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Brazilian soybean products: Functional properties and bioactive compounds
ArticleAbstract: Brazil is the second largest soybean producer in the world, representing 25% of the total world prodPalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M., Steel C.J.Fuentes:scopusEvaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour
ArticleAbstract: Te aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PPalabras claves:Breakfast cereal, glycemic index, Passion fruit fiber, Thermoplastic extrusionAutores:Chang Y.K., Clerici M., Gabriela Vernaza, Steel C.J.Fuentes:scopusEffect of adding unconventional raw materials on the technological properties of rice fresh pasta
ArticleAbstract: The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To producePalabras claves:Gluten, Modified egg albumin, Pre-gelatinized rice flourAutores:Chang Y.K., Fernandes M.d.S., Gabriela Vernaza, Sehn G.A.R., Steel C.J.Fuentes:scopusEffect of some extrusion variables on residual quantity of cyanogenic compounds in an organic breakfast cereal containing passion fruit fiber
ArticleAbstract: Organic passion fruit fiber is obtained from organic passion fruit rind and is an interesting sourcePalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Matsuura F.C.A.U., Steel C.J.Fuentes:scopusEffect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal
ArticleAbstract: This study evaluates the effect of the incorporation of whole-grain wheat flour (WGWF) and of extrusPalabras claves:Breakfast cereals, EXTRUSIÓN, image analysis, Response Surface Methodology, Whole grainAutores:Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopusPhysical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
ArticleAbstract: Starch gelatinization is one of the most important transformations during the extrusion process. ThePalabras claves:Amylose–lipid complex, Crystallinity, EXTRUSIÓN, gelatinization, starchAutores:Barros J.H.T., Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopus