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	Provedor de dados Colegio de Postgraduados (3) Autor Alcántara Mendoza, Susana (3) Palavra-chave Fitopatología (3) Genetic resistance (3) Incidence (3) Incidencia (3) Maize Bushy Stunt (3) PCR (3) Resistencia genética (3) Genoma (2) Genome (2) Homology (2) Homología (2) Maestría (2) Postgrado en Fitosanidad (2) Genoma y homología (1) Genome and homology. (1) Maestría en Ciencias (1) Mais... Tipo do documento Tesis (1) Ano 2009 (3) País Mexico (3) Idioma Espanhol (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 122 Primeira ... 1 2 3 4 5 6 7 ... Última TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES Ciência e Agrotecnologia Montes,Simone de Souza; Rodrigues,Laís Maciel; Cardoso,Ryzia de Cássia Vieira; Camilloto,Geany Peruch; Cruz,Renato Souza. ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Brown sugar; Celiac disease. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500514 Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels Ciência e Agrotecnologia Izidoro,Dayane Rosalyn; Demczuk Junior,Bogdan; Haminiuk,Charles Windson Isidoro; Sierakowski,Maria Rita; Freitas,Renato João Sossela de; Scheer,Agnes de Paula. In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Green banana; Corn; Microscopy; Rheology. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026 Registros recuperados: 122 Primeira ... 1 2 3 4 5 6 7 ... Última

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