Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Janaína Barreto Alves"'
Autor:
Janaína Barreto Alves, Marcy Heli Paiva Rodrigues, Fabio Andrei Duarte, Eliana Badiale Furlong, Anelise Christ-Ribeiro
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands).
Rice bran is an agro-industrial by-product of low added value that can be used to complement human nutritional needs. In this work, the profile of minerals, fatty acids and amino acids in brown rice bran was determined, aiming to evaluate its potenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a4394e6993fc6a2b7a5ed6b512b1901
https://pubmed.ncbi.nlm.nih.gov/36334233
https://pubmed.ncbi.nlm.nih.gov/36334233
Autor:
Verônica Simões de Borba, Cinthia Ortiz Silveira, Janaína Barreto Alves, Victória Marques Gropelli, Eliana Badiale-Furlong
Publikováno v:
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas ISBN: 9786589826521
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7138231a0c1b7bab3603165c8edfb8f9
https://doi.org/10.37885/210504724
https://doi.org/10.37885/210504724
Autor:
Janaína Barreto Alves, Leonor Almeida de Souza Soares, Eliana Badiale Furlong, Anelise Christ Ribeiro
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe930a741fa36e5e085569b9c579000a
https://doi.org/10.29327/cbcp2020.278188
https://doi.org/10.29327/cbcp2020.278188
Experimental design applied in the semolina pasta cooking to increase the resistant starch formation
Autor:
Cinthia Ortiz Silveira, Janaína Barreto Alves, Verônica Simões de Borba, Victória Marques Grupelli, Eliana Badiale-Furlong
Publikováno v:
LWT. 138:110708
Pasta that undergoes the cooking exhibits several structural changes that can mainly affect protein and starch availability. In this study a central composite rotatable design (CCRD) 22 was applied to find the best cooking times and pasta:water ratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0404cbfa888718af92daa64e32fa9177
https://doi.org/10.1016/j.lwt.2020.110708
https://doi.org/10.1016/j.lwt.2020.110708
Autor:
Eliana Badiale-Furlong, Leonor Almeida de Souza-Soares, Janaína Barreto Alves, Anelise Christ-Ribeiro
Publikováno v:
Research, Society and Development; Vol. 9 No. 11; e45491110225
Research, Society and Development; Vol. 9 Núm. 11; e45491110225
Research, Society and Development; v. 9 n. 11; e45491110225
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 11; e45491110225
Research, Society and Development; v. 9 n. 11; e45491110225
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or cult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf239a4c973899c28c98457caec0d75b
https://doi.org/10.33448/rsd-v9i11.10225
https://doi.org/10.33448/rsd-v9i11.10225