Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Autor: Jéssyca Santos Silva, Clarissa Damiani, Edson Pablo Silva, Cristiane Rodrigues Gomes Ruffi, Eduardo Ramirez Asquieri, Thays Lorrayne Lavrinha e Silva, Eduardo Valério de Barros Vilas Boas

Publikováno v: Journal of Food Quality, Vol 2018 (2018)

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study w

Externí odkaz: https://doaj.org/article/3c5348a8d52e4385ba95f5bf686989d4

Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Autor: Thays Lorrayne Lavrinha e Silva, Cristiane Rodrigues Gomes Ruffi, Jéssyca Santos Silva, Clarissa Damiani, Edson Pablo da Silva, Eduardo Valério de Barros Vilas Boas, Eduardo Ramirez Asquieri

Publikováno v: Journal of food quality, 2018:8639525
Journal of Food Quality, Vol 2018 (2018)

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b9babf4ba056d9570bf8deb97e48c1f
https://repository.publisso.de/resource/frl:6415475

Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

Autor: Flávio Alves da Silva, Clarissa Damiani, Fernanda Salamoni Becker, Adriane Alexandre Machado de Melo, Cristiane Rodrigues Gomes-Ruffi, Moacir Evandro Lage, Nathalia da Silva Rodrigues Mendes

Publikováno v: Food Science and Technology v.33 n.4 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss 4, Pp 730-736 (2013)
Food Science and Technology, Volume: 33, Issue: 4, Pages: 730-736, Published: DEC 2013

Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also about the development of formulations with different and innovative ingredients such as fruits fr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55d99af9c57c3e5423f08e69d533cd36
https://doi.org/10.1590/s0101-20612013000400019

Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis Fermented cassava starch biscuits enriched with soluble and insoluble fibers

Autor: Flavio Martins Montenegro, Cristiane Rodrigues Gomes-Ruffi, Cláudia Aparecida Vicente, Fernanda Paula Collares-Queiroz, Caroline Joy Steel

Publikováno v: Food Science and Technology, Vol 28, Pp 184-191 (2008)

O presente trabalho avaliou a utilização de farelo de trigo e polidextrose como fontes de fibra no enriquecimento de biscoitos de polvilho. Utilizou-se a Metodologia de Superfície de Resposta para verificar a influência da adição destes ingredi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::3dc99fb5c7c24da49e73acf41af7608c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500029

Development and technological evaluation of cracker biscuit with increase of content proteins and fibers by incorporation of soy derivates

Autor: Cristiane Rodrigues Gomes Ruffi

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Fernanda Paula Collares-Queiroz Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O segmento de biscoitos é um setor da panificação de extrema importância para o Brasil, que se

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ba207a494b3c0e131f8eb17ebaef049