Flour Material
Mostrando 1-12 de 40 artigos, teses e dissertações.
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1. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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2. Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source
Food Sci. Technol. Publicado em: 27/05/2019
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3. Optimization of gluten free biscuit from foxtail, copra meal and amaranth
Abstract Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that w
Food Sci. Technol. Publicado em: 10/12/2018
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4. Cassava Pulp Enzymatic Hydrolysate as a Promising Feedstock for Ethanol Production
ABSTRACT The aim of this study was to produce bioethanol from enzymatic hydrolysates of cassava pulp, a by-product of cassava flour manufacturing, using an alcohol-tolerant Saccharomyces cerevisiae strain. First, the best operational condition of the starch hydrolysis process was determined through a complete factorial design (24), with triplicates at the ce
Braz. arch. biol. technol.. Publicado em: 10/12/2018
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5. EFFECT OF NANOSILICA ON THERMAL, FLAMMABILITY, AND MORPHOLOGICAL PROPERTIES OF WF/RPS-BASED NANOCOMPOSITES
ABSTRACT The present study considered the effect of nanosilica levels on the thermal, flammability, and morphological properties of nanocomposites made of wood flour and recycled polystyrene. To do so, the recycled polystyrene (50%), wood flour (50%), nanosilica (four levels of nanosilica; 0, 2, 4 and 6 phc (parts per hundred compounds)), and maleic anhydrid
CERNE. Publicado em: 2018-03
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6. Pereskia aculeata: biological analysis on wistar rats
Abstract Pereskia aculeata Mill., a species of the family Cactaceous, popularly known in Brazil as ora-pro-nobis, has high protein, vitamin and mineral contents. High essential amino acid concentrations should be underscored, suggesting a better evaluation of the fractions. Current study quantifies amino acid content and the chemical score (CS) of protein am
Food Sci. Technol. Publicado em: 21/09/2017
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7. Biocomposites reinforced with natural fibers:thermal, morphological and mechanical characterization
ABSTRACT This study evaluates the thermal, morphological and mechanical behavior of polypropylene (PP) composite with different natural fibers. The fibers used were wood, sugarcane, bamboo, babassu, coconut and kenaf with and without coupling agent. The thermal, morphological and mechanical properties were evaluated, and a composite PP+GFPP (glass fiber) was
Matéria (Rio J.). Publicado em: 20/07/2017
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8. Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight
Abstract Fusarium head blight is an important disease occurring in wheat, caused mainly by the fungus Fusarium graminearum. In addition to direct damage to crops, reduced quality and yield losses, the infected grains can accumulate mycotoxins (toxic metabolites originating from prior fungal growth), especially deoxynivalenol (DON). Wheat crops harvested in 2
Food Sci. Technol. Publicado em: 12/01/2017
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9. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 3
Food Sci. Technol. Publicado em: 2014-09
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10. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional fac
Food Sci. Technol. Publicado em: 01/10/2013
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11. Mycoflora study in a wheat flour mill of Argentina
The mycoflora of the environment: wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incubated at 28°C for 5-7 days on Malt Extract Agar with chloram
Braz. J. Microbiol.. Publicado em: 2012-12
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12. The potential of bamboo in the design of polymer composites
Bamboo is an alternative sustainable material for use in product design and has been incorporated into the concepts of eco-design. Here, we investigated the mechanical properties and morphologies of low density polyethylene (LDPE)/bamboo flour (BF) composites that were modified with polyethylene-graft-maleic anhydride (PE-g-MA) and glycerol. Scanning electro
Materials Research. Publicado em: 03/07/2012