Consulta: subjectFacets:"Flour"
Registros recuperados: 12
Data/hora: 13/06/2024 18:20:24

Modelos de curvas de deshidratado de plátano roatan en verde (Musa acuminata).
Provedor de dados: 32
Autores: Pérez Prado, José Adán.
El plátano es el frutal en segundo lugar en importancia económica en México, el 95% se destina al consumo nacional y el 5% restante a la exportación. No obstante, las pérdidas por manejo postcosecha justifican buscar métodos para conservarlo. El plátano presenta cambios en volumen debido al intercambio de calor y masa, por lo que decrece su superficie bajo la contracción de los tejidos por pérdida parcial de agua. En consecuencia, todos los parámetros que dependen de cambios de dimensión interna y externa, requieren del uso de modelos de simulación mediante curvas de secado que nos permitan describir dicho comportamiento en los alimentos. Por lo anterior, el presente trabajo presenta una serie de modelos de regresión (exponencial, lineal, logarítmico y...
Palavras-chave: Acido cítrico; Enzimas; Obscurecimiento; Harina; Madurez; Citric acid; Enzyme; Darkening; Flour; Ripening; Maestría Tecnológica; Agroindustria.
Ano: 2010
URL: http://hdl.handle.net/10521/331

PRODUÇÃO de farinha de polpa de macaúba.
Provedor de dados: 14
Descreve como produzir a farinha da polpa da macaúba, um excelente alimento que contribui para saúde.
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Polpa; Macaúba; Farinha; Secagem; Pulp; Flour.
Ano: 2021
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1137021

Custo de produção de mandioca e derivados (farinha e polvilho), em época seca (maio a setembro), na comunidade Boa Esperança, Buritis-MG Vale do Rio Urucuia (2009).
Provedor de dados: 14
Autores: ARAÚJO, A. K. S.; AGUIAR, J. L. P. de; SOUSA, T. C. R. de; BELCHIOR, E. B.; LÔBO, C. F.; SOUZA, M. A. de.
bitstream/item/78139/1/p2009-031.pdf
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Viabilidade econômica; Small farmers; Cost of production; Meal; Economic viability; Processing.; Manihot Esculenta; Processamento; Rentabilidade; Tomada de Decisão.; Dry season; Flour; Cassava; Profitability.
Ano: 2009
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/748194

Aspectos importantes para a qualidade do trigo.
Provedor de dados: 14
Autores: MANDARINO, J. M. G.
As proteinas do trigo e sua qualidade; Capacidade de panificacao; Qualidade fermentativa da farinha; Analises para determinacao da qualidade dos trigos: analises fisicas, analises fisico-quimicas; analises tecnologicas; Qualidade dos trigos duros; Influencia do genotipo na qualidade do trigo; Influencia do ambiente e das tecnicas de cultivo na qualidade do trigo.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Alimentos; Caracteristicas quimica; Caracteristicas fisicas; Grain; Quality; Protein; Food; Chemical characteristics; Physical characteristics; Indices de qualidade; Quality index; Brasil.; Farinha; Grão; Nutrição Humana; Proteína; Qualidade; Trigo; Valor Nutritivo.; Tecnologia; Brazil; Flour; Human nutrition; Nutritive value; Technology; Wheat.
Ano: 1993
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/445475

Aplicação da farinha de banana verde na produção de bolo rico em amido resistente.
Provedor de dados: 14
Autores: GUEDES, I. S. A.; VIANA, E. de S.; REIS, R. C.; JESUS, J. L. de; SANTOS, F. D.
bitstream/item/211936/1/ComunicadoTecnico170-Eliseth-AINFO-1.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Farinha; Banana; Flour.
Ano: 2020
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1121310

Tecnologia de farinhas mistas: uso de farinhas mistas na produção de massas alimentícias.
Provedor de dados: 14
v. 5. Uso de farinhas mistas na produção de massas alimentícias. Ahmed El-Dash, Rogério Germani (Ed.).
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Brasil; CTAA; Fabricacao; Farinha mista-Tecnologia; Flours; Massa alimenticia; Massa alimenticia-Producao-Farinha mista; Processed products; Produção de massa.; Alimentação; Farinha Mista; Massa; Macarrão; Produto de Panificação; Produção; Tecnologia; Tecnologia de Alimento.; Brazil; Food technology; Flour; Pasta.
Ano: 1994
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1009146

Process and Product Analysis of the Village-Scale Processing of Sweetpotato in the Philippines
Provedor de dados: 19
Autores: TAN, Daniel Leslie S.; MIYAMOTO, Keiji; ISHIBASHI, Ken-ichi; MATSUDA, Kiyoaki; SATOW, Tadatoshi; タン, D. L. S.; 宮本, 啓二; 石橋, 憲一; 松田, 清明; 佐藤, 禎稔.
Village level root crop processing system in the Philippines was evaluated using sweetpotato (cv. Kogane sengan and Shiro satsuma) as materials. The PRCRTC chipper/grater had more pronounced power fluctuation in grating than in chipping and peaking during the loading of the roots. The grinder had the highest energy requirement than the other machines，but the power fluctuation was relatively stable regardless of the amount of materials loaded. The finisher had a stable power fluctuation，and its power increased as either the loading rate or rpm was increased. Size and weight of chips and fineness modulus of grates were affected by the rpm of the blades. Percent recoveries of dried chips，fine flour and dried grates for Kogane sengan，at 12% moisture content，...
Palavras-chave: Root crops; Processing system; Village level; Chips; Flour; Grates; 根菜類; 加工システム; 村落レベル; チップ; 粉; グレイツ.
Ano: 2000
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2957

Quality of raw materials from different regions of Minas Gerais State utilized in ration industry
Provedor de dados: 91
Autores: Coradi,Paulo C.; Lacerda Filho,Adílio F.; Melo,Evandro C.
The present work aimed at evaluating the quality of raw materials destined for animal feed production, as well as the quality of corn produced in different areas of the Minas Gerais State. The study was conducted in a feed mill for poultry, with production capacity of 1,000 t d-1. Samples of corn, soybean, flours, animal meals, and feed, during the year of 2008 were collected for analysis of moisture, acidity, peroxides, crude protein, ethereal extract, and physical classification of the corn for "type". The collection of samples, physical-chemical analysis and classification of corn according to "type" were performed at the Industrial Laboratory and at the Department of Agricultural Engineering of Federal University of Viçosa. It was concluded that: raw...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Corn; Bran; Flour.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662011000400015

Nutritional potential of green banana flour obtained by drying in spouted bed
Provedor de dados: 94
Autores: Bezerra,Carolina Vieira; Rodrigues,Antonio Manoel da Cruz; Amante,Edna Regina; Silva,Luiza Helena Meller da.
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Green banana; Flour; Starch; Fiber; Spouted bed.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025

Sorghum flake
Provedor de dados: 106
Autores: Siwaporn Siwawej.
5 tables
Palavras-chave: Sorghum; Flour; Flake; Organoleptic test; Lecithin; Carboxy methyl cellulose; ข้าวฟ่าง; แป้งข้าวฟ่าง; อาหารมนุษย์.
Ano: 1985
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4608

Sorghum vermicelli
Provedor de dados: 106
Autores: Siwaporn Siwawej; Prayuth  Sawanchewakorn.
1 ill., 8 tables
Palavras-chave: Sorghum; Flour; Vermicelli; ข้าวฟ่าง; เส้นหมี่ข้าวฟ่าง.
Ano: 1987
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4271

Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry
Provedor de dados: 52
Autores: Vieira,Manoela Alano; Podestá,Rossana; Tramonte,Karina Cardoso; Amboni,Renata Dias de Mello Castanho; Simas,Karina Nunes de; Avancini,Sandra Regina Paulon; Amante,Edna Regina.
Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour (SLF). The dietary fiber contents varied from 64 to 72 g/100g. These values were high when compared to those of flours used in human nutrition. Analysis of anti-nutritional factors showed phytate contents to be below the levels that affected the bioavailability of minerals in human diet. Tannin contents were compatible with those found in legumes, between 0 and 2000 mg/100g. These flours showed high mineral content, which suggested a possibility for them to be used as food supplement. However, the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Archontophoenix alexandrae; Residues; Flour; Chemical analysis.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400021