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Pedro A. R. Fernandes, Bruna L. Antunes, Jianing Liu, Sónia S. Ferreira, Filipa Fernandes, Vitor D. Alves, Adriana Silva, Cláudia Nunes, Elisabete Coelho and Manuel A. Coimbra
This work can be used for the development of sweet-tasting syrups rich in fructooligosaccharides by taking advantage of yacon agri-food by-products.
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Magdalena Krystyjan, Dorota Gumul and Greta Adamczyk
In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, ...
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Leonardo Heleno Milk, Talita Maira Goss Milani, Ana Carolina Conti-Silva
Pág. e49956
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases t...
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Khrystyna Kovalchuk,Halyna Ozimok,Ruslan Mariychuk,Olga Gyrka,Mykhailo Bodak,Nataliya Palko,Oksana Davydovych,Alina Tkachenko,Liudmyla Guba
Pág. 36 - 45
We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation comp...
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Emmanuel Ahaotu,A Akinfemi,K C Okorie
An experiment was conducted to see the effect of parboiled and varying levels of boiled African breadfruit seeds (ABS) fed to starter broilers. The starter broilers were assigned to six treatment groups (control, parboiled, 10, 20, 30 and 40 minutes boil...
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Cláudia Leite Munhoz, Rita de Cássia Avellaneda Guimarães, Vanessa Tais Nozaki, Eliana Janet Sanjinez-Argandoña, Priscila Aiko Hiane, Maria Lígia Rodrigues Macedo
Pág. 553 - 560
Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp ...
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