Zobrazeno 1 - 10
of 124
pro vyhledávání: '"Caroline, Joy Steel"'
Autor:
Atacy Maciel de Melo Cavalcante, Anely Maciel de Melo, Acsa Victoria Ferreira da Silva, Genésio José da Silva Neto, Rafaela Cristina Turola Barbi, Mônica Ikeda, Gisela Benatti Silva, Caroline Joy Steel, Osvaldo Soares da Silva
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100114- (2022)
Mesquite (Prosopis juliflora) is a pod found in the semiarid Northeast region of Brazil. It is widely used as livestock feed and its by-product (the grain) has potential for human food. Thus, this article aims was to obtain flour from mesquite grains
Externí odkaz:
https://doaj.org/article/9ea502c5acf841ada81e8f4d9ab72fdf
Publikováno v:
Foods, Vol 11, Iss 16, p 2484 (2022)
This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL−1 ± 0.01), color, tota
Externí odkaz:
https://doaj.org/article/59f762081ff4494f916b3283d62f5fa3
Publikováno v:
Brazilian Journal of Development. 9:10709-10721
Dry pasta is a very popular product, which has a large and growing market in Brazil. Alongside the increase in consumption, there has been a search for products classified as “clean label”, which are alternatives with fewer additives in their com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3115a1d7c1d2b46a76c12f297159e3b7
https://doi.org/10.34117/bjdv9n3-121
https://doi.org/10.34117/bjdv9n3-121
Autor:
Rafael Grassi de Alcântara, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, Leonila Ester Reinert Raspantini, Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour
Externí odkaz:
https://doaj.org/article/90389bca5e0449feb559d4f5de052088
Publikováno v:
Cereal Chemistry. 100:333-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfb490d6afce173bf3849512c95aa6cc
https://doi.org/10.1002/cche.10611
https://doi.org/10.1002/cche.10611
Autor:
Jefferson Henrique Tiago Barros, Vitor Anselmo da Guia Ribeiro, Mariana de Paula Kraüss Ferreira, Caroline Joy Steel
Publikováno v:
International Journal of Food Science & Technology. 57:3795-3803
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa4d2cb50344f142ac49a4b3a911e371
https://doi.org/10.1111/ijfs.15708
https://doi.org/10.1111/ijfs.15708
Autor:
Marcelo Cristianini, Ludmilla de Carvalho Oliveira, Caroline Joy Steel, Jefferson Henrique Tiago Barros
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:1612-1628
Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4cc08a819cb182f71fdf547d14ff356
https://doi.org/10.1080/10408398.2021.1966380
https://doi.org/10.1080/10408398.2021.1966380
Autor:
Bruna, Dos Reis Gasparetto, Rafael, Chelala Moreira, Rayanne, Priscilla França de Melo, Aline, de Souza Lopes, Liliana, de Oliveira Rocha, Glaucia, Maria Pastore, Juliano, Lemos Bicas, Julian, Martinez, Caroline, Joy Steel
Publikováno v:
Food research international (Ottawa, Ont.). 162
This study aimed to verify the in vitro antifungal activity of Tahiti lemon essential oil (LEO) and its fractions, obtained by supercritical CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::177bec9b232941ef45bb9914294355c9
https://pubmed.ncbi.nlm.nih.gov/36461176
https://pubmed.ncbi.nlm.nih.gov/36461176
Publikováno v:
Ciência Rural, Vol 43, Iss 11, Pp 2101-2108 (2013)
This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice)
Externí odkaz:
https://doaj.org/article/b7c10304240445dca9ad0ec73a02f852
Autor:
Marcio Schmiele, Leandra Zafalon Jaekel, Patricia Mello Garrido Ishida, Yoon Kil Chang, Caroline Joy Steel
Publikováno v:
Ciência Rural, Vol 43, Iss 5, Pp 908-914 (2013)
Indivíduos celíacos necessitam de dieta sem glúten como, por exemplo, massas alimentícias de arroz. No entanto, esse cereal apresenta o menor teor de proteínas, em relação aos demais cereais, e deficiência em características tecnológicas de
Externí odkaz:
https://doaj.org/article/e079cb453e58497d8e33a0526dec5d7f