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	Provedor de dados Scientia Agricola (1) Ciência e Agrotecnologia (1) Ciência Rural (1) Autor Helm,Cristiane Vieira (3) Azeredo,Henriette Monteiro Cordeiro de (1) Campos,Ceci Sales da Gama (1) Carvalho,Carlos Wanderlei Piler (1) Francisco,Alicia de (1) Gogoy,Rossana Catie Bueno de (1) Ikeda,Mônica (1) Pasko,Rafaely Zenni (1) Ribani,Rosemary Hoffmann (1) Tavares,Lorena Benathar Ballod (1) Timm,Thaynã Gonçalves (1) Mais... Palavra-chave Araucaria angustifolia (1) Cake (1) Celiac (1) Cereals (1) Chemical composition (1) Dehydration. (1) Drying curves (1) Health (1) Naked barley (1) Polysaccharide (1) Protein fractionation (1) Rheology (1) Sensory (1) Shiitake (1) Sieving (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2019 (1) 2018 (1) 2004 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration Scientia Agricola Helm,Cristiane Vieira; Francisco,Alicia de. Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley varieties; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterization and effect of flour fractionation on protein concentration of six Brazilian hulless barley varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cereals; Naked barley; Protein fractionation; Sieving; Chemical composition. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600005 Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes Ciência Rural Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann. ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour... Tipo: Info:eu-repo/semantics/article Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752 Drying process of Lentinula edodes: Influence of temperature on β-glucan content and adjustment of mathematical models Ciência e Agrotecnologia Timm,Thaynã Gonçalves; Pasko,Rafaely Zenni; Campos,Ceci Sales da Gama; Helm,Cristiane Vieira; Tavares,Lorena Benathar Ballod. ABSTRACT The importance of the functional properties of edible mushrooms as a food product has been increasing and several studies have emerged to address this issue. However, the application of a conservation process is required since this is a product with a high moisture level. The aim of this study was to investigate the drying kinetics of shiitake Lentinula edodes mushrooms by means of the construction of drying curves, the mathematical modeling of the drying curves, and correlating the data obtained with the β-glucan content in order to observe the influence of temperature on its content. The drying temperatures of 35 ºC, 45 ºC and 55 ºC were applied to construct the drying curves and the β-glucan contents of the samples were quantified. Mathematical... Tipo: Info:eu-repo/semantics/article Palavras-chave: Shiitake; Health; Drying curves; Polysaccharide; Dehydration.. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100250 Registros recuperados: 3 Primeira ... 1 ... Última

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