Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread

Autor: Fernanda Laignier, Rita de Cássia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Sônia Nunes Silva, Marcio Antônio Mendonça, Renata Puppin Zandonadi, António Raposo, Raquel Braz Assunção Botelho

Publikováno v: Foods, Vol 10, Iss 6, p 1206 (2021)

The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour

Externí odkaz: https://doaj.org/article/9ace90b3b74d49619fe0fc9e0242a23b

Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics

Autor: Vinícius Lopes Borela, Ernandes Rodrigues de Alencar, Marcio Antônio Mendonça, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Renata Puppin Zandonadi

Publikováno v: Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
International Journal of Environmental Research and Public Health, Vol 19, Iss 606, p 606 (2022)
International Journal of Environmental Research and Public Health; Volume 19; Issue 1; Pages: 606
International Journal of Environmental Research and Public Health

Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat’s chemica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a9d4ed12fb761c2bd48d3e78c7e19bf
https://doi.org/10.3390/ijerph19010606

Alterações químicas, físicas e nutricionais em óleos submetidos ao processo de fritura : revisão

Autor: Marcio Antônio Mendonça

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c82de2a7fa08884d748d7594a21e58a1
https://doi.org/10.26512/2006.03.tcc.641

Araticum (Annona crassiflora) juice is an excellent matrix for Lactobacillus paracasei LBC-81 with high antioxidant potential

Autor: Luiza Coêlho Midlej, Sandra Fernandes Arruda, Maria Carolina Mesquita, Márcio Antônio Mendonça, Eliana dos Santos Leandro

Publikováno v: Journal of Functional Foods, Vol 111, Iss , Pp 105883- (2023)

This study aimed to develop an araticum (Annona crassiflora) juice supplemented with a probiotic strain L. paracasei LBC-81, and evaluate the probiotic strain viability during refrigerated storage period and under in vitro gastrointestinal conditions

Externí odkaz: https://doaj.org/article/f3c337be82c441a5878353e9ace2ac4a

Ozonização de castanha-do-Brasil (Bertholletia excelsa H.B.K.): efeito da altura da coluna no processo de saturação e alterações na qualidade

Autor: Juliana Martins de Oliveira, Ernandes Rodrigues de Alencar, Marcio Antonio Mendonça

Publikováno v: Semina: Ciências Agrárias, Vol 44, Iss 2 (2023)

O objetivo do presente trabalho é estudar o processo de saturação em coluna contendo castanhado-Brasil e possíveis alterações na qualidade do produto. Inicialmente as amostras de castanha-doBrasil foram acondicionadas em coluna cilíndrica de P

Externí odkaz: https://doaj.org/article/500f4ce64c6842dba4cde6b5447e99c7