Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Michele Scarton"'
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Akademický článek
Muffin with pumpkin flour: technological, sensory and nutritional quality
Autor: Michele Scarton, Gustavo Costa Nascimento, Mária Herminia Ferrari Felisberto, Thaísa de Menezes Alves Moro, Jorge Herman Behrens, Douglas Fernandes Barbin, Maria Teresa Pedrosa Silva Clerici
Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack o
Externí odkaz: https://doaj.org/article/3de75d41c6f54a44a4ccef67149dab79
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3
Lime juice and enzymes in clean label pan bread: baking quality and preservative effect
Autor: Maria Teresa Pedrosa Silva Clerici, Matheus Henrique Mariz de Avelar, José Ricardo Ganancio, Caroline Joy Steel, Michele Scarton
Publikováno v: Journal of Food Science and Technology. 58:1819-1828
Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6c96b431c276492808acef006462ca7b
https://doi.org/10.1007/s13197-020-04693-y
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4
Cereal fiber: extrusion modifications for food industry
Autor: Maria Teresa Pedrosa Silva Clerici, Michele Eliza Cortazzo Menis-Henrique, Marcos Vinícius Fiorentini Piran, Michele Scarton
Publikováno v: Current Opinion in Food Science. 33:141-148
Although the consumption of whole grain foods has been encouraged due to the association between whole grains and health benefits, changes in the technological parameters and sensory attributes may limit the consumption of these products. This review
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::500dcd5dff00c478fac87ed48574035d
https://doi.org/10.1016/j.cofs.2020.05.001
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5
Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement
Autor: Michele SCARTON, Maria Teresa Pedrosa Silva CLERICI
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The challenge in the production of gluten-free pasta is in obtaining the technological and nutritional quality already achieved for wheat-based pasta. This review covered the main ingredients and processes used to produce gluten-free pasta, and point
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e389524131dcbd542a5a544b6147286
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102093
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6
Gluten free pasta with natural ingredient of color and carotene source
Autor: Maria Teresa Pedrosa Silva Clerici, Michele Scarton, Pedro Henrique Campelo, Helena Teixeira Godoy, Jorge Herman Behrens, Tatiane Godoy Ribeiro
Publikováno v: Research, Society and Development; Vol. 10 No. 4; e21310413959
Research, Society and Development; Vol. 10 Núm. 4; e21310413959
Research, Society and Development; v. 10 n. 4; e21310413959
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The gluten-free pasta (GFP) has a higher cost and is often brittle, pale, and poorly balanced in macro and micronutrients when compared to wheat-based pasta. This study aimed to use the biofortified sweet potato flour, a natural source of color and p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4eb5c44f17461b68220ce48130dffe5
https://rsdjournal.org/index.php/rsd/article/view/13959
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7
Muffin with pumpkin flour: technological, sensory and nutritional quality
Autor: Jorge Herman Behrens, Douglas Fernandes Barbin, Maria Teresa Pedrosa Silva Clerici, Mária Herminia Ferrari Felisberto, Michele Scarton, Gustavo Costa Nascimento, Thaísa de Menezes Alves Moro
Publikováno v: Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack of eating
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c49ada00707842038d0914962666d421
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100468
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8
Lime juice and enzymes in
Autor: Michele, Scarton, José Ricardo Crepaldi, Ganancio, Matheus Henrique Mariz, de Avelar, Maria Teresa Pedrosa Silva, Clerici, Caroline Joy, Steel
Publikováno v: J Food Sci Technol
Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::0a2011bd18fb38b763bff2921b2dad99
https://pubmed.ncbi.nlm.nih.gov/33897018
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9
Technological, functional and sensorial evaluation of gluten-free pasta containing flour made with provitamin A - biofortified sweet potato
Autor: Michele Scarton
Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Orientadores: Maria Teresa Pedrosa Silva Clerici, Helena Teixeira Godoy Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: As massas sem glúten são excelentes opções para as principais refei
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::191cc4d772bf4f47dd26f9b8ac642912
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