Copertina

OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES

Fuente: Redalyc

Salvato in:

Dettagli Bibliografici
Autore principale:	Melícia Cintia GALDEANO
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2006
Soggetti:	Agrociencias dietary fiber sensory analysis Modified oat hulls
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
di: Jovane Santana SILVA
Pubblicazione: (2014)

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market
di: Patricia Mello Garrido ISHIDA
Pubblicazione: (2014)

Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature
di: Jian XIONG
Pubblicazione: (2017)

Elaboration and acceptability of restructured hams added with jabuticaba skin
di: Ana Paula de Carvalho ALVES
Pubblicazione: (2017)

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with B-glucans
di: Miguel Ángel SÁNCHEZ-MADRIGAL
Pubblicazione: (2015)

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
di: Marcin Andrzej KUREK
Pubblicazione: (2015)

Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12
di: Ana Carolina Braga
Pubblicazione: (2015)

Development of a breakfast cereal using waste from cassava processing industry
di: Alyne Ellen Dischsen
Pubblicazione: (2013)

CONTENIDO DE FIBRA ALIMENTARIA EN INFUSIONES DE YERBA MATE EN DIFERENTES ÉPOCAS DEL AÑO
di: L. A. Brumovsky
Pubblicazione: (2005)

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starchC
di: Fernando MARTÍNEZ-BUSTOS
Pubblicazione: (2011)

Application of roasted rice bran in cereal bars
di: Marina Costa GARCIA
Pubblicazione: (2012)

Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch
di: Cristiane Mesquita da Silva GORGÔNIO
Pubblicazione: (2011)

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
di: Ariadne Roberto Karnopp
Pubblicazione: (2015)

Manufacturing cereal bars with high nutritional value through experimental design
di: Roberta Covino
Pubblicazione: (2015)

Mushrooms: sources for modern western medicine
di: R. H. Kurtzman Jr.
Pubblicazione: (2005)

Effect of high-resistance training at intestinal level, morphological and systemic changes, consumption of natural sources as a therapeutic alternative
di: Karen Marlenne Herrera-Rocha
Pubblicazione: (2021)

Chemical and instrumental characterization of pectin from dried pomace of eleven apple cultivars
di: Mariana de Fátima Sato
Pubblicazione: (2011)

Development and chemical characterization of flour obtained from the external mesocarp of “pequizeiro” fruit
di: Manoel Soares SOARES JÚNIOR
Pubblicazione: (2010)

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
di: Ritva Ann-Mari REPO-CARRASCO-VALENCIA
Pubblicazione: (2011)

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model
di: Gustavo VELDERRAIN-RODRÍGUEZ
Pubblicazione: (2016)

Drying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced
di: Vanessa Martins SILVA
Pubblicazione: (2010)

Pasta added with chickpea flour: chemical composition, In vitro starchdigestibility and predicted glycemic index
di: J. Tovar
Pubblicazione: (2008)

Development of peach palm fibrous flour from the waste generated by the heart of palm agribusiness
di: Cristiane Vieira Helm
Pubblicazione: (2014)

Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
di: Kelly Aparecida CAETANO
Pubblicazione: (2017)

Antioxidant activity and physicochemical analysis of passion fruit (Passiflora glandulosa Cav.) pulp native to Cariri region
di: Abelardo Barbosa Moreira Lima-Neto
Pubblicazione: (2017)

Apple pomace from eleven cultivars: an approach to identify sources of bioactive compounds
di: Mariana Fátima Sato
Pubblicazione: (2010)

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour
di: Héctor Enrique Fabela-Illescas
Pubblicazione: (2022)

Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
di: MC Soto-Quiñones
Pubblicazione: (2022)

Oat derived-glucan significantly improves HDLc and diminishes LDLc and Non-HDL cholesterol in overweigh individuals with mild hypercholesterolemia
di: Nadia Reyna-Villasmil
Pubblicazione: (2006)

Influence of dietary starch source on liver morphology in juvenile cultured European sea bass (Dicentrarchus labrax L.) / P. M. Russell
di: Russell, P. M
Pubblicazione: (2001)

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia
di: Leidy Machado Cuellar
Pubblicazione: (2018)

VALIDACIÓN DE INDICADORES CUALITATIVOS DE ALIMENTACIÓN: ESCALA DE GUTTMAN VS DIETA HABITUAL*
di: Sara Elena Pérez Gil
Pubblicazione: (1993)

How accurate are digital dietary assessment tools in capturing nutrient intake in adult populations?
di: Tripdatabase
Pubblicazione: (2025)

Elements that make up the diet of the Cattle Egret (Bubulcus ibis) in Hidalgo, Mexico
di: Vicente Vega-Sánchez
Pubblicazione: (2022)

Open Data Kit (ODK) form for collecting 24h dietary recall interviews in digital format
di: Kanerva, Noora, et al.
Pubblicazione: (2026)

POLYESTER COMPOSITES REINFORCED WITH MALEIC ANHYDRIDE-TREATED FILAMENTS FROM MAUVE
di: Ricardo Gabriel de Almeida Mesquita
Pubblicazione: (2018)

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
di: Daniso BESWA
Pubblicazione: (2016)

Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals
di: Daniela Soares VIANA
Pubblicazione: (2017)

Influence of color on acceptance and identification of flavor of foods by adults
di: Nayane Aparecida Araújo DIAS
Pubblicazione: (2012)

Bioactive compounds and acceptance of cookies made with Guava peel flour
di: Silvana Maria Michelin BERTAGNOLLI
Pubblicazione: (2014)