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Maiara Pereira Mendes, Ivo Mottin Demiate, Antonio Roberto Giriboni Monteiro
Pág. 35118
Native starch has wide use in the food industry although some of its characteristics are limited and require modification. This study aimed to make individual and combined physical changes in corn starch and to investigate starch changes, the single-scre...
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Flávia Daiana Montanuci, Diego Rodrigues Marques, Antonio Roberto Giriboni Monteiro
Pág. 337 - 344
The Flash Profile is a descriptive analysis method derived from Free-Choice Profile, in which each taster chooses and uses his/her own words to evaluate the product while comparing several attributes. Four passion fruit juices were analyzed, two juices w...
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Roberta Covino, Antonio Roberto Giriboni Monteiro, Mônica Regina Silva Scapim, Diego Rodrigues Marques, Lívia Benossi, Cláudia Cirineo Ferreira Monteiro
Pág. 149 - 154
Organizations responsible for public health throughout the world have been increasingly concerned with the feeding of the populations, by encouraging a nutritious and balanced diet in order to decrease the occurrence of chronic diseases, which are consta...
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Dalany Menezes Oliveira, Diego Rodrigues Marques, Angela Kwiatkowski, Antonio Roberto Giriboni Monteiro, Edmar Clemente
Pág. 427 - 431
Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties ?Isabel? and ?Bordô? were dried in an air circula...
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Alyne Ellen Dischsen, Antonio Roberto Giriboni Monteiro, Gabriela Tursi Fukuda, Diego Rodrigues Marques
Pág. 157 - 161
Breakfast cereals are extruded products with high content of protein and carbohydrates, and can be enriched to increase their nutritional value. The study aimed to develop a high-fiber breakfast cereal from cassava residue, and to analyze the texture, fi...
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