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Food Science and Technology, ISSN 1678-457X, 03/2018, Volume 38, Issue 2, pp. 250 - 254
Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Science and Technology, ISSN 1678-457X, 04/2018, Volume 38, Issue 2, pp. 216 - 222
Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of Food and Nutrition Research, ISSN 1336-8672, 06/2016, Volume 55, Issue 2, pp. 101 - 107
In order to use the starchy residue recovered from the effluent of fries-processing industry, to reduce losses of the industry and to add value to the... 
By-products | Sensory evaluation | Oryza sativa L | Gluten-free biscuits | Solanum tuberosum L | Texture | Colour | gluten-free biscuits | colour | sensory evaluation | texture | FOOD SCIENCE & TECHNOLOGY | STARCH | by-products
Journal Article
Ciência e Agrotecnologia, ISSN 1981-1829, 12/2015, Volume 39, Issue 6, pp. 624 - 633
ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel... 
AGRICULTURE, MULTIDISCIPLINARY
Journal Article
Food Science and Technology, ISSN 1678-457X, 12/2013, Volume 33, Issue 4, pp. 705 - 712
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Science and Technology, ISSN 1678-457X, 04/2018, Volume 38, Issue 2, pp. 250 - 254
Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment.... 
Pumpkin seed flour | Wheat flour substitution | Agroindustrial waste | TEXTURE | wheat flour substitution | agroindustrial waste | pumpkin seed flour | FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Science and Technology, ISSN 1678-457X, 04/2018, Volume 38, Issue 2, pp. 216 - 222
The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet... 
Microbiological hazard | Sensory analysis | Physicochemical characteristics | Solanum tuberosum L | Texture | WATER ACTIVITY | microbiological hazard | texture | FOOD SCIENCE & TECHNOLOGY | FLOUR | FOODS | SENSORY QUALITY | PULP | physicochemical characteristics | sensory analysis
Journal Article
CIENCIA E AGROTECNOLOGIA, ISSN 1413-7054, 11/2015, Volume 39, Issue 6, pp. 624 - 633
Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a... 
FLOUR | mixture design | Myrciaria cauliflora Berg | agro-industrial co-products | STARCH | AGRICULTURE, MULTIDISCIPLINARY | coproduto agroindustrial | delineamento de misturas
Journal Article
Food Science and Technology, ISSN 1678-457X, 2013, Volume 33, Issue 4, pp. 705 - 712
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for... 
Glycine max L | Expansion | Sustainability | Color | Oriza sativa L | Processing | color | COOKING | FOOD SCIENCE & TECHNOLOGY | STARCH | FLOUR | processing | sustainability | expansion
Journal Article
02/2018
a presente patente de invenção refere-se ao desenvolvimento do pão de forma sem glúten, no qual possui em sua formulação coprodutos resultantes do processo de... 
BAKING | PRESERVATION THEREOF | BAKERY PRODUCTS | HUMAN NECESSITIES | EDIBLE DOUGHS | TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Patent
British Journal of Anaesthesia, ISSN 0007-0912, 11/2016, Volume 117, Issue 5, pp. 601 - 609
Journal Article