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1
Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture
Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture

Beatriz Valcarcel-Yamani Suzana Caetano da Silva Lannes; IFT Annual Meeting + Food Expo (12. 2012 Las Vegas)

Book of Abstracts Chicago : Institute of Food Technologists, 2012

Chicago Institute of Food Technologists 2012

Item não circula. Consulte sua biblioteca.(Acessar)

2
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo
Material Type:
Artigo 		Adicionar ao Meu Espaço

Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo

Candela Paesani Alicia Laura Degano; Emiliano Salvucci; Maria Ines Zalosnik; João Paulo Fabi; Lorena Susana Sciarini; Gabriela Teresa Perez

Journal of Cereal Science London v. 93, p. 1-9 art. 102956, 2020

London 2020

Item não circula. Consulte sua biblioteca.(Acessar)

3
Influence of gamma radiation on rheological properties of wheat flour
Influence of gamma radiation on rheological properties of wheat flour
Material Type:
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Influence of gamma radiation on rheological properties of wheat flour

Juliana Kanemaru Denise Trigilio Tavares; Carolina Sobral Singer; Fabiana Curi Hilsenrath; Susy Frey Sabato; Carmen Cecília Tadini 1954-; Congresso Nazionale UIT Sulla Transmissione Del Calore (23. 2005 Parma); UIT National Heat Transfer Conference (23. 2005 Parma)

European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings Parma : Universitá Degli Studi di Parma, 2005

Parma Universitá Degli Studi di Parma 2005

Item não circula. Consulte sua biblioteca.(Acessar)

4
Proteins of wheat cultivars and the quality of the flour
Proteins of wheat cultivars and the quality of the flour
Material Type:
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Proteins of wheat cultivars and the quality of the flour

Eric Derbyshire Maria Teresa Vitral de Carvalho Derbyshire; R C V Brusantin; C E O Camargo; Simpósio Latino-Americano de Ciência de Alimentos (2. 1997 Campinas)

Simpósio Latino-Americano de Ciência de Alimentos, 2 Campinas : FEA/UNICAMP, 1997

Campinas FEA/UNICAMP 1997

Item não circula. Consulte sua biblioteca.(Acessar)

5
Determination of inorganic nutrients in wheat flour by laser-induced breakdown spectroscopy and energy dispersive X-ray fluorescence spectrometry
Determination of inorganic nutrients in wheat flour by laser-induced breakdown spectroscopy and energy dispersive X-ray fluorescence spectrometry
Material Type:
Artigo 		Adicionar ao Meu Espaço

Determination of inorganic nutrients in wheat flour by laser-induced breakdown spectroscopy and energy dispersive X-ray fluorescence spectrometry

Lidiane Cristina Peruchi Lidiane Cristina Nunes; Gabriel Gustinelli Arantes de Carvalho; Marcelo Braga Bueno Guerra; Eduardo de Almeida; Iolanda Aparecida Rufini; Dário Santos Junior; Francisco José Krug

Spectrochimica Acta Part B: Atomic Spectroscopy Oxford v. 100, p. 129–136, 2014

Oxford 2014

Item não circula. Consulte sua biblioteca.(Acessar)

6
Concentrations of blood folate in Brazilian studies prior to and after fortification of wheat and cornmeal (maize flour) with folic acid a review
Concentrations of blood folate in Brazilian studies prior to and after fortification of wheat and cornmeal (maize flour) with folic acid a review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Concentrations of blood folate in Brazilian studies prior to and after fortification of wheat and cornmeal (maize flour) with folic acid a review

Jessica Carrilho Britto Rodolfo Cançado; Elvira Maria Guerra-Shinohara

Revista Brasileira de Hematologia e Hemoterapia São José do Rio Preto v. 36, n. 4, p. 275-286, 2014

São José do Rio Preto 2014

Item não circula. Consulte sua biblioteca.(Acessar)

7
Emulsifiers effects on quality of fibre-enriched wheat bread
Emulsifiers effects on quality of fibre-enriched wheat bread
Material Type:
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Emulsifiers effects on quality of fibre-enriched wheat bread

Analía Verónica Gómez Diana Buchner; Carmen Cecília Tadini 1954-; Maria C Añon; Maria C Puppo

Food and Bioprocess Technology New York v. 6, p. 1228–1239, 2013

New York 2013

Item não circula. Consulte sua biblioteca.(Acessar)

8
Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linumusitatissimum L.)
Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linumusitatissimum L.)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linumusitatissimum L.)

Márcia Lage de Oliveira Valter Arthur; Luís Fernando Polesi; Cristina Aparecida Santos Silva; Andréa Lage de Oliveira

European International Journal of Science and Technology Belfast v. 3, n. 7, p. 232-238, 2014

Belfast 2014

Item não circula. Consulte sua biblioteca.(Acessar)

9
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

Rafael Grassi de Alcântara Rosemary Aparecida de Carvalho; Fernanda Maria Vanin

Food Chemistry Amsterdam v. 362, art. 126972, p. 1-8, Oct. 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Eva )(Acessar)

10
Dissipation of fenitrothion and esfenvalerate in wheat grains, bran and flour
Dissipation of fenitrothion and esfenvalerate in wheat grains, bran and flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Dissipation of fenitrothion and esfenvalerate in wheat grains, bran and flour

J Vásquez-Castro G. de Baptista; Casimiro Gadanha-Junior; J Bracho-Pérez

Peruvian Journal of Agronomy Lima v. 4, n. 2, p. 40-47, 2020

Lima 2020

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Vanin, F
  2. Carvalho, R
  3. Tadini, C
  4. Alcântara, R
  5. Salgado, J

Neste Assunto:

  1. Farinha De Trigo
  2. Reologia
  3. Cozimento
  4. Análise De Alimentos
  5. Trigo

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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