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
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:
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
Autor:
Reinaldo Eduardo FERREIRA, Andreza Boccardo SOUZA, José Ricardo Uclés SANTOS, Fernanda Paula COLLARES-QUEIROZ, Caroline Joy STEEL
Publikováno v:
Alimentos e Nutrição, Vol 23, Iss 2, Pp 171-178 (2012)
Starches from legumes (carioca bean, white bean and chickpea) were extracted, aiming at their chemical and morphological characterization, as well as evaluating the use ofthe extraction residues to elaborate expanded extruded snacks. The analyses
Externí odkaz:
https://doaj.org/article/7be15a3276d4458f8fcd05c838321741
Publikováno v:
Alimentos e Nutrição, Vol 22, Iss 4, Pp 507-520 (2011)
Corn-based expanded extruded snacks containing wheat bran as dietary fiber source were evaluated with respect to instrumental hardness, expansion index and color (L* - lightness). Internal cell structure was observed through Scanning Electron Mic
Externí odkaz:
https://doaj.org/article/91a1fff21adb4dab9309ca21c6b9b403
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
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