Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz)

Autor: Marina Costa Garcia, Juliana Aparecida Correia Bento, Giselle de Lima Paixão e Silva, Manoel Soares Soares Júnior, Márcio Caliari, Aryane Ribeiro Oliveira

Publikováno v: Journal of Food Science and Technology. 58:1441-1448

Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the “puba”, a typical food from the north of Brazil. The evaluation of the qualities of the puba flour i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c2274eb6d5dc4fb9dfa2505e51ade0f
https://doi.org/10.1007/s13197-020-04656-3

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance

Autor: Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, Marina Costa Garcia, Keyla de Oliveira Ribeiro, Márcio Caliari, Manoel Soares Soares Júnior

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1be8dee36cf254fed9d047419346932f
https://pubmed.ncbi.nlm.nih.gov/35253452

Pasting and thermal properties of fermented cassava (

Autor: Giselle de Lima, Paixão E Silva, Juliana Aparecida Correia, Bento, Aryane Ribeiro, Oliveira, Marina Costa, Garcia, Manoel Soares, Soares Júnior, Márcio, Caliari

Publikováno v: J Food Sci Technol

Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the “puba”, a typical food from the north of Brazil. The evaluation of the qualities of the puba flour i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::312c448436f3e5bc5974719a1bfce46c
https://pubmed.ncbi.nlm.nih.gov/33746272

Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling

Autor: Márcio Caliri, Manoel Soares Soares Júnior, Aryane Ribeiro Oliveira, Keyla de Oliveira Ribeiro, Marina Costa Garcia

Publikováno v: Food Science and Technology v.39 n.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 OCT 2018
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 2, Pages: 315-320, Published: 29 OCT 2018

The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed mic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85c07b894344634fbb63bfc3d065fe82
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200315

Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis

Autor: Fernanda Assumpção Fiorda, Márcio Caliari, Marina Costa Garcia, Luciana Reis Fontinelle Souto, Manoel Soares Soares Júnior

Publikováno v: Food Science and Technology v.37 n.1 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 37, Iss 1, Pp 19-24
Food Science and Technology, Volume: 37, Issue: 1, Pages: 19-24, Published: 03 JUN 2016
Food Science and Technology, Iss 0 (2016)

The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6140fcd200ce2e68468e7dd5182f710
https://doi.org/10.1590/1678-457x.0023