Use of ricotta whey in the elaboration of acidified carbonated dairy drink

Autor: Junio César Jacinto de Paula, Juliana Nogueira Boccia, Denise Sobral, Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Paulo Henrique Costa Paiva, Vanessa Aglaê Martins Teodoro

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 2, Pp 105-114 (2020)

Ricotta whey, despite its low protein content, is a source of many nutrients. However, in Brazil it is still used inefficiently or simply discarded in the environment. The adequate use of this type of whey is still very restricted due to the unavaila

Externí odkaz: https://doaj.org/article/48ddf460af5149408056c109cb8e7191

Obtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal

Autor: Claudia Oliveira Pinto, Maria do Carmo Passos Rodrigues, Ídila Maria da Silva Araújo, Mayara Lima Goiana, Larissa Vieira de Lima, Janice Ribeiro Lima

Publikováno v: Brazilian Journal of Food Technology, Volume: 24, Article number: e2020232, Published: 11 JUN 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazilian Journal of Food Technology, Vol 24 (2021)

Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3bcd7d9deaca38c5f22df574d20e814
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100435&lng=en&tlng=en