Image de couverture de livre

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Fuente: Redalyc

Enregistré dans:

Détails bibliographiques
Auteur principal:	Patricia Mello Garrido ISHIDA
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Sujets:	Agrociencias dietary fiber sensory analysis technological quality Internal Preference Mapping
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires

OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES
par: Melícia Cintia GALDEANO
Publié: (2006)

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

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

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

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

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

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

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

Application of roasted rice bran in cereal bars
par: Marina Costa GARCIA
Publié: (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
par: Cristiane Mesquita da Silva GORGÔNIO
Publié: (2011)

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

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

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

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

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

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

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

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

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

Mushrooms: sources for modern western medicine
par: R. H. Kurtzman Jr.
Publié: (2005)

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

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

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

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

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

Einheitliche Qualitätsbeurteilungssysteme in der EWG diskutiert - (Meeting of European Fish Technologists, Ijmuiden, 20. -2 4. März 1972)
par: Reinacher, E.
Publié: (1972)

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

Heat processing (HTST) of umbu (Spondias tuberosaArruda Câmara) pulp
par: Emanuelle Araújo de OLIVEIRA
Publié: (2011)

The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality
par: Hafize Ayla SARI
Publié: (2017)

Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter
par: Felipe Cimino DUARTE
Publié: (2012)

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

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

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
par: Camila Vespúcio BIS
Publié: (2016)

Evaluation of the physicochemical and functional properties of Colombian bee pollen
par: Carlos Fuenmayor B
Publié: (2014)

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
par: Ismara Santos ROCHA
Publié: (2017)

Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey
par: Larissa de Oliveira Ferreira Rocha
Publié: (2017)

Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages
par: Mario GARCÍA
Publié: (2011)

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
par: Bruna CARBAS
Publié: (2016)

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

Processing, physicochemical, and sensory analyses of ostrich meat hamburger
par: Vera Lúcia Ferreira de SOUZA
Publié: (2012)