Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression

Autor: José de Souza Santos, Yves, Carolina Almeida Silva, Ana, Aparecida de Carvalho, Rosemary, Alberto Colnago, Luiz, Maria Vanin, Fernanda

Publikováno v: In Microchemical Journal December 2023 195

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.

Autor: Grassi de Alcântara R; Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil., Aparecida de Carvalho R; Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil., Maria Vanin F; Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil. Electronic address: fernanda.vanin@usp.br.

Publikováno v: Food chemistry [Food Chem] 2020 Oct 01; Vol. 326, pp. 126972. Date of Electronic Publication: 2020 May 11.