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Registros recuperados: 10
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Avaliação sensorial de snack de uma mistura a base de mandioca e camarão regional. Repositório Alice
MARTINS, L. H. S.; LOPES, A. S.; CARVALHO, A. V.; RODRIGUES, A. M. C.; OLIVEIRA, J. A. R..
2009
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Extrução; Snack; Camarão; Tecnologia de alimento; Mandioca; Tecnologia de alimento; Processamento; Alimento.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/659078
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Avaliação sensorial de "snacks" de farinhas de mandioca e pupunha por extrusão termoplástica. Repositório Alice
CARVALHO, A. V.; VASCONCELOS, M. A. M.; PINTO, C. A.; SILVA, P. A..
2007
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Snack; Farinha; Mandioca; Pupunha; Análise organoleptica; Extrusão termoplástica.
Ano: 2007 URL: http://www.alice.cnptia.embrapa.br/handle/doc/409389
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Caracterização tecnológica de snack obtido de farinha mista de feijão e arroz. Repositório Alice
CARVALHO, A. V.; RIOS, A. O.; FIGUEIREDO NETO, G. A.; SECCADIO, L. L.; BASSINELLO, P. Z..
O objetivo deste trabalho foi avaliar as propriedades funcionais tecnológicas de snack obtido de farinhas de bandinha de feijão e quirera de arroz, através das análises de índice de expansão, índice de absorção de água, índice de solubilidade em água, densidade aparente, atividade de água e textura. O produto foi elaborado com farinha mista de feijão e arroz, nas proporções de 70% de farinha de quirera de arroz e 30% de farinha de bandinha de feijão. A formulação testada foi processada em extrusora monorosca, da marca INBRAMAQ, modelo Labor PQ30 (Ribeirão Preto, Brasil), de configuração e parafuso intercambiáveis apropriada para produção de produtos expandidos. Os parâmetros de extrusão foram fixos, utilizando-se três zonas de extrusão com temperaturas de...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Snack; Farinha mista; Propriedades funcionais tecnológicas; Extrusão termoplástica; Bandinha de feijão; Quirera de arroz; Arroz; Feijão.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/874655
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Efeito do teor de água na elaboração de biscoitos de pinhão (Araucária Angustifólia) por extrusão. Repositório Alice
BARRETO, A. G.; CARVALHO, C. W. P. de; NOGUEIRA, R. I.; FREITAS, S. P..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Pronto consumo; Snack; Textura.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1063300
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Efeito dos parâmetros operacionais da extrusão termoplástica nas características físico-químicas de farinhas de cotilédones de feijão-caupi [Vigna unguiculata (L.) Walp.]. Repositório Alice
BONFIM, L. O. da S.; SILVA, K. J. D. e; HASHIMOTO, J. M.; SCHMIELE, M.; CHANG, Y. K..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Snack; Extrusão termoplástica; Composição química.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1064563
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Influência do recheio de amendoim sobre a textura e expansão de biscoitos de arroz integral obtidos por co-extrusão. Repositório Alice
BARRETO, A. G.; CARVALHO, C. W. P. de; NOGUEIRA, R. I.; FREITAS, S. P..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Snack; Atividade de água; Dureza do biscoito.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1063279
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Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production Thai Agricultural
Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe.
Optimization condition for egoma leaf snack production was investigated using response surface methodology. A central composite design with four independent variables: screw speed; feed rate; moisture content and egoma leaf content was use to study the response variables. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 215 rpm, feed rate of 43.1 g/min, moisture content at 14.1 % and egoma leaf content of 3.0 % were suitable to make egoma leaf snack with the responses as 2.20 ± 0.08 (expansion ratio); 0.48 ± 0.01 g/ml (bulk density); 3451 ± 207 g (hardness); 9.80 ± 3.90 (crispness); 0.25 ± 0.02 mmol Trolox/g (antioxidant activity); 3.02 ± 0.25 mg...
Tipo: PhysicalObject Palavras-chave: Egoma leaf; Snack; Optimization; Functional food; Extrusion; ผลิตภัณฑ์อาหารเสริมเพื่อสุขภาพ; อาหารขบเคี้ยว; การกดอัดเป็นรูป; งาขี้ม้อน; ใบ; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5260
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การพัฒนาและผลิตผลิตภัณฑ์ขนมขบเคี้ยวเพื่อการควบคุมและป้องกันโภชนาการเกินในเด็ก Thai Agricultural
Nednapis Vatanasuchart; Plernchai Tangkanakul; Wandee Sudtinarakorn; Chulaluck Charunuch; Nipat Limsangouan; Payom Auttaviboonkul; Wanchai Worawattanamateekul; Natthorn Intawiwat.
Tipo: PhysicalObject Palavras-chave: Product; Development; Snack; โภชนาการ; เด็ก; ผลิตภัณฑ์ขนมขบเคี้ยว; พฤติกรรมการบริโภค; ภาวะโภชนาการ; เครือข่ายความร่วมมือ; การถ่ายทอดเทคโนโลยี.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5255
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สภาวะที่เหมาะสมในการพัฒนาผลิตภัณฑ์พองกรอบผสมผงชาเขียวญี่ปุ่นเพื่อสุขภาพ Thai Agricultural
Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe.
Optimization conditions for Japanese green tea snack production were investigated using response surface methodology. A central composite design with four independent variables: screw speed (116, 150, 200, 250 and 284 rpm); feed rate (28.8, 32.0, 38.3, 44.7 and 47.9 g/min); moisture content (13.0, 14.0, 16.0, 18.0 and 19.0 %) and vegetables or herbs content (0.0, 1.0, 3.0, 5.0 and 6.4 %) was use to study the response variables such as expansion ratio, bulk density, hardness, crispness, antioxidant activity, total phenolic and resistant starch content. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 196 rpm, feed rate of 44.7 g/min, moisture...
Tipo: PhysicalObject Palavras-chave: Japanese green tea; Snack; Functional properties; Optimization; Production; ชาเขียวญี่ปุ่น; ผลิตภัณฑ์พองกรอบผงชาเขียวญี่ปุ่น; ผลิตภัณฑ์อาหารขบเคี้ยว; สภาวะที่เหมาะสม; คุณสมบัติทางเคมีกายภาพ; เนื้อสัมผัส.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5248
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อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก Thai Agricultural
Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
As a result of providing health benefits in direct expansion snack to differentiate from most of commercial product which raw materials based on starch components, yellow pea was incorporated with broken rice to obtain functional snack from extrusion process. A study was conducted to investigate the effect of yellow pea content (20, 50 and 80%), screw speed (300, 350 and 400 rpm) and feed moisture (13, 16 and 19%) on the physical and functional properties of extrudates in snack production using response surface methodology(RSM) and box-behnken experimental design. The results had shown high correlations coefficients(R2) of multiple regression equations about the relationship among product responses and process variables and no significant lack-of-fit...
Tipo: PhysicalObject Palavras-chave: Snack; Extrusion; Broken rice; Yellow pea; Resistant starch; อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูชัน; ข้าวหัก; ถั่วลันเตาสีทอง; รีซิสสแตนท์สตาร์ช.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5245
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