Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Ludmilla de Carvalho Oliveira"'
Autor:
Rafael Grassi de Alcântara, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, Leonila Ester Reinert Raspantini, Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour
Externí odkaz:
https://doaj.org/article/90389bca5e0449feb559d4f5de052088
Autor:
Marcelo Cristianini, Ludmilla de Carvalho Oliveira, Caroline Joy Steel, Jefferson Henrique Tiago Barros
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:1612-1628
Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4cc08a819cb182f71fdf547d14ff356
https://doi.org/10.1080/10408398.2021.1966380
https://doi.org/10.1080/10408398.2021.1966380
Autor:
Marcelo Cristianini, Syahrizal Muttakin, Flávia Villas-Boas, Bill MacNaughtan, Maria Teresa Pedrosa Silva Clerici, Ludmilla de Carvalho Oliveira, Serafim Bakalis, Ourania Gouseti
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-29T08:31:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-09-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b56b46c3853568d7812b680d4033520d
Autor:
Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rafael Grassi de Alcântara, L E R Raspantini, Heidge Fukumasu, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin, P C Raspantini
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Journal of Food Quality, Vol 2020 (2020)
Universidade de São Paulo (USP)
instacron:USP
Journal of Food Quality, Vol 2020 (2020)
The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a827cda84689d8549ac78f34131f7ef7
Autor:
Ricardo Henrique Belmiro, Marcelo Cristianini, Alline Artigiani Lima Tribst, Ludmilla de Carvalho Oliveira
Publikováno v:
LWT. 154:112601
Coffee by-products (CBP), non-processed and modified by dynamic high-pressure technology (DHP – 100 MPa, 1 pressure cycle and 25 °C), were incorporated in 3% and 6% into formulations of cookies to replace wheat flour. Dimensions, spread ratio, den
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f52e16de35a1b62f327caa916965718
https://doi.org/10.1016/j.lwt.2021.112601
https://doi.org/10.1016/j.lwt.2021.112601
Publikováno v:
LWT. 90:207-214
The objective of this study was to evaluate the effect of jabuticaba (Myrciaria cauliflora) peel powder (JPP) incorporation in extruded breakfast cereals, also containing corn flour (CF) and/or whole grain wheat flour (WGWF), on technological quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9a53dd83d282b97372657708c9da70a
https://doi.org/10.1016/j.lwt.2017.12.017
https://doi.org/10.1016/j.lwt.2017.12.017
Autor:
Yoon Kil Chang, Marcio A. Bailoni, Ludmilla de Carvalho Oliveira, Diana C. N. Lima, Marcio Schmiele, Eder Muller Risso, Caroline Joy Steel
Publikováno v:
Cereal Chemistry Journal. 94:74-81
In Brazil, rice (Oryza sativa L.) and beans (Phaseolus vulgaris L.) are the basis of the population’s diet, and their consumption together is a good strategy to improve protein biological value. The aim of this study was to produce extruded product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::873f8e75047a1ad1332c674936d3e48f
https://doi.org/10.1094/cchem-05-16-0129-fi
https://doi.org/10.1094/cchem-05-16-0129-fi
Autor:
João Tomaz da Silva Borges, Suelen Race Araújo Carvalho, Ludmilla de Carvalho Oliveira, Carlos Alberto de Oliveira Filho, Emily Lacerda Alvarenga, Cláudia Denise de Paula
Publikováno v:
A Produção do Conhecimento nas Ciências da Saúde 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0bf5c291b85f6892d93a32a933fe8ec
https://doi.org/10.22533/at.ed.99919300437
https://doi.org/10.22533/at.ed.99919300437
Autor:
Marina Vilar Geraldi, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, Ricardo Henrique Belmiro, Mário Roberto Maróstica Júnior
Publikováno v:
Innovative Food Science & Emerging Technologies. 69:102661
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::983afae690807ff75f248c47a315ec9d
https://doi.org/10.1016/j.ifset.2021.102661
https://doi.org/10.1016/j.ifset.2021.102661