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1
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
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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)

2
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
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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)

3
Dissipation of fenitrothion and esfenvalerate in wheat grains, bran and flour
Dissipation of fenitrothion and esfenvalerate in wheat grains, bran and flour
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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)

4
From orange juice by-product in the food industry to a functional ingredient application in the circular economy
From orange juice by-product in the food industry to a functional ingredient application in the circular economy
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From orange juice by-product in the food industry to a functional ingredient application in the circular economy

Larissa Alves de Castro Jaqueline Miranda Lizi; Eduardo Galvão Leite das Chagas; Rosemary Aparecida de Carvalho; Fernanda Maria Vanin

Foods Basel v. 9, n. 5, art. 593, p. 1-7, 2020

Basel 2020

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

5
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
Material Type:
Artigo 		Adicionar ao Meu Espaço

Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution

Rafael Grassi de Alcântara Heidge Fukumasu; Paulo Cesar Fabricio Raspantini; Leonila Ester Reinert Raspantini; Caroline Joy Steel; Ludmilla de Carvalho Oliveira; Rosemary Aparecida de Carvalho; Fernanda Maria Vanin

Journal of Food Quality London v. 2020, art. 9245035, p. 1-13, 2020

London 2020

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (RAS - 8 ) e outros locais(Acessar)

6
Biaxial extensional viscosity in wheat flour dough during baking
Biaxial extensional viscosity in wheat flour dough during baking
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Biaxial extensional viscosity in wheat flour dough during baking

Fernanda Maria Vanin T Lucas; G Trystram; C Michon

Journal of Food Engineering London v. 236, p. 29-35, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Bia )(Acessar)

7
Ozonation of whole wheat flour and wet milling effluent degradation of deoxynivalenol (DON) and rheological properties
Ozonation of whole wheat flour and wet milling effluent degradation of deoxynivalenol (DON) and rheological properties
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Ozonation of whole wheat flour and wet milling effluent degradation of deoxynivalenol (DON) and rheological properties

Allana P. S Alexandre Nanci Castanha; Maria Antonia Calori-Domingues; Pedro Esteves Duarte Augusto

Journal of Environmental Science and Health, Part B Philadelphia v. 52, n. 7, p. 516-524, 2017

Philadelphia 2017

Item não circula. Consulte sua biblioteca.(Acessar)

8
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
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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)

9
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)

10
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)

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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. Trigo
  4. Cozimento
  5. Composição De Alimentos

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

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