Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Luciana De Oliveira Froes Gomes"'
Autor:
Priscila Zaczuk Bassinello, Juliana Aparecida Correia Bento, Luciana de Oliveira Froes Gomes, Márcio Caliari, Bassoodeo Dave Oomah
Publikováno v:
Ciência Rural, Vol 50, Iss 6 (2020)
ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing whea
Externí odkaz:
https://doaj.org/article/19c29161c04a4078b81d8a5904eac1ac
Autor:
Luciana De Oliveira Froes Gomes, Raquel De Andrade Cardoso Santiago, Selma Nakamoto Koakuzu, Priscila Zaczuk Bassinello
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 4, Pp 283-295 (2014)
O objetivo deste trabalho foi avaliar a estabilidade microbiológica e físico-química de misturas para bolo sem glúten armazenadas por 240 dias, bem como a qualidade dos respectivos bolos prontos. As formulações sem glúten continham farinha de
Externí odkaz:
https://doaj.org/article/e5c7ad2977d844cb901f66eb75cdd97e
Autor:
Luciana de Oliveira Froes Gomes, Juliana Aparecida Correia Bento, Márcio Caliari, Bassoodeo Dave Oomah, Priscila Z. Bassinello
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Ciência Rural, Vol 50, Iss 6 (2020)
Ciência Rural v.50 n.6 2020
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Ciência Rural, Vol 50, Iss 6 (2020)
Ciência Rural v.50 n.6 2020
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
EnglishGluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7abe42c0fa23148df83509de786ee2f
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121882
Autor:
Raquel de Andrade Cardoso Santiago, Luciana de Oliveira Froes Gomes, Priscila Z. Bassinello, Selma Nakamoto Koakuzu
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 4, Pp 283-295 (2014)
Brazilian Journal of Food Technology v.17 n.4 2014
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 17, Issue: 4, Pages: 283-295, Published: DEC 2014
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazilian Journal of Food Technology v.17 n.4 2014
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 17, Issue: 4, Pages: 283-295, Published: DEC 2014
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
O objetivo deste trabalho foi avaliar a estabilidade microbiológica e físico-química de misturas para bolo sem glúten armazenadas por 240 dias, bem como a qualidade dos respectivos bolos prontos. As formulações sem glúten continham farinha de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::841ab7ba28e0171c777f6c0d05b912ee
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000400283&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000400283&lng=en&tlng=en
Autor:
Iana Gabriela de Oliveira, Priscila Z. Bassinello, Luciana de Oliveira Froes Gomes, Raquel de Andrade Cardoso Santiago, Ana Vania Carvalho, Rosangela Nunes Carvalho
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology, Volume: 35, Issue: 2, Pages: 307-313, Published: APR 2015
Food Science and Technology v.35 n.2 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 35, Iss 2, Pp 307-313 (2015)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology, Volume: 35, Issue: 2, Pages: 307-313, Published: APR 2015
Food Science and Technology v.35 n.2 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 35, Iss 2, Pp 307-313 (2015)
The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Glu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb465b723515726c28e96337cc3a1dfd
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025443
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025443