45 results on '"Bento, Juliana Aparecida Correia"'
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2. In vitro simulated gastrointestinal digestion and bioaccessibility of phenolic compounds and antioxidants of soursop (Annona muricata L.) peel and pulp
3. Effect of pine, eucalyptus, and corn straw nanofibers on the structural properties of rice flour-based biodegradable films
4. Technological properties of aromatic Basmati rice accessions
5. Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks
6. Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method
7. Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz)
8. AVALIAÇÃO DE DISTÚRBIOS PULMONARES E MUDANÇA NAS ATIDADES DIÁRIAS EM TRABALHADORES CANAVIEIROS EM RUBIATABA-GO
9. Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave
10. Nutritional value of gluten-free rice and bean based cake mix/Valor nutricional de mistura de bolo sem gluten a base de arroz e feijao
11. Benefits of Carioca Beans ( Phaseolus vulgaris )
12. Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours
13. Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment/Caracteristicas fisico-quimicas e tecnologicas da farinha de araruta modificada por ultrassom e por tratamento termico de baixa umidade
14. Roasting soybeans in a microwave for manufacturing chocolate dragees/Torracao de soja em micro-ondas para desenvolvimento de drageas de chocolate
15. Physicochemical and functional properties of aged grains flour from different dry common beans
16. Dry bean proteins: Extraction methods, functionality, and application in products for human consumption
17. Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method
18. Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato
19. Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches
20. Phenolic and saponin profile in grains of carioca beans during storage
21. Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum
22. Simulação do processo de produção de uma indústria de água mineral pelo método system dynamics
23. Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving
24. Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet
25. White and orange fleshed-sweet potato starches modified by autoclave
26. Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties
27. The convenience of non-conventional methods for evaluation of the culinary quality of beans
28. Application Potential and Technological Properties of Colored Sweet Potato Starches
29. Aging indicators for stored carioca beans
30. Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz)
31. Bean color and hardness modeling as a function of storage conditions
32. Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
33. Physicochemical, structural, and thermal properties of “batata-de-teiú” starch
34. Dry bean proteins: Extraction methods, functionality, and application in products for human consumption.
35. Características físico-químicas e tecnológicas da farinha de araruta modificada por ultrassom e por tratamento térmico de baixa umidade
36. Characterization and application of flour and starch of Lirio-do-brejo (Hedychium coronarium koen), Algodãozinho-do-campo (Cochlospermum regium) and Batata-de-teiú (Jatropha elliptica (Pohl) Muell Arg.)
37. Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid
38. Extraction, characterization and technological properties of white garland-lily starch
39. DIETARY FIBERS: ANALYSIS METHODS
40. METHODOLOGIES FOR THE STUDY OF MORPHOLOGICAL AND THERMAL PROPERTIES OF STARCH
41. Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties.
42. Application Potential and Technological Properties of Colored Sweet Potato Starches.
43. PHYSICAL-CHEMICAL CHARACTERIZATION AND TECHNOLOGICAL AND THERMAL PROPERTIES OF TAMARIND (TAMARINDUS INDICA L.) FROM THE CERRADO OF GOIÁS, BRAZIL.
44. Physical, chemical, technological and toxicological characteristics of teiu potato flour (Jatropha elliptica (Pohl) Oken).
45. Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgarisL.) flours
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