Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Selma Nakamoto Koakuzu"'
Autor:
Luciana De Oliveira Froes Gomes, Raquel De Andrade Cardoso Santiago, Selma Nakamoto Koakuzu, Priscila Zaczuk Bassinello
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 4, Pp 283-295 (2014)
O objetivo deste trabalho foi avaliar a estabilidade microbiológica e físico-química de misturas para bolo sem glúten armazenadas por 240 dias, bem como a qualidade dos respectivos bolos prontos. As formulações sem glúten continham farinha de
Externí odkaz:
https://doaj.org/article/e5c7ad2977d844cb901f66eb75cdd97e
Autor:
C. L Diracy Betânia, Júnior Manoel Soares Soares Lacerda, Priscila Zaczuk Bassinello, Beatriz Santos Siqueira, Selma Nakamoto Koakuzu
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 59, Iss 2, Pp 199-205 (2009)
O farelo de arroz, subproduto resultante do beneficiamento para obtenção do arroz polido, corresponde a 8% do arroz em casca. É um produto abundante e de baixo custo, que possui alta concentração de fibras insolúveis, vitaminas e minerais, send
Externí odkaz:
https://doaj.org/article/226dc1a1b2784e848e0ece74733aea49
Autor:
Selma Nakamoto Koakuzu, Márcio Caliari, Diracy Betânia Cavalcante Lacerda, Priscila Zaczuk Bassinello, Renata Cunha dos Reis, Manoel Soares Soares Júnior
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 39, Iss 2, Pp 98-104 (2009)
The objective of this study was to evaluate the quality of cookies formulated with different pequi peel flour contents (FCP), replacing wheat flour (FT). A completely randomized design was used, with control plus four treatments (12.5%, 25%, 37.5%, a
Externí odkaz:
https://doaj.org/article/714258f399154115843411a3e7af28ec
Autor:
Vinícius Almeida Gomes, Thaís de Lima Junqueira, Pedro Francisco Cavalcante Gebin, Selma Nakamoto Koakuzu, Diracy Betânia Cavalcante Lemos Lacerda, Priscila Zaczuk Bassinello, Manoel Soares Soares Júnior
Publikováno v:
Semina: Ciências Agrárias, Vol 29, Iss 4, Pp 815-828 (2008)
The aim of this work was to evaluate the physical and sensory quality of form breads type formulated with different levels of substitution of wheat flour (FT) by toasted rice bran (FAT). It was determined the centesimal composition, including the sol
Externí odkaz:
https://doaj.org/article/d4ac5cd441d548ae8e101bcdb6fb6385
Autor:
Priscila Z. Bassinello, George von Borries, Érica S. Rios, Rosangela Nunes Carvalho, Selma Nakamoto Koakuzu
Publikováno v:
Cereal Chemistry. 95:158-166
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26eff5f111a0c517e3b1e3f4f3a70452
https://doi.org/10.1002/cche.10017
https://doi.org/10.1002/cche.10017
Autor:
Raquel de Andrade Cardoso Santiago, Luciana de Oliveira Froes Gomes, Priscila Z. Bassinello, Selma Nakamoto Koakuzu
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 4, Pp 283-295 (2014)
Brazilian Journal of Food Technology v.17 n.4 2014
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 17, Issue: 4, Pages: 283-295, Published: DEC 2014
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 v.17 n.4 2014
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 17, Issue: 4, Pages: 283-295, Published: DEC 2014
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
O objetivo deste trabalho foi avaliar a estabilidade microbiológica e físico-química de misturas para bolo sem glúten armazenadas por 240 dias, bem como a qualidade dos respectivos bolos prontos. As formulações sem glúten continham farinha de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::841ab7ba28e0171c777f6c0d05b912ee
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000400283&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000400283&lng=en&tlng=en
Autor:
Ana Vânia Carvalho, Rafaella de Andrade Mattietto, Priscila Zaczuk Bassinello, Selma Nakamoto Koakuzu, Alessandro de Oliveira Rios, Renan de Almeida Maciel, Rosangela Nunes Carvalho
Publikováno v:
Food Science and Technology, Vol 32, Iss 3, Pp 515-524 (2012)
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::f20ad5d1bd2128fc266391360c58552f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014
Autor:
Rosangela Nunes Carvalho, José Luiz R. Ascheri, Ana Vânia Carvalho, Selma Nakamoto Koakuzu, Priscila Z. Bassinello, Daniela De Grandi Castro Freitas, C. Y. Takeiti
Publikováno v:
Procedia Food Science. 1:1645-1652
The aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods with added nutritional value as other options to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61553da8f2684248c88f11af1d9a9e62
Autor:
Diracy Betânia Cavalcante Lemos Lacerda, Selma Nakamoto Koakuzu, Priscila Z. Bassinello, Manoel Soares Soares Júnior, Renata Cunha dos Reis, Márcio Caliari
Publikováno v:
Food Science and Technology v.30 n.4 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 30, Iss 4, Pp 940-948 (2010)
Food Science and Technology, Volume: 30, Issue: 4, Pages: 949-954, Published: DEC 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 30, Iss 4, Pp 940-948 (2010)
Food Science and Technology, Volume: 30, Issue: 4, Pages: 949-954, Published: DEC 2010
The objective of this work was to develop a recommendation for the chemical peeling of pequi fruit and characterize the flour obtained from the external mesocarp of "Pequizeiro", pequi tree (Caryocar brasiliense Camb.). The technology applied to obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3435ec8c9957d5e79b126f542d23d2f0
https://doi.org/10.1590/s0101-20612010000400017
https://doi.org/10.1590/s0101-20612010000400017