Caracterización tecnológica y sensorial de los panes tipo forma con adición de harina de linaza marrón (Linum usitatissimum L.) y enzimas

Autor: Costa, Cristiano Silva da, Pontes, Dorasilvia Ferreira, Medeiros, Stella Regina Arcanjo, Oliveira, Maria Nilka de, Herculano, Leiliane da Fonseca Lima, Araújo, Ídila Maria da Silva, Pinto, Luan Ícaro Freitas, Medeiros, Márcia Maria Leal de, Leão, Marcos Venânces de Souza, Silva, Maria Flavia Ferreira da

Publikováno v: Research, Society and Development; Vol. 9 No. 12; e36591211201
Research, Society and Development; Vol. 9 Núm. 12; e36591211201
Research, Society and Development; v. 9 n. 12; e36591211201
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This work aimed to prepare loaves of bread with wheat flour, flaxseed flour and transglutaminase and xylanase enzymes. Preliminary tests were carried out by means of a completely randomized design, partially replacing the wheat flour in the standard

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a630b1cfa1e6babff3b66b47ca9af814
https://rsdjournal.org/index.php/rsd/article/view/11201

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Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy.

Autor: Lima, Janice Ribeiro, Garruti, Deborah Dos Santos, Bruno, Laura Maria, Araújo, Ídila Maria da Silva, Nobre, Ana Carolina Oliveira, Garcia, Lana Glerieide Silva

Publikováno v: Journal of Food Processing & Preservation; Apr2017, Vol. 41 Issue 2, pn/a-N.PAG, 5p