Výsledky vyhledávání - "CARVALHO, C. W. P. de"

Ultrasound-assisted extraction of plyphenols from vegetable residues

Autor: COIMBRA, P. P. S., CARVALHO, C. W. P. de, TAKEITI, C. Y., GONÇALVES, E. C. B. de A., CARDOSO, F. de S. N.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Made available in DSpace on 2019-12-10T18:16:38Z (GMT). No. of bitstreams: 1 galoaproceedingsSLACA2019115817.pdf: 193467 bytes, checksum: 5d92d66546dd5bc4b777f0654337802e (MD5) Previous issue date: 2019 Publicado no Anais Eletrônico da Galoá Proced

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::cb0e1a353673843876c4eba4fcd3ee7e
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1116088

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Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

Autor: IKEDA, M., CARVALHO, C. W. P. de, HELM, C. V., AZEREDO, H. M. C. de, GODOY, R. C. B. de, RIBANI, R. H.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

O pinhão trata-se de uma semente sem glúten, produzida pelo pinheiro da espécie Araucaria angustifolia. Neste estudo, foram desenvolvidas misturas de bolo sem glúten, compostas por farinha de pinhão e farinha de arroz. As misturas de bolo foram

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1a7953be025c57ecd66a59f00f11bd3b
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094910

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Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability

Autor: PAIVA, C. L., QUEIROZ, V. A. V., GARCIA, M. A. V. T., CARVALHO, C. W. P. de

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Cereal bars have been an excellent vehicle for delivering functional ingredients to food market. Researches has showed that sorghum is a great source of phenolic compounds. Besides, it is a gluten free cereal, therefore a potential ingredient to celi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::528919458323b017b06333017a7cf4d1
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1095082

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Extraction and characterization of starch fractions of five phenotypes pachyrhizus tuberosus (Lam.) spreng

Autor: ASCHERI, J. L. R., ZAMUDIO, L. H. B., CARVALHO, C. W. P. de, AREVALO, A. M., FONTOURA, L. M.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::367230f308e8a085e56386e216e23806
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1015426

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