Zobrazeno 1 - 10
of 37
pro vyhledávání: '"JOSé LUIS RAMIREZ ASCHERI"'
Autor:
Izabel Cristina Veras Silva, Kaesel Jackson Damasceno-Silva, Jorge Minoru Hashimoto, Carlos Wanderlei Piler de Carvalho, José Luis Ramirez Ascheri, Melicia Cintia Galdeano, Maurisrael de Moura Rocha
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the foo
Externí odkaz:
https://doaj.org/article/c94108008048469da9c97bdea835aecf
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 901-908 (2018)
Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour con
Externí odkaz:
https://doaj.org/article/f22d3f1dab4d485b8bda1780d8af2e27
Autor:
Yuri Duarte Porto, Felipe Machado Trombete, Otniel Freitas-Silva, Izabela Miranda de Castro, Gloria Maria Direito, José Luis Ramirez Ascheri
Publikováno v:
Microorganisms, Vol 7, Iss 8, p 220 (2019)
Corn is one of the most cultivated cereals in Brazil. However, its grains are constantly exposed to contamination by mycotoxins. Corn grits are used by the food industry to produce a large variety of corn products such as canjiquinha, a cultural food
Externí odkaz:
https://doaj.org/article/578ff15b11df4217ba1205c7729bce68
Autor:
Ana Vânia Carvalho, Marcus Arthur Marçal de Vasconcelos, Priscilla Andrade Silva, Glaucy Takeda Assis, José Luis Ramirez Ascheri
Publikováno v:
Ciência e Agrotecnologia, Vol 34, Iss 4, Pp 995-1003 (2010)
Conduziu-se este trabalho,com o objetivo de estudar as propriedades funcionais tecnológicas de extrusados de terceira geração obtidos de misturas de farinhas de pupunha (Bactris gasipaes Kunth.) e mandioca (Manihot esculenta Crantz), por meio das
Externí odkaz:
https://doaj.org/article/eef8bbd4ba964c648e990cb91a715b08
Autor:
Ronel Joel Bazán-Colque, José Luis Ramirez Ascheri, Fiorella Ivette Ruiz-Barreto, Diego Palmiro Ramirez Ascheri
Publikováno v:
Journal of Cereal Science. 112:103708
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98eb8587c51cacb416b7ede77971800a
https://doi.org/10.1016/j.jcs.2023.103708
https://doi.org/10.1016/j.jcs.2023.103708
Autor:
Camila Soares de Magalhães, Gleicyane de Almeida Marques, Ronel Joel Bazán-Colque, Erica Aguiar Moraes, Erika Madeira Moreira da Silva, José Luis Ramirez Ascheri
The objective of this work was to understand how the addition of pinto beans flour (PBF) affected the technological properties, sensory acceptance, bioactive compounds, and nutritional quality of gluten-free cookies. The factors of (PBF) addition (25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be3fedaa7d7b2af77d8878cd90207256
https://doi.org/10.21203/rs.3.rs-1754480/v1
https://doi.org/10.21203/rs.3.rs-1754480/v1
Autor:
Lays Nunes Cristo, Alex Richard Costa Silva, José Luiz Viana de Carvalho, José Luis Ramirez Ascheri, Erika Madeira Moreira Da Silva
Publikováno v:
Open Science Research V ISBN: 9786553601765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c10482336ff3670b4640b46300c0644
https://doi.org/10.37885/220609274
https://doi.org/10.37885/220609274
Autor:
Daniella Messa Kubit, José Luiz Viana Carvalho, Erika Madeira Moreira Da Silva, José Luis Ramirez Ascheri
Publikováno v:
Open Science Research V ISBN: 9786553601765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eff18e1b470d35ed6c319d7282c85b8
https://doi.org/10.37885/220609273
https://doi.org/10.37885/220609273
Autor:
ANGLESON FIGUEIRA MARINHO, ÉRICA BANDEIRA MAUéS DE AZEVEDO, CáSSIO FURTADO LIMA, NAYARA KELLY FEITOSA FERREIRA, MICHEL KEISUKE SATO, MARIA ROSA FIGUEIREDO NASCIMENTO, FERNANDA DE OLIVEIRA ARAúJO, JOSé LUIS RAMIREZ ASCHERI
Publikováno v:
Anais do I Brazilian Congress of Engineering.
A mistura de cereais como o arroz, cevada e trigo constituem uma importante fonte nutricional. A utilização de novas tecnologias como a extrusão Termoplástica é uma alternativa na busca de alimentos que atendam os interesses de novos consumidore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05212242f9846021e2bfbb135b84b00b
https://doi.org/10.51162/brc.eng2021-0023
https://doi.org/10.51162/brc.eng2021-0023
Autor:
Bruna Caroline Franzan, José Luis Ramirez Ascheri, Mariana Vieira Lobo, Ronel Joel Bazan Colque, Rayane Costa Seabra, Ada Morgana Soares Marín, Laryssa Rodrigues Maia, Vinícius Pimentel
Publikováno v:
Anais do Simpósio Internacional do Cavalo Atleta (SIMCAV).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef59d492082326de7581c86aba019b67
https://doi.org/10.29327/simcav2021.328887
https://doi.org/10.29327/simcav2021.328887