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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência e Agrotecnologia (1) Autor Barcelos,Maria de Fátima Píccolo (2) Ferreira,Eric Batista (2) Pereira,Juciane de Abreu Ribeiro (2) Ciabotti,Sueli (1) Paiva,Andréa Paolucci (1) Pereira,Michel Cardoso De Angelis (1) Mais... Palavra-chave Antinutritional factors (1) Broken rice (1) Dietary fiber (1) Enzymes (1) Pequi nut (1) Pineapple waste (1) Soybean residue extract (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Characterization of food bars manufactured with agroindustrial by-products and waste Ciência e Agrotecnologia Paiva,Andréa Paolucci; Barcelos,Maria de Fátima Píccolo; Pereira,Juciane de Abreu Ribeiro; Ferreira,Eric Batista; Ciabotti,Sueli. Food bars are products obtained from the union of a number of components, standing out in the snack category due to their portability attribute with a focus on convenience and health. Utilization of by-products and agroindustrial food waste as ingredients in the making of food bars is highly important due to the utilization of leftovers of marked nutritional and functional value and decrease of the production cost. This work intended to evaluate the chemical and physicochemical aspects of food bars made with the by-products broken rice (BR) and pequi nut (PN), soybean extract residue (SER), and pineapple waste (PW). Distinct proportions of BR: SER respectively were used, amounting to five treatments: 1:0 (A); 3:1 (B); 1:1 (C); 1:3 (D) and 0:1(E) and fixed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean residue extract; Pequi nut; Broken rice; Pineapple waste. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300009 Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours Ciênc. Tecnol. Aliment. Pereira,Juciane de Abreu Ribeiro; Barcelos,Maria de Fátima Píccolo; Pereira,Michel Cardoso De Angelis; Ferreira,Eric Batista. Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest... Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fiber; Antinutritional factors; Enzymes. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100012 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