Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Ferreira,Tânia Aparecida Pinto de Castro (2) Brasil,Tcherena Amorim (1) Capitani,Caroline Dário (1) Freire,Poliana Cristina Mendonça (1) Freitas,Giselle da Silva (1) Lobo,Lorrany Cristina Boel (1) Takeuchi,Katiuchia Pereira (1) Mais... Palavra-chave Acceptability (1) Alternative cereal (1) Food quality (1) Food stability (1) Food-service (1) Frying process (1) Gluten-free products (1) Meat products (1) Peroxide value (1) Roasting (1) Street-food (1) Total polar compounds (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil Ciênc. Tecnol. Aliment. Freire,Poliana Cristina Mendonça; Lobo,Lorrany Cristina Boel; Freitas,Giselle da Silva; Ferreira,Tânia Aparecida Pinto de Castro. Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantity of free fat acids (<0.9% oleic acid), one was inadequate to peroxide value (&gt;10 mEq/kg) and 1/3 was unsuitable to polar compounds (<25%). The majority (62%) use temperature up to the allowed (180 ºC). Approximately 250 units of products are fried in at... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food quality; Frying process; Street-food; Food-service; Peroxide value; Total polar compounds. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300028 Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.) Ciênc. Tecnol. Aliment. Brasil,Tcherena Amorim; Capitani,Caroline Dário; Takeuchi,Katiuchia Pereira; Ferreira,Tânia Aparecida Pinto de Castro. Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free products; Alternative cereal; Food stability; Meat products; Acceptability; Roasting. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200361 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco