Rice Flour
Mostrando 1-12 de 50 artigos, teses e dissertações.
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1. Microwave-Assisted Acid Digestion: Evaluation of Reaction Vessel Design and Performance
Nowadays, microwave-assisted procedures using closed vessels with thermal, chemical, and mechanical resistance are the state-of-the-art for efficient digestion of samples. Safety issues related to sample reactivity should be considered and analytical throughput is also a critical parameter. The choice of a specific vessel for a target application is not triv
J. Braz. Chem. Soc.. Publicado em: 2021-04
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2. Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate
Abstract Bioactive, technological and sensory properties of wheat and rice breads added of chia (Salvia hispânica L.) protein hydrolyzate were evaluated. The hydrolyzate was added to breads at concentrations of 1, 3 and 5 mg of hydrolyzate/g of flour. The specific volume, total score, bread crumb firmness, color, sensory analysis and antioxidant activity of
Food Sci. Technol. Publicado em: 2020-09
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3. Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory e
Food Sci. Technol. Publicado em: 2020-06
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4. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 2020-06
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5. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 20/12/2019
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6. Influence of the host diet on the performance of Doryctobracon areolatus (Hymenoptera: Braconidae)
Resumo O custo adaptativo de parasitoides é geralmente influenciado pela qualidade do hospedeiro. Nós avaliamos parâmetros de desenvolvimento do parasitoide Doryctobracon areolatus (Hymenoptera: Braconidae) em larvas de Anastrepha fraterculus (Diptera: Tephritidae) criadas em dieta artificial com diferentes fontes proteicas. Larvas de A. fraterculus foram
Braz. J. Biol.. Publicado em: 25/11/2019
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7. Preparation of gluten-free crab nugget (Ucidescordatus) with added fiber
RESUMO: O caranguejo é rico em nutrientes, como os ácidos graxos poli-insaturados, minerais e vitaminas. A sua captura é uma das modalidades de pesca de maior importância paraense, porém é subutilizado na indústria alimentícia, vendido principalmente na forma in natura. O objetivo deste estudo foi desenvolver três formulações de empanado (nugget)
Cienc. Rural. Publicado em: 25/11/2019
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8. A demanda domiciliar por arroz no Brasil: abordagem por meio do sistema Quaids em 2008/2009
Resumo O arroz é um alimento básico na dieta do brasileiro; contudo, o lento crescimento de seu consumo tem impactos diretos na expansão do setor. Para compreender os fatores que afetam esse consumo e suas inter-relações com outros alimentos foram estimadas, neste estudo, as elasticidades da demanda por dez alimentos nos domicílios brasileiros, utiliza
Rev. Econ. Sociol. Rural. Publicado em: 15/07/2019
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9. Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The resu
Food Sci. Technol. Publicado em: 18/04/2019
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10. Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour c
Braz. arch. biol. technol.. Publicado em: 28/03/2019
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11. Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids
Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate
Food Sci. Technol. Publicado em: 04/10/2018
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12. Phytofabrication of silver nanoparticles using Myriostachya wightiana as a novel bioresource, and evaluation of their biological activities
ABSTRACT Nanobiotechnology deals with the properties of nanomaterials and their potential uses. Here we report for the first time novel, cost-effective and eco-friendly method for the rapid green synthesis of silver nanoparticles (AgNPs) using leaf extracts of Myriostachya wightiana. The growth of silver nanoparticles was monitored by UV-vis spectroscopy co
Braz. arch. biol. technol.. Publicado em: 17/08/2017