OZONIZAÇÃO DE FARINHA INTEGRAL DE SORGO E AVALIAÇÃO DOS EFEITOS NA QUALIDADE QUÍMICA

Autor: Bianca Rocha Da Silva, Clarissa Ane Gonçalves, Grazielly Aparecida Ferreira Carvalho, Andreia Aparecida dos Anjos Chagas, Rafael De Araújo Miguel, Lanamar De Almeida Carlos, Valéria Aparecida Vieira Queiroz, Felipe Machado Trombete

Publikováno v: Anais do Congresso Brasileiro de Tecnologia de Cereais e Panificação.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e2e5f8b0e3e4867c4e0da93c6ced5f9
https://doi.org/10.29327/cbcp2022.520069

Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

Autor: Jéssica Ferreira Rodrigues, Lanamar de Almeida Carlos, Jéssica Aparecida Ribeiro, Natália Manzatti Machado Alencar, Clarissa Ane Gonçalves, Washington Azevedo da Silva, Felipe Machado Trombete, Eleonice Moreira Santos, Aline Cristina Arruda Gonçalves

Publikováno v: Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e55922
Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e55922
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM

Jaboticaba (Plinia spp.) peel is an emerging co-product with high levels of flavonoids, anthocyanins, and differentiated sensory characteristics. During the industrial processing of jaboticaba, as in the production of juices, only the pulp is used, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c7d7e6c9fd5dbdf6a50ffc733bb9092
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55922