Residues Of Flour
Mostrando 1-12 de 26 artigos, teses e dissertações.
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1. Innovation, research and development on the passion fruit peel flour: bibliometric approach
Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Dat
Food Sci. Technol. Publicado em: 2020-06
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2. Innovation, research and development on the passion fruit peel flour: bibliometric approach
Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Dat
Food Sci. Technol. Publicado em: 13/12/2019
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3. Elaboração e análise sensorial de biscoito tipo cookie feito a partir da farinha do caroço de abacate
Resumo Uma boa alternativa que vem sendo desenvolvida e aplicada nos últimos anos é o aproveitamento de resíduos oriundos do processamento de frutas e hortaliças. Grande parte do que é descartado dessas matérias-primas, tais como cascas, sementes e talos, pode ser reaproveitada na produção de novos alimentos. Este trabalho teve como objetivo desenvol
Braz. J. Food Technol.. Publicado em: 01/08/2019
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4. Performance of Pleurotus pulmonarius mushroom grown on maize stalk residues supplemented with various levels of maize flour and wheat bran
Abstract The use of supplemented agricultural waste in mushroom cultivation can be one of the environmentally friendly strategies for poverty alleviation. The study evaluated the performance of Pleurotus pulmonarius mushroom grown on maize stalk supplemented with varying levels of wheat bran (WB) and maize flour (MF). A completely random design was used for
Food Sci. Technol. Publicado em: 30/10/2017
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5. Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 3
Food Sci. Technol. Publicado em: 29/05/2017
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6. Performance of Pleurotus ostreatus mushroom grown on maize stalk residues supplemented with various levels of maize flour and wheat bran
Abstract Improving the performance of mushroom in terms of high production and fast growth rate is essential in mushroom cultivation. In the present study the performance of Pleurotus ostreatus was evaluated using varying levels of wheat bran (WB) and maize flour (MF). The results indicated that Pleurotus ostreatus was highly influenced by different levels o
Food Sci. Technol. Publicado em: 12/12/2016
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7. Metanolic extract of Malpighia emarginata bagasse: phenolic compounds and inhibitory potential on digestive enzymes
ABSTRACT Adding value to fruit residues is of great interest, since they can be presented as a viable solution in search of new drugs for the treatment of obesity and related diseases, due to bioactive substances, especially phenolic compounds. Thus, the objective of this study was to prepare the methanol extract of acerola bagasse flour, in order to evaluat
Rev. bras. farmacogn.. Publicado em: 2016-04
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8. Co-Production of Nattokinase and Poly (γ-Glutamic Acid) Under Solid-State Fermentation Using Soybean and Rice Husk
ABSTRACTThe aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid) by Bacillus subtilis natto with soybean and rice husk under solid-state fermentation (SSF). The results showed that the size of soybean particle and rice husk significantly improved the co-production of nattokinase and poly (γ-glutamic acid), yielding 2503
Braz. arch. biol. technol.. Publicado em: 2015-10
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9. ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins
Phaseolus lunatus protein concentrates and the proteases Alcalase(R) and Pepsin-Pancreatin were used for the production of protein hydrolysates that inhibit angiotensin-I converting enzyme (ACE). Protein concentrate obtained from germinated and ungerminated seeds flour was hydrolyzed with Alcalase(R) at enzyme/substrate ratio (E/S) 1/10 and during 0.5 and 2.
Food Sci. Technol. Publicado em: 2015-03
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10. Comparative study between poly(ethylene-co-vinyl acetate) - EVA expanded composites filled with banana fiber and wood flour
The objective of this study is to develop expanded composites of poly(ethylene-co-vinyl acetate) (EVA) filled with two vegetable reinforcements (banana fiber or wood flour) as well as to evaluate the influence of the type, size and concentration of these reinforcements on the cell growth and their morphological, mechanical, thermal and physical properties. T
Mat. Res.. Publicado em: 2014-12
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11. Characterization of blueberry fruits (Vaccinium spp.) and derived products
The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in order to investigate the utility of food processing wastes as raw materials for developing products with beneficial health properties. The
Food Sci. Technol. Publicado em: 2014-12
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12. Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these resid
Food Sci. Technol. Publicado em: 2014-03